3-(Methylthio)propionaldehyde - ≥98% , CAS No.3268-49-3

CAS: 3268-49-3 Cat. No.: M109548 Molecular Weight: 104.17 Beilstein Registry Number: 1739289 EC Number: 221-882-5
AVAILABLE TO ORDER
GRADE & PURITY ≥98%
Synonyms
3-[Methylthio]propionaldehyde | 3-methylsulfanylpropanal | 3-Methylmercaptopropyl aldehyde | EN300-20267 | beta -(methylmercapto)propionaldehyde | methylmercaptopropionaldehyde | NSC 15874 | Propionaldehyde, 3-(methylthio)- | 3-(METHYLTHIO) PROPIONALDEHYD
Storage
Store at 2-8°C,Argon charged
Shipped In
Wet ice,FedEx DG Service
 ·  off list, applied to all prices below.
Size
Status
Price
Qty
5g
M109548-5g
8-12 wks(?) Production requires sourcing of materials. We appreciate your patience and understanding.
$9.90
10g
M109548-10g
≥10
$11.90
50g
M109548-50g
2
$28.90
250g
M109548-250g
1
$99.90
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Why this grade

≥98% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Store at 2-8°C,Argon charged Ships Wet ice,FedEx DG Service Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 33 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Overview

3-(Methylthio)propionaldehyde is the major product of chemical methionine conversion via Strecker degradation in food. It is a reactant involved in homolytic cross-coupling reactions, oxidative coupling and chemoselective oxidation, intermolecular alkyne hydroacylation reactions and oxxidation of sulfides to sulfoxides.
3-(Methylthio)propionaldehyde is used as biosynthetic precursor of ethylene1.

Specifications

Synonyms
3-[Methylthio]propionaldehyde | 3-methylsulfanylpropanal | 3-Methylmercaptopropyl aldehyde | EN300-20267 | beta -(methylmercapto)propionaldehyde | methylmercaptopropionaldehyde | NSC 15874 | Propionaldehyde, 3-(methylthio)- | 3-(METHYLTHIO) PROPIONALDEHYD
Specifications & Purity
≥98%
Storage
Store at 2-8°C, Argon charged
Shipped In
Wet ice, FedEx DG Service
This product requires cold chain shipping. Ground and other economy services are not available.
Purity
≥98%
Names and Identifiers
Pubchem Sid488182494
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/488182494
Canonical SmilesCSCCC=O
IUPAC Name3-methylsulfanylpropanal
InChIKeyCLUWOWRTHNNBBU-UHFFFAOYSA-N
INCHI1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
Isomeric SMILES CSCCC=O
WGK Germany 1
RTECS UE2285000
UN Number 2785
Packing Group III
Molecular Weight 104.17
Beilstein 1739289
Reaxy-Rn 1739289
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1739289&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic oxygen compounds
ClassOrganooxygen compounds
SubclassCarbonyl compounds
Intermediate Tree Nodes Aldehydes
Direct ParentAlpha-hydrogen aldehydes
Alternative Parents Sulfenyl compounds  Dialkylthioethers  Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAliphatic acyclic compounds
Substituents Alpha-hydrogen aldehyde - Dialkylthioether - Sulfenyl compound - Thioether - Organic oxide - Hydrocarbon derivative - Organosulfur compound - Aliphatic acyclic compound
DescriptionThis compound belongs to the class of organic compounds known as alpha-hydrogen aldehydes. These are aldehydes with the general formula HC(H)(R)C(=O)H, where R is an organyl group.
External Descriptors an organosulfur compound
3D Structure
Interactive Chemical Structure Model





Associated Targets(Human)
THRB Tclin Thyroid hormone receptor beta-1 (7926 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Lymphoblastoid cell (5959 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Associated Targets(non-human)
metG Methionyl-tRNA synthetase (123 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Mechanisms of Action
Certificates(CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

