|
Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to yellow clear liquid (est) |
| Assay: | 98.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.03500 to 1.05500 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 8.612 to 8.779
|
| Refractive Index: | 1.47500 to 1.49500 @ 20.00 °C.
|
| Boiling Point: | 165.00 to 166.00 °C. @ 760.00 mm Hg
|
| Acid Value: | 10.00 max. KOH/g
|
| Vapor Pressure: | 1.641000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 3.5 ( Air = 1 ) |
| Flash Point: | 147.00 °F. TCC ( 63.89 °C. )
|
| logP (o/w): | 0.436 (est) |
| Shelf Life: | 6.00 month(s) or longer if stored properly. |
| Storage: | refrigerate in tightly sealed containers. |
| Soluble in: |
| | alcohol | | | dipropylene glycol | | | propylene glycol | | | water, 5.055e+004 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: vegetable |
| musty potato tomato earthy vegetable creamy |
| Odor Description:at 0.10 % in propylene glycol. musty potato tomato earthy vegetable creamy |
| vegetable oily creamy tomato potato yeasty bready cheesy limburger cheese savory meaty brothy |
Odor Description:at 0.10 %. Vegetable oil. Creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuance
Mosciano, Gerard P&F 24, No. 5, 41, (1999) |
| Flavor Type: tomato |
| musty tomato potato vegetable moldy cheesy onion beefy brothy egg nog seafood |
Taste Description: at 0.01 - 5.00 ppm. Musty tomato, potato, vegetative, mold ripened cheeses, onion, beefy brothy and egg and seafood nuances
Mosciano, Gerard P&F 24, No. 5, 41, (1999) |
| Odor and/or flavor descriptions from others (if found). |
| R C Treatt & Co Ltd |
| 3-Methyl Thio Propionaldehyde Halal, Kosher |
| Odor Description:sulphurous/earthy, potato/tomato, powerful onion,meat,soup |
Taste Description:earthy
Used in potato, cooked meat/onion flavours in sauces at12ppm, bakery and frozen foods at 5ppm, dairy and drinks at 2ppm, oils and fats at 0.2ppm. |
| Ernesto Ventós |
| METHIONAL |
| Odor Description:VEGETABLE,ONION,MEAT,CHEESE,POTATO |
| FCI SAS |
| METHIONAL |
| Odor Description:Powerful and diffusive onion and meat like |
| Taste Description:Fatty raw potatoes taste, somewhat cabbage sulfury |
| OQEMA |
| 3-Methyl Thio Propionaldehyde |
| Odor Description:sulphurous/earthy, potato/tomato, powerful onion,meat,soup |
| Taste Description:earthy |
Cosmetic Information:
Suppliers:
| Advanced Biotech |
| METHIONAL 5% IN ETOH NATURAL
Odor: Alcoholic, Meaty, Onion |
| Advanced Biotech |
| METHIONAL 5% IN OS NATURAL
|
| Advanced Biotech |
| METHIONAL 5% SUNFLOWER OIL NATURAL
|
| Advanced Biotech |
| METHIONAL NATURAL
|
| Ambles Nature et Chimie |
| 3-(METHYLTHIO) PROPIONALDEHYDE
|
| Anhui Haibei |
| 3-Methylthio Propanal
Odor: Sulfury potato tomato earthy vegetable creamy |
| Apple Flavor & Fragrance |
| Methional
|
| Augustus Oils |
| Methional
|
| Services |
| Axxence Aromatic |
| METHIONAL Natural
Kosher |
| Sustainability |
| Beijing Lys Chemicals |
| Methional
|
| Charkit Chemical |
| METHIONAL FEMA 2747
|
| DeLong Chemicals America |
| Methional, Kosher
|
| Endeavour Specialty Chemicals |
| 3-(Methylthio)propionaldehyde 98% F&F
|
| Speciality Chemical Product Groups |
| Ernesto Ventós |
| METHIONAL NATURAL
Odor: ONION, MEAT, CHEESE, POTATO |
| Ernesto Ventós |
| METHIONAL
Odor: VEGETABLE,ONION,MEAT,CHEESE,POTATO |
| Excellentia International |
| Methional Natural
|
| FCI SAS |
| METHIONAL
Odor: Powerful and diffusive onion and meat like Flavor: Fatty raw potatoes taste, somewhat cabbage sulfury |
| Fleurchem |
| methional (3 methyl thio-propanal)
|
| Indukern F&F |
| METHIONAL
Odor: POTATO |
| Jiangyin Healthway |
| 3-Methylthio propionaldehyde
|
| New functional food ingredients |
| Jinan Enlighten Chemical Technology(Wutong Aroma ) |
| 3-Methylthio propionaldehyde, Kosherk
|
| Kingchem Laboratories |
| METHIONAL
Odor: Powerful and diffusive onion, potato, and meat-like |
| Lluch Essence |
| METHIONAL NATURAL
|
| Lluch Essence |
| METHIONAL
|
| M&U International |
| 3-METHYLTHIO PROPIONALDEHYDE, Kosher
|
| Natural Advantage |
| Methional Nat, 10% in Neobee
Flavor: meaty, potato |
| Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries |
| Natural Advantage |
| Methional Nat
Flavor: meaty, potato |
| OQEMA |
| 3-Methyl Thio Propionaldehyde
|
| Pearlchem Corporation |
| 3-Methylthio Propionaldehyde
|
| Penta International |
| METHIONAL FCC
|
| Penta International |
| METHIONAL NATURAL 10% IN ETHYL ALCOHOL
|
| Penta International |
| METHIONAL NATURAL 5% IN ETHYL ALCOHOL
|
| Penta International |
| METHIONAL NATURAL
|
| Penta International |
| METHIONAL
|
| R C Treatt & Co Ltd |
| 3-Methyl Thio Propionaldehyde
Halal, Kosher Odor: sulphurous/earthy, potato/tomato, powerful onion,meat,soup Flavor: earthy Used in potato, cooked meat/onion flavours in sauces at12ppm, bakery and frozen foods at 5ppm, dairy and drinks at 2ppm, oils and fats at 0.2ppm. |
| Riverside Aromatics |
| METHIONAL, NATURAL
|
| Robertet |
| METHIONAL (VARIOUS DILUTIONS AVAILABLE)
Pure & Nat (EU) |
| Seasons and Harvest / Crop calendar |
