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

methionol
3-(methylthio)propanol

Sponsors

Name:3-methylsulfanylpropan-1-ol
CAS Number: 505-10-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:208-004-6
FDA UNII:H1E1U441XX
Nikkaji Web:J97.164B
MDL:MFCD00036560
CoE Number:11554
XlogP3-AA:0.50 (est)
Molecular Weight:106.18790000
Formula:C4 H10 O S
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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:461 3-(methylthio)propanol
FLAVIS Number:12.062 (Old)
DG SANTE Food Flavourings:12.062 3-(methylthio)propan-1-ol
FEMA Number:3415 3-(methylthio)propanol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 3-(METHYLTHIO)PROPANOL
 
Physical Properties:
Appearance:pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.02400 to 1.02800 @ 25.00 °C.
Pounds per Gallon - (est).: 8.521 to 8.554
Specific Gravity:1.02700 to 1.03300 @ 25.00 °C.
Pounds per Gallon - est.: 8.546 to 8.596
Refractive Index:1.48800 to 1.49400 @ 20.00 °C.
Boiling Point: 89.00 to 90.00 °C. @ 13.00 mm Hg
Boiling Point: 194.00 to 195.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.156000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.6 ( Air = 1 )
Flash Point: 195.00 °F. TCC ( 90.56 °C. )
logP (o/w): 0.417 (est)
Soluble in:
 alcohol
 dipropylene glycol
 oils
 propylene glycol
 water, 4.745e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 stable in most media
 
Organoleptic Properties:
Odor Type: meaty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous onion sweet soup vegetable
Odor Description:at 0.10 % in propylene glycol. sulfurous onion sweet soup vegetable
sulfurous onion sweet savory soup cooked vegetable
Odor Description:SuIfureous and onion-like with a sweet, savory, soupy-cooked vegetable nuance
Mosciano, Gerard P&F 20, No. 1, 31, (1995)
Flavor Type: onion
">sweet soup meaty
Taste Description: sweet soup meat
onion garlic savory bouillon
Taste Description: Onion- and garlic-like, with a savory bouillion-like note
Mosciano, Gerard P&F 20, No. 1, 31, (1995)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
METHYLTHIOPROPANOL (METHIONOL)
Odor Description:A powerful, meaty soup-like aroma
Taste Description:meaty
Used in meat, savory, beer, wine and soup flavors.
Treatt
Methionol Halal, Kosher
Odor Description:powerful, sweet, meaty-soup
Taste Description:meaty
Used in high dilution in savoury soups for it’s sulphurous, garlic-like aroma/taste, bakery at 0.1ppm, beverages at 0.05ppm.
Natural Advantage
Methionol Nat
Taste Description:Strong, meaty, mushroom, soup-like
Flavor Use: Meat, Soup and Savory flavors. Use Level: 0.005 - 0.1 ppm as consumed in finished goods.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
METHIONOL NATURAL
98% min.
Odor: Meaty, Onion
Advanced Biotech
METHIONOL
Anhui Haibei
3-Methylthio Propanol
Anhui Suzhou Jinli Aromatic Chemicals
3-MethyIthlo-1-propanol
Odor: meat, Sauced
Apiscent Labs
METHIONOL
Odor: Powerful and sweet soup or meat-like
Apple Flavor & Fragrance
3-Methylthiopropanol
Augustus Oils
Methionol
Services
Axxence Aromatic
METHIONOL, Natural, Kosher
Sustainability
Bedoukian Research
METHYLTHIOPROPANOL (METHIONOL)
Odor: A powerful, meaty soup-like aroma
Flavor: meaty
Used in meat, savory, beer, wine and soup flavors.
Beijing Lys Chemicals
3-(Methylthio)propanol
BOC Sciences
For experimental / research use only.
3-Methylthiopropanol
Charkit Chemical
METHIONOL FEMA 3415
DeLong Chemicals America
3-(Methylthio)-1-propanol, Kosher
Endeavour Specialty Chemicals
3-(Methylthio)propanol 99% F&F
Speciality Chemical Product Groups
Excellentia International
Methionol Natural
FCI SAS
METHIONOL
Odor: Powerful and sweet-or-meat-like
Flavor: Powerful and sweet-or-meat-like
Fleurchem
methionol (3 methyl thio-propanol)
Jiangyin Healthway
3-Methylthio propanol
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
3-Methylthio-1-propanol, Kosherk
M&U International
3-METHYLTHIO-1-PROPANOL, Kosher
Natural Advantage
Methionol Nat
Flavor: Strong, meaty, mushroom, soup-like
Flavor Use: Meat, Soup and Savory flavors. Use Level: 0.005 - 0.1 ppm as consumed in finished goods.
OQEMA
3-Methylthio-1-propanol
Penta International
METHIONOL, Kosher
Reincke & Fichtner
3-(Methylthio)propanol
Riverside Aromatics
METHIONOL, NATURAL
Robinson Brothers
3-(Methylthio)propanol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
3-(Methylthio)-1-propanol
Shanghai Vigen Fine Chemical
Methionol
Sigma-Aldrich
3-(Methylthio)-1-propanol, ≥98%, FG
Odor: earthy; alliaceous (onion, garlic); vegetable; meaty
Certified Food Grade Products
Soda Aromatic
Methionol
Soda Aromatic
Methionol
Sunaux International
3-Methylthio-1-propanol
Synerzine
3-(Methylthio) Propanol
Taytonn
3-(Methylthio)propanol
Odor: Meaty, Sweet, Vegetable
TCI AMERICA
For experimental / research use only.
Methionol >99.0%(GC)
Tengzhou Jitian Aroma Chemiclal
3-Methylthio propanol
Tengzhou Xiang Yuan Aroma Chemicals
Methylthio-1-propanol
Treatt
Methionol
Halal, Kosher
Odor: powerful, sweet, meaty-soup
Flavor: meaty
Used in high dilution in savoury soups for it’s sulphurous, garlic-like aroma/taste, bakery at 0.1ppm, beverages at 0.05ppm.
Wujiang CIYUN Flavor & Fragrance
3-Methylthio-1-propanol ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
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 37/39 - Wear suitable gloves and eye/face protection.
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for methionol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.80 (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: 7
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -0.05000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -1.00000
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
EPA Substance Registry Services (TSCA):505-10-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10448
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
3-methylsulfanylpropan-1-ol
Chemidplus:0000505102
 
