65887-08-3 Usage
General Description
2-(Methylthiomethyl)-3-phenylpropenal is a chemical compound with the molecular formula C11H12S. It is a yellow liquid with a strong, pungent odor and is commonly used in the manufacturing of fragrances and perfumes. It is also known for its potent insecticidal and acaricidal properties, making it a popular ingredient in insect repellents and pesticides. The compound is considered to be toxic if ingested, inhaled, or absorbed through the skin and can cause irritation to the eyes, skin, and respiratory system. Due to its potential health hazards, proper precautions should be taken when handling and using products containing 2-(methylthiomethyl)-3-phenylpropenal.
Check Digit Verification of cas no
The CAS Registry Mumber 65887-08-3 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 6,5,8,8 and 7 respectively; the second part has 2 digits, 0 and 8 respectively.
Calculate Digit Verification of CAS Registry Number 65887-08:
(7*6)+(6*5)+(5*8)+(4*8)+(3*7)+(2*0)+(1*8)=173
173 % 10 = 3
So 65887-08-3 is a valid CAS Registry Number.
InChI:InChI=1/C11H12OS/c1-13-9-11(8-12)7-10-5-3-2-4-6-10/h2-8H,9H2,1H3
65887-08-3Relevant articles and documents
5-Methyl-alpha[(methylthio)methyl]-2-furan acrolein
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, (2008/06/13)
Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one alpha-substituted alkylidene methionals having the structure: STR1 wherein R1 or R2 is one of the moieties: STR2 AND THE OTHER IS HYDROGEN OR METHYL. Addition of one or more alpha-substituted alkylidene methionals to foodstuff flavorings or to foostuffs is indicated to produce the following aroma and flavor characteristics, in the alternative taken together: Aroma Potato; Methional-like; Green; Hydrolyzed vegetable protein-like; Chicken-like; Cabbage; Green potato; Green weedy; Broccoli-like; and Green bean-like. Flavor Potato; Metallic; Sulfury-green; Cabbage-like; Chicken; Mushroom-like; Green-weedy; Broccoli-like; and Green bean-like. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable (including potato and cabbage) and chicken flavors.
