Molecular structure of 3-(Methylthio)-1-propanol, CAS Number: 505-10-2
3-(Methylthio)-1-propanol (CAS 505-10-2)
Alternate Names:
Methionol; 3-(Methylmercapto)propan-1-ol
CAS Number:
505-10-2
Molecular Weight:
106.19
Molecular Formula:
C4H10OS
For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.
* Refer to Certificate of Analysis for lot specific data.
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3-(Methylthio)-1-propanol is an organic sulfur compound present in plants and animals. This essential amino acid is involved in vital biological processes such as gene expression, metabolism, and cell growth. Additionally, it serves as a precursor to the neurotransmitter serotonin. As a dietary component, 3-(Methylthio)-1-propanol is necessary for proper growth and development. It has also been employed in scientific research to explore the impact of dietary sulfur on health and to investigate its role in gene expression and metabolism.
3-(Methylthio)-1-propanol (CAS 505-10-2) References
- Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts. | Etschmann, MM., et al. 2008. Appl Microbiol Biotechnol. 80: 579-87. PMID: 18597084
- Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts. | Tan, AW., et al. 2012. Appl Microbiol Biotechnol. 95: 1011-20. PMID: 22370952
- The Search for a Volatile Human Specific Marker in the Decomposition Process. | Rosier, E., et al. 2015. PLoS One. 10: e0137341. PMID: 26375029
- Differentiation between decomposed remains of human origin and bigger mammals. | Rosier, E., et al. 2017. J Forensic Leg Med. 50: 28-35. PMID: 28686981
- Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation. | Liu, J., et al. 2017. Appl Environ Microbiol. 83: PMID: 28970229
- The role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape medium. | Deed, RC., et al. 2019. FEMS Yeast Res. 19: PMID: 30277518
- Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study. | Zhou, T., et al. 2021. Food Chem. 335: 127664. PMID: 32739820
- Construction of a synthetic microbial community for the biosynthesis of volatile sulfur compound by multi-module division of labor. | Du, R., et al. 2021. Food Chem. 347: 129036. PMID: 33508589
- Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine. | Welke, JE., et al. 2022. Food Chem. 370: 131004. PMID: 34525425
- Biocontrol Effect and Possible Mechanism of Food-Borne Sulfide 3-Methylthio-1-Propanol Against Botrytis cinerea in Postharvest Tomato. | Feng, S., et al. 2021. Front Plant Sci. 12: 763755. PMID: 34970281
- Volatile compounds from in vitro metabolism of seven Listeria monocytogenes isolates belonging to different clonal complexes. | Lepe-Balsalobre, E., et al. 2022. J Med Microbiol. 71: PMID: 35723974
- Screening of Yeasts Isolated from Baijiu Environments for Producing 3-Methylthio-1-propanol and Optimizing Production Conditions. | Ma, J., et al. 2022. Foods. 11: PMID: 36429207
- Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception. | Zhou, T., et al. 2023. Foods. 12: PMID: 37238802
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Olfr65.Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
3-(Methylthio)-1-propanol, 5 g | sc-209482 | 5 g | $45.00 |