potato butyraldehyde

Potato butyraldehyde, chemically known as 3-(methylthio)butanal, is an organosulfur compound classified as an aldehyde with the molecular formula C₅H₁₀OS. This substance is part of a group of sulfur-containing aldehydes that contribute significantly to flavor profiles in various food products. It appears as a clear liquid and is characterized by distinctive odors described as green, vegetative, cabbage-like, and sulfidic, often accompanied by nuances reminiscent of fried potatoes and cooked tomatoes. Multiple synonyms exist including butanal, 3-(methylthio)- and 3-methylsulfanylbutanal, reflecting its chemical structure and functional groups. Potato butyraldehyde naturally occurs in fried potato and krill extracts, and it can also be synthesized for use as a flavoring agent. More information about this compound can be found in the PubChem database entry (CID 61845).

Potato butyraldehyde occurs naturally in foods such as fried potatoes and krill, suggesting a biological origin linked to thermal degradation of sulfur-containing amino acids. Its distinctive green and sulfurous aroma with notes of tomato and vegetable flavors make it useful in the flavor industry for imparting buchu leaf, cabbage, pickle, fish, tomato, and vegetable character in food formulations. The compound is primarily applied as a food flavoring agent and is recognized by FEMA (US) under number 3374, indicating its flavoring status and regulatory acceptance in the United States. Usage levels in finished consumer products are typically up to 2 ppm, in line with FEMA Expert Panel assessments. Its inclusion in condiments, pickles, and savory flavor blends reflects its contribution to complex aroma profiles.

Potato butyraldehyde is a moderately volatile liquid with a molecular weight of approximately 118.2 g/mol and the molecular formula C₅H₁₀OS. It exhibits a boiling point ranging from 190 to 192 °C at atmospheric pressure and 63 to 65 °C at 10 mm Hg above ambient temperature, indicating moderate volatility. The specific gravity varies between 1.138 and 1.413 at 25 °C, and it has a refractive index between 1.433 and 1.438 at 20 °C. Its vapor pressure at 25 °C is around 1.233 mmHg, corroborating its volatility. The flash point is approximately 49 °C (120 °F), signifying flammability under certain conditions. Potato butyraldehyde has a logP estimated at 0.789, reflecting moderate hydrophobicity. It is soluble in alcohols, oils, and propylene glycol, partially soluble in water estimated at 19.94 g/L at 25 °C, but generally considered poorly soluble in pure water. These properties influence its selection and behavior in flavor formulation and handling.

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB41491
FooDB:	FDB021461
Export Tariff Code:	2930.90.9999
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
FAO:	3-(Methylthio)butanal

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for potato butyraldehyde usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.085 (μg/capita/day)
Structure Class:		I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 6
Click here to view publication 6
		average usual ppm	average maximum ppm
baked goods:		-	-
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	2.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	2.00000
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):16630-52-7

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :61845

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 1989

WGK Germany:3

3-methylsulfanylbutanal

Chemidplus:0016630527

(3R)-3-methylsulfanylbutanal

(3S)-3-methylsulfanylbutanal