Description
3-(Methylthio)butanal has the flavor of potato chips. It is prepared
by addition of methanethiol to the corresponding unsaturated aldehyde
(previously cooled to -20°C), using piperidine or copper
acetate as catalyst; by a patented oxo process.
Chemical Properties
3-Methylthiobutyraldehyde has a green, musky, buchu odor and a flavor reminiscent of potato chip
Occurrence
Reported found in French fried potato and krill.
Uses
3-(Methylthio)butanal, is shown to be used as flavoring and fragrances agent. It is also used as a starting material for the synthesis of Sulfoxaflor (S755005), which is an insecticide .
Definition
ChEBI: 3-(Methylthio)butanal is an aldehyde.
Preparation
By addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to -20°C), using piperidine or
copper acetate as catalyst; by a patented oxo process
Taste threshold values
Taste characteristics at 0.2 ppm: vegetative, tomato, fishy and sulfureous.
