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3-Mercapto-2-methylpenta-1-ol is a chemical with a specific purpose. Lookchem provides you with multiple data and supplier information of this chemical.

227456-27-1

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227456-27-1 Usage

Chemical Properties

3-Mercapto-2-methylpentan-1-ol (racemic) is a highly odorous mercaptan with an onion or leek-like aroma. Flavor quality was reported to strongly depend on concentration.

Occurrence

Reportedly present in onion.

Preparation

Prepared by a highly diastereoselective aldol reaction using a chiral auxiliary process with further derivatization yielding the enantiopure compound.

Aroma threshold values

At low concentrations (0.5 ppb), a pleasant, meat-broth, sweaty, onion and leek-like odor can be perceived.

Check Digit Verification of cas no

The CAS Registry Mumber 227456-27-1 includes 9 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 6 digits, 2,2,7,4,5 and 6 respectively; the second part has 2 digits, 2 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 227456-27:
(8*2)+(7*2)+(6*7)+(5*4)+(4*5)+(3*6)+(2*2)+(1*7)=141
141 % 10 = 1
So 227456-27-1 is a valid CAS Registry Number.
InChI:InChI=1/C6H14OS/c1-3-6(8)5(2)4-7/h5-8H,3-4H2,1-2H3

227456-27-1SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name 2-methyl-3-sulfanylpentan-1-ol

1.2 Other means of identification

Product number -
Other names 3-Mercapto-2-methylpenta-1-ol

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:227456-27-1 SDS

227456-27-1Downstream Products

227456-27-1Relevant articles and documents

3-mercapto-2-methylpentan-1-ol, a new powerful aroma compound

Widder, Sabine,Luentzel, Christopher Sabater,Dittner, Thomas,Pickenhagen, Wilhelm

, p. 418 - 423 (2000)

3-Mercapto-2-methylpentan-1-ol was first detected in a complex thermally processed flavor and finally isolated from raw onions. The chemical structure of this new compound was identified by MS and 1H NMR measurement and synthesis of the proposed structure. Sensory evaluation at different concentrations indicated that the flavor quality is strongly dependent on concentration. At low concentration (0.5 ppb) a pleasant meat broth, sweaty, onion, and leek-like odor can be perceived. On the basis of some isolation experiments and volatiles occurring in raw onions, a formation pathway is proposed. As one intermediate 3-mercapto-2-methylpentanal, another new strong flavor compound, was suggested. The presence of this compound in raw onions was confirmed by synthesis and comparison of MS and chromatographic data.

Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay

Granvogl, Michael,Christlbauer, Monika,Schieberle, Peter

, p. 2797 - 2802 (2004)

A stable isotope dilution assay was developed for the quantitation of the potent onion odorant 3-mercapto-2-methylpentan-1-ol (1) using mass chromatography and synthesized [2H 2]-3-mercapto-2-methylpentan-1-ol as the internal standard. Application of the newly developed method on onions from different origins revealed amounts between 8 and 32 μg/kg in raw onions, whereas 34-246 μg was found in sliced, stored (50 min), and then cooked onions. In extracts prepared by simultaneous steam distillation-extraction the highest concentrations of 1 were formed, amounting to > 1200 μg/kg. The much higher content of 3-mercapto-2-methylpentan-1-ol in cooked onions suggested its formation from specific, yet unkown, precursors enzymatically formed during cutting of raw onions. 1 was for the first time identified and also quantified in other Allium species such as chives, scallions, and leek, whereas surprisingly garlic and bear's garlic did not contain the aroma compound.

Synthesis and sensorial properties of 2-alkylalk-2-enals and 3-(acetylthio)-2-alkyl alkanals

Robert, Fabien,Heritier, Julien,Quiquerez, Joelle,Simian, Herve,Blank, Imre

, p. 3525 - 3529 (2004)

Parallel synthesis was applied to prepare a series of 3-(acetylthio)-2-alkyl alkanals by Michael addition of thioacetic acid under alkaline conditions to α,β-unsaturated 2-alkyl-substituted aldehydes, which were obtained by aldol condensation of the corresponding primary aldehydes as starting materials. The target compounds were characterized in terms of GC, MS, and NMR data. The sensory properties of the odorants, such as odor quality and odor detection threshold value, were determined with a trained panel. Structure-activity relationships are discussed, suggesting that the 1,3-oxygen-sulfur functionality, required for the "olfactophore" of tropical/vegetable notes, can further be extended to the acetylthio derivatives.

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