3-Mercapto-2-butanone

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.)
FEMA	3298 \| 3-MERCAPTO-2-BUTANONE
refractive index	n20/D 1.4352
Fp	117 °F
storage temp.	Refrigerator
pka	8.38±0.10(Predicted)
form	clear liquid
color	Colorless to Light yellow
Specific Gravity	1.015
Odor	at 0.10 % in propylene glycol. sulfurous onion roasted gassy meaty
Odor Type	sulfurous
Sensitive	Light Sensitive
JECFA Number	558
LogP	0.67
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
Uses	3-Sulfanylbutan-2-one can be used to treating inflammation-??related diseases.
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.
Definition	ChEBI: 3-Mercapto-2-butanone is a ketone.
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

3-[(4-CHLOROPHENYL)THIO]PENTANE-2,4-DIONE Calcium thioglycolate 3-METHYLTHIO-2-BUTANONE 6-Mercaptopurine 3-Mercaptopropionic acid Sodium thioglycolate 2-Mercaptobenzothiazole SALOR-INT L210749-1EA 3-[(4,6-DIMETHYLPYRIMIDIN-2-YL)THIO]PENTANE-2,4-DIONE 2-Ethylhexyl mercaptoacetate 2-Butanone 3-Mercapto-2-butanol Mercaptoacetic acid POTASSIUM THIOGLYCOLATE 2-Mercaptoethanol Malathion 3-Mercapto-2-butanone Menadione sodium bisulfite

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