Methional
Methional structure
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Common Name | Methional | ||
|---|---|---|---|---|
| CAS Number | 3268-49-3 | Molecular Weight | 104.171 | |
| Density | 1.0±0.1 g/cm3 | Boiling Point | 168.2±23.0 °C at 760 mmHg | |
| Molecular Formula | C4H8OS | Melting Point | -68°C | |
| MSDS | Chinese USA | Flash Point | 61.1±0.0 °C | |
| Symbol |
GHS05, GHS06 |
Signal Word | Danger | |
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Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
J. Agric. Food Chem. 63 , 7511-21, (2015) To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-... |
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Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
J. Agric. Food Chem. 63 , 7499-510, (2015) The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active comp... |
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2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
J. Agric. Food Chem. 49(11) , 5425-32, (2001) The occurrence of methional in fresh orange juice, and possible occurrence of beta-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-ex... |
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Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry.
J. Agric. Food Chem. 62(32) , 8023-33, (2014) The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT)-processed milk during processing and storage was investigated. Five phenolic compounds were examined for structure-reactivity relat... |
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Odorants in breast milk.
Arch. Pediatr. Adolesc. Med. 157(10) , 1031, (2003)
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Extension of a dynamic headspace multi-volatile method to milliliter injection volumes with full sample evaporation: Application to green tea.
J. Chromatogr. A. 1421 , 103-13, (2015) An extension of multi-volatile method (MVM) technology using the combination of a standard dynamic headspace (DHS) configuration, and a modified DHS configuration incorporating an additional vacuum module, was developed for milliliter injection volume of aque... |
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Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
J. Agric. Food Chem. 51(5) , 1377-81, (2003) The oxidative degradation of white wines rapidly leads to a loss of their sensorial qualities. The identification of the most important descriptors related with oxidation-spoiled wine was performed by a trained sensory panel. The terms selected were "honey-li... |
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Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
J. Agric. Food Chem. 50(19) , 5378-85, (2002) Application of the aroma extract dilution analysis on a flavor distillate prepared from freshly ground rye flour (type 1150) revealed 1-octen-3-one (mushroom-like), methional (cooked potato), and (E)-2-nonenal (fatty, green) with the highest flavor dilution (... |
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Methionine-derived metabolites in apoptosis: therapeutic opportunities for inhibitors of their metabolism in chemoresistant cancer cells.
Curr. Med. Chem. 16(28) , 3686-700, (2009) Methionine, in addition to its role in protein synthesis, participates in 3 important cellular functions: as AdoMet in transmethylation; as decarboxylated-AdoMet in aminopropylation; as homocysteine its demethylated form, in trans-sulphuration. Here we provid... |
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Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
J. Agric. Food Chem. 51(3) , 727-32, (2003) Volatile sulfur compounds of 15 young port wines and 12 old port wines were determined. As there is a great difference in the pool of sulfur compounds between the two groups of wines, an experimental protocol was performed to determine which technological par... |