| Description | 3-(Methylthio)butanal has the flavor of potato chips. It is prepared
by addition of methanethiol to the corresponding unsaturated aldehyde
(previously cooled to -20°C), using piperidine or copper
acetate as catalyst; by a patented oxo process. |
| Chemical Properties | 3-Methylthiobutyraldehyde has a green, musky, buchu odor and a flavor reminiscent of potato chip |
| Occurrence | Reported found in French fried potato and krill. |
| Uses | 3-(Methylthio)butanal, is shown to be used as flavoring and fragrances agent. It is also used as a starting material for the synthesis of Sulfoxaflor (S755005), which is an insecticide . |
| Preparation | By addition of methanethiol to the corresponding unsaturated aldehyde (previously cooled to -20°C), using piperidine or
copper acetate as catalyst; by a patented oxo process |
| Definition | ChEBI: 3-(Methylthio)butanal is an aldehyde. |
| Taste threshold values | Taste characteristics at 0.2 ppm: vegetative, tomato, fishy and sulfureous. |
