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| | 3-Methylthiopropanol Basic information |
| | 3-Methylthiopropanol Chemical Properties |
| Melting point | -100°C (estimate) | | Boiling point | 89-90 °C13 mm Hg(lit.) | | density | 1.03 g/mL at 25 °C(lit.) | | FEMA | 3415 | 3-(METHYLTHIO)PROPANOL | | refractive index | n20/D 1.49(lit.) | | Fp | 195 °F | | storage temp. | Sealed in dry,2-8°C | | solubility | Chloroform (Slightly), Ethyl Acetate (Slightly), Methanol (Slightly) | | pka | 14.87±0.10(Predicted) | | form | liquid (estimate) | | color | Clear Colorless to Light Yellow | | Specific Gravity | 1.03 | | Odor | at 0.10 % in propylene glycol. sulfurous onion sweet soup vegetable | | Odor Type | meaty | | JECFA Number | 461 | | LogP | 0.40 | | CAS DataBase Reference | 505-10-2(CAS DataBase Reference) | | NIST Chemistry Reference | 1-Propanol, 3-(methylthio)-(505-10-2) | | EPA Substance Registry System | Methionol (505-10-2) |
| | 3-Methylthiopropanol Usage And Synthesis |
| Description | 3-(Methylthio)propanol has a powerful sweet soup or meat-like
odor and flavor in high dilution. May be prepared from propylene
chlorhydrin and sodium hydrosulfide. | | Chemical Properties | 3-(Methylthio)propanol has a powerful, sweet, soup or meat-like odor and flavor in high dilution.
| | Chemical Properties | Colorless Liquid | | Occurrence | Reported found in fermented soy sauce, tomatoes, grape wines, apple, melon, pineapple, asparagus, rye bread,
cheeses, cured pork, beer, cognac, malt whiskey, cider, sherry, coffee, litchi, shrimp and apple brandy | | Uses | 3-Methylthiopropanol is used in the meat essence composition.It is also used in meat, potato, and cheese flavorings.
| | Uses | 3-(Methylthio)-1-propanol is used in the meat essence composition. | | Preparation | From propylene chlorhydrin and sodium hydrosulfide | | Definition | ChEBI: An alkyl sulfide that is propan-1-ol substituted by a methylsulfanyl group at position 3. It is a volatile compound found in wines and produced during fermentation. | | Aroma threshold values | Detection: 0.2 ppb. Aroma characteristics at 1.0%: sulfurous, savory, vegetative raw potato-like, fresh
tomato, metallic anchovy-like with some onion and garlic nuances | | Taste threshold values | Taste characteristics at 0.5 ppm: metallic, tomato, potato, anchovy-like with savory brothy and malt-like
nuances. | | Synthesis Reference(s) | Tetrahedron, 48, p. 5933, 1992 DOI: 10.1016/S0040-4020(01)90183-8 | | General Description | 3-(Methylthio)-1-propanol is a volatile sulfur flavor compound mainly found in wine and soy sauce. |
| | 3-Methylthiopropanol Preparation Products And Raw materials |
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