Methionol Explained

Methionol (