3-(Methylthio)propionaldehyde

Chemical properties

CLEAR COLOURLESS LIQUID

Chemical properties

3-(Methylthio) propionaldehyde has a powerful, onion, meat-like odor. It has a pleasant, warm, meat and soup-like flavor at low levels

Occurrence

Reported found in potato, potato chips, asparagus, tomato, tomato paste, wheat and rye bread, many cheeses, boiled egg, meats, hop oil, beer, malt whiskey, cocoa, coffee, roasted filberts and peanuts, popcorn, baked potato, cooked chicken, oatmeal, passion fruit, beans, mushroom, macadamia nut, tamarind, parsnip root, jackfruit, pumpkin, sweet corn, dried bonito, krill, shrimps, crayfish and scallops

The Uses of 3-(Methylthio)propionaldehyde

3-(Methylthio)propionaldehyde, is used as food flavour ,for making Baked food, spices, soft drinks, candy. It is also used as an intermediate. It has wide applications in organic synthesis as solvents as well as reagents. They are used in the synthesis of specific compound classes include agricultural chemical, property-enhancing additives, pharmacological drugs, chemical resistant polymers, detergents, and rubber antioxidants. Some examples of aliphatic and aromatic thioethers found in flavouring agents

The Uses of 3-(Methylthio)propionaldehyde

3-Methylthiopropionaldehyde is a synthetic flavoring agent that is a colorless to light yellow liquid with an intense meat odor. it polymerizes with age and is stable in a 50% alcohol solution. it should be stored in glass containers. it is used at low concentrations for meat and broth flavors for applications in meats and condiments at 3 ppm and in baked goods and beverages at 0.5 ppm.

What are the applications of Application

3-(Methylthio)propionaldehyde is the major product of chemical methionine conversion via Strecker degradation in food

Preparation

By transamination and decarboxylation of various amino acids; by oxidation of the alcohol

Definition

ChEBI: 3-methylthiopropanal is an aliphatic sulfide. It has a role as a prostaglandin antagonist. It is functionally related to a propanal.

Aroma threshold values

Aroma characteristics at 0.1%: vegetable oil, creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuance

Taste threshold values

Taste characteristics at 5 ppb to 5 ppm: potato, musty, tomato, mold ripened cheeses, onion, beefy brothy, egg, seafood and vegetative nuances.

Synthesis Reference(s)

Journal of the American Chemical Society, 70, p. 1450, 1948 DOI: 10.1021/ja01184a044

General Description

A colorless to amber liquid with an extremely foul and persistent odor. Slightly soluble in water and denser than water. Contact may slightly irritate skin, eyes and mucous membranes. Moderately toxic. Used as a food additive.

Air & Water Reactions

Slightly soluble in water.

Reactivity Profile

Organosulfides, such as 3-(Methylthio)propionaldehyde, are incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides, and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. Many of these compounds may liberate hydrogen sulfide upon decomposition or reaction with an acid.

Health Hazard

Highly toxic, may be fatal if inhaled, swallowed or absorbed through skin. Contact with molten substance may cause severe burns to skin and eyes. Avoid any skin contact. Effects of contact or inhalation may be delayed. Fire may produce irritating, corrosive and/or toxic gases. Runoff from fire control or dilution water may be corrosive and/or toxic and cause pollution.

Fire Hazard

Combustible material: may burn but does not ignite readily. Containers may explode when heated. Runoff may pollute waterways. Substance may be transported in a molten form.

Flammability and Explosibility

Not classified

Biochem/physiol Actions

Taste at 0.5-1ppm

Safety Profile

Moderately toxic by ingestion. When heated to decomposition it emits toxic vapors of SOx.

Synthesis

3-(Methylthio)propionaldehyde's synthesis method is as follows: (in Nature) by transamination and decarboxylation of various amino acids