methional
3-(methylthio)propionaldehyde, 4-thiapentanal
CAS 3268-49-3 - MW 104.0
| OV101 | DB5 | OV1701 | C20M | |
| Kovats RI | 864 | 909 | 1041 | 1458 |
| Ethyl ester RI | 480 | 505 | 577 | 829 |
Percepts: cooked potato
Notes: LeGuen2000-DBWax = 1477
References:
OV101 Specht & Baltes 1994, J Agric Food Chem, 42, 2246-2253
DB5 Blank, Fischer & Grosch 1989, Z Lebensm Unters Forsch, 189, 426-433. [SE-54].Engel, E., C. Baty, et al. (2002). J. Agric. Food Chem. 50(22): 6459-6467. [HP-5].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [SE-54].
OV1701 Blank, Fischer & Grosch 1989, Z Lebensm Unters Forsch, 189, 426-433. Zehentbauer, G. and G. A. Reineccius (2002). Flavour and Fragrance Journal 17(4): 300-305. [DB-1701].Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998.
C20M Milo & Grosch 1993, J Agric Food Chem, 40, 2076-2081. Rychlik, Schieberle & Grosch Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants, Lichtenbergstraße, Germany, 1998. [FFAP].
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