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40789-98-8

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40789-98-8 Usage

Chemical Properties

Colorless liquid

Preparation

From 2,4,5-trimethyl-2-ethyl-3-thiazoline with butyl and hydrolysis; from oxo-compound with sulfur or polysulfides and ammonia at room temperature.

General Description

3-Mercapto-2-butanone is a sulfur-containing flavor compound mainly found in meat and meat products. It is formed by the Maillard reaction between sugars and cysteine or thiamin, which are known precursors for meat-like flavorings.

Biochem/physiol Actions

Taste at 0.3-1.0 ppm

Check Digit Verification of cas no

The CAS Registry Mumber 40789-98-8 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 4,0,7,8 and 9 respectively; the second part has 2 digits, 9 and 8 respectively.
Calculate Digit Verification of CAS Registry Number 40789-98:
(7*4)+(6*0)+(5*7)+(4*8)+(3*9)+(2*9)+(1*8)=148
148 % 10 = 8
So 40789-98-8 is a valid CAS Registry Number.
InChI:InChI=1/C4H8OS/c1-3(5)4(2)6/h4,6H,1-2H3

40789-98-8 Well-known Company Product Price

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  • Alfa Aesar

  • (B22494)  3-Mercapto-2-butanone, 98%, stab. with 0.1% Calcium carbonate   

  • 40789-98-8

  • 5g

  • 467.0CNY

  • Detail
  • Alfa Aesar

  • (B22494)  3-Mercapto-2-butanone, 98%, stab. with 0.1% Calcium carbonate   

  • 40789-98-8

  • 25g

  • 991.0CNY

  • Detail

40789-98-8SDS

SAFETY DATA SHEETS

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

Version: 1.0

Creation Date: Aug 11, 2017

Revision Date: Aug 11, 2017

1.Identification

1.1 GHS Product identifier

Product name 3-Mercapto-2-butanone

1.2 Other means of identification

Product number -
Other names 3-Mercapto-2-Butanone

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
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:40789-98-8 SDS

40789-98-8Relevant articles and documents

Effect of pH on the maillard reaction of [C]xylose, cystein, and thiamin

Cerny, Christoph,Briffod, Matthieu

scheme or table, p. 1552 - 1556 (2009/10/01)

The influence of different pH values, ranging from 4.0 to 7.0, on the formation of sulfur volatiles in the Maillard reaction was studied using a model system with [13C5]xylose, cysteine, and thiamin. The use of 13C-labeled xylose allowed, by analysis of the mass spectra, volatiles that incorporated xylose carbons in the molecule from other carbon sources to be discerned. For 2-furaldehyde and 2-furfurylthiol, which were favored at low pH, the labeling experiments clearly indicated that xylose was the exclusive carbon source. On the other hand, xylose was virtually not involved in the formation of 3-mercapto-2-butanone, 4,5-dihydro-2-methyl-3- furanthiol, and 5-(2-hydroxyethyl)-4-methylthiazole, which apparently stemmed from thiamin degradation. Both xylose and thiamin seemed to significantly contribute to the formation of 2-methyl-3-furanthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone, and therefore different formation pathways must exist for each of these molecules. In general, the pH determined strongly which volatiles were formed, and to what extent. However, the relative contribution of xylose to the C-skeleton of a particular compound changed only slightly within the investigated pH range, when both xylose and thiamin were involved in the formation.

A novel and expeditious approach to thiophene-3-carboxylates

Fevig,Phillips,Lau

, p. 2493 - 2497 (2007/10/03)

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Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques

Hofmann, Thomas,Schieberle, Peter

, p. 2187 - 2194 (2007/10/02)

Application of the aroma extract dilution analysis on a solvent extract isolated from a thermally treated solution (145 deg C; 20 min) of cysteine/ribose led to the identification of 2-furfurylthiol, 3-mercapto-2-pentanone, 2-methyl-3-furanthiol, 5-acetyl-2,3-dihydro-1,4-thiazine, 3-mercapto-2-butanone, and bis(2-methyl-3-furyl) disulfide showing the highest flavor dilution factors among the 29 odor-active volatiles.HRGC/olfactometry of decreasing headspace volumes established especially 2-furfurylthiol and 2-methyl-3-furanthiol as important odorants and revealed 2-thenyl mercaptan and ethyl mercaptan as further key contributors to the overall roasty, meatlike, sulfury odor of the model mixture. 5-acetyl-2,3-dihydro-1,4-thiazine, identified for the first time among the volatiles of Maillard model reactions or foods, exhibited an intense roasty, popcorn-like odor at the low odor threshold of 0.06 ng/L of air, which was of the same order of magnitude as those reported in the literature for the roasty-smelling odorants 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline.Keywords: Aroma extract dilution analysis; nonenzymatic browning; Maillard reaction; ribose; cysteine; flavor; 5-acetyl-2,3-dihydro-1,4-thiazine

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