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W341509

Sigma-Aldrich

3-(Methylthio)-1-propanol

≥98%, FG

Synonym(s):

Methionol

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About This Item

Linear Formula:
CH3S(CH2)3OH
CAS Number:
505-10-2
Molecular Weight:
106.19
FEMA Number:
3415
EC Number:
208-004-6
Council of Europe no.:
11554
MDL number:
MFCD00036560
UNSPSC Code:
12164502
PubChem Substance ID:
24901689
Flavis number:
12.062
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥98%

refractive index

n20/D 1.49 (lit.)

bp

89-90 °C/13 mmHg (lit.)

density

1.03 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

meaty; onion; vegetable; sulfurous; sweet

SMILES string

CSCCCO

InChI

1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3

InChI key

CZUGFKJYCPYHHV-UHFFFAOYSA-N

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General description

3-(Methylthio)-1-propanol is a volatile sulfur flavor compound mainly found in wine and soy sauce.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

195.8 °F - closed cup

Flash Point(C)

91 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The plant microbiota can affect host fitness via the emission of microbial volatile organic compounds (mVOCs) that influence growth and development. However, evidence of these molecules and their effects in plants from arid ecosystems is limited. We screened the mVOCs
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The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results
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Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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