3-(Methylthio)butanal Chemical Properties

Boiling point:

62-64 °C10 mm Hg(lit.)

Density 

1.001 g/mL at 25 °C(lit.)

vapor density 

4.1 (vs air)

vapor pressure 

60 mm Hg ( 20 °C)

refractive index 

n20/D 1.476(lit.)

FEMA 

3374 | 3-(METHYLTHIO)BUTANAL

Flash point:

144 °F

solubility 

soluble in Chloroform, Ethyl Acetate

form 

clear liquid

color 

Colorless to Light yellow

Odor

at 0.10 % in dipropylene glycol. green musk buchu potato chip

Odor Type

green

Sensitive 

Air Sensitive

JECFA Number

467

LogP

1.05

CAS DataBase Reference

16630-52-7(CAS DataBase Reference)

EPA Substance Registry System

Butanal, 3-(methylthio)- (16630-52-7)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

RIDADR 

1989

WGK Germany 

3

TSCA 

Yes

HS Code 

29309090

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

3-(Methylthio)butanal Usage And Synthesis

Description

3-(Methylthio)butanal has the flavor of potato chips. It is prepared by addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to -20°C), using piperidine or copper acetate as catalyst; by a patented oxo process.

Chemical Properties

3-Methylthiobutyraldehyde has a green, musky, buchu odor and a flavor reminiscent of potato chip

Occurrence

Reported found in French fried potato and krill.

Uses

3-(Methylthio)butanal, is shown to be used as flavoring and fragrances agent. It is also used as a starting material for the synthesis of Sulfoxaflor (S755005), which is an insecticide .

Preparation

By addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to -20°C), using piperidine or copper acetate as catalyst; by a patented oxo process

Definition

ChEBI: 3-(Methylthio)butanal is an aldehyde.

Taste threshold values

Taste characteristics at 0.2 ppm: vegetative, tomato, fishy and sulfureous.

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