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]
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| Names | |
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| IUPAC name
3-methylsulfanylpropan-1-ol
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| Identifiers | |
3D model (JSmol)
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| 1731208 | |
| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.007.277 |
| EC Number |
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PubChem CID
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| UNII | |
CompTox Dashboard (EPA)
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| Properties | |
| C4H10OS | |
| Molar mass | 106.18 g·mol−1 |
| Hazards | |
| GHS labelling:[1] | |
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| 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
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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).
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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.
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