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methional

Chemical Structure

General Material Information

Preferred name methional
Trivial Name Methional
Short Description propionaldehyde, 3-(methylthio)-
Formula C4 H8 O S
CAS Number 3268-49-3
FEMA Number 2747
Flavis Number 12.001
ECHA Number 221-882-5
FDA UNII 0AAO8V0F1R
Nikkaji Number J13.022B
Beilstein Number 1739289
MDL MFCD00007022
COE Number 125
xLogP3-AA 0.30 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 466 3-(methylthio)propionaldehyde
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 3268-49-3 ; 3-(METHYLTHIO)PROPIONALDEHYDE
Synonyms
  • methional (3 methyl thio-propanal)
  • methional 10% in ethyl alcohol
  • methional 5% in ETOH natural
  • methional 5% in OS natural
  • methional FCC
  • methional natural
  • beta- methiopropionaldehyde
  • beta-( methyl mercapto) propionaldehyde
  • methyl mercaptopropionaldehyde
  • 3-methyl mercaptopropionaldehyde
  • beta- methyl mercaptopropionaldehyde
  • methyl mercaptopropionic aldehyde
  • 3-methyl mercaptopropyl aldehyde
  • 3-( methyl thio) propanal
  • 3-( methyl thio) propionaldehyde
  • beta-( methyl thio) propionaldehyde
  • 3-methyl thiopropionaldehyde
  • beta- methyl thiopropionaldehyde
  • 3-methyl-thio-propanal
  • 3-( methylmercapto)propionaldehyde
  • beta-( methylmercapto)propionaldehyde
  • 3-methylmercaptopropyl aldehyde
  • 3-( methylsulfanyl)propanal
  • 3-methylsulfanylpropanal
  • 3-methylthio propionaldehyde
  • 3-methylthio-propionaldehyde
  • 3-( methylthio)propanal
  • 3-( methylthio)propionaldehyde
  • beta-( methylthio)propionaldehyde
  • 3-methylthiopropanal
  • 3-methylthiopropionaldehyde
  • propanal, 3-(methylthio)-
  • propionaldehyde, 3-(methylthio)-
  • 4-thiapentanal
  • 3-methylsulfanylpropanal
  • 3-(Methylthio)propanal
  • β-(Methylthio)propionaldehyde
  • 3-(Methylthio)propionaldehyde
  • β-(Methylmercapto)propionaldehyde
  • 3-(Methylmercapto)propionaldehyde
  • β-(Methylthio)propionic aldehyde
  • NSC 15874
  • 3-Methylsulfanylpropionaldehyde
  • 3-Methylthio-1-propanal
  • 3-Methylthiopropanaldehyde
  • 3-(Methylmercapto)propanal
  • 3-Methylthiopropan-1-one