18 results found

Lot NumberCertificate TypeDateItem
F2603586Certificate of AnalysisJun 08, 2026 M109548
F2603561Certificate of AnalysisJun 08, 2026 M109548
B2605025Certificate of AnalysisFeb 11, 2026 M109548
B2218431Certificate of AnalysisAug 19, 2025 M109548
B2218457Certificate of AnalysisAug 19, 2025 M109548
E2528019Certificate of AnalysisMay 29, 2025 M109548
J2517210Certificate of AnalysisMar 13, 2025 M109548
B2527438Certificate of AnalysisMar 13, 2025 M109548
B2527440Certificate of AnalysisMar 13, 2025 M109548
B2527441Certificate of AnalysisMar 13, 2025 M109548
B2527465Certificate of AnalysisMar 13, 2025 M109548
B2625118Certificate of AnalysisMar 13, 2025 M109548
B2303365Certificate of AnalysisNov 15, 2024 M109548
B2303457Certificate of AnalysisNov 15, 2024 M109548
K2419489Certificate of AnalysisApr 10, 2024 M109548
B2303364Certificate of AnalysisOct 24, 2022 M109548
B2303362Certificate of AnalysisOct 24, 2022 M109548
B2218444Certificate of AnalysisJan 22, 2022 M109548

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Chemical and Physical Properties
SolubilityIt is readily soluble in alcohol solvents such as ethanol, propylene and glycol oil. It is insoluble in water.
SensitivityAir & heat sensitive
Refractive Index1.484-1.493
Flash Point(°F)61°C
Flash Point(°C)61°C
Boil Point(°C)165-166°C
Molecular Weight104.170 g/mol
XLogP30.300
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count2
Rotatable Bond Count3
Exact Mass104.03 Da
Monoisotopic Mass104.03 Da
Topological Polar Surface Area42.400 Ų
Heavy Atom Count6
Formal Charge0
Complexity36.500
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
References
1. Changbo Peng, Yimao Zhang, Xiaoqing Ye, Yuhui Zheng, Yu Chen, Xiaoqing Mei, Zhenming Che, Min Xu, Hongbin Lin, Jie Zhao, Qi Zhu, Wenwu Ding.  (2023)  Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2023.105643]
2. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu.  (2023)  Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,      [PMID:37574531] [10.1002/jsfa.12924]
3. Chunlei Tan, Liang Tao, Jing Xie, Zhijin Yu, Yang Tian, Cunchao Zhao.  (2023)  The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics.  Foods,  12  (15): (2821).  [PMID:37569090] [10.3390/foods12152821]
4. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang.  (2022)  Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS.  Foods,  11  (24): (3997).  [PMID:36553738] [10.3390/foods11243997]
5. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.  (2022)  Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:36342227] [10.1021/acs.jafc.2c06458]
6. Sam Al-Dalali, Cong Li, Baocai Xu.  (2022)  Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation.  FOOD CHEMISTRY,      [PMID:35299014] [10.1016/j.foodchem.2022.132629]
7. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho.  (2022)  Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.  FOOD CHEMISTRY,      [PMID:35245757] [10.1016/j.foodchem.2022.132500]
8. Yixiang Li, Yajun Bai, Tai-Ping Fan, Xiaohui Zheng, Yujie Cai.  (2021)  Characterization of a putative tropinone reductase from Tarenaya hassleriana with a broad substrate specificity.  BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY,  69  (6): (2530-2539).  [PMID:34902878] [10.1002/bab.2302]
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10. Zhenghong Hu, Pu Jia, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai.  (2019)  Characterisation of five alcohol dehydrogenases from Lactobacillus reuteri DSM20016.  PROCESS BIOCHEMISTRY,      [PMID:] [10.1016/j.procbio.2019.08.010]
