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103373

Sigma-Aldrich

Methyl 3-(methylthio)propionate

98%

Sinónimos:

Methyl 3-(methylmercapto)propionate

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About This Item

Fórmula lineal:
CH3SCH2CH2COOCH3
Número de CAS:
13532-18-8
Peso molecular:
134.20
Beilstein/REAXYS Number:
1745077
EC Number:
236-883-6
MDL number:
MFCD00008565
UNSPSC Code:
12352100
PubChem Substance ID:
24846608
NACRES:
NA.22

assay

98%

refractive index

n20/D 1.465 (lit.)

bp

74-75 °C/13 mmHg (lit.)

density

1.077 g/mL at 25 °C (lit.)

SMILES string

COC(=O)CCSC

InChI

1S/C5H10O2S/c1-7-5(6)3-4-8-2/h3-4H2,1-2H3

InChI key

DMMJVMYCBULSIS-UHFFFAOYSA-N

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General description

Methyl 3-(methylthio)propionate is the major ester present in the flavour profile of juices made from fresh-cut pineapple fruits.

Application

Methyl 3-(methylthio)propionate was used to prepare 3-methiolpropionate(MMPA) to study the demethylation of Dimethylsulfoniopropionate and MMPA to 3-mercaptopropionate by aerobic marine bacterium. Methyl 3-(methylthio)propionate was used to prepare 3-(Methylthio)propionic acid to examine the methionine catabolism by Lactococci by 13C Nuclear Magnetic Resonance and Gas Chromatography.

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

161.6 °F - closed cup

flash_point_c

72 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products.
Elss S, et al.
Food Sci. Technol., 38(3), 263-274 (2005)
P T Visscher et al.
Applied and environmental microbiology, 60(12), 4617-4619 (1994-12-01)
A bacterium, strain BIS-6, that grew aerobically on dimethylsulfoniopropionate (DMSP) was isolated from an intertidal mud sample. Strain BIS-6 quantitatively demethylated DMSP and 3-methiolpropionate to 3-mercaptopropionate. Strain BIS-6 was a versatile methylotroph growing on the osmolytes DMSP and glycine betaine
S Gao et al.
Applied and environmental microbiology, 64(12), 4670-4675 (1998-12-03)
Formation of methanethiol from methionine is widely believed to play a significant role in development of cheddar cheese flavor. However, the catabolism of methionine by cheese-related microorganisms has not been well characterized. Two independent methionine catabolic pathways are believed to
Yuwadee Ackarabanpojoue et al.
Journal of food science, 80(5), E998-1004 (2015-04-02)
This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to
He Fu et al.
Journal of bacteriology, 197(8), 1515-1524 (2015-02-19)
Methanosarcina acetivorans uses a variety of methylated sulfur compounds as carbon and energy sources. Previous studies implicated the mtsD, mtsF, and mtsH genes in catabolism of dimethylsulfide, but the genes required for use of other methylsulfides have yet to be

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