| Robinson Brothers |
| 3-(Methylthio)propionaldehyde F&F
|
| https://www.robinsonbrothers.uk/chemistry-competences |
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| 3-(Methylthio)propionaldehyde 96%
|
| Shanghai Vigen Fine Chemical |
| Methional
|
| Sigma-Aldrich |
| Methional, ≥97%, FG
Odor: beef; cheese; creamy; oily; meaty; nutty; fruity; peanut; alliaceous (onion, garlic); vegetable; fishy |
| Certified Food Grade Products |
| Sigma-Aldrich |
| Methional, natural, 98%, FG
|
| SRS Aromatics |
| 3-METHYLSULFANYLPROPANAL
|
| Sunaux International |
| 3-Methylthio Propionaldehyde
|
| Synerzine |
| 3-(METHYLTHIO) PROPIONALDEHYDE
|
| Synerzine |
| METHIONAL, NATURAL
|
| Synerzine |
| Methional
|
| TCI AMERICA |
| For experimental / research use only. |
| 3-(Methylthio)propionaldehyde >97.0%(GC)
|
| Tengzhou Jitian Aroma Chemiclal |
| 3-Methylthio propionaldehyde
|
| Tengzhou Xiang Yuan Aroma Chemicals |
| 3-Methyl propionaldehyde
|
| United International |
| 3-Methylthio Propoanal
|
| WholeChem |
| 3-Methylthio propionaldehyde
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xn - Harmful. |
R 20/22 - Harmful by inhalation and if swallowed.
R 36/38 - Irritating to skin and eyes.
S 01/02 - Keep locked up and out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
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 45 - In case of accident or if you feel unwell seek medical advice immediately.
|
| |
| 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: |
oral-rat LD50 [sex: M,F] M:1000 F:1680 mg/kg
(Ballantyne & Myers, 2000)
oral-mouse LD50 1620 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.
oral-rat LD50 700 mg/kg
GASTROINTESTINAL: ALTERATION IN GASTRIC SECRETION
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
BEHAVIORAL: MUSCLE WEAKNESS
National Technical Information Service. Vol. OTS0546239
|
| Dermal Toxicity: |
skin-rabbit LDLo 2500 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
BEHAVIORAL: EXCITEMENT
National Technical Information Service. Vol. OTS0534366
|
| Inhalation Toxicity: |
inhalation-rat LC50 5820 mg/m3/4H
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.
inhalation-mouse LC50 5400 mg/m3/2H
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.
|
Safety in Use Information:
| Category: | | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| Recommendation for methional usage levels up to: | | | 0.0500 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 28.00 (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 |
| Click here to view publication 3 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 0.66000 |
| beverages(nonalcoholic): | - | 0.35000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | 0.62000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 0.01000 | 1.00000 |
| fruit ices: | 0.01000 | 1.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 0.01000 | 1.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | 1.90000 |
| 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 |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):3268-49-3 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :18635 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 2785 |
| WGK Germany:1 |
| 3-methylsulfanylpropanal |
| Chemidplus:0003268493 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:3268-49-3 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| aldehydic |
acetyl nonyryl
FL/FR |
| alliaceous |
ferula assa-foetida gum oil
FL/FR |
methyl furfuryl disulfide
FL/FR |
| bready |
coffee furanone
FL/FR |
furfural
FL/FR |
| buttery |
acetoin
FL/FR |
acetyl butyryl
FL/FR |
acetyl isobutyryl
FL/FR |
acetyl propionyl
FL/FR |
butyl butyryl lactate
FL/FR |
| caramellic |
2-oxo butyric acid
FL/FR |
levulinic acid
FL/FR |
maltol
FL/FR |
shoyu furanone
FL/FR |
strawberry furanone acetate
FL/FR |
toffee furanone
FL/FR |
| cheesy |
butyric acid
FL/FR |
| chocolate |
cocoa hexenal
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| coconut |
coconut decanone methyl
FR |
delta- decalactone
FL/FR |
delta-2- dodecenolactone
FL/FR |
delta- nonalactone
FL/FR |
gamma- octalactone
FL/FR |
delta- undecalactone
FL/FR |
| creamy |
gamma- butyrolactone
FL/FR |
creamy lactone
FL/FR |
3- heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR |
para- vanillic acid
FL/FR |
para- vanillyl alcohol
FL/FR |
| earthy |
2- ethyl-3-methoxypyrazine
FL/FR |
1- nonen-3-ol
FL/FR |
nutty pyrazine
FL/FR |
1- octen-3-ol
FL/FR |
| ethereal |
ethyl pyruvate
FL/FR |
| fatty |
(Z)- dairy lactone
FL/FR |
ethyl undecylenate
FL/FR |
4- methyl octanoic acid
FL/FR |
5- methyl-5-hexen-2-one
FL/FR |
2- nonenal
FL/FR |
octanoic acid
FL/FR |
| fermented |
butyl laevo-lactate
FL/FR |
propyl nonanoate
FL/FR |
valeraldehyde
FL/FR |
| floral |
geranium dihydropyran
FR |
phenethyl butyrate
FL/FR |
| fruity |
acetoin acetate
FL/FR |
gamma- decalactone
FL/FR |
ethyl 3,5,5-trimethyl hexanoate
FR |
farnesyl acetone
FL/FR |
hexanal propylene glycol acetal
FL/FR |
methyl (Z)-5-octenoate
FL/FR |
octyl butyrate
