2-mercapto-3-pentanone
3-pentanone, 2-mercapto-
Identification
| Name | 2-mercapto-3-pentanone |
| IUPAC | 2-sulfanylpentan-3-one |
| CAS Number | 17042-24-9 |
| FDA UNII | Search |
| Molecular Formula | C5 H10 O S |
| Molecular Weight | 118.19890000 |
| Nikkaji Number | J624.964G |
Regulatory
Physical Properties
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Boiling Point | 157.00 to 159.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 2.743000 mmHg @ 25.00 °C. (est) |
| Flash Point | 120.00 °F. TCC ( 48.89 °C. ) |
| logP (o/w) | 1.383 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 0.01 % in propylene glycol. |
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | information only not used for fragrances or flavors |
| Recommendation for 2-mercapto-3-pentanone usage levels up to | not for fragrance use. |
| Recommendation for 2-mercapto-3-pentanone flavor usage levels up to | not for flavor use. |
Potential Uses
Natural Occurrence
Synonyms
2-
mercaptopentan-3-one
2-
mercaptopentanone
3-
pentanone, 2-mercapto-
2-
sulfanylpentan-3-one
Google Patents:
Sulfur compounds for enhancing coffee aroma and resultant products containing same
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Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values.
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Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.
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Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices.
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Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
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Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
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Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
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Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
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Alpha-mercaptoketone formation during the maillard reaction of cysteine and [1-(13)C]ribose.
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Formation of aroma compounds from ribose and cysteine during the Maillard reaction.