methionol

Suppliers

Names

[ CAS No. ]:
505-10-2

[ Name ]:
methionol

[Synonym ]:
3-(Methylsulfanyl)-1-propanol
3-(Methylsulfanyl)propan-1-ol
3-Methyl thiopropaol
EINECS 208-004-6
MFCD00036560
3-Methylmercaptopropyl Alcohol
1-Propanol, 3-(methylthio)-
3-methylthio-1-propanol
3-methylsulfanylpropan-1-ol
3-Methylthiopropanol
γ-Hydroxypropyl methyl sulfide
methionol
Methyl 3-hydroxypropylsulfide
3-Hydroxypropyl Methyl Sulfide

Chemical & Physical Properties

[ Density]:
1.0±0.1 g/cm3

[ Boiling Point ]:
189.3±0.0 °C at 760 mmHg

[ Molecular Formula ]:
C₄H₁₀OS

[ Molecular Weight ]:
106.187

[ Flash Point ]:
90.6±0.0 °C

[ Exact Mass ]:
106.045235

[ PSA ]:
45.53000

[ LogP ]:
0.40

[ Vapour Pressure ]:
0.2±0.7 mmHg at 25°C

[ Index of Refraction ]:
1.480

[ Storage condition ]:
Refrigerator

MSDS

Click to get detail MSDS

Safety Information

[ Symbol ]:

GHS07

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H315-H319-H335

[ Precautionary Statements ]:
P261-P305 + P351 + P338

[ Personal Protective Equipment ]:
Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ Hazard Codes ]:
Xi: Irritant;

[ Risk Phrases ]:
R36/37/38

[ Safety Phrases ]:
S26-S24/25-S36/37/39

[ RIDADR ]:
UN 3334

[ WGK Germany ]:
3

[ HS Code ]:
2930909090

Synthetic Route

Click to get detail synthetic route

Precursor & DownStream

Precursor

Methional
3-MERCAPTO-1-PROPANOL
methyl iodide
3-Chloro-1-propanol
Sodium thiomethoxide
Allyl Methyl Sulfide
Methyl 3-methylthiopropionate
Dimethyl sulfate
Methyl mercaptan
Allyl alcohol

DownStream

Customs

[ HS Code ]: 2930909090

[ Summary ]:
2930909090. other organo-sulphur compounds. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:30.0%

Articles

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 inten...

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

J. Food Sci. 80 , C1476-89, (2015)

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatil...