EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

methyl mercaptan
methanethiol

Supplier Sponsors

Flavor Demo Formulas
Name:methanethiol
CAS Number: 74-93-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:200-822-1
FDA UNII:2X8406WW9I
Nikkaji Web:J1.432J
Beilstein Number:1696840
MDL:MFCD00004866
CoE Number:475
XlogP3-AA:0.50 (est)
Molecular Weight:48.10788000
Formula:C H4 S
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:508 methyl mercaptan
FLAVIS Number:12.003 (Old)
DG SANTE Food Flavourings:12.003 methanethiol
FEMA Number:2716 methyl mercaptan
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):74-93-1 ; METHYL MERCAPTAN
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless gas or liquid <6 C (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.86200 to 0.89400 @ 5.80 °C.
Pounds per Gallon - (est).: 7.173 to 7.439
Refractive Index:1.43000 to 1.43600 @ 5.80 °C.
Melting Point:-123.00 to -121.00 °C. @ 760.00 mm Hg
Boiling Point: 6.10 to 6.20 °C. @ 727.00 mm Hg
Boiling Point: 5.90 to 6.00 °C. @ 760.00 mm Hg
Vapor Pressure:1901.066040 mmHg @ 25.00 °C. (est)
Vapor Density:1.66 ( Air = 1 )
Flash Point: 70.00 °F. TCC ( 21.11 °C. )
logP (o/w): 0.932 (est)
Soluble in:
 alcohol
 propylene glycol
 water, 1.54E+04 mg/L @ 25 °C (exp)
Insoluble in:
 water
Similar Items:note
allyl mercaptan
amyl mercaptan
isoamyl mercaptan
sec-amyl mercaptan
tert-amyl mercaptan
benzyl mercaptan
buchu mercaptan
butyl mercaptan
isobutyl mercaptan
tert-butyl mercaptan
cetyl mercaptan
cyclohexyl mercaptan
cyclopentyl mercaptan
decyl mercaptan
dodecyl mercaptan
2-ethyl hexyl mercaptan
ethyl mercaptan
ethylene mercaptan
furfuryl mercaptan
grapefruit mercaptan
heptyl mercaptan
hexyl mercaptan
2-naphthyl mercaptan
nonyl mercaptan
octyl mercaptan
peach mercaptan
1-phenethyl mercaptan
2-phenethyl mercaptan
phenyl mercaptan
prenyl mercaptan
propyl mercaptan
isopropyl mercaptan
2-thienyl mercaptan
3-thienyl mercaptan
tridecyl mercaptan
undecyl mercaptan
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:very high ,
recommend smelling in a 0.01 % solution or less
cabbage garlic
Odor Description:at 0.01 % in propylene glycol. decomposing cabbage garlic
vegetable oily alliaceous eggy creamy savory
Odor Description:at 1.00 %. Vegetable oil, alliaceous, eggy, creamy with savory nuances
Mosciano, Gerard P&F 23, No. 6, 31, (1998)
Flavor Type: sulfurous
sulfurous alliaceous creamy cheesy clean savory meaty
Taste Description: at 1.00 ppm. Sulfurous, alliaceous, creamy with a surface-ripened cheese topnote and a clean savory meaty depth
Mosciano, Gerard P&F 23, No. 6, 31, (1998)
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
Methyl mercaptan, 1% in PG Kosher
Odor Description:boiled cabbage
Odour threshold in water: 0.02 ppb.
Taste Description:sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
Advanced Biotech
METHYL MERCAPTAN 1% IN ETOH NATURAL
Odor Description:Alcoholic, Cabbage
Indukern F&F
METHYL MERCAPTANE 1%PG
Odor Description:VEGETABLE, SULFUROUS, EGGY, CREAMY
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
METHYL MERCAPTAN 1% IN ETOH NATURAL
Odor: Alcoholic, Cabbage
Advanced Biotech
METHYL MERCAPTAN 1% IN PG NATURAL
Odor: Cabbage, Garlic
