Methionol

Methionol
Names
IUPAC name
3-methylsulfanylpropan-1-ol
Identifiers
CAS Number
  • 505-10-2 ☒N
3D model (JSmol)
  • Interactive image
Beilstein Reference
 1731208
ChEBI
  • CHEBI:49019
ChEMBL
  • ChEMBL332887
ChemSpider
  • 10016
ECHA InfoCard 100.007.277 Edit this at Wikidata
EC Number
  • 208-004-6
PubChem CID
  • 10448
UNII
  • H1E1U441XX
CompTox Dashboard (EPA)
  • DTXSID7060128 Edit this at Wikidata
InChI
  • InChI=1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3
    Key: CZUGFKJYCPYHHV-UHFFFAOYSA-N
  • CSCCCO
Properties
Chemical formula
 C4H10OS
Molar mass 106.18 g·mol−1
Hazards
GHS labelling:[1]
Pictograms
 GHS07: Exclamation mark
Warning
Hazard statements
 H315, H319, H335
Precautionary statements
 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).
Infobox references
Chemical compound

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

  1. ^ "Methionol". pubchem.ncbi.nlm.nih.gov.
  2. ^ a b "Methionol". pubchem.ncbi.nlm.nih.gov.
  3. ^ "Methionol (YMDB16045) - Yeast Metabolome Database".
  4. ^ 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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