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W272000

Sigma-Aldrich

Methyl 3-(methylthio)propionate

≥98%, FG

Synonym(s):

Methyl 3-(methylmercapto)propionate

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About This Item

Linear Formula:
CH3SCH2CH2COOCH3
CAS Number:
Molecular Weight:
134.20
FEMA Number:
2720
Beilstein:
1745077
EC Number:
Council of Europe no.:
428
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.002
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

(EU Regulation 1223/2009)
(follows IFRA guidelines)
meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

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.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

garlic; onion; vegetable; sulfurous; tomato

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 a sulfur-containing flavor compound found in pineapple, muskmelon and strawberries.

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

161.6 °F - closed cup

Flash Point(C)

72 °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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High-impact sulfur-containing flavor compounds [J].
Bao-Guo S.
Food Sci. Technol., 7, 063-063 (2006)
Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation.
Du X, et al.
Flavour and Fragrance Journal, 27(6), 398-404 (2012)
The significance of volatile sulfur compounds in food flavors: An overview.
McGorrin RJ.
ACS Symp. Ser., 1068, 3-31 (2011)
Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordan MJ, et al.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
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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