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methionol

Chemical Structure

General Material Information

Preferred name methionol
Trivial Name 3-(Methylthio)-1-propanol
Short Description 3-(methylthio)propanol
Formula C4 H10 O S
CAS Number 505-10-2
FEMA Number 3415
Flavis Number 12.062
ECHA Number 208-004-6
FDA UNII H1E1U441XX
Nikkaji Number J97.164B
MDL MFCD00036560
COE Number 11554
xLogP3-AA 0.50 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 461 3-(methylthio)propanol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 505-10-2 ; 3-(METHYLTHIO)PROPANOL
Synonyms
  • 3-hydroxypropyl methyl sulfide
  • gamma- hydroxypropyl methyl sulfide
  • 3-methiol-1-propanol
  • methionol (3 methyl thio-propanol)
  • methionol natural
  • methyl 3-hydroxypropyl sulfide
  • methyl 3-hydroxypropylsulfide
  • 3-methyl mercapto-1-propanol
  • ( methyl mercapto) propyl alcohol
  • gamma- methyl mercaptopropyl sulfide
  • 3-methyl thio-1-propanol
  • 3-( methyl thio) propanol
  • 3-( methyl thio) propyl alcohol
  • 3-( methyl thio)-1-propanol
  • 3-methyl thiopropanol
  • 3-methyl thiopropyl alcohol
  • 3-methylmercapto-1-propanol
  • 3-( methylmercapto)propan-1-ol
  • ( methylmercapto)propyl alcohol
  • 3-( methylsulfanyl)propan-1-ol
  • 3-methylsulfanylpropan-1-ol
  • 3-methylthio propanol
  • 3-methylthio-1-propanol
  • 3-( methylthio) propanol
  • 3-( methylthio)-1-propanol
  • 3-( methylthio)propan-1-ol
  • 3-( methylthio)propanol
  • 3-( methylthio)propanol (methionol)
  • 3-( methylthio)propyl alcohol
  • 3-methylthiopropan-1-ol
  • 3-methylthiopropanol
  • methylthiopropanol (methionol)
  • propanol, 3-(methylthio)-
  • 1-propanol, 3-(methylthio)-
  • 3-methylsulfanylpropan-1-ol
  • 1-Propanol, 3-(methylthio)-
  • 3-(Methylthio)-1-propanol
  • γ-Methylmercaptopropyl alcohol
  • 3-Methylmercapto-1-propanol
  • 3-Hydroxypropyl methyl sulfide
  • 3-(Methylthio)propanol
  • 4-Thiapentan-1-ol
  • 3-(Methylsulfanyl)-1-propanol
  • NSC 2859

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

3-methylsulfanylpropan-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:505-10-2
Pubchem (cid):10448
Pubchem (sid):134976105
Flavornet:505-10-2
Publications by PubMed
Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil.
Metabolism of L-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum.
Characterization of volatile components in makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage.
A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace.
Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
Pichia fermentans dimorphic changes depend on the nitrogen source.
Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream.
Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.
Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni.
Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.
Methionine catabolism in Saccharomyces cerevisiae.
Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.
Production of volatile organic compounds (VOCs) by yeasts isolated from the ascocarps of black (Tuber melanosporum Vitt.) and white (Tuber magnatum Pico) truffles.
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures.
Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.
Clues about the role of methional as character impact odorant of some oxidized wines.
Further studies of the action of methionyl adenylate on chick embryo fibroblasts.
[Biosynthesis of aroma compounds by microorganisms II. Formation of sulphur containing flavour substances from methionine by Saccharomyces cerevisiae (author's transl)].

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31716
FooDB:FDB008379
YMDB (Yeast Metabolome Database):YMDB01427
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:3-(Methylthio)propanol

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 106.18789672852
Specific gravity @ 25 °C
Pounds per Gallon 8.521 to 8.554
Specific gravity @ 25 °C
Pounds per Gallon 8.546 to 8.596
Refractive Index 1.488 to 1.494 @ 20 °C
Boiling Point 89 to 90°C @ 13 mm Hg
Boiling Point 194 to 195°C @ 760 mm Hg
Vapor Pressure 0.156 mmHg @ 25 °C
Vapor Density 3.6
Flash Point TCC Value 90.56 °C TCC
logP (o/w) 0.417 est
Solubility
alcohol Yes
dipropylene glycol Yes
oils Yes
propylene glycol Yes
water, 4.745e+004 mg/L @ 25 °C (est) Yes
water No
Stability
stable in most media Unspecified

Organoleptic Properties

Odor Type: Meaty
sulfurous, onion, sweet, soup, vegetable, savory, cooked
General comment At 0.10 % in propylene glycol. sulfurous onion sweet soup vegetable
Mosciano, Gerard P&F 20, No. 1, 31, (1995) SuIfureous and onion-like with a sweet, savory, soupy-cooked vegetable nuance
Flavor Type: Onion
sweet, soup, meaty, onion, garlic, savory, bouillon
General comment Sweet soup meat
Mosciano, Gerard P&F 20, No. 1, 31, (1995) Onion- and garlic-like, with a savory bouillion-like note
Used in meat, savory, beer, wine and soup flavors. Meaty
Used in high dilution in savoury soups for it’s sulphurous, garlic-like aroma/taste, bakery at 0.1ppm, beverages at 0.05ppm. Meaty

Occurrences

Potential Uses

Applications
Flavoring purposes Bakery, Beer, Beverage, Cheese, Garlic, Meat, Savory, Soup, Spearmint, Tomato, Wine

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
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 37/39 - Wear suitable gloves and eye/face protection.
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 methionol usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.80 (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: 7. Update in publication number(s): 29
Click here to view publication 7
average usual ppmaverage maximum ppm
baked goods: 0.100000.10000
beverages(nonalcoholic): 0.050000.05000
beverages(alcoholic): 0.300002.00000
breakfast cereal: --
cheese: --
chewing gum: 1.000005.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.100000.10000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
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
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):505-10-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10448
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
3-methylsulfanylpropan-1-ol
Chemidplus:0000505102