Advanced Biotech
METHYL MERCAPTAN 1% IN VEGETABLE OIL NATURAL
Odor: Cabbage, garlic
Alfrebro
METHYL MERCAPTAN 1% IN ETHANOL
Odor: Stench
Alfrebro
METHYL MERCAPTAN NATURAL 1% IN PG
Odor: Stench
Augustus Oils
Methyl Mercaptan 5% Pg
Services
Charkit Chemical
METHYL MERCAPTAN 1% IN PG FEMA 2716
Charkit Chemical
METHYL MERCAPTAN 1NCM1124 FEMA 2716
Chevron Phillips
Methyl Mercaptan
Indukern F&F
METHYL MERCAPTANE 1%PG
Odor: VEGETABLE, SULFUROUS, EGGY, CREAMY
Indukern F&F
METHYL MERCAPTANE 10% PG
Odor: VEGETABLE, SULFUROUS, EGGY, CREAMY
Jinan Enlighten Chemical Technology(Wutong Aroma )
Methanethiol 10%, Kosherk
Natural Advantage
Methyl Mercaptan Nat, 1% in Corn Oil
Flavor: meaty, rotten, vegetative
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Natural Advantage
Methyl Mercaptan Nat, 1% in Neobee Oil, Artificial
Flavor: meaty, rotten, vegetative
Natural Advantage
Methyl Mercaptan Nat, 1% in Neobee Oil
Flavor: meaty, rotten, vegetative
Natural Advantage
Methyl Mercaptan Nat, 1% in PG
Flavor: meaty, rotten, vegetative
Penta International
METHYL MERCAPTAN 1% IN P.G.
Penta International
METHYL MERCAPTAN 5% IN PROPYLENE GLYCOL
Penta International
METHYL MERCAPTAN NATURAL 1% IN ETHANOL
Penta International
METHYL MERCAPTAN NATURAL 5% IN ETHANOL
Penta International
METHYL MERCAPTAN NATURAL 5% IN P.G.
Penta International
METHYL MERCAPTAN NATURAL 1% IN NEOBEE
Penta International
METHYL MERCAPTAN NATURAL 1% IN PG
Penta International
METHYL MERCAPTAN NATURAL 10% IN BENZYL ALCOHOL
R C Treatt & Co Ltd
Methyl mercaptan 1% in Miglyol
Kosher
R C Treatt & Co Ltd
Methyl mercaptan, 1% in PG
Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
R C Treatt & Co Ltd
Methyl mercaptan, 1% in Triacetin
Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
R C Treatt & Co Ltd
Methyl mercaptan, 10% in TEC
Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
R C Treatt & Co Ltd
Methyl mercaptan, 10% in Triacetin
Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
R C Treatt & Co Ltd
Methyl mercaptan, 5% in PG
Halal, Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
Riverside Aromatics
METHYL MERCAPTAN, NATURAL, 1% IN PG
Robertet
METHYL MERCAPTAN 1% PG Natural (EU)
Sigma-Aldrich: Aldrich
For experimental / research use only.
Methanethiol 98.0%
Synerzine
Methyl Mercaptan (1% in P.G.)
Taytonn
Methyl Mercaptan (1% In PG)
Odor: Meaty, Savoury, Sulphurous
Taytonn
Methyl Mercaptan (10% IN Tac)
Odor: Sulphurous, Meaty, Savoury
Tengzhou Xiang Yuan Aroma Chemicals
Methyl Mercaptan
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T N - Toxic, Dangerous for the environment.
R 12 - Extremely flammable.
R 23 - Toxic by inhalation.
R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
S 01/02 - Keep locked up and out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 60 - This material and its container must be disposed of as hazardous waste.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
unreported-mammal (species unspecified) LD50 60670 ug/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 16(6), Pg. 46, 1972.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
inhalation-mouse LC50 6530 ug/m3/2H
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 16(6), Pg. 46, 1972.

