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

methionyl butyrate
3-(methylthio)propyl butyrate

Supplier Sponsors

CAS Number: 16630-60-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:240-680-8
FDA UNII:V3QG29SI0P
Nikkaji Web:J318.268A
XlogP3-AA:2.00 (est)
Molecular Weight:176.27892000
Formula:C8 H16 O2 S
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
JECFA Food Flavoring:1668 methionyl butyrate
FLAVIS Number:12.277 (Old)
DG SANTE Food Flavourings:12.277 3-(methylthio)propyl butyrate
FEMA Number:4160 methionyl butyrate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: METHIONYL BUTYRATE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.90 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.90760 to 0.90800 @ 25.00 °C.
Pounds per Gallon - (est).: 7.552 to 7.555
Refractive Index:1.46090 to 1.46110 @ 20.00 °C.
Boiling Point: 232.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.030000 mm/Hg @ 25.00 °C. (est)
Flash Point: 216.00 °F. TCC ( 102.22 °C. )
logP (o/w): 2.271 (est)
Soluble in:
 alcohol
 water, 488.3 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
fruity pineapple mushroom cheesy
Odor Description:at 0.10 % in propylene glycol. fruity pineapple mushroom cheesy
Flavor Type: fruity
fruity pineapple mushroom cheesy
Taste Description: fruity pineapple mushroom cheesy
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
Methionyl butyrate Halal, Kosher
Odor Description:tropical, fruity on dilution
Taste Description:fruity
Used tropical fruit and cheese flavours: up to 1-5ppm in soups and sauces, and other confectionery and dairy products; and up to 3-5ppm in seasonings and beverages.
Firmenich
METHIONYL BUTYRATE min. 98%, Kosher, Halal
Taste Description:Powerful fruity, pineapple, mushroom and cheese notes
METHIONYL BUTYRATE is the best choice for pineapple juicy character. It is also excellent for cheese and mushroom fruity character.
 
Cosmetic Information:
None found
 
Suppliers:
Axxence Aromatic
METHIONYL BUTYRATE Natural, Kosher
Sustainability
BOC Sciences
For experimental / research use only.
3-(Methylthio)propyl butyrate
Ernesto Ventós
METHIONYL BUTYRATE 10% FIRMENICH 958188
Odor: FRUITY,PINEAPPLE,MUSHROOM,CHEESE
Ernesto Ventós
METHIONYL BUTYRATE FIRMENICH 958176
Odor: FRUITY,PINEAPPLE,MUSHROOM,CHEESE
Ernesto Ventós
METHIONYL BUTYRATE NATURAL FIRMENICH 958171
Odor: FRUITY,PINEAPPLE,MUSHROOM,CHEESE
Excellentia International
Methionyl Butyrate Natural
Firmenich
METHIONYL BUTYRATE 10 TRIAC
Kosher, Halal
Flavor: Powerful fruity, pineapple, mushroom and cheese notes. Presented in 10% dilution in triacetin
METHIONYL BUTYRATE is the best choice for pineapple juicy character. It is also excellent for cheese and mushroom fruity character.
Firmenich
METHIONYL BUTYRATE NAT 1 PG
Kosher, Halal
Flavor: Powerful fruity, pineapple, mushroom and cheese notes. Presented in 1% dilution in PG
METHIONYL BUTYRATE is the best choice for pineapple juicy character. It is also excellent for cheese and mushroom fruity character.
Firmenich
METHIONYL BUTYRATE NAT
min. 98%, Kosher, Halal
Flavor: Powerful fruity, pineapple, mushroom and cheese notes
METHIONYL BUTYRATE is the best choice for pineapple juicy character. It is also excellent for cheese and mushroom fruity character.
Firmenich
METHIONYL BUTYRATE
min. 98%, Kosher, Halal
Flavor: Powerful fruity, pineapple, mushroom and cheese notes
METHIONYL BUTYRATE is the best choice for pineapple juicy character. It is also excellent for cheese and mushroom fruity character.
Natural Advantage
Methionyl Butyrate Nat
Flavor: meaty, mushroom, soupy, sulphurous, tropical
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
R C Treatt & Co Ltd
Methionyl butyrate
Halal, Kosher
Odor: tropical, fruity on dilution
Flavor: fruity
Used tropical fruit and cheese flavours: up to 1-5ppm in soups and sauces, and other confectionery and dairy products; and up to 3-5ppm in seasonings and beverages.
 