FL/FR |
2- pentyl furan
FL/FR |
tropical thiazole
FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called))
FL/FR |
| green |
iso butyl benzyl carbinol
FL/FR |
butyl lactate
FL/FR |
2-iso butyl thiazole
FL/FR |
cortex pyridine
FL/FR |
ethyl (E)-2-hexenoate
FL/FR |
geranium thiazole
FL/FR |
(Z)-4- hepten-1-ol
FL/FR |
1- hepten-3-ol
FL/FR |
(Z)-4- heptenal
FL/FR |
(Z)-4- heptenal diethyl acetal
FL/FR |
(Z)-4- hexen-1-ol
FL/FR |
(Z)-3- hexen-1-yl (E)-crotonate
FL/FR |
(Z)-3- hexen-1-yl formate
FL/FR |
(Z)-3- hexen-1-yl lactate
FL/FR |
(Z)-3- hexen-1-yl phenyl acetate
FL/FR |
(Z)-3- hexen-1-yl pyruvate
FL/FR |
(Z)-3- hexen-1-yl tiglate
FL/FR |
3- hexenal
FL/FR |
4- hexenol
FL/FR |
hexyl hexanoate
FL/FR |
melon nonenoate
FL/FR |
2,6- nonadien-1-ol
FL/FR |
2- octen-1-ol
FL/FR |
1- penten-3-ol
FL/FR |
(E)-2- pentenal
FL/FR |
| herbal |
3- octanone
FL/FR |
| melon |
(Z)-6- nonen-1-ol
FL/FR |
| milky |
laevo- glutamine
CS |
| minty |
dextro- carvone
FL/FR |
iso propyl tiglate
FL/FR |
| mushroom |
3- octen-2-ol
FL/FR |
| musty |
2- acetyl pyrrole
FL/FR |
hazelnut pyrazine
FL/FR |
| nutty |
2- acetyl-3-ethyl pyrazine
FL/FR |
2- acetyl-3-methyl pyrazine
FL/FR |
3,6- cocoa pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
filbert pyrazine
FL/FR |
2,6- lutidine
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
vinyl sulfurol
FL/FR |
| popcorn |
2- acetyl pyrazine
FL/FR |
| spicy |
caraway seed oleoresin
FL/FR |
| sulfurous |
benzothiazole
FL/FR |
dimethyl disulfide
FL/FR |
dimethyl sulfide
FL/FR |
ethyl methyl mercaptopropionate
FL/FR |
grapefruit menthane
FL/FR |
lychee mercaptan acetate
FL/FR |
methyl 3-(methyl thio) propionate
FL/FR |
3-( methyl thio) hexanol
FL/FR |
| sweet |
vanilla oleoresin bali
FL/FR |
| tonka |
6- amyl-alpha-pyrone
FL/FR |
mint lactone
FL/FR |
| vanilla |
ortho- dimethyl hydroquinone
FL/FR |
ethyl vanillin
FL/FR |
ethyl vanillin isobutyrate
FL/FR |
ethyl vanillin propylene glycol acetal
FL/FR |
vanillin
FL/FR |
vanillyl acetate
FL/FR |
vanillyl isobutyrate
FL/FR |
vanillylidene acetone
FL/FR |
| vegetable |
1- furfuryl pyrrole
FL/FR |
mesityl oxide
FL/FR |
tetrahydrofurfuryl alcohol
FL/FR |
| waxy |
allyl nonanoate
FL/FR |
iso amyl laurate
FL/FR |
ethyl palmitate
FL/FR |
methyl laurate
FL/FR |
methyl octanoate
FL/FR |
2- nonanol
FL/FR |
octyl isobutyrate
FL/FR |
delta- tetradecalactone
FL/FR |
undecanoic acid
FL/FR |
| woody |
pinacol
FR |
| yeasty |
laevo- glutamic acid
CS |
2- octen-4-one
FL/FR |
| For Flavor |
| No flavor group found for these |
allyl methyl trisulfide
FL |
iso butyl mercaptan
FL |
2-(2- butyl)-4,5-dimethyl-3-thiazoline
FL |
6- decenoic acid
FL |
diisopropyl sulfide
FL |
ortho- dimethyl hydroquinone
FL/FR |
delta-2- dodecenolactone
FL/FR |
2- ethyl-3-methoxypyrazine
FL/FR |
2- ethyl-4,5-dimethyl oxazole
FL |
farnesyl acetone
FL/FR |
green pea pyrazine
FL |
(Z)-3- hexen-1-yl (E)-crotonate
FL/FR |
2- hexenal
FL |
(E)-4- hexenal
FL |
2- methoxy-3-propyl pyrazine
FL |
methyl 2-(methyl thio) acetate
FL |
2- methyl thiazole
FL |
4-( methyl thio) butanol
FL |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
2- methyl-5-methoxythiazole
FL |
propyl nonanoate
FL/FR |
2-iso propyl-3-(methyl thio) pyrazine
FL |
| acidic |
| acidic |
levulinic acid
FL/FR |
| aldehydic |
acetyl nonyryl
FL/FR |
| alliaceous |
cyclopentyl mercaptan
FL |
ferula assa-foetida gum oil
FL/FR |
3- mercapto-2-pentanone
FL |
2- methyl thioacetaldehyde
FL |
3- tetrahydrothiophenone
FL |
tropical thiazole
FL/FR |
| amber |
iso butyl benzyl carbinol
FL/FR |
| balsamic |
vanillylidene acetone
FL/FR |
| bready |
2- propionyl thiazole
FL |
| brown |
2-oxo butyric acid
FL/FR |
furfural
FL/FR |
| burnt |
furfuryl alcohol
FL |
| buttery |
butyl laevo-lactate
FL/FR |
diacetyl
FL |
| cabbage |
methyl 2-thiofuroate
FL |
| caramellic |
maltol
FL/FR |
shoyu furanone
FL/FR |
strawberry furanone acetate
FL/FR |
toffee furanone
FL/FR |
| cocoa |
butyraldehyde
FL |
cocoa hexenal
FL/FR |
| coconut |
delta- decalactone
FL/FR |
(R)- massoia lactone
FL |
6- methyl coumarin
FL |
| coffee |
diisoamyl thiomalate
FL |
methyl furfuryl disulfide
FL/FR |
| corn chip |
2- acetyl-2-thiazoline
FL |
| creamy |
acetoin
FL/FR |
acetyl butyryl
FL/FR |
acetyl isobutyryl
FL/FR |
6- amyl-alpha-pyrone
FL/FR |
butyl butyryl lactate
FL/FR |
creamy lactone
FL/FR |
mint lactone
FL/FR |
delta- nonalactone
FL/FR |
octyl isobutyrate
FL/FR |
delta- undecalactone
FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called))
FL/FR |
para- vanillic acid
FL/FR |
para- vanillyl alcohol
FL/FR |
| dairy |
methyl (Z)-5-octenoate
FL/FR |
| earthy |
1- nonen-3-ol
FL/FR |
| ethereal |
5- methyl-5-hexen-2-one
FL/FR |
| fatty |
iso amyl laurate
FL/FR |
(Z)- dairy lactone
FL/FR |
ethyl undecylenate
FL/FR |
(E,E)-2,4- heptadienal
FL |
4- methyl octanoic acid
FL/FR |
1- methyl thio-3-octanone
FL |
2- nonenal
FL/FR |
2,4- octadien-1-ol
FL |
2- octen-1-ol
FL/FR |
(E)-2- octenoic acid
FL |
| fermented |
methyl thio isovalerate
FL |
| fruity |
acetoin acetate
FL/FR |
acetyl isovaleryl
FL |
