Methionol (3-(Methylthio)-1-propanol) is a methyl sulfide derived from propan-1-ol. It is found in nature, including as a metabolite of yeast and bacillus anthracis.[2] It is a sulphurous aroma component of many foods, such as wine, cheese and roasted coffee.[3] It is classed as an irritant.[2] It has a very low olfactory threshold.[4]

Methionol
Names
IUPAC name
3-methylsulfanylpropan-1-ol
Identifiers
3D model (JSmol)
1731208
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.007.277 Edit this at Wikidata
EC Number
  • 208-004-6
UNII
  • InChI=1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3
    Key: CZUGFKJYCPYHHV-UHFFFAOYSA-N
  • CSCCCO
Properties
C4H10OS
Molar mass 106.18 g·mol−1
Hazards
GHS labelling:[1]
GHS07: Exclamation mark
Warning
H315, H319, H335
P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, P501
Related compounds
Related compounds
1-(Methylthio)propane; Methional; Methionine; 1,3-Propanediol mono methyl ether; 4-(Methylsulfanyl)butanoic acid; 4-Thiapentanoic acid;
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

References

edit
  1. ^ "Methionol". pubchem.ncbi.nlm.nih.gov.
  2. ^ a b "Methionol". pubchem.ncbi.nlm.nih.gov.
  3. ^ "Methionol (YMDB16045) - Yeast Metabolome Database".
  4. ^ Xiao, Deng-Rong; Liu, Rui-Sang; He, Long; Li, Hong-Mei; Tang, Ya-Ling; Liang, Xin-Hua; Chen, Tao; Tang, Ya-Jie (November 26, 2015). "Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation". Scientific Reports. 5 (1): 17120. Bibcode:2015NatSR...517120X. doi:10.1038/srep17120. PMC 4660818. PMID 26607288.