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.
Reactivity Profile
Organosulfides, such as 4-THIAPENTANAL(3268-49-3), 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.
Air & Water Reactions
Slightly soluble in water.
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.
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
Chemical Properties
CLEAR COLOURLESS LIQUID
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
Definition
ChEBI: 3-methylthiopropanal is an aliphatic sulfide. It has a role as a prostaglandin antagonist. It is functionally related to a propanal.
Preparation
By transamination and decarboxylation of various amino acids; by oxidation of the alcohol
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.
Flammability and Explosibility
Notclassified
Biochem/physiol Actions
Taste at 0.5-1ppm
