Methyl 3-(methylthio)propionate


Methyl 3-(methylmercapto)propionate
Linear Formula:
CAS Number:
Molecular Weight:
Beilstein/REAXYS Number:
EC Number:
MDL number:
PubChem Substance ID:
Pricing and availability is not currently available.

Quality Level



refractive index

n20/D 1.465 (lit.)


74-75 °C/13 mmHg (lit.)


1.077 g/mL at 25 °C (lit.)

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InChI key


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General description

Methyl 3-(methylthio)propionate is the major ester present in the flavour profile of juices made from fresh-cut pineapple fruits.


Methyl 3-(methylthio)propionate was used to prepare 3-methiolpropionate(MMPA) to study the demethylation of Dimethylsulfoniopropionate and MMPA to 3-mercaptopropionate by aerobic marine bacterium. Methyl 3-(methylthio)propionate was used to prepare 3-(Methylthio)propionic acid to examine the methionine catabolism by Lactococci by 13C Nuclear Magnetic Resonance and Gas Chromatography.


25 g in glass bottle

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves


UN 3334

WGK Germany


Flash Point(F)

161.6 °F - closed cup

Flash Point(C)

72 °C - closed cup

P T Visscher et al.
Applied and environmental microbiology, 60(12), 4617-4619 (1994-12-01)
A bacterium, strain BIS-6, that grew aerobically on dimethylsulfoniopropionate (DMSP) was isolated from an intertidal mud sample. Strain BIS-6 quantitatively demethylated DMSP and 3-methiolpropionate to 3-mercaptopropionate. Strain BIS-6 was a versatile methylotroph growing on the osmolytes DMSP and glycine betaine...
Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products.
Elss S, et al.
Food Sci. Technol., 38(3), 263-274 (2005)
S Gao et al.
Applied and environmental microbiology, 64(12), 4670-4675 (1998-12-03)
Formation of methanethiol from methionine is widely believed to play a significant role in development of cheddar cheese flavor. However, the catabolism of methionine by cheese-related microorganisms has not been well characterized. Two independent methionine catabolic pathways are believed to...
Yuwadee Ackarabanpojoue et al.
Journal of food science, 80(5), E998-1004 (2015-04-02)
This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to...
He Fu et al.
Journal of bacteriology, 197(8), 1515-1524 (2015-02-19)
Methanosarcina acetivorans uses a variety of methylated sulfur compounds as carbon and energy sources. Previous studies implicated the mtsD, mtsF, and mtsH genes in catabolism of dimethylsulfide, but the genes required for use of other methylsulfides have yet to be...

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