potato butyraldehyde
Product Description
| Product | potato butyraldehyde |
| CAS | 16630-52-7 |
| Formula | C5H10OS |
| Synonym | 3-methylsulfanylbutanal, Butanal, 3-(methylthio)- |
Typical Product Specifications
| Odor | Sulfureous, vegetative, cabbage-like and green with a fishy nuance |
| Odor Type | green |
| Assay | 96.00 to 100.00 % sum of isomers |
| Specific gravity | 0.99800 to 0.99700 @ 20.00 °C |
| Pounds/Gallon | 8.314 to 8.306 |
| Boiling Point | 63.00 to 65.00 °C. @ 10.00 mm Hg |
| Vapor Density | 4.0 |
| logP (o/w) | 1.05 |
| Boiling Point | 190.00 to 192.00 °C. @ 760.00 mm Hg |
| Refractive Index | 1.47300 to 1.51700 @ 20.00 °C |
| Taste | Vegetative, tomato, fishy and sulfureous |
| Appearence | colorless to pale yellow clear liquid |
| Vapor Pressure | 1.230000 mm/Hg @ 25.00 °C |
| Flash Point | 120.00 °F. TCC |
| Insolubility | in water |
| Molecular weight | 118.2 |
| Color | colorless to pale yellow liquid |
| Solubility | most org. solvs. |
| Notes | FEMA# 3374 This product can be found in french fried potatoes. |
| Class | Flavor and Fragrance Chemical Compounds, Chemical Intermediates, Organic Intermediates and Compounds |
| Function | Chemical Intermediate |
| Industry | Flavor & Fragrance |
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