References:
 3-methylsulfanylpropan-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:505-10-2
Pubchem (cid):10448
Pubchem (sid):134976105
Flavornet:505-10-2
 
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 Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31716
FooDB:FDB008379
YMDB (Yeast Metabolome Database):YMDB01427
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
FAO:3-(Methylthio)propanol
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
methyl furfuryl disulfide
FL/FR
propyl mercaptan
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
meaty
meaty dithiane
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
3-
thiohexanol
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
diethyl trisulfide
FL
diisopropyl sulfide
FL
diisopropyl trisulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
dipropyl sulfide
FL
ethyl isothiocyanate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
heptyl mercaptan
FL
3-
mercapto-2-methyl pentanol
FL
4-
mercapto-3-methyl-2-butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
propenyl propyl disulfide
FL
propyl mercaptan
FL/FR
alliaceous
alliaceous
allyl disulfide
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
cyclopentyl mercaptan
FL
diethyl disulfide
FL
dipropyl disulfide
FL/FR
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
cabbage
methyl 2-thiofuroate
FL
coffee
methyl furfuryl disulfide
FL/FR
fatty
2,4-
octadien-1-ol
FL
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
dibutyl sulfide
FL/FR
meaty
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
bis(2-
methyl-3-furyl) disulfide
FL
2-
methyl-3-tetrahydrofuran thiol
FL
ortho-
thiocresol
FL
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
S-(
methyl thio) butyrate
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
propyl thioacetate
FL
salty
1-(2-
hydroxy-4-isobutoxyphenyl)-3-(pyridin-2-yl)propan-1-one
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl mercaptan
FL/FR
1-(
methyl thio)-2-butanone
FL
3-
thiohexanol
FL/FR
 
