16042-21-0

Basic information

• Product Name: 2-methyl-2-(methylthio)propionaldehyde
• Synonyms: 2-methyl-2-(methylthio)propionaldehyde;2-Methyl-2-(methylthio)propanal;2-(Methylthio)isobutyraldehyde;Einecs 240-184-1;Propanal, 2-methyl-2-(methylthio)-;2-Methyl-2-methylsulfanyl-propionaldehyde;2-Methyl-2-methylsulfanyl-propanal
• CAS NO: 16042-21-0
• Molecular Formula: C₅H₁₀OS
• Molecular Weight: 118.1973
• EINECS: 240-184-1
• Mol File: 16042-21-0.mol
• Article Data: 3

Chemical Properties

• Boiling Point: 140.5°Cat760mmHg
• Flash Point: 32.8°C
• Appearance: /
• Density: 0.965g/cm³
• Vapor Pressure: 6.11mmHg at 25°C
• Refractive Index: 1.457
• CAS DataBase Reference: 2-methyl-2-(methylthio)propionaldehyde(CAS DataBase Reference)
• NIST Chemistry Reference: 2-methyl-2-(methylthio)propionaldehyde(16042-21-0)
• EPA Substance Registry System: 2-methyl-2-(methylthio)propionaldehyde(16042-21-0)

Safety Data

• Hazardous Substances Data: 16042-21-0(Hazardous Substances Data)

Usage

Uses

2-Methyl-2-methylsulfanyl-propanal antioxidant efficacy of some nature essential oils.

InChI:InChI=1/C5H10OS/c1-5(2,4-6)7-3/h4H,1-3H3

Upstream product

• 917-93-1 2-chloroisobutyraldehyde 
• 5188-07-8 sodium thiomethoxide 
• 61602-66-2 aldicarb 

Relevant articles and documents

Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 °C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed.

Process of preparing α-formyl sulfides and 2-hydrocarbylthioaldoximes therefrom

An α-formyl sulfide is prepared by a process which comprises reacting in an aqueous medium an α-haloaldehyde of the formula EQU1 wherein R' and R" independently are hydrogen, hydrocarbon radicals of 1 to 18 carbon atoms selected from the group consisting of alkyl, cycloalkyl, alkenyl, cycloalkenyl and aryl, or substituted hydrocarbon radicals of the above group, and X is a halogen selected from the group consisting of chlorine, bromine, and iodine, with a thiol salt of the formula R"'SM, wherein R"' is a hydrocarbon radical of 1 to 18 carbon atoms selected from the group consisting of alkyl, cycloalkyl, alkenyl, cycloalkenyl and aryl or a substituted hydrocarbon radical of the above group; and M is an alkali or alkaline earth metal, thereby forming an α-formyl sulfide of the formula EQU2 Also, 2-hydrocarbylthioaldoximes are prepared by oximating the above α-sulfides by reaction with a source of hydroxylamine. Additionally, 2-hydrocarbylthioaldoximes are prepared by a process which comprises halogenating an aldehyde having the formula EQU3 wherein R' and R" are defined as above, to form an α-haloaldehyde of the formula EQU4 wherein X is defined as above, reacting in an aqueous medium the α-haloaldehyde with a thiol salt of the formula R"'SM, wherein R"' and M are defined as above, to form an α-formyl sulfide of the formula EQU5 and oximating the α-formyl sulfide to form a 2-hydrocarbylthioaldoxime of the formula EQU6