gamma- decalactone
FL/FR |
ethyl (E)-2-hexenoate
FL/FR |
3- heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR |
hexanal propylene glycol acetal
FL/FR |
hexyl hexanoate
FL/FR |
phenethyl butyrate
FL/FR |
| green |
butyl lactate
FL/FR |
2-iso butyl thiazole
FL/FR |
cortex pyridine
FL/FR |
dihydroxyacetophenone (mixed isomers)
FL |
geranium thiazole
FL/FR |
heptanal 2,3-butane diol acetal
FL |
(Z)-4- hepten-1-ol
FL/FR |
1- hepten-3-ol
FL/FR |
(Z)-4- heptenal
FL/FR |
(E)-2- heptenal
FL |
(Z)-4- heptenal diethyl acetal
FL/FR |
(Z)-4- hexen-1-ol
FL/FR |
(Z)-3- hexen-1-yl formate
FL/FR |
(Z)-3- hexen-1-yl lactate
FL/FR |
(Z)-3- hexen-1-yl phenyl acetate
FL/FR |
(Z)-3- hexen-1-yl pyruvate
FL/FR |
(Z)-3- hexen-1-yl tiglate
FL/FR |
3- hexenal
FL/FR |
melon nonenoate
FL/FR |
methyl octanoate
FL/FR |
3-(5- methyl-2-furyl) butanal
FL |
2,6- nonadien-1-ol
FL/FR |
2,4- octadienal
FL |
4- penten-1-yl acetate
FL |
1- penten-3-ol
FL/FR |
(E)-2- pentenal
FL/FR |
2- pentyl furan
FL/FR |
2- propyl pyrazine
FL |
iso propyl tiglate
FL/FR |
propylene glycol acetone ketal
FL |
| juicy |
lychee mercaptan acetate
FL/FR |
| lactonic |
gamma- octalactone
FL/FR |
| malty |
yeast thiazoline
FL |
| meaty |
benzothiazole
FL/FR |
3- mercapto-3-methyl butanol
FL |
| metallic |
2,5- dihydroxy-1,4-dithiane
FL |
4- hexenol
FL/FR |
3-( methyl thio) hexanol
FL/FR |
| milky |
gamma- butyrolactone
FL/FR |
dextro,laevo-3-( methyl thio) butanone
FL |
| minty |
dextro- carvone
FL/FR |
| mushroom |
3- octanone
FL/FR |
3- octen-2-ol
FL/FR |
1- octen-3-ol
FL/FR |
| musty |
2- ethoxythiazole
FL |
hazelnut pyrazine
FL/FR |
| nutty |
2- acetyl pyrrole
FL/FR |
2- acetyl-3-ethyl pyrazine
FL/FR |
2- acetyl-3-methyl pyrazine
FL/FR |
3,6- cocoa pyrazine
FL/FR |
coffee furanone
FL/FR |
3,5- diethyl-2-methyl pyrazine
FL |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- ethyl-6-methyl pyrazine
FL |
filbert pyrazine
FL/FR |
2,6- lutidine
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty pyrazine
FL/FR |
tetrahydrofurfuryl alcohol
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
vinyl sulfurol
FL/FR |
| onion |
methyl propyl disulfide
FL |
2- methyl-1,3-dithiolane
FL |
propyl thioacetate
FL |
| potato |
mesityl oxide
FL/FR |
| roasted |
2- acetyl pyrazine
FL/FR |
ethyl 3-(furfuryl thio) propionate
FL |
| rummy |
ethyl pyruvate
FL/FR |
| soapy |
octanoic acid
FL/FR |
| sour |
butyric acid
FL/FR |
| spicy |
benzylidene acetone
FL |
caraway seed oleoresin
FL/FR |
jalapeno oleoresin
FL |
| sulfurous |
dimethyl disulfide
FL/FR |
dimethyl sulfide
FL/FR |
ethyl methyl mercaptopropionate
FL/FR |
ethyl methyl sulfide
FL |
furfuryl methyl sulfide
FL |
grapefruit menthane
FL/FR |
methyl 2-methyl-3-furyl disulfide
FL |
methyl benzyl disulfide
FL |
methyl thiomethyl butyrate
FL |
potato butanone
FL |
| sweet |
vanilla oleoresin bali
FL/FR |
| toasted |
acetyl propionyl
FL/FR |
| tropical |
3- mercaptohexyl butyrate
FL |
| vanilla |
ethyl vanillin
FL/FR |
ethyl vanillin isobutyrate
FL/FR |
ethyl vanillin propylene glycol acetal
FL/FR |
vanillin
FL/FR |
vanillyl acetate
FL/FR |
vanillyl isobutyrate
FL/FR |
| vegetable |
1- furfuryl pyrrole
FL/FR |
methyl 3-(methyl thio) propionate
FL/FR |
2- octen-4-one
FL/FR |
potato butyraldehyde
FL |
radish isothiocyanate
FL |
| waxy |
allyl nonanoate
FL/FR |
ethyl palmitate
FL/FR |
furfuryl octanoate
FL |
methyl laurate
FL/FR |
2- nonanol
FL/FR |
(Z)-6- nonen-1-ol
FL/FR |
octyl 2-furoate
FL |
octyl butyrate
FL/FR |
delta- tetradecalactone
FL/FR |
undecanoic acid
FL/FR |
| winey |
5- ethyl-2-methyl pyridine
FL |
valeraldehyde
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | methional (3 methyl thio-propanal) | | | methional 10% in ethyl alcohol | | | methional 5% in ETOH natural | | | methional 5% in OS natural | | | methional FCC | | | methional natural | | beta- | methiopropionaldehyde | | beta-( | methyl mercapto) propionaldehyde | | | methyl mercaptopropionaldehyde | | 3- | methyl mercaptopropionaldehyde | | beta- | methyl mercaptopropionaldehyde | | | methyl mercaptopropionic aldehyde | | 3- | methyl mercaptopropyl aldehyde | | 3-( | methyl thio) propanal | | 3-( | methyl thio) propionaldehyde | | beta-( | methyl thio) propionaldehyde | | 3- | methyl thiopropionaldehyde | | beta- | methyl thiopropionaldehyde | | 3- | methyl-thio-propanal | | 3-( | methylmercapto)propionaldehyde | | beta-( | methylmercapto)propionaldehyde | | 3- | methylmercaptopropyl aldehyde | | 3-( | methylsulfanyl)propanal | | 3- | methylsulfanylpropanal | | 3- | methylthio propionaldehyde | | 3- | methylthio-propionaldehyde | | 3-( | methylthio)propanal | | 3-( | methylthio)propionaldehyde | | beta-( | methylthio)propionaldehyde | | 3- | methylthiopropanal | | 3- | methylthiopropionaldehyde | | | propanal, 3-(methylthio)- | | | propionaldehyde, 3-(methylthio)- | | 4- | thiapentanal |
Articles:
| US Patents:8,173,822 - 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
| PubMed:Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. |
| PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. |