Potential Uses:
FLbakery
FLbeer
FLbeverage
FLcheese
FLgarlic
FLmeat
FLsavory
 soup
FLspearmint
FLtomato
FLwine
 
Occurrence (nature, food, other):note
 apple fruit
Search PMC Picture
 asparagus cooked asparagus
Search Trop Picture
 beer
Search PMC Picture
 brandy apple brandy
Search PMC Picture
 brandy grape brandy
Search PMC Picture
 cheese camembert cheese
Search PMC Picture
 cheese cheddar cheese
Search PMC Picture
 cheese gruyere cheese
Search PMC Picture
 cider
Search PMC Picture
 melon
Search PMC Picture
 pineapple fruit
Search Trop Picture
 shrimp
Search PMC Picture
 soy products
Search PMC Picture
 tomato
Search Trop Picture
 whiskey
Search Picture
 wine orange wine
Search Picture
 wine white wine
Search Picture
 
Synonyms:
3-hydroxypropyl methyl sulfide
gamma-hydroxypropyl methyl sulfide
3-methiol-1-propanol
 methionol (3 methyl thio-propanol)
 methionol natural
 methyl 3-hydroxypropyl sulfide
 methyl 3-hydroxypropylsulfide
3-methyl mercapto-1-propanol
(methyl mercapto) propyl alcohol
gamma-methyl mercaptopropyl sulfide
3-methyl thio-1-propanol
3-(methyl thio) propanol
3-(methyl thio) propyl alcohol
3-(methyl thio)-1-propanol
3-methyl thiopropanol
3-methyl thiopropyl alcohol
3-methylmercapto-1-propanol
3-(methylmercapto)propan-1-ol
(methylmercapto)propyl alcohol
3-(methylsulfanyl)propan-1-ol
3-methylsulfanylpropan-1-ol
3-methylthio propanol
3-methylthio-1-propanol
3-(methylthio) propanol
3-(methylthio)-1-propanol
3-(methylthio)propan-1-ol
3-(methylthio)propanol
3-(methylthio)propanol (methionol)
3-(methylthio)propyl alcohol
3-methylthiopropan-1-ol
3-methylthiopropanol
 methylthiopropanol (methionol)
 propanol, 3-(methylthio)-
1-propanol, 3-(methylthio)-
 

Articles:

PubMed:Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil.
PubMed:Metabolism of L-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum.
PubMed:Characterization of volatile components in makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage.
PubMed:A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace.
PubMed:Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
PubMed:Pichia fermentans dimorphic changes depend on the nitrogen source.
PubMed:Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.
PubMed:Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
PubMed:Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
PubMed:Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream.
PubMed:Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
PubMed:Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
PubMed:Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.
PubMed:Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
PubMed:Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni.
PubMed:Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
PubMed:Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.
PubMed:Methionine catabolism in Saccharomyces cerevisiae.
PubMed:Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.
PubMed:Production of volatile organic compounds (VOCs) by yeasts isolated from the ascocarps of black (Tuber melanosporum Vitt.) and white (Tuber magnatum Pico) truffles.
PubMed:Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
PubMed:Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
PubMed:Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed:Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
PubMed:Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures.
PubMed:Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
PubMed:Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.
PubMed:Clues about the role of methional as character impact odorant of some oxidized wines.
PubMed:Further studies of the action of methionyl adenylate on chick embryo fibroblasts.
PubMed:[Biosynthesis of aroma compounds by microorganisms II. Formation of sulphur containing flavour substances from methionine by Saccharomyces cerevisiae (author's transl)].
 
Notes:
Widely distributed aroma constit. of foods and beverages e.g. wines, beers, stored apples, melon, pineapple, cheddar cheese, asparagus, tomato, shoyu, ham, roasted coffee, cooked clams, cooked shrimps, soy sauce etc.
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy