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potato butyraldehyde
3-(methylthio)butanal

Supplier Sponsors

Flavor Demo Formulas
Name:3-methylsulfanylbutanal
CAS Number: 16630-52-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:240-678-7
FDA UNII:1B27G5W046
Nikkaji Web:J318.266E
MDL:MFCD00036622
CoE Number:11687
XlogP3-AA:0.70 (est)
Molecular Weight:118.19890000
Formula:C5 H10 O S
NMR Predictor:Predict (works with chrome or firefox)
Name:(3R)-3-methylsulfanylbutanal
CAS Number: 16630-52-7 (R)Picture of molecule3D/inchi
XlogP3-AA:0.70 (est)
Molecular Weight:118.19890000
Formula:C5 H10 O S
NMR Predictor:Predict (works with chrome or firefox)
Name:(3S)-3-methylsulfanylbutanal
CAS Number: 16630-52-7 (S)Picture of molecule3D/inchi
XlogP3-AA:0.70 (est)
Molecular Weight:118.19890000
Formula:C5 H10 O S
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
JECFA Food Flavoring:467 3-(methylthio)butanal
FLAVIS Number:12.056 (Old)
DG SANTE Food Flavourings:12.056 3-(methylthio)butanal
FEMA Number:3374 3-(methylthio)butanal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 3-(METHYLTHIO)BUTANAL
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 96.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:1.13800 to 1.41300 @ 25.00 °C.
Pounds per Gallon - (est).: 9.469 to 11.758
Refractive Index:1.43300 to 1.43800 @ 20.00 °C.
Boiling Point: 63.00 to 65.00 °C. @ 10.00 mm Hg
Boiling Point: 190.00 to 192.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.233000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.0 ( Air = 1 )
Flash Point: 120.00 °F. TCC ( 48.89 °C. )
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:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
green musk buchu potato chip
Odor Description:at 0.10 % in dipropylene glycol. green musk buchu potato chip
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)
Flavor Type: vegetable
vegetable tomato fishy sulfurous
Taste Description: at 0.20 ppm. Vegetative, tomato, fishy and sulfureous
Mosciano, Gerard P&F 18, No. 3, 53, (1993)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
3-(METHYLTHIO) BUTANAL 10%
Odor Description:A green musky bucchu odor
Taste Description:green
Used in condiments, pickles, vegetable flavors.
Frutarom
3-(METHYLTHIO) BUTANAL
Odor Description:Vegetable
Suggested Uses: Meat, Potato, Tomato, Vegetables
Taste Description:vegetable tomato fishy sulfury
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.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
3-METHYLTHIO BUTANAL NATURAL
Odor: Meaty, Roasted
Ambles Nature et Chimie
3-METHYLTHIO BUTYRALDEHYDE
Anhui Suzhou Jinli Aromatic Chemicals
3-(Methylthio)butyraldehyde
Odor: faint essence, musk, Citrus reticulata
Bedoukian Research
3-(METHYLTHIO) BUTANAL 10%
Odor: A green musky bucchu odor
Flavor: green
Used in condiments, pickles, vegetable flavors.
Beijing Lys Chemicals
3-(Methylthio)butanal
BOC Sciences
For experimental / research use only.
3-(Methylthio)butyraldehyde
Charkit Chemical
METHYLTHIO)BUTANAL, 3-( FEMA 3374
DeLong Chemicals America
3-(Methylthio)butanal, Kosher
Endeavour Specialty Chemicals
3-(Methylthio)butanal 97% F&F
Speciality Chemical Product Groups
Frutarom
3-(METHYLTHIO) BUTANAL
Odor: Vegetable
Use: Suggested Uses: Meat, Potato, Tomato, Vegetables
Inoue Perfumery
3-METHYL THIO BUTANAL
Jinan Enlighten Chemical Technology(Wutong Aroma )
3-Methylthio butylaldehyde, Kosherk
Kingchem Laboratories
3-(METHYLTHIO) BUTANAL
Odor: Pickle, vegetable-like
M&U International
3-METHYLTHIO BUTYLALDEHYDE, Kosher
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-METHYLTHIOBUTANAL NATURAL, Kosher
Penta International
3-METHYLTHIOBUTANAL, Kosher
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
Robinson Brothers
3-(Methylthio)butanal F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
3-(Methylthio)butyraldehyde
Sigma-Aldrich
3-(Methylthio)butanal, ≥96%, FG
Odor: potato
Certified Food Grade Products
Sunaux International
3-Methylthio Butylaldehyde
Synerzine
3-(Methylthio) Butanal
Taytonn
3-(Methylthio)butanal
TCI AMERICA
For experimental / research use only.
3-(Methylthio)butyraldehyde >95.0%(GC)
Tengzhou Jitian Aroma Chemiclal
3-Methylthio butyraldehyde
WholeChem
3-(Methylthio)butanal
 
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.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for potato butyraldehyde usage levels up to:
 not for fragrance use.
 
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
 average usual ppmaverage 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
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:
Leffingwell:Chirality or Article
 3-methylsulfanylbutanal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:16630-52-7
Pubchem (cid):61845
Pubchem (sid):135017195
 (3R)-3-methylsulfanylbutanal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:16630-52-7
Pubchem (cid):6997348
Pubchem (sid):43599207
 (3S)-3-methylsulfanylbutanal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:16630-52-7
Pubchem (cid):643442
Pubchem (sid):43765277
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB41491
FooDB:FDB021461
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:3-(Methylthio)butanal
 
Potential Blenders and core components note
For Odor
chocolate
cocoa hexenal
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
fatty
2-
nonenal
FL/FR
(Z)-
oleic acid
FL/FR
floral
citronellyl isovalerate
FL/FR
delta-
damascone
FL/FR
fruity
artemisia pallens herb oil
FL/FR
(Z)-beta-
damascone
FL/FR
dimethyl benzyl carbinyl isobutyrate
FR
tropical thiazole
FL/FR
green
2-iso
butyl thiazole
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
4-
hexenol
FL/FR
2-
octen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
herbal
barosma betulina leaf oil
FL/FR
buchu mercaptan acetate
FL/FR
juniper carboxaldehyde
FR
methyl ortho-anisate
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
diosphenol
FL/FR
iso
propyl tiglate
FL/FR
(R)-(+)-
pulegone
FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
sulfurous
buchu mercaptan
FL/FR
cassis pentanone
FL/FR
fish thiol
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
mango thiol
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
3-(
methyl thio) hexanol
FL/FR
passiflora acetate
FL/FR
2-
phenethyl isothiocyanate
FL/FR
tropical
cis-
galbanum oxathiane
FL/FR
vegetable
methional
FL/FR
For Flavor
No flavor group found for these
butyl isothiocyanate
FL
citronellyl isovalerate
FL/FR
diosphenol
FL/FR
ethyl 2-(methyl thio) acetate
FL
2-
ethyl-3-methoxypyrazine
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
green pea pyrazine
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl ortho-anisate
FL/FR
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
2-
methyl-5-methoxythiazole
FL
2-
phenethyl isothiocyanate
FL/FR
2-iso
propyl-3-(methyl thio) pyrazine
FL
alliaceous
alliaceous
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
cocoa
cocoa hexenal
FL/FR
fatty
(E,E)-2,4-
decadienal
FL
1-
methyl thio-3-octanone
FL
2-
nonenal
FL/FR
2-
octen-1-ol
FL/FR
(Z)-
oleic acid
FL/FR
fruity
artemisia pallens herb oil
FL/FR
buchu mercaptan acetate
FL/FR
(Z)-beta-
damascone
FL/FR
green
2-iso
butyl thiazole
FL/FR
cassis pentanone
FL/FR
cis-
galbanum oxathiane
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
3-(5-
methyl-2-furyl) butanal
FL
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
herbal
barosma betulina leaf oil
FL/FR
juicy
lychee mercaptan acetate
FL/FR
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
milky
dextro,laevo-3-(
methyl thio) butanone
FL
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2-
ethyl-6-methyl pyrazine
FL
nutty pyrazine
FL/FR
sulfurous
buchu mercaptan
FL/FR
diallyl trisulfide
FL
fish thiol
FL/FR
grapefruit menthane
FL/FR
mango thiol
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
potato butanone
FL
tomato
methional
FL/FR
tropical
passiflora acetate
FL/FR
waxy
(Z)-6-
nonen-1-ol
FL/FR
winey
5-
ethyl-2-methyl pyridine
FL
woody
delta-
damascone
FL/FR
 
Potential Uses:
FLbuchu leaf
FLcabbage
FLfish
FLgreen
FLpickle
FLpotato chip
FLtomato
FLvegetable
 
Occurrence (nature, food, other):note
 krill
Search PMC Picture
 potato fried potato
Search Trop Picture
 
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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Notes:
Flavouring ingredient
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