inhalation-rat LC50 675 ppm
GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES KIDNEY, URETER, AND BLADDER: URINE VOLUME INCREASED
Personal Communication from H.B. Lackey, Chemical Products Div., Crown Zellerbach, Camas, WA 98607, June 9, 1978Vol. 09JUN1978,

 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 54.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: 0.150001.00000
beverages(nonalcoholic): -0.56000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.130001.00000
fruit ices: 0.130001.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.130001.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):74-93-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :878
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1064
WGK Germany:3
methanethiol
Chemidplus:0000074931
EPA/NOAA CAMEO:hazardous materials
RTECS:74-93-1
 
References:
 methanethiol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:74-93-1
Pubchem (cid):878
Pubchem (sid):134970574
Flavornet:74-93-1
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C00409
HMDB (The Human Metabolome Database):HMDB03227
FooDB:FDB011886
YMDB (Yeast Metabolome Database):YMDB00062
Export Tariff Code:2930.90.2000
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
FAO:Methyl mercaptan
Formulations/Preparations:
•98% pure •99.5% pure minimum grade matheson gas products
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
propyl mercaptan
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
2-
methyl valeric acid
FL/FR
coffee
coffee difuran
FL/FR
fruity
2-
undecanone
FL/FR
green
3-
heptanone
FL/FR
sulfurous
allium ursinum extract
CS
buchu mercaptan
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
onion oil
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
waxy
iso
amyl decanoate
FL/FR
myristic acid
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl trisulfide
FL
ammonium sulfide 20% in water
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
mercaptoacetaldehyde
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
4-
methyl thiobutyl isothiocyanate
FL
5-
methyl thiopentyl isothiocyanate
FL
S-
methyl thiopropionate
FL
2-
methyl-5-methoxythiazole
FL
iso
propyl disulfide
FL
tetrahydrothiophene
FL
thiophene
FL
S-
tropical 2-thiobutyrate
FL/FR
alliaceous
alliaceous
allyl mercaptan
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
leek oil
FL
3-
mercapto-2-pentanone
FL
propyl mercaptan
FL/FR
shallot oil
FL
truffle sulfide
FL
buttery
2-
methyl valeric acid
FL/FR
cheesy
cheese flavor
FL
(E)-2,4-
dimethyl-2-pentenoic acid
FL
coffee
coffee difuran
FL/FR
creamy
cream
cheese flavor
FL
dairy
dairy flavor
FL
fruity
methionyl butyrate
FL
garlic
allyl methyl sulfide
FL
garlic distillates
FL
garlic flavor
FL
ketonic
3-
heptanone
FL/FR
meaty
3-
mercapto-2-butanone
FL
2-
methyl 3-(methyl thio) furan
FL
pyrazinyl ethane thiol
FL
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
S-(
methyl thio) butyrate
FL/FR
onion
methyl propyl disulfide
FL
2-
methyl-1,3-dithiolane
FL
onion flavor
FL
propyl thioacetate
FL
sulfurous
buchu mercaptan
FL/FR
butyl mercaptan
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl sulfide
FL
3-
mercapto-2-methyl pentanal
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl ethyl disulfide
FL
2-
methyl thiophene
FL
onion oil
FL/FR
waxy
iso
amyl decanoate
FL/FR
myristic acid
FL/FR
undecanoic acid
FL/FR
2-
undecanone
FL/FR
 
Potential Uses:
FRalgae
FLbeef
FLbutter
FLcabbage
FLcoffee
FLdairy
FLegg
FLgarlic
FLmeat
FLpeanut
FLsavory
FLshellfish
 
Occurrence (nature, food, other):note
 algae red algae
Search PMC Picture
 asparagus
Search Trop Picture
 beef
Search PMC Picture
 bread wheat bread
Search PMC Picture
 cabbage
Search Trop Picture
 cheese gruyere cheese
Search PMC Picture
 chicken
Search PMC Picture
 egg
Search PMC Picture
 filbert roasted filbert
Search Trop Picture
 garlic
Search Trop Picture
 hop oil
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 lamb
Search PMC Picture
 leek
Search Trop Picture
 milk
Search PMC Picture
 mushroom shiitake mushroom fruit
Search PMC Picture
 onion bulb
Search Trop Picture
 orange fruit juice
Search Trop Picture
 pineapple fruit
Search Trop Picture
 pork
Search PMC Picture
 potato plant
Search Trop Picture
 radish seed
Search Trop Picture
 shallot
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea leaf
Search Trop Picture
 