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

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Literature & References

3-methylsulfanylpropanal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3268-49-3
Pubchem (cid):18635
Pubchem (sid):134982803
Flavornet:3268-49-3
Pherobase:View
Publications by US Patents
8,173,822 - 1,3-oxathiane compounds and their use in flavor and fragrance compositions
Publications by PubMed
Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA).
Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
Characterization of flavor of whey protein hydrolysates.
[Formation of flavor of dry champignons (Agaricus bisporus)].
Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls.
[The composition of volatile components of dry cepe and oyster mushroom].
Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
Impact of forced-aging process on madeira wine flavor.
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.
The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Aroma components of American country ham.
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
An assessment of the role played by some oxidation-related aldehydes in wine aroma.
Key odor impact compounds in three yeast extract pastes.
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds.
Identification of potent odorants formed during the preparation of extruded potato snacks.
Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
Aroma compounds in sweet whey powder.
Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.
Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
Investigation of the change in the flavor of a coffee drink during heat processing.
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
Identification of potent odorants in different green tea varieties using flavor dilution technique.
Effect of cultivar and storage time on the volatile flavor components of baked potato.
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
Change in the flavor of black tea drink during heat processing.
Aroma-active components of nonfat dry milk.
Clues about the role of methional as character impact odorant of some oxidized wines.
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
Identification of potent odorants in Japanese green tea (Sen-cha).
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed.
Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour.
Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
Evaluation of the volatile composition and sensory properties of five species of microalgae.
Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.
Metabolism of L-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum.
ERK and RSK regulate distinct steps of a cellular program that induces transition from multicellular epithelium to single cell phenotype.
Determination of compounds responsible for tempeh aroma.
Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide.
α,β-Acetylenic amino thiolester inhibitors of aldehyde dehydrogenases 1&3: suppressors of apoptogenic aldehyde oxidation and activators of apoptosis.
Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.
Volatile compounds responsible for aroma of Jutrzenka liquer wine.
Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.
Oxidatively generated DNA damage after Cu(II) catalysis of dopamine and related catecholamine neurotransmitters and neurotoxins: Role of reactive oxygen species.
Ethylene-regulated (methylsulfanyl)alkanoate ester biosynthesis is likely to be modulated by precursor availability in Actinidia chinensis genotypes.
Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
Characterization of flavor of whey protein hydrolysates.
[Formation of flavor of dry champignons (Agaricus bisporus)].
Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
Methionine-derived metabolites in apoptosis: therapeutic opportunities for inhibitors of their metabolism in chemoresistant cancer cells.
Impact of forced-aging process on madeira wine flavor.
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.
The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
Aroma components of American country ham.
Identification of characteristic aroma components of Thai fried chili paste.
Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma.
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds.
Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active aldehydes in wine.
The mechanism of guanine specific photooxidation in the presence of berberine and palmatine: activation of photosensitized singlet oxygen generation through DNA-binding interaction.
Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.
Methionine catabolism in Saccharomyces cerevisiae.
Synthesis and effects of 3-methylthiopropanoyl thiolesters of lipoic acid, methional metabolite mimics.
Identification of potent odorants formed during the preparation of extruded potato snacks.
Photochemical release of aldehydes from alpha-acetoxy nitroveratryl ethers.
Formation of 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxo-dGuo) by PAH o-quinones: involvement of reactive oxygen species and copper(II)/copper(I) redox cycling.
Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
Aroma impact components in commercial plain sufu.
Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
