Methionol
Names | |
---|---|
IUPAC name 3-methylsulfanylpropan-1-ol | |
Identifiers | |
3D model (JSmol) | |
1731208 | |
ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.007.277 |
EC Number |
|
PubChem CID | |
UNII | |
CompTox Dashboard (EPA) | |
| |
| |
Properties | |
C4H10OS | |
Molar mass | 106.18 g·mol−1 |
Hazards | |
GHS labelling:[1] | |
![]() | |
Warning | |
H315, H319, H335 | |
P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, P501 | |
Related compounds | |
Related compounds | 1-(Methylthio)propane; Methional; Methionine; 1,3-Propanediol mono methyl ether; 4-(Methylsulfanyl)butanoic acid; 4-Thiapentanoic acid; |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). |
Methionol (3-(Methylthio)-1-propanol) is a methyl sulfide derived from propan-1-ol. It is found in nature, including as a metabolite of yeast and bacillus anthracis.[2] It is a sulphurous aroma component of many foods, such as wine, cheese and roasted coffee.[3] It is classed as an irritant.[2] It has a very low olfactory threshold.[4]
References
[edit]- ^ "Methionol". pubchem.ncbi.nlm.nih.gov.
- ^ a b "Methionol". pubchem.ncbi.nlm.nih.gov.
- ^ "Methionol (YMDB16045) - Yeast Metabolome Database".
- ^ Xiao, Deng-Rong; Liu, Rui-Sang; He, Long; Li, Hong-Mei; Tang, Ya-Ling; Liang, Xin-Hua; Chen, Tao; Tang, Ya-Jie (November 26, 2015). "Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation". Scientific Reports. 5 (1): 17120. Bibcode:2015NatSR...517120X. doi:10.1038/srep17120. PMC 4660818. PMID 26607288.