Skip to Content
MilliporeSigma
All Photos(1)

Documents

W341509

Sigma-Aldrich

3-(Methylthio)-1-propanol

≥98%, FG

Synonym(s):

Methionol

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
CH3S(CH2)3OH
CAS Number:
Molecular Weight:
106.19
FEMA Number:
3415
EC Number:
Council of Europe no.:
11554
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.062
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

agency

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.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

meaty; onion; vegetable; sulfurous; sweet

SMILES string

CSCCCO

InChI

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

InChI key

CZUGFKJYCPYHHV-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

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

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

wgk_germany

WGK 3

flash_point_f

closed cup

flash_point_c

closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

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

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service