methionol

Full Material List
3-methylsulfanylpropan-1-ol

Identifiers

CAS (Single) 505-10-2
FEMA 3415
EINECS 208-004-6
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)-
JECFA Food Flavoring 461
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.062 3-(methylthio)propan-1-ol
DG SANTE Food Contact Materials N/A
FDA UNII H1E1U441XX
CoE Number 11554
XlogP3-AA N/A
Molecular Weight 106.1879
Molecular Formula C4 H10 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: meaty sulfurous onion sweet soup vegetable
  • Odor Description:at 0.10 % in propylene glycol. sulfurous onion sweet soup vegetable
  • sulfurous onion sweet savory soup cooked vegetable
  • Odor Description:SuIfureous and onion-like with a sweet, savory, soupy-cooked vegetable nuanceMosciano, Gerard P&F 20, No. 1, 31, (1995)
Odor meaty
sulfurous, onion, sweet, soup, vegetable, savory, cooked
Flavor onion
sweet, soup, meaty, onion, garlic, savory, bouillon

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Properties

Food Chemicals Codex Listed No
Appearance pale yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 1.02400 to 1.02800 @ 25.00 °C.
Lbs/Gal (est) 8.521 to 8.554
Refractive Index 1.48800 to 1.49400 @ 20.00 °C.
Melting Point N/A
Boiling Point 194.00 to 195.00 °C. @ 760.00 mm Hg
Flash Point 195.00 °F. TCC ( 90.56 °C. )
Acid Value N/A
Vapor Pressure 0.156000 mmHg @ 25.00 °C. (est)
Vapor Density 3.6 ( Air = 1 )
logP (o/w) 0.417 (est)
Soluble In
  • alcohol
  • dipropylene glycol
  • oils
  • propylene glycol
  • water, 4.745e+004 mg/L @ 25 °C (est)
  • water
  • stable in most media
Occurrence
  • apple fruit
  • asparagus cooked asparagus
  • beer
  • brandy apple brandy
  • brandy grape brandy
  • cheese camembert cheese
  • cheese cheddar cheese
  • cheese gruyere cheese
  • cider
  • melon
  • pineapple fruit
  • shrimp
  • soy products
  • tomato
  • whiskey
  • wine orange wine
  • wine white wine