16630-52-7 Usage
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.
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.
Check Digit Verification of cas no
The CAS Registry Mumber 16630-52-7 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,6,6,3 and 0 respectively; the second part has 2 digits, 5 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 16630-52:
(7*1)+(6*6)+(5*6)+(4*3)+(3*0)+(2*5)+(1*2)=97
97 % 10 = 7
So 16630-52-7 is a valid CAS Registry Number.
InChI:InChI=1/C5H10OS/c1-5(7-2)3-4-6/h4-5H,3H2,1-2H3/t5-/m1/s1
16630-52-7Relevant articles and documents
-
Wick et al.
, p. 289,291 (1961)
-
PROCESS FOR THE ADDITION OF THIOLATES TO ?,?-UNSATURATED CARBONYL OR SULFONYL COMPOUNDS
-
Page/Page column 3, (2010/03/31)
Alkylthio substituted aldehydes, ketones, esters and sulfones are prepared by reacting α,β-unsaturated carbonyl and sulfonyl compounds with a sodium or potassium thiolate in the presence of a alkane carboxylic acid and water.