W341509

Sigma-Aldrich

3-(Methylthio)-1-propanol

≥98%, FG

Synonym(s):
Methionol
Linear Formula:
CH3S(CH2)3OH
CAS Number:
Molecular Weight:
106.19
FEMA Number:
3415
EC Number:
Council of Europe no.:
11554
MDL number:
PubChem Substance ID:
Flavis number:
12.062
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥98%

refractive index

n20/D 1.49 (lit.)

bp

89-90 °C/13 mmHg (lit.)

density

1.03 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

meaty; onion; vegetable; sulfurous; sweet

food allergen

no known allergens

SMILES string

CSCCCO

InChI

1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3

InChI key

CZUGFKJYCPYHHV-UHFFFAOYSA-N

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Related Categories

General description

3-(Methylthio)-1-propanol is a volatile sulfur flavor compound mainly found in wine and soy sauce.

Other Notes

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Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Target Organs

Respiratory system

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN 3334

WGK Germany

WGK 3

Flash Point(F)

195.8 °F - closed cup

Flash Point(C)

91 °C - closed cup

Analysis of organic sulfur compounds in wine aroma.
Mestres M, et al.
Journal of Chromatography A, 881(1), 569-581 (2000)
Shoyu (soy sauce) flavor components: neutral fraction.
Nunomura N, et al.
Agricultural and Biological Chemistry, 48(7), 1753-1762 (1984)
David A Camarena-Pozos et al.
Plant, cell & environment, 42(4), 1368-1380 (2018-11-01)
The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs...
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results...
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic...

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