| PubMed:Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA). |
| PubMed:Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis). |
| PubMed:Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa). |
| PubMed:Characterization of flavor of whey protein hydrolysates. |
| PubMed:[Formation of flavor of dry champignons (Agaricus bisporus)]. |
| PubMed:Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls. |
| PubMed:[The composition of volatile components of dry cepe and oyster mushroom]. |
| PubMed:Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional. |
| PubMed:Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. |
| PubMed:Impact of forced-aging process on madeira wine flavor. |
| PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. |
| PubMed:Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. |
| PubMed:Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional. |
| PubMed:The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis. |
| PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction. |
| PubMed:Aroma components of American country ham. |
| PubMed:Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. |
| PubMed:Identification of sulfur volatiles in canned orange juices lacking orange flavor. |
| PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. |
| PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. |
| PubMed:An assessment of the role played by some oxidation-related aldehydes in wine aroma. |
| PubMed:Key odor impact compounds in three yeast extract pastes. |
| PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.). |
| PubMed:Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds. |
| PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks. |
| PubMed:Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. |
| PubMed:Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. |
| PubMed:Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. |
| PubMed:Aroma compounds in sweet whey powder. |
| PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. |
| PubMed:Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine. |
| PubMed:Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries. |
| PubMed:Investigation of the change in the flavor of a coffee drink during heat processing. |
| PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses. |
| PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines. |
| PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique. |
| PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato. |
| PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. |
| PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. |
| PubMed:2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses. |
| PubMed:Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. |
| PubMed:Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. |
| PubMed:Change in the flavor of black tea drink during heat processing. |
| PubMed:Aroma-active components of nonfat dry milk. |
| PubMed:Clues about the role of methional as character impact odorant of some oxidized wines. |
| PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). |
| PubMed:Identification of potent odorants in Japanese green tea (Sen-cha). |
| PubMed:Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed. |
| PubMed:Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour. |
| PubMed:Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD. |
| PubMed:Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry. |
| PubMed:Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. |
| PubMed:Evaluation of the volatile composition and sensory properties of five species of microalgae. |
| PubMed:Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry. |
| PubMed:Metabolism of L-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum. |
| PubMed:ERK and RSK regulate distinct steps of a cellular program that induces transition from multicellular epithelium to single cell phenotype. |
| PubMed:Determination of compounds responsible for tempeh aroma. |
| PubMed:Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide. |
| PubMed:α,β-Acetylenic amino thiolester inhibitors of aldehyde dehydrogenases 1&3: suppressors of apoptogenic aldehyde oxidation and activators of apoptosis. |
| PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. |
| PubMed:Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis). |
| PubMed:Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts. |
| PubMed:Volatile compounds responsible for aroma of Jutrzenka liquer wine. |
| PubMed:Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition. |
| PubMed:Oxidatively generated DNA damage after Cu(II) catalysis of dopamine and related catecholamine neurotransmitters and neurotoxins: Role of reactive oxygen species. |
| PubMed:Ethylene-regulated (methylsulfanyl)alkanoate ester biosynthesis is likely to be modulated by precursor availability in Actinidia chinensis genotypes. |
| PubMed:Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa). |