Safety Information:
 
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 methionyl butyrate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 6.10 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1400 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 22
 average usual ppmaverage maximum ppm
baked goods: 2.000005.00000
beverages(nonalcoholic): 1.000003.00000
beverages(alcoholic): 1.000003.00000
breakfast cereal: 3.000005.00000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: 2.000005.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 2.000005.00000
fruit ices: 1.000003.00000
gelatins / puddings: 2.000005.00000
granulated sugar: 2.000005.00000
gravies: --
hard candy: 2.000005.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 2.000005.00000
meat products: 5.000007.00000
milk products: 3.000005.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 200.00000500.00000
snack foods: --
soft candy: 2.000005.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 5.0000010.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 10.0000020.00000
Edible ices, including sherbet and sorbet (03.0): 1.000005.00000
Processed fruit (04.1): 0.500001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000010.00000
Bakery wares (07.0): 5.0000010.00000
Meat and meat products, including poultry and game (08.0): 5.0000020.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000002.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.20000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200000.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.500001.00000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.500001.00000
 
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, 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

Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf

Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 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 Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :85520
National Institute of Allergy and Infectious Diseases:Data
3-methylsulfanylpropyl butanoate
Chemidplus:0016630607
 
References:
 3-methylsulfanylpropyl butanoate
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):85520
Pubchem (sid):135043709
 
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
HMDB (The Human Metabolome Database):HMDB32378
FooDB:FDB009797
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
propyl mercaptan
FL/FR
cheesy
heptanoic acid
FL/FR
S-(
methyl thio) butyrate
FL/FR
chemical
propyl propionate
FL/FR
coffee
coffee difuran
FL/FR
ethereal
propyl valerate
FL/FR
fatty
allyl decanoate
FL/FR
allyl octanoate
FL/FR
methyl 2-hexenoate
FL/FR
floral
geranyl valerate
FL/FR
phenethyl isovalerate
FL/FR
fruity
allyl 3,5,5-trimethyl hexanoate
FL/FR
allyl cinnamate
FL/FR
allyl cyclohexyl acetate
FL/FR
allyl cyclohexyl butyrate
FL/FR
allyl cyclohexyl propionate
FL/FR
allyl heptanoate
FL/FR
allyl hexanoate
FL/FR
allyl phenoxyacetate
FL/FR
amyl propionate
FL/FR
benzyl ethyl ether
FL/FR
iso
butyl butyrate
FL/FR
iso
butyl hexanoate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl valerate
FL/FR
cinnamyl isobutyrate
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3-methyl valerate
FL/FR
ethyl 5-hydroxyoctanoate
FL/FR
ethyl butyrate
FL/FR
ethyl cyclohexane propionate
FL/FR
ethyl heptanoate
FL/FR
ethyl hexanoate
FL/FR
heptyl isobutyrate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl hexanoate
FL/FR
methyl isovalerate
FL/FR
propyl heptanoate
FL/FR
iso
propyl hexanoate
FL/FR
propyl hexanoate
FL/FR
iso
propyl isobutyrate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
green
cognac heptanone
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
methyl (E)-3-hexenoate
FL/FR
nutty
2-
methyl-3-ethoxypyrazine
FL/FR
sulfurous
blackberry thiophenone
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
methyl mercaptan
FL/FR
passiflora acetate
FL/FR
3-
thiohexanol
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
tropical
tropical 3-thiobutyrate
FL/FR
waxy
ethyl octanoate
FL/FR
For Flavor
No flavor group found for these
allyl 3,5,5-trimethyl hexanoate
FL/FR
allyl cinnamate
FL/FR
allyl cyclohexyl butyrate
FL/FR
allyl cyclohexyl valerate
FL
iso
amyl 3-methyl thiopropionate
FL
amyl propionate
FL/FR
benzyl ethyl ether
FL/FR
blackberry thiophenone
FL/FR
9-
decen-2-one
FL
ethyl 2-methyl-2-(methyl thio) propionate
FL
ethyl 3-methyl valerate
FL/FR
ethyl 5-hydroxyoctanoate
FL/FR
ethyl cyclohexane propionate
FL/FR
ethyl cyclohexyl carboxylate
FL
geranyl valerate
FL/FR
mercaptoacetaldehyde
FL
methyl 2-hexenoate
FL/FR
4-(
methyl thio) butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
4-
methyl thiobutyl isothiocyanate
FL
5-
methyl thiopentyl isothiocyanate
FL
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-5-methoxythiazole
FL
S-
prenyl thioisobutyrate
FL
S-
prenyl thioisovalerate
FL
iso
propyl disulfide
FL
iso
propyl hexanoate
FL/FR
iso
propyl isobutyrate
FL/FR
propyl valerate
FL/FR
tetrahydrothiophene
FL
S-
tropical 2-thiobutyrate
FL/FR
allyl thiohexanoate
FL
3-
mercapto-3-methyl-1-butyl acetate
FL
alliaceous
alliaceous
propyl mercaptan
FL/FR
berry
heptyl isobutyrate
FL/FR
citrus
cognac heptanone
FL/FR
3-
mercaptoheptyl acetate
FL
coffee
coffee difuran
FL/FR
fatty
allyl octanoate
FL/FR
fruity
acai pineapple flavor
FL
allyl cyclohexyl acetate
FL/FR
allyl cyclohexyl propionate
FL/FR
allyl decanoate
FL/FR
allyl heptanoate
FL/FR
allyl hexanoate
FL/FR
allyl phenoxyacetate
FL/FR
banana pineapple flavor
FL
iso
butyl butyrate
FL/FR
iso
butyl hexanoate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl valerate
FL/FR
cherry pineapple flavor
FL
cinnamyl isobutyrate
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3-oxohexanoate
FL
ethyl butyrate
FL/FR
ethyl heptanoate
FL/FR
ethyl hexanoate
FL/FR
furfuryl valerate
FL
guava pineapple flavor
FL
3-
mercaptohexyl hexanoate
FL
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl hexanoate
FL/FR
methyl isovalerate
FL/FR
(
methyl thio) methyl hexanoate
FL
phenethyl isovalerate
FL/FR
propyl hexanoate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
green
3-
hexenyl 2-methyl butyrate
FL/FR
methyl (E)-3-hexenoate
FL/FR
meaty
pyrazinyl ethane thiol
FL
musty
S-(
methyl thio) butyrate
FL/FR
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl mercaptan
FL/FR
3-
thiohexanol
FL/FR
tropical 3-thiobutyrate
FL/FR
tropical
guava distillates
FL
passiflora acetate
FL/FR
propyl propionate
FL/FR
waxy
ethyl octanoate
FL/FR
heptanoic acid
FL/FR
propyl heptanoate
FL/FR
 
