| Identification | More | [Name]
3-Methylthiopropanol | [CAS]
505-10-2 | [Synonyms]
3-HYDROXYPROPYL METHYL SULFIDE
3-(METHYLMERCAPTO)PROPAN-1-OL
3-(METHYLMERCAPTO)PROPANOL
3-METHYLMERCAPTOPROPYL ALCOHOL
3-(METHYLTHIO)-1-PROPANOL
3-(METHYLTHIO)PROPAN-1-OL
3-METHYLTHIOPROPANOL
3-(METHYLTHIO)PROPANOL-1
FEMA 3415
GAMMA-HYDROXYPROPYL METHYL SULFIDE
METHIONOL
3-(Methylsulfanyl)-1-propanol
3-(methylsulfanyl)propanol
3-(methylthio)-1-propano
3-Methylmercapto-1-propanol
3-methylthiopropyl alcohol
gamma-Methylmercaptopropyl alcohol
-Hydroxypropylmethylsulphide
-Methylmercaptopropylalcohol
2-Propanyl-5-Bromothiophene | [EINECS(EC#)]
208-004-6 | [Molecular Formula]
C4H10OS | [MDL Number]
MFCD00036560 | [Molecular Weight]
106.19 | [MOL File]
505-10-2.mol |
| Chemical Properties | Back Directory | [Appearance]
Colorless Liquid | [Melting point ]
-100°C (estimate) | [Boiling point ]
89-90 °C13 mm Hg(lit.) | [density ]
1.03 g/mL at 25 °C(lit.)
| [FEMA ]
3415 | [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) | [form ]
liquid (estimate) | [pka]
14.87±0.10(Predicted) | [color ]
Clear Colorless to Light Yellow | [Specific Gravity]
1.03 | [Odor]
at 0.10 % in propylene glycol. sulfurous onion sweet soup vegetable | [biological source]
synthetic | [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) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S24/25:Avoid contact with skin and eyes .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection . | [RIDADR ]
UN 3334 | [WGK Germany ]
3
| [TSCA ]
Yes | [HS Code ]
29309090 |
| Hazard Information | Back Directory | [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-(Methylthio)-1-propanol is used in the meat essence composition. | [Uses]
3-Methylthiopropanol is used in the meat essence composition.It is also used in meat, potato, and cheese flavorings.
| [Uses]
Used in meat, potato, and cheese flavorings. | [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. | [Preparation]
From propylene chlorhydrin and sodium hydrosulfide | [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. | [Synthesis]
An excess of 10% sodium borohydride (NaBH4), a reducing agent, was slowly added to 30 mL of the selected solvent at 0°C to form a suspension. Subsequently, 10 g of 3-methylthiopropionaldehyde (MMP) was slowly added dropwise to the above suspension at a temperature controlled below 20 °C. After the dropwise addition, the reaction mixture was stirred at room temperature for 3 to 12 hours. Upon completion of the reaction, HCl solution was added to the reaction solution for hydrolysis. After hydrolysis, water was removed from the reaction solution by evaporation under reduced pressure. The reaction solution was filtered to remove the sodium chloride generated by hydrolysis and the residue was washed with 10 mL of cold methanol solution to further extract the product 3-methylthiopropanol. Finally, methanol was removed by evaporation of the combined mixed solution and filtrate to give pure 3-methylthiopropanol. Note: The solvent may be selected from dichloromethane (CH2Cl2), dimethylformamide (DMF), methanol, 3-methylthiopropanol (or a solvent mixture thereof with a diluent, referred to as "3-methylthiopropanol"), tetrahydrofuran (THF), or water (H2O), and the concentration of 3-methylthiopropanal (MMP) is 100 percent . | [References]
[1] Journal of Organic Chemistry, 2000, vol. 65, # 26, p. 8933 - 8939
[2] Patent: CN107245043, 2017, A. Location in patent: Paragraph 0032; 0033; 0034; 0035; 0036 |
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