Synonyms:
 mercaptomethane
 methane thiol
 methanethiol
 methyl mercaptan 1% PG natural
 methyl mercaptan 1% in ETOH natural
 methyl mercaptan 1% in PG natural
 methyl mercaptan 1% in vegetable oil natural
 methyl mercaptan 10% in triacetin
 methyl mercaptan 10% TEC synthetic
 methyl mercaptan, 1% in PG
 methyl mercaptan, 1% in triacetin
 methyl mercaptan, 10% in TEC
 methyl mercaptan, 10% in triacetin
 methyl mercaptan, 5% in PG
 methyl mercaptan, natural 1% in corn oil
 methyl mercaptan, natural 1% in neobee
 methyl mercaptan, natural 1% in P.G.
 methyl mercaptan, natural 10% in benzyl alcohol
 methyl mercaptan, natural 5% in ethanol
 methyl mercaptan, natural 5% in neobee
 methyl mercaptan, natural 5% in P.G.
 methyl sulfhydrate
 methyl thioalcohol
 methyl thiol
 methyl-mercaptan
 thiomethane
 thiomethanol
 thiomethyl alcohol
 

Articles:

PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
PubMed:Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
PubMed:Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
PubMed:Effect of milk on the deodorization of malodorous breath after garlic ingestion.
PubMed:Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.
PubMed:Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed:Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:Volatile sulphur compounds in UHT milk.
PubMed:Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
PubMed:Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase.
PubMed:Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32.
PubMed:Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
PubMed:YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds.
PubMed:Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed:Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens.
PubMed:Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed:Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
PubMed:Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:Diversity of sulfur compound production in lactic acid bacteria.
PubMed:Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed.
PubMed:Production of sulfur flavors by ten strains of Geotrichum candidum.
PubMed:Sulfur metabolism in bacteria associated with cheese.
PubMed:Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
PubMed:Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci.
PubMed:Purification and characterization of L-methionine gamma-lyase from brevibacterium linens BL2
PubMed:Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria
PubMed:Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.
PubMed:Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
PubMed:Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
 
Notes:
intermediate in the manufacturing of jet fuels, pesticides, fungicides, plastics, synthesis of methionine; odor may cause nausea; narcotic in high concentrations; depresses urea biosynthesis. Flavouring agent. Isol. from higher plants, e.g. radish (Raphanus sativus), also present in orange juice, pineapple, strawberries, asparagus, wheatbread, gruyere cheese, hop oil, coffee, roasted filberts, cooked rice and other foods Methanethiol (also known as methyl mercaptan) is a colorless gas that smells like rotten cabbage. It is a natural substance found in the blood, brain, and other tissues of people and animals. It is released from animal feces. It occurs naturally in certain foods, such as some nuts and cheese. It is also one of the main chemicals responsible for bad breath and flatulence. At very high concentrations methanethiol is highly toxic and affects the central nervous system. The chemical formula for methanethiol is CH3SH; Methanethiol (also known as methyl mercaptan) is a colorless gas with a smell like rotten cabbage. It is a natural substance found in the blood, brain, and other animal as well as plant tissues. It is disposed of through animal feces. It occurs naturally in certain foods, such as some nuts and cheese. It is also one of the main chemicals responsible for bad breath and the smell of flatus. The chemical formula for methanethiol is CH3SH; it is classified as a thiol.; Methanethiol is a byproduct produced by the metabolism of asparagus in 40-50% of people. The ability to detect the presence of methanethiol is also a genetic trait, and these traits are inherited separately. It is responsible for a noticeable change in the odor of urine, as soon as a few hours after eating asparagus.; Methanethiol is a weak acid, with a pKa of ~10.4. This acidic property makes it reactive with dissolved metals in aqueous solutions. The environmental chemistry of these interactions in seawater or fresh water environments such as lakes has yet to be fully investigated.; it is classified as a thiol. Methanethiol is also considered to be a weak acid, with a pKa of ~10.4. This acidic property makes it reactive with dissolved metals in aqueous solutions. The environmental chemistry of these interactions in seawater or fresh water environments such as lakes has yet to be fully investigated. -- Wikipedia
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