| 3-Mercapto-2-butanone Basic information |
| Product Name: | 3-Mercapto-2-butanone |
| Synonyms: | (3R)-3-mercapto-2-butanone;3-Mercapto-2-butanone solution;3-Mercapto-2-butanone >=98.0%;3-sulfanylbutan-2-one;3-Mercapto-2-butanone, 98%, stab. with 0.1% CalciuM carbonate;3-Mercapto-2-butanone, 96%, 96%;3-Mercapto-2-Butanone(FEMA No.3298);3-Mercapto-2-butanone, stabilized with 0.1% Calcium carbonate |
| CAS: | 40789-98-8 |
| MF: | C4H8OS |
| MW: | 104.17 |
| EINECS: | 255-082-2 |
| Product Categories: | thiol Flavor;Pharmaceutical Raw Materials;Alphabetical Listings;Flavors and Fragrances;M-N;Sulfides flavors |
| Mol File: | 40789-98-8.mol |
| 3-Mercapto-2-butanone Chemical Properties |
| Boiling point | 48-49 °C/15 mmHg (lit.) |
| density | 1.035 g/mL at 25 °C (lit.) |
| refractive index | n20/D 1.4352 |
| FEMA | 3298 | 3-MERCAPTO-2-BUTANONE |
| Fp | 117 °F |
| storage temp. | Refrigerator |
| pka | 8.38±0.10(Predicted) |
| form | clear liquid |
| color | Colorless to Light yellow |
| Specific Gravity | 1.015 |
| Sensitive | Light Sensitive |
| JECFA Number | 558 |
| CAS DataBase Reference | 40789-98-8(CAS DataBase Reference) |
| NIST Chemistry Reference | 2-Butanone, 3-mercapto-(40789-98-8) |
| EPA Substance Registry System | 2-Butanone, 3-mercapto- (40789-98-8) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 10-36/37/38 |
| Safety Statements | 26-36 |
| RIDADR | UN 1993 3/PG 2 |
| WGK Germany | 3 |
| RTECS | EL9050000 |
| TSCA | Yes |
| HazardClass | 3 |
| PackingGroup | III |
| HS Code | 29309090 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ALFA | English |
| 3-Mercapto-2-butanone Usage And Synthesis |
| 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 |
| 3-Mercapto-2-butanone Preparation Products And Raw materials |
| Raw materials | Sodium hydrosulfide-->Bis(2-methyl-3-furyl)disulfide-->2-Methyl-3-furanthiol-->3-Chloro-2-butanone-->2,3-Butanedione |
| Preparation Products | 1,4-Dithiane-2,5-diol, 3,3,6,6-tetramethyl--->2-Methyltetrahydrofuran-3-one-->Furfural |
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