| PubMed:Characterization of flavor of whey protein hydrolysates. |
| PubMed:[Formation of flavor of dry champignons (Agaricus bisporus)]. |
| PubMed:Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional. |
| PubMed:Methionine-derived metabolites in apoptosis: therapeutic opportunities for inhibitors of their metabolism in chemoresistant cancer cells. |
| PubMed:Impact of forced-aging process on madeira wine flavor. |
| PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. |
| PubMed:Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406. |
| PubMed:Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional. |
| PubMed:The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis. |
| PubMed:Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. |
| PubMed:Aroma components of American country ham. |
| PubMed:Identification of characteristic aroma components of Thai fried chili paste. |
| PubMed:Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma. |
| PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. |
| PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. |
| PubMed:Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis. |
| PubMed:Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds. |
| PubMed:Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active aldehydes in wine. |
| PubMed:The mechanism of guanine specific photooxidation in the presence of berberine and palmatine: activation of photosensitized singlet oxygen generation through DNA-binding interaction. |
| PubMed:Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system. |
| PubMed:Methionine catabolism in Saccharomyces cerevisiae. |
| PubMed:Synthesis and effects of 3-methylthiopropanoyl thiolesters of lipoic acid, methional metabolite mimics. |
| PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks. |
| PubMed:Photochemical release of aldehydes from alpha-acetoxy nitroveratryl ethers. |
| PubMed:Formation of 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxo-dGuo) by PAH o-quinones: involvement of reactive oxygen species and copper(II)/copper(I) redox cycling. |
| PubMed:Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. |
| PubMed:Aroma impact components in commercial plain sufu. |
| PubMed:Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. |
| PubMed:Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. |
| PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. |
| PubMed:Metal-mediated oxidative damage to cellular and isolated DNA by gallic acid, a metabolite of antioxidant propyl gallate. |
| PubMed:Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines. |
| PubMed:A fermented meat model system for studies of microbial aroma formation. |
| PubMed:Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. |
| PubMed:Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry. |
| PubMed:Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds. |
| PubMed:Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine. |
| PubMed:Anaplerotic reactions in tumour proliferation and apoptosis. |
| PubMed:Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries. |
| PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses. |
| PubMed:Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. |
| PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines. |
| PubMed:Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. |
| PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato. |
| PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. |
| PubMed:Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. |
| PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. |
| PubMed:Biosynthesis and secretion of parathyroid hormone are sensitive to proteasome inhibitors in dispersed bovine parathyroid cells. |
| PubMed:Aroma composition changes in early season grapefruit juice produced from thermal concentration. |
| PubMed:Double base lesions of DNA by a metabolite of carcinogenic benzo[a]pyrene. |
| PubMed:2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses. |
| PubMed:Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. |
| PubMed:Site specificity and mechanism of oxidative DNA damage induced by carcinogenic catechol. |
| PubMed:Aroma-active components of nonfat dry milk. |
| PubMed:Requirement of glutathione and cysteine in guanine-specific oxidation of DNA by carcinogenic potassium bromate. |
| PubMed:Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants. |
| PubMed:Acute and repeated vapor exposure toxicology of 3-(methylthio)propionaldehyde. |
| PubMed:Clues about the role of methional as character impact odorant of some oxidized wines. |
| PubMed:The ubiquitin-proteasome pathway mediates the regulated degradation of mammalian 3-hydroxy-3-methylglutaryl-coenzyme A reductase. |
| PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). |
| PubMed:Proteasome-mediated degradation of the papillomavirus E2-TA protein is regulated by phosphorylation and can modulate viral genome copy number. |
| PubMed:The quantitative oxidation of methionine to methionine sulfoxide by peroxynitrite. |
