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3-Mercapto-2-butanone

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3-Mercapto-2-butanone Basic information

Product Name:
3-Mercapto-2-butanone
Synonyms:
  • (3R)-3-mercapto-2-butanone
  • 3-Mercapto-2-butanone solution
  • 3-Mercapto-2-butanone >=98.0%
  • 3-sulfanylbutan-2-one
  • 3-Mercapto-2-butanone, 98%, stab. with 0.1% CalciuM carbonate
  • 3-Mercapto-2-butanone, 96%, 96%
  • 3-Mercapto-2-Butanone(FEMA No.3298)
  • 3-Mercapto-2-butanone, stabilized with 0.1% Calcium carbonate
CAS:
40789-98-8
MF:
C4H8OS
MW:
104.17
EINECS:
255-082-2
Product Categories:
  • thiol Flavor
  • Pharmaceutical Raw Materials
  • Alphabetical Listings
  • Flavors and Fragrances
  • M-N
  • Sulfides flavors
Mol File:
40789-98-8.mol
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3-Mercapto-2-butanone Chemical Properties

Boiling point:
48-49 °C/15 mmHg (lit.)
Density 
1.035 g/mL at 25 °C (lit.)
refractive index 
n20/D 1.4352
FEMA 
3298 | 3-MERCAPTO-2-BUTANONE
Flash point:
117 °F
storage temp. 
Refrigerator
pka
8.38±0.10(Predicted)
form 
clear liquid
Specific Gravity
1.015
color 
Colorless to Light yellow
Odor
at 0.10 % in propylene glycol. sulfurous onion roasted gassy meaty
Odor Type
sulfurous
Sensitive 
Light Sensitive
JECFA Number
558
LogP
0.67
CAS DataBase Reference
40789-98-8(CAS DataBase Reference)
NIST Chemistry Reference
2-Butanone, 3-mercapto-(40789-98-8)
EPA Substance Registry System
2-Butanone, 3-mercapto- (40789-98-8)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
10-36/37/38
Safety Statements 
26-36
RIDADR 
UN 1993 3/PG 2
WGK Germany 
3
RTECS 
EL9050000
TSCA 
Yes
HazardClass 
3
PackingGroup 
III
HS Code 
29309090

MSDS

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3-Mercapto-2-butanone Usage And Synthesis

Chemical Properties

Colorless liquid

Uses

3-Sulfanylbutan-2-one can be used to treating inflammation-??related diseases.

Preparation

From 2,4,5-trimethyl-2-ethyl-3-thiazoline with butyl and hydrolysis; from oxo-compound with sulfur or polysulfides and ammonia at room temperature.

Definition

ChEBI: 3-Mercapto-2-butanone is a ketone.

General Description

3-Mercapto-2-butanone is a sulfur-containing flavor compound mainly found in meat and meat products. It is formed by the Maillard reaction between sugars and cysteine or thiamin, which are known precursors for meat-like flavorings.

Biochem/physiol Actions

Taste at 0.3-1.0 ppm

3-Mercapto-2-butanone Preparation Products And Raw materials

Raw materials

3-Mercapto-2-butanoneSupplier

Jinan Winsor Pharmaceutical Co., Ltd Gold
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