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3-Mercapto-2-Butanone CAS 40789-98-8 Food Additive For Food Industry
| Place of Origin | China |
|---|---|
| Brand Name | hoyoshee |
| Certification | ISO9001 |
| Model Number | HYX-988 |
| Minimum Order Quantity | Negotiable |
| Price | Negotiable |
| Packaging Details | 50kg/Drum |
| Delivery Time | 5-8 working days |
| Payment Terms | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability | 100 Ton/Month |
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xProduct Details
| Boiling Point | 48-49 °C/15 MmHg (lit.) | Density | 1.035 G/mL At 25 °C (lit.) |
|---|---|---|---|
| Form | Clear Liquid | Color | Colorless To Light Yellow |
| Odor | At 0.10 % In Propylene Glycol. Sulfurous Onion Roasted Gassy Meaty | Odor Type | Sulfurous |
| Biological Source | Synthetic | ||
| Highlight | CAS 40789-98-8 Food Additive,Food Industry 3-Mercapto-2-Butanone,3-Mercapto-2-Butanone CAS 40789-98-8 |
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Product Description
Manufacture Supply 3-Mercapto-2-Butanone CAS 40789-98-8 Food Additive for Food Industry
3-Mercapto-2-butanone is an organosulfur compound featuring a ketone and a thiol functional group. It is renowned for its extremely potent, savory, and meaty aroma and is a crucial component in the flavor profiles of many cooked and fermented foods.
| Product Name | 3-Mercapto-2-butanone |
|---|---|
| Synonyms | (3R)-3-mercapto-2-butanone;3-Mercapto-2-butanone solution;3-Mercapto-2-butanone >=98.0%;3-sulfanylbutan-2-one;3-Mercapto-2-butanone, 98%, stab. with 0.1% CalciuM carbonate;3-Mercapto-2-butanone, 96%, 96%;3-Mercapto-2-Butanone(FEMA No.3298);3-Mercapto-2-butanone, stabilized with 0.1% Calcium carbonate |
| CAS | 40789-98-8 |
| MF | C4H8OS |
| EINECS | 255-082-2 |
| Product Categories | Pharmaceutical Raw Materials;Alphabetical Listings;Flavors and Fragrances;M-N;Sulfides flavors |
| Form | clear liquid |
| Odor | at 0.10 % in propylene glycol. sulfurous onion roasted gassy meaty |
| Biological source | synthetic |
| FEMA | 3298 |
Applications
Its primary and most important use is in the flavor and fragrance industry.
- Flavorings: It is a highly valuable ingredient for creating savory flavor profiles. It is used in:
- Meat Flavors: For replicating and enhancing the taste of beef, chicken, and pork in soups, sauces, gravies, snacks, and processed meats.
- Savory Blends: To add depth and "umami" character to various food products.
- Roasted Nut Flavors: Contributes to the authentic roasted note.
- Fragrances: Used in trace amounts to add savory, complex nuances to certain fragrance compositions, though its use is more limited in perfumery than in flavors due to its potent food-associated scent.
- Potency: Due to its extremely low odor threshold, it is always used in highly diluted forms, often in the ppm or ppb range in the final product.
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