11. Fengchuan Yu, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai.  (2019)  Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  99  (8): (4123-4128).  [PMID:30761541] [10.1002/jsfa.9642]
12. Junyi Wang, Ruifang Wang, Yan Gao, Jing Wang, Lina Qiao, Huijuan Li, Guohua Zhao, Ning Zhang, Hitao Chen, Jie Sun, Shuqi Wang.  (2025)  Analysis of dynamic flavor changes of volatile and non-volatile fractions analysis of black qingke (Hordeum vulgare L. var. nudum Hook. f.) during steaming process.  JOURNAL OF FOOD SCIENCE,  90  (2): (e17660).  [PMID:39929602] [10.1111/1750-3841.17660]
13. Jie-Qiong Wang, Ying Gao, Zhi-Hui Feng, Si-Han Deng, Jian-Xin Chen, Fang Wang, Yi-Fan Li, Ying-Bin Zhang, Jun-Feng Yin, Liang Zeng, Wei-Biao Zhou, Yong-Quan Xu.  (2024)  Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun.  FOOD RESEARCH INTERNATIONAL,      [PMID:39277260] [10.1016/j.foodres.2024.114953]
14. Chi Zhao, Jiayi Lin, Yuxiang Zhang, Huizhen Wu, Weixin Li, Weifeng Lin, Lixin Luo.  (2024)  Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches.  FOOD RESEARCH INTERNATIONAL,      [PMID:38395551] [10.1016/j.foodres.2024.114079]
15. Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang.  (2024)  Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef.  FOOD CHEMISTRY,      [PMID:39186890] [10.1016/j.foodchem.2024.140954]
16. Weifeng Sun, Jing Ding, Xiaoqing Ye, Xiaoqing Mei, Yu Chen, Yuhui Zheng, Changbo Peng, Zhenming Che, Yi Liu, Yuan Liu, Wenwu Ding.  (2025)  Enhancement of Doubanjiang-meju quality by Rotary-drum Fermenter under Unsteady Temperature Field: physicochemical properties, sensory and flavor compounds.  LWT-FOOD SCIENCE AND TECHNOLOGY,      [PMID:] [10.1016/j.lwt.2025.117579]
17. Longzhu Zhou, Yimeng Ren, Yujie Shi, Liyuan Zhao, Huihui Tian, Xiaohui Feng, Jing Li, Youyou Yang, Weihai Xing, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang.  (2025)  Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models.  Food Chemistry-X,      [PMID:40083855] [10.1016/j.fochx.2025.102291]
18. Jialing Lu, Jia Zheng, Dong Zhao, Yan Xu, Shuang Chen.  (2025)  The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu.  MOLECULES,  30  (4): (933).  [PMID:40005243] [10.3390/molecules30040933]
19. Meng Tao, Wenli Guo, Jin Liang, Zhengquan Liu.  (2024)  Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking.  FOOD CHEMISTRY,      [PMID:39423534] [10.1016/j.foodchem.2024.141671]
20. Zhonghui Zhang, Weizhen Ye, Chun Li, Haihong Zhou, Chao Wang, Penghui Liu, Binxin Zhou, Hanqing Zhao, Shouchuang Wang, Jun Yang.  (2024)  Volatilomics-Based Discovery of Key Volatiles Affecting Flavor Quality in Tomato.  Foods,  13  (6): (879).  [PMID:38540868] [10.3390/foods13060879]
21. Guixin Han, Ke Li, Yong Xue, Jinlin Wang, Fan Bai, Ruichang Gao, Chenghua Chen, Xinxing Xu, Yuanhui Zhao.  (2025)  Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing.  Food Chemistry-X,      [PMID:40791883] [10.1016/j.fochx.2025.102841]
22. Xu-Hui Huang, Yu-Ying Zhang, Ming Zhu, Da-Yong Zhou, Ming Du, Bei-Wei Zhu, Xiu-Ping Dong, Ian Fisk, Lei Qin.  (2020)  The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup.  Food & Function,  12  (4): (1626-1638).  [PMID:33476357] [10.1039/D0FO02615H]
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33. Jinhao Zou, Xuping Wang, Jingrong Cheng, Xueming Liu, Yantian Tang, Anping Li, Daobang Tang.  (2026)  Elucidating key aroma compounds of braised squab and providing insights into their potential precursor.  FOOD CHEMISTRY,      [PMID:] [10.1016/j.foodchem.2026.149613]
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