| PubMed:Volatile compounds from potato-like model systems. |
| PubMed:Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). |
| PubMed:Acute toxicity, primary irritancy, and genetic toxicity studies with 3-(methylthio)propionaldehyde. |
| PubMed:Potent odorants of raw Arabica coffee. Their changes during roasting. |
| PubMed:Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed. |
| PubMed:Site-specific oxidation at GG and GGG sequences in double-stranded DNA by benzoyl peroxide as a tumor promoter. |
| PubMed:N-acetylcysteine, a cancer chemopreventive agent, causes oxidative damage to cellular and isolated DNA. |
| PubMed:Peptide aldehyde inhibitors of bacterial peptide deformylases. |
| PubMed:Mechanism of oxidative DNA damage induced by a heterocyclic amine, 2-amino-3,8-dimethylimidazo[4,5f]quinoxaline. |
| PubMed:A thioester analogue of an amino acetylenic aldehyde is a suicide inhibitor of aldehyde dehydrogenase and an inducer of apoptosis in mouse lymphoid cells overexpressing the bcl2 gene. |
| PubMed:Mechanism of oxidative DNA damage induced by quercetin in the presence of Cu(II). |
| PubMed:Characterization of aroma volatiles in tomatoes by sensory analyses. |
| PubMed:Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. |
| PubMed:Fas-mediated apoptosis in mouse hepatocytes involves the processing and activation of caspases. |
| PubMed:Methional, a cellular metabolite, induces apoptosis preferentially in G2/M-synchronized BAF3 murine lymphoid cells. |
| PubMed:Degradation of the inducible cAMP early repressor (ICER) by the ubiquitin-proteasome pathway. |
| PubMed:Degradation of hepatic stearyl CoA delta 9-desaturase. |
| PubMed:Methionine oxidation and apoptosis induction by ascorbate, gallate and hydrogen peroxide. |
| PubMed:Biosynthesis and maturation of the malaria aspartic hemoglobinases plasmepsins I and II. |
| PubMed:Effect of cysteine, N-acetyl-L-cysteine and glutathione on cytotoxic activity of antioxidants. |
| PubMed:Actin is cleaved during constitutive apoptosis. |
| PubMed:Rapid degradation of CD4 in cells expressing human immunodeficiency virus type 1 Env and Vpu is blocked by proteasome inhibitors. |
| PubMed:Involvement of the proteasome in the programmed cell death of NGF-deprived sympathetic neurons. |
| PubMed:Proteasomes play an essential role in thymocyte apoptosis. |
| PubMed:Generation of hydroxyl radicals by polymorphonuclear neutrophils during exposure to direct current and iron. |
| PubMed:Proteasome inhibitors block VCAM-1 and ICAM-1 gene expression in endothelial cells without affecting nuclear translocation of nuclear factor-kappa B. |
| PubMed:Calpain inhibitors protect against depolarization-induced neurofilament protein loss of septo-hippocampal neurons in culture. |
| PubMed:Altered methional homoeostasis is associated with decreased apoptosis in BAF3 bcl2 murine lymphoid cells. |
| PubMed:Blocking intracellular degradation of the erythropoietin and asialoglycoprotein receptors by calpain inhibitors does not result in the same increase in the levels of their membrane and secreted forms. |
| PubMed:Methionine dependence of tumor cells: programmed cell survival? |
| PubMed:Dissociation of nuclear and cytoplasmic cell cycle progression by drugs employed in cell synchronization. |
| PubMed:Methional derived from 4-methylthio-2-oxobutanoate is a cellular mediator of apoptosis in BAF3 lymphoid cells. |
| PubMed:Inhibitors of the proteasome block the degradation of most cell proteins and the generation of peptides presented on MHC class I molecules. |
| PubMed:Multiple proteases regulate neurite outgrowth in NB2a/dl neuroblastoma cells. |
| PubMed:DNA damage induced by metabolites of o-phenylphenol in the presence of copper(II) ion. |
| PubMed:Site-specific DNA damage induced by nickel(II) ion in the presence of hydrogen peroxide. |
| PubMed:Site-specific DNA damage induced by cobalt(II) ion and hydrogen peroxide: role of singlet oxygen. |
| PubMed:Human DNA damage induced by 1,2,4-benzenetriol, a benzene metabolite. |
| PubMed:A phase I trial of recombinant human gamma interferon (IFN-gamma 4A) in patients with advanced malignancy. |
| PubMed:Effect of four synthetic antioxidants on the formation of ethylene from methional in rat liver microsomes. |
| PubMed:Oxygen radical formation and DNA damage due to enzymatic reduction of bleomycin-Fe(III). |
| PubMed:Interactions of anticancer quinone drugs, aclacinomycin A, adriamycin, carbazilquinone, and mitomycin C, with NADPH-cytochrome P-450 reductase, xanthine oxidase and oxygen. |
| PubMed:Photooxidative reactions in chloroplast thylakoids. Evidence for a Fenton-type reaction promoted by superoxide or ascorbate. |
| PubMed:Lipid peroxidation and oxidation of several compounds by H2O2 activated metmyoglobin. |
| PubMed:Oxy radical formation during redox cycling of the bleomycin-iron (III) complex by NADPH-cytochrome P-450 reductase. |
| PubMed:Involvement of reactive oxygen species in the microsomal S-oxidation of thiobenzamide. |