Metal-mediated oxidative damage to cellular and isolated DNA by gallic acid, a metabolite of antioxidant propyl gallate.
Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines.
A fermented meat model system for studies of microbial aroma formation.
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry.
Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds.
Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.
Anaplerotic reactions in tumour proliferation and apoptosis.
Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters.
Effect of cultivar and storage time on the volatile flavor components of baked potato.
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
Biosynthesis and secretion of parathyroid hormone are sensitive to proteasome inhibitors in dispersed bovine parathyroid cells.
Aroma composition changes in early season grapefruit juice produced from thermal concentration.
Double base lesions of DNA by a metabolite of carcinogenic benzo[a]pyrene.
2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
Site specificity and mechanism of oxidative DNA damage induced by carcinogenic catechol.
Aroma-active components of nonfat dry milk.
Requirement of glutathione and cysteine in guanine-specific oxidation of DNA by carcinogenic potassium bromate.
Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants.
Acute and repeated vapor exposure toxicology of 3-(methylthio)propionaldehyde.
Clues about the role of methional as character impact odorant of some oxidized wines.
The ubiquitin-proteasome pathway mediates the regulated degradation of mammalian 3-hydroxy-3-methylglutaryl-coenzyme A reductase.
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
Proteasome-mediated degradation of the papillomavirus E2-TA protein is regulated by phosphorylation and can modulate viral genome copy number.
The quantitative oxidation of methionine to methionine sulfoxide by peroxynitrite.
Volatile compounds from potato-like model systems.
Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).
Acute toxicity, primary irritancy, and genetic toxicity studies with 3-(methylthio)propionaldehyde.
Potent odorants of raw Arabica coffee. Their changes during roasting.
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed.
Site-specific oxidation at GG and GGG sequences in double-stranded DNA by benzoyl peroxide as a tumor promoter.
N-acetylcysteine, a cancer chemopreventive agent, causes oxidative damage to cellular and isolated DNA.
Peptide aldehyde inhibitors of bacterial peptide deformylases.
Mechanism of oxidative DNA damage induced by a heterocyclic amine, 2-amino-3,8-dimethylimidazo[4,5f]quinoxaline.
A thioester analogue of an amino acetylenic aldehyde is a suicide inhibitor of aldehyde dehydrogenase and an inducer of apoptosis in mouse lymphoid cells overexpressing the bcl2 gene.
Mechanism of oxidative DNA damage induced by quercetin in the presence of Cu(II).
Characterization of aroma volatiles in tomatoes by sensory analyses.
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses.
Fas-mediated apoptosis in mouse hepatocytes involves the processing and activation of caspases.
Methional, a cellular metabolite, induces apoptosis preferentially in G2/M-synchronized BAF3 murine lymphoid cells.
Degradation of the inducible cAMP early repressor (ICER) by the ubiquitin-proteasome pathway.
Degradation of hepatic stearyl CoA delta 9-desaturase.
Methionine oxidation and apoptosis induction by ascorbate, gallate and hydrogen peroxide.
Biosynthesis and maturation of the malaria aspartic hemoglobinases plasmepsins I and II.
Effect of cysteine, N-acetyl-L-cysteine and glutathione on cytotoxic activity of antioxidants.
Actin is cleaved during constitutive apoptosis.
Rapid degradation of CD4 in cells expressing human immunodeficiency virus type 1 Env and Vpu is blocked by proteasome inhibitors.
Involvement of the proteasome in the programmed cell death of NGF-deprived sympathetic neurons.
Proteasomes play an essential role in thymocyte apoptosis.
Generation of hydroxyl radicals by polymorphonuclear neutrophils during exposure to direct current and iron.
Proteasome inhibitors block VCAM-1 and ICAM-1 gene expression in endothelial cells without affecting nuclear translocation of nuclear factor-kappa B.
Calpain inhibitors protect against depolarization-induced neurofilament protein loss of septo-hippocampal neurons in culture.
Altered methional homoeostasis is associated with decreased apoptosis in BAF3 bcl2 murine lymphoid cells.
Blocking intracellular degradation of the erythropoietin and asialoglycoprotein receptors by calpain inhibitors does not result in the same increase in the levels of their membrane and secreted forms.
Methionine dependence of tumor cells: programmed cell survival?
Dissociation of nuclear and cytoplasmic cell cycle progression by drugs employed in cell synchronization.
Methional derived from 4-methylthio-2-oxobutanoate is a cellular mediator of apoptosis in BAF3 lymphoid cells.
Inhibitors of the proteasome block the degradation of most cell proteins and the generation of peptides presented on MHC class I molecules.
Multiple proteases regulate neurite outgrowth in NB2a/dl neuroblastoma cells.
DNA damage induced by metabolites of o-phenylphenol in the presence of copper(II) ion.
Site-specific DNA damage induced by nickel(II) ion in the presence of hydrogen peroxide.
