| Company Name: |
Alfa Aesar |
| Tel: |
400-6106006 |
| Email: |
saleschina@alfa-asia.com |
- 3-Mercapto-2-butanone
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- $10.00
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2026-03-20
- CAS:40789-98-8
- Min. Order: 1KG
- Purity: 99%
- Supply Ability: 100 mt
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| | 3-Mercapto-2-butanone Basic information |
| | 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 | | Odor | at 0.10 % in propylene glycol. sulfurous onion roasted gassy meaty | | Odor Type | sulfurous | | biological source | synthetic | | Sensitive | Light Sensitive | | JECFA Number | 558 | | Major Application | flavors and fragrances | | InChI | 1S/C4H8OS/c1-3(5)4(2)6/h4,6H,1-2H3 | | InChIKey | XLMPYCGSRHSSSX-UHFFFAOYSA-N | | SMILES | CC(S)C(C)=O | | 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) |
| 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 | TSCA listed | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29309090 | | Storage Class | 3 - Flammable liquids | | Hazard Classifications | Eye Irrit. 2
Flam. Liq. 3
Skin Irrit. 2
STOT SE 3 |
| | 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 |
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