Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 96.00 to 100.00 % sum of isomers
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.13800 to 1.41300 @ 25.00 °C.
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Pounds per Gallon - (est).: | 9.469 to 11.758
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Refractive Index: | 1.43300 to 1.43800 @ 20.00 °C.
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Boiling Point: | 63.00 to 65.00 °C. @ 10.00 mm Hg
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Boiling Point: | 190.00 to 192.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 1.233000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.0 ( Air = 1 ) |
Flash Point: | 120.00 °F. TCC ( 48.89 °C. )
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logP (o/w): | 0.789 (est) |
Soluble in: |
| alcohol | | water, 1.994e+004 mg/L @ 25 °C (est) | | oils | | propylene glycol |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: green |
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| green musk buchu potato chip |
Odor Description: at 0.10 % in dipropylene glycol. | green musk buchu potato chip |
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| sulfurous vegetable cabbage green fishy |
Odor Description:
| Sulfureous, vegetative, cabbage-like and green with a fishy nuance Mosciano, Gerard P&F 18, No. 3, 53, (1993) |
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Flavor Type: vegetable |
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| vegetable tomato fishy sulfurous |
Taste Description: at 0.20 ppm. | Vegetative, tomato, fishy and sulfureous Mosciano, Gerard P&F 18, No. 3, 53, (1993) |
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Odor and/or flavor descriptions from others (if found). |
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Bedoukian Research |
3-(METHYLTHIO) BUTANAL 10% |
Odor Description: | A green musky bucchu odor |
Taste Description: | green Used in condiments, pickles, vegetable flavors. |
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R C Treatt & Co Ltd |
3-Methylthiobutanal Halal, Kosher |
Odor Description: | Green, tomato, cheese |
Taste Description: | cooked tomato & fried, 'Soy sauce' -like Sulphurous, vegetative, cabbage-like and green with a fishy nuance; and taste: vegetative, tomato, fishy and sulphurous" at 0.2 ppm. Closely related to 3-methylthiopropanal (Methional: FEMA# 2747), an important contributor to tomato flavor. The description given by us corresponds to that of Fischetti (1980). Used in Tomato, Vegetable, Pickle and Condiment flavors. Normal use levels in finished consumer product: up to 2 ppm. |
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Cosmetic Information:
Suppliers:
Advanced Biotech |
3-METHYLTHIO BUTANAL NATURAL
Odor: Meaty, Roasted |
Ambles Nature et Chimie |
3-METHYLTHIO BUTYRALDEHYDE
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Anhui Suzhou Jinli Aromatic Chemicals |
3-(Methylthio)butyraldehyde
Odor: faint essence, musk, Citrus reticulata |
Beijing Lys Chemicals |
3-(Methylthio)butanal
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BOC Sciences |
For experimental / research use only. |
3-(Methylthio)butyraldehyde
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Charkit Chemical |
METHYLTHIO)BUTANAL, 3-( FEMA 3374
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DeLong Chemicals America |
3-(Methylthio)butanal, Kosher
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Endeavour Specialty Chemicals |
3-(Methylthio)butanal (10% in Triethyl citrate)
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Speciality Chemical Product Groups |
Endeavour Specialty Chemicals |
3-(Methylthio)butanal 97% F&F
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Inoue Perfumery |
3-METHYL THIO BUTANAL
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Jinan Enlighten Chemical Technology(Wutong Aroma ) |
3-Methylthio butylaldehyde, Kosherk
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Kingchem Laboratories |
3-(METHYLTHIO) BUTANAL
Odor: Pickle, vegetable-like |
M&U International |
3-METHYLTHIO BUTYLALDEHYDE, Kosher
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Natural Advantage |
Methylthiobutanal, 3- Nat
Flavor: cooked, fried, green, potato, potato chip, tomato |
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries |
Penta International |
3-(METHYLTHIO)BUTANAL SYN 10% IN TRIACETIN
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Penta International |
3-(METHYLTHIO)BUTANAL
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Penta International |
3-METHYLTHIOBUTANAL NATURAL
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R C Treatt & Co Ltd |
3-Methylthiobutanal 10% in TEC
Kosher |
R C Treatt & Co Ltd |
3-Methylthiobutanal 98% min
Kosher |
R C Treatt & Co Ltd |
3-Methylthiobutanal
Halal, Kosher Odor: Green, tomato, cheese Flavor: cooked tomato & fried, 'Soy sauce' -like Sulphurous, vegetative, cabbage-like and green with a fishy nuance; and taste: vegetative, tomato, fishy and sulphurous" at 0.2 ppm. Closely related to 3-methylthiopropanal (Methional: FEMA# 2747), an important contributor to tomato flavor. The description given by us corresponds to that of Fischetti (1980). Used in Tomato, Vegetable, Pickle and Condiment flavors. Normal use levels in finished consumer product: up to 2 ppm. |
Riverside Aromatics |
3-METHYLTHIOBUTANAL, NATURAL
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Robinson Brothers |
3-(Methylthio)butanal (10% in Triethyl citrate)
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https://www.robinsonbrothers.uk/chemistry-competences |
Robinson Brothers |
3-(Methylthio)butanal F&F
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Santa Cruz Biotechnology |
For experimental / research use only. |
3-(Methylthio)butyraldehyde
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Sigma-Aldrich |
3-(Methylthio)butanal, ≥96%, FG
Odor: potato |
Certified Food Grade Products |
Sunaux International |
3-Methylthio Butylaldehyde
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Synerzine |
3-(Methylthio) Butanal
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Taytonn ASCC |
3-(Methylthio)butanal
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TCI AMERICA |
For experimental / research use only. |
3-(Methylthio)butyraldehyde >95.0%(GC)
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Tengzhou Jitian Aroma Chemiclal |
3-Methylthio butyraldehyde
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United International |
3-Methylthiobutyraldehyde
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WholeChem |
3-(Methylthio)butanal
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for potato butyraldehyde usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.085 (μg/capita/day) |
Structure Class: | I |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 6 |
Click here to view publication 6 |
| average usual ppm | average maximum ppm |
baked goods: | - | - |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | 2.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | 2.00000 |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
European Food Safety Authority (EFSA) reference(s): |
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf |
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 16630-52-7 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 61845 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1989 |
WGK Germany: | 3 |
| 3-methylsulfanylbutanal |
Chemidplus: | 0016630527 |
| (3R)-3-methylsulfanylbutanal |
| (3S)-3-methylsulfanylbutanal |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| butanal, 3-(methylthio)- | | butyraldehyde, 3-(methylthio)- | 3- | methyl thio butanal | 3-( | methyl thio) butanal | 3-( | methyl thio) butyraldehyde | beta-( | methyl thio) butyraldehyde | 3- | methyl thiobutanal | 3- | methyl thiobutyraldehyde | 3-( | methylmercapto)butyraldehyde | 3-( | methylsulfanyl)butanal | 3- | methylsulfanylbutanal | 3- | methylthio butylaldehyde | 3-( | methylthio) butanal | 3-( | methylthio)butanal | 3-( | methylthio)butyraldehyde | b-( | methylthio)butyraldehyde | 3- | methylthiobutanal | 3- | methylthiobutanal natural |
Articles:
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