Site-specific DNA damage induced by cobalt(II) ion and hydrogen peroxide: role of singlet oxygen.
Human DNA damage induced by 1,2,4-benzenetriol, a benzene metabolite.
A phase I trial of recombinant human gamma interferon (IFN-gamma 4A) in patients with advanced malignancy.
Effect of four synthetic antioxidants on the formation of ethylene from methional in rat liver microsomes.
Oxygen radical formation and DNA damage due to enzymatic reduction of bleomycin-Fe(III).
Interactions of anticancer quinone drugs, aclacinomycin A, adriamycin, carbazilquinone, and mitomycin C, with NADPH-cytochrome P-450 reductase, xanthine oxidase and oxygen.
Photooxidative reactions in chloroplast thylakoids. Evidence for a Fenton-type reaction promoted by superoxide or ascorbate.
Lipid peroxidation and oxidation of several compounds by H2O2 activated metmyoglobin.
Oxy radical formation during redox cycling of the bleomycin-iron (III) complex by NADPH-cytochrome P-450 reductase.
Involvement of reactive oxygen species in the microsomal S-oxidation of thiobenzamide.
Enhanced production of ethylene from methional by iron chelates and heme containing proteins in the system consisting of quinone compounds and NADPH-cytochrome P-450 reductase.
Oxidant damage of normal and glucose 6-phosphate dehydrogenase (G6PD)-deficient red blood cells is enhanced by iron-EDTA complex.
Lactoferrin-catalysed hydroxyl radical production. Additional requirement for a chelating agent.
Generation of hydroxyl radical and its involvement in lignin degradation by Phanerochaete chrysosporium.
Generation of hydroxyl radical by anticancer quinone drugs, carbazilquinone, mitomycin C, aclacinomycin A and adriamycin, in the presence of NADPH-cytochrome P-450 reductase.
Non-enzymatic reduction of alloxan by reduced nicotinamide nucleotide.
Effect of deoxyribonucleic acid on the production of reduced oxygen by bleomycin and iron.
Hydrogen peroxide contracts airway smooth muscle: a possible endogenous mechanism.
Hydroxyl radical production in body fluids. Roles of metal ions, ascorbate and superoxide.
A new method for the detection of hydroxyl radical production by phagocytic cells.
Respiratory effects and ascorbate reactions with misonidazole and other recently developed drugs.
Role of hydroxyl radical in polymorphonuclear leukocyte-mediated bactericidal activity.
Production of hydroxyl radical by human alveolar macrophages.
Biosynthesis of ethylene from methionine. Isolation of the putative intermediate 4-methylthio-2-oxobutanoate from culture fluids of bacteria and fungi.
Chemical evidence for production of hydroxyl radicals during microsomal electron transfer.
Evidence for production of oxidizing radicals by the particulate O-2-forming system from human neutrophils.
Effect of low and high methional concentrations on prostaglandin biosynthesis in microsomes from bovine and sheep vesicular glands.
Hydroxyl radical formation in phagocytic cells of the rat.
Ethylene formation by polymorphonuclear leukocytes. Role of myeloperoxidase.
The role of myeloperoxidase in the microbicidal activity of polymorphonuclear leukocytes.
Ethylene formation from methional.
Bioavailability of acetylated derivatives of methionine, threonine, and lysine.
Role of vitamin E in glutathione-induced oxidant stress: methemoglobin, lipid peroxidation, and hemolysis.
Effect of organic sulfur compounds on the chemical and enzymatic transformations of prostaglandin endoperoxide H2.
Evidence for hydroxyl radical production by human neutrophils.
Evidence for hydroxyl radical generation by human Monocytes.
Evaluation of the role of methional, 2-keto-4-methylthiobutyric acid and peroxidase in ethylene formation by Escherichia coli.
Mechanism for irreversible self-deactivation of prostaglandin synthetase.
Chemical reactivity of metallic copper in a model system containing biological metabolites.
Ethylene formation in sugar beet leaves: evidence for the involvement of 3-hydroxytyramine and phenoloxidase after wounding.
Reactions of oxygen radical species with methional: a pulse radiolysis study.
Role of hydroxyl radical scavengers dimethyl sulfoxide, alcohols and methional in the inhibition of prostaglandin biosynthesis.
Co-oxygenation of organic substrates by the prostaglandin synthetase of sheep vesicular gland.
Ethylene production by cress roots and excised cress root segments and its inhibition by 3,5-diiodo-4-hydroxybenzoic acid.
[Proceedings: Reactive sites of Escherichia coli methional tRNA synthetase].
An evaluation of 4-s-methyl-2-keto-butyric Acid as an intermediate in the biosynthesis of ethylene.
A mechanism for the production of ethylene from methional. The generation of the hydroxyl radical by xanthine oxidase.
Biosynthesis of ethylene. Methanesulphinic acid as cofactor in the enzymic formation of ethylene from methional.
Biosynthesis of ethylene. Dual nature of cofactor required for the enzymic production of ethylene from methional.
Biosynthesis of ethylene. Enzymes involved in its formation from methional.
Biosynthesis of ethylene. Ethylene formation from methional by horseradish peroxidase.
Enzymic evolution of ethylene from methional by a pea seedling extract.
Biosynthesis of ethylene. Formation of ethylene from methional by a cell-free enzyme system from cauliflower florets.

