S-Methyl thioacetate explained

S-Methyl thioacetate is a natural product found in many plant species. In its pure form it has an unpleasant sulfurous smell, but when highly diluted and along with other simple alkyl thioacetates and related compounds, it is an important component of the smell and flavour profile of some foods, especially Camembert cheese.^{[1] [2]}

Alternate isomer

The constitutional isomer in which the oxygen and sulfur atoms are interchanged, O-methyl thioacetate, is also commonly known as methyl thioacetate and found as a natural product and flavor component in some foods, such as fish sauce and some kinds of melon.^{[3] [4]}

See also

• Thioacetic acid

Notes and References

1. Sablé S, Cottenceau G . Current knowledge of soft cheeses flavor and related compounds . Journal of Agricultural and Food Chemistry . 47 . 12 . 4825–36 . December 1999 . 10606538 . 10.1021/jf990414f .
2. Martínez-Cuesta Mdel C, Peláez C, Requena T . Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese . Critical Reviews in Food Science and Nutrition . 53 . 4 . 366–85 . 2013 . 23320908 . 10.1080/10408398.2010.536918 . 27793531 .
3. 10.1111/j.1365-2621.2000.tb10610.x. Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon Dioxide. 2000. Shimoda. M.. Yamamoto. Y.. Cocunubo-Castellanos. J.. Yoshimura. T.. Miyake. M.. Ishikawa. H.. Osajima. Y.. Journal of Food Science. 65. 8. 1349–1351.
4. Dos-Santos N, Bueso MC, Fernández-Trujillo JP . Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melon. . Food Research International . December 2013 . 54 . 2 . 1801–1812 . 10.1016/j.foodres.2013.09.031 .