2-甲基-2-(甲硫基)丙醛 | 16042-21-0

• 分子结构分类: 有机化合物 - 有机硫化合物 - 硫醚类
• 中文名称: 2-甲基-2-(甲硫基)丙醛
• 英文名称: 2-methyl-2-(methylthio)propanal
• 英文别名: 2-methyl-2-methylsulfanyl-propionaldehyde；2-methyl-2-(methylthio)propionaldehyde；Propanal, 2-methyl-2-(methylthio)-；2-methyl-2-methylsulfanylpropanal
• CAS: 16042-21-0
• 化学式: C₅H₁₀OS
• 分子量: 118.2
• InChiKey: DIPLXSBTYRDLGV-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  1
• 重原子数：
  7
• 可旋转键数：
  2
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.8
• 拓扑面积：
  42.4
• 氢给体数：
  0
• 氢受体数：
  2

安全信息

• 海关编码：
  2930909090

反应信息

• 作为反应物：
  描述：

  2-甲基-2-(甲硫基)丙醛 、 肼基甲酸甲酯 、 甲醇 生成 methyl N-[(E)-(2-methyl-2-methylsulfanylpropylidene)amino]carbamate
  参考文献：
  名称：

  HUANG J.; BUSHEY D. F.; GRAVES M. D.; JOHNSON B. F.; SINGLETON D. D., J. HETEROCYCL. CHEM., 24,(1987) N 1, 1-7

  摘要：

  DOI：
• 作为产物：
  描述：

  aldicarb 在 氢氧化钾 、 acetate buffer pH 4.0 、 potassium chloride 、 copper(II) nitrate 作用下， 以82.1%的产率得到2-methyl-2-methylsulfanyl-propanenitrile
  参考文献：
  名称：

  Copper(II)-promoted aqueous decomposition of Aldicarb

  摘要：

  DOI：

  10.1021/jo00224a058

文献信息

• Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking
  作者：J.S. Elmore、A.T. Dodson、N. Muttucumaru、N.G. Halford、M.A.J. Parry、D.S. Mottram

  DOI：10.1016/j.foodchem.2010.03.049

  日期：2010.10

  Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 degrees C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed. (C) 2010 Elsevier Ltd. All rights reserved.
• Kirrmann,A. et al., Comptes Rendus Hebdomadaires des Seances de l'Academie des Sciences, 1962, vol. 255, p. 728 - 730
  作者：Kirrmann,A. et al.

  DOI：——

  日期：——
• BLIZNYUK, N. K.;EFIMENKO, V. A.;PROTASOVA, L. D.
  作者：BLIZNYUK, N. K.、EFIMENKO, V. A.、PROTASOVA, L. D.

  DOI：——

  日期：——