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):HMDB31857
FooDB:FDB008541
YMDB (Yeast Metabolome Database):YMDB01466
Export Tariff Code:2930.90.9190
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:3-(Methylthio)propionaldehyde

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 104.17195892334
Specific gravity @ 25 °C
Pounds per Gallon 8.612 to 8.779
Refractive Index 1.475 to 1.495 @ 20 °C
Boiling Point 165 to 166°C @ 760 mm Hg
Acid Value 10 max KOH/g
Vapor Pressure 1.641 mmHg @ 25 °C
Vapor Density 3.5
Flash Point TCC Value 63.89 °C TCC
logP (o/w) 0.436 est
Shelf life 6 months (or longer if stored properly.)
Storage notes Refrigerate in tightly sealed containers.
Solubility
alcohol Yes
dipropylene glycol Yes
propylene glycol Yes
water, 5.055e+004 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Vegetable
musty, potato, tomato, earthy, vegetable, creamy, oily, yeasty, bready, cheesy limburger cheese, savory, meaty, brothy
General comment At 0.10 % in propylene glycol. musty potato tomato earthy vegetable creamy
Mosciano, Gerard P&F 24, No. 5, 41, (1999) At 0.10 %. Vegetable oil. Creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuance
Flavor Type: Tomato
musty, tomato, potato, vegetable, moldy, cheesy, onion, beefy, brothy, egg nog, seafood
Mosciano, Gerard P&F 24, No. 5, 41, (1999) At 0.01 - 5.00 ppm. Musty tomato, potato, vegetative, mold ripened cheeses, onion, beefy brothy and egg and seafood nuances
Used in potato, cooked meat/onion flavours in sauces at12ppm, bakery and frozen foods at 5ppm, dairy and drinks at 2ppm, oils and fats at 0.2ppm. Earthy
General comment Fatty raw potatoes taste, somewhat cabbage sulfury

Occurrences

Potential Uses

Applications
Flavoring purposes Bakery , Beverage , Bread white bread , Cabbage , Cheese , Dairy , Fat , Fruit tropical fruit , Macadamia , Meat , Mushroom , Onion , Peanut , Potato chip , Seafood , Tomato
Other purposes Oils

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 20/22 - Harmful by inhalation and if swallowed.
R 36/38 - Irritating to skin and eyes.
S 01/02 - Keep locked up and out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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:
oral-rat LD50 [sex: M,F] M:1000 F:1680 mg/kg
(Ballantyne & Myers, 2000)

oral-mouse LD50 1620 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.

oral-rat LD50 700 mg/kg
GASTROINTESTINAL: ALTERATION IN GASTRIC SECRETION BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: MUSCLE WEAKNESS
National Technical Information Service. Vol. OTS0546239

Dermal Toxicity:
skin-rabbit LDLo 2500 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: EXCITEMENT
National Technical Information Service. Vol. OTS0534366

Inhalation Toxicity:
inhalation-rat LC50 5820 mg/m3/4H
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.

inhalation-mouse LC50 5400 mg/m3/2H
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for methional usage levels up to:
0.0500 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 28.00 (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: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -0.66000
beverages(nonalcoholic): -0.35000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.62000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.010001.00000
fruit ices: 0.010001.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.010001.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.90000
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
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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
NIOSH International Chemical Safety Cards:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):3268-49-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :18635
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2785
WGK Germany:1
3-methylsulfanylpropanal
Chemidplus:0003268493
EPA/NOAA CAMEO:hazardous materials
RTECS:3268-49-3