Potential Uses:
FLcabbage
FLcheese
 confection
FLdairy
 fruit tropical fruit
 sauerkraut
 soup
 
Occurrence (nature, food, other):note
 cheese powder
Search PMC Picture
 passion fruit
Search Trop Picture
 
Synonyms:
 butanoic acid, 3-(methylthio)propyl ester
 butyric acid 3-(methyl thio) propyl ester
 methionyl butyrate 10 triac
 methionyl butyrate nat
 methionyl butyrate nat 1 PG
3-(methyl thio) propyl butyrate
3-methyl thiopropyl butyrate
3-(methylsulfanyl)propyl butyrate
3-methylsulfanylpropyl butanoate
3-(methylthio)propyl butanoate
3-(methylthio)propyl butyrate
 

Articles:

Perfumer & Flavorist:Organoleptic Characteristics of Flavor Materials
PubMed:Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.
PubMed:Mechanisms of adenosine 5'-triphosphate-induced dopamine release in the rat nucleus accumbens in vivo.
PubMed:Uremic concentrations of guanidino compounds inhibit neutrophil superoxide production.
PubMed:Inhibition of neutrophil migration soon after initiation of treatment with leflunomide or methotrexate in patients with rheumatoid arthritis: findings in a prospective, randomized, double-blind clinical trial in fifteen patients.
PubMed:Pharmacological activities of TEI-8362, a novel inhibitor of human neutrophil elastase.
PubMed:Thiopentone and propofol, but not methohexitone nor midazolam, inhibit neutrophil oxidative responses to the bacterial peptide FMLP.
PubMed:Functional characteristics of in vivo induced neutrophils after differentiation therapy of acute promyelocytic leukemia with all-trans-retinoic acid.
PubMed:Inhibitors of nitric oxide synthase attenuate human neutrophil chemotaxis in vitro.
PubMed:Propionate induces polymorphonuclear leukocyte activation and inhibits formylmethionyl-leucyl-phenylalanine-stimulated activation.
PubMed:Dibutyryl cyclic AMP induces formyl peptide receptor expression and chemotactic responses in a human eosinophilic cell line, EoL-1.
PubMed:Failure of F-Met-Leu-Phe to induce chemotaxis in differentiated promyelocytic (HL-60) leukemia cells.
PubMed:Inhibitory actions of a novel endogenous tripeptide, methyionyl-tyrosyl-lysine, on proprioceptive neurons in the lumbar spinal cord of the cat.
PubMed:Studies on the chemical modification and potato (Solanum tuberosum) lectin and its effect on haemagglutinating activity.
 
Notes:
Used as a food additive [EAFUS]
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