FlavScents AInsights Entry for Methionol (CAS: 505-10-2)

1. Identity & Chemical Information

• Common Name(s): Methionol
• IUPAC Name: 3-Methylthio-1-propanol
• CAS Number: 505-10-2
• FEMA Number: 3410
• Other Identifiers: FL number 02.015
• Molecular Formula: C4H10OS
• Molecular Weight: 106.19 g/mol

Methionol is characterized by the presence of a thioether group, which contributes to its distinctive sulfurous odor. The alcohol functional group in methionol is crucial for its solubility and reactivity in flavor and fragrance formulations. The structure-odor relationship is significant, as the sulfur atom imparts a potent aroma that is often described as cabbage-like or meaty, making it a valuable compound in savory flavor profiles.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methionol is known for its strong, sulfurous odor reminiscent of cooked cabbage or boiled vegetables. It also has a slight meaty undertone, which makes it a popular choice in savory flavor applications. The intensity of methionol's aroma is high, and it can be perceived at low concentrations, although specific odor thresholds are not well-documented. In flavor systems, methionol serves as an impact note, providing authenticity and depth to meat and vegetable flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Methionol naturally occurs in various foods, including cooked vegetables, meats, and certain cheeses. It is formed through the degradation of methionine, an amino acid, during cooking processes such as the Maillard reaction. This compound is often associated with the "natural flavor" designation due to its presence in cooked foods and its derivation from natural amino acids.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Methionol is predominantly used in savory flavor categories, such as meat, vegetable, and cheese flavors. It acts as a functional component that enhances the authenticity of these flavors. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and the complexity of the flavor system. Methionol is relatively stable under typical cooking conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, methionol is used sparingly due to its potent odor. It is primarily employed in trace amounts to add realism to green and vegetable accords. Methionol contributes to the top notes of a fragrance, providing an initial burst of freshness that can enhance the overall complexity of the scent. Typical concentrations are very low, often less than 0.1% of the total fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Methionol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL number 02.015.
• United Kingdom: Post-Brexit regulations align with EU standards for methionol.
• Asia: In Japan, methionol is permitted for use in flavors, while specific regulations in China and ASEAN countries may vary.
• Latin America: Methionol is generally accepted in MERCOSUR countries, though specific national regulations should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, methionol is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is minimal, and methionol is not known to cause irritation or sensitization at typical use levels. Inhalation exposure is limited due to its low volatility, reducing occupational risks. Overall, the risk profile for methionol is similar across food and fragrance applications, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Methionol is valued for its ability to impart a realistic, savory note to flavor systems. It synergizes well with other sulfur-containing compounds and can enhance the umami character of a formulation. A common pitfall is overuse, which can lead to an overpowering sulfurous aroma. Formulators should carefully balance methionol with other ingredients to achieve the desired flavor profile without overwhelming the consumer.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methionol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific sensory thresholds and detailed toxicological data may be limited. Overall, methionol is a reliable and versatile compound in both flavor and fragrance applications.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-10 04:27:05 GMT (p2)