| PubMed:Enhanced production of ethylene from methional by iron chelates and heme containing proteins in the system consisting of quinone compounds and NADPH-cytochrome P-450 reductase. |
| PubMed:Oxidant damage of normal and glucose 6-phosphate dehydrogenase (G6PD)-deficient red blood cells is enhanced by iron-EDTA complex. |
| PubMed:Lactoferrin-catalysed hydroxyl radical production. Additional requirement for a chelating agent. |
| PubMed:Generation of hydroxyl radical and its involvement in lignin degradation by Phanerochaete chrysosporium. |
| PubMed:Generation of hydroxyl radical by anticancer quinone drugs, carbazilquinone, mitomycin C, aclacinomycin A and adriamycin, in the presence of NADPH-cytochrome P-450 reductase. |
| PubMed:Non-enzymatic reduction of alloxan by reduced nicotinamide nucleotide. |
| PubMed:Effect of deoxyribonucleic acid on the production of reduced oxygen by bleomycin and iron. |
| PubMed:Hydrogen peroxide contracts airway smooth muscle: a possible endogenous mechanism. |
| PubMed:Hydroxyl radical production in body fluids. Roles of metal ions, ascorbate and superoxide. |
| PubMed:A new method for the detection of hydroxyl radical production by phagocytic cells. |
| PubMed:Respiratory effects and ascorbate reactions with misonidazole and other recently developed drugs. |
| PubMed:Role of hydroxyl radical in polymorphonuclear leukocyte-mediated bactericidal activity. |
| PubMed:Production of hydroxyl radical by human alveolar macrophages. |
| PubMed:Biosynthesis of ethylene from methionine. Isolation of the putative intermediate 4-methylthio-2-oxobutanoate from culture fluids of bacteria and fungi. |
| PubMed:Chemical evidence for production of hydroxyl radicals during microsomal electron transfer. |
| PubMed:Evidence for production of oxidizing radicals by the particulate O-2-forming system from human neutrophils. |
| PubMed:Effect of low and high methional concentrations on prostaglandin biosynthesis in microsomes from bovine and sheep vesicular glands. |
| PubMed:Hydroxyl radical formation in phagocytic cells of the rat. |
| PubMed:Ethylene formation by polymorphonuclear leukocytes. Role of myeloperoxidase. |
| PubMed:The role of myeloperoxidase in the microbicidal activity of polymorphonuclear leukocytes. |
| PubMed:Ethylene formation from methional. |
| PubMed:Bioavailability of acetylated derivatives of methionine, threonine, and lysine. |
| PubMed:Role of vitamin E in glutathione-induced oxidant stress: methemoglobin, lipid peroxidation, and hemolysis. |
| PubMed:Effect of organic sulfur compounds on the chemical and enzymatic transformations of prostaglandin endoperoxide H2. |
| PubMed:Evidence for hydroxyl radical production by human neutrophils. |
| PubMed:Evidence for hydroxyl radical generation by human Monocytes. |
| PubMed:Evaluation of the role of methional, 2-keto-4-methylthiobutyric acid and peroxidase in ethylene formation by Escherichia coli. |
| PubMed:Mechanism for irreversible self-deactivation of prostaglandin synthetase. |
| PubMed:Chemical reactivity of metallic copper in a model system containing biological metabolites. |
| PubMed:Ethylene formation in sugar beet leaves: evidence for the involvement of 3-hydroxytyramine and phenoloxidase after wounding. |
| PubMed:Reactions of oxygen radical species with methional: a pulse radiolysis study. |
| PubMed:Role of hydroxyl radical scavengers dimethyl sulfoxide, alcohols and methional in the inhibition of prostaglandin biosynthesis. |
| PubMed:Co-oxygenation of organic substrates by the prostaglandin synthetase of sheep vesicular gland. |
| PubMed:Ethylene production by cress roots and excised cress root segments and its inhibition by 3,5-diiodo-4-hydroxybenzoic acid. |
| PubMed:[Proceedings: Reactive sites of Escherichia coli methional tRNA synthetase]. |
| PubMed:An evaluation of 4-s-methyl-2-keto-butyric Acid as an intermediate in the biosynthesis of ethylene. |
| PubMed:A mechanism for the production of ethylene from methional. The generation of the hydroxyl radical by xanthine oxidase. |
| PubMed:Biosynthesis of ethylene. Methanesulphinic acid as cofactor in the enzymic formation of ethylene from methional. |
| PubMed:Biosynthesis of ethylene. Dual nature of cofactor required for the enzymic production of ethylene from methional. |
| PubMed:Biosynthesis of ethylene. Enzymes involved in its formation from methional. |
| PubMed:Biosynthesis of ethylene. Ethylene formation from methional by horseradish peroxidase. |
| PubMed:Enzymic evolution of ethylene from methional by a pea seedling extract. |
| PubMed:Biosynthesis of ethylene. Formation of ethylene from methional by a cell-free enzyme system from cauliflower florets. |
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Flavouring ingredient. Present in concord grape, asparagus, baked potato, wheat bread, other breads, Swiss cheese, cocoa, roasted filbert, roasted peanut and other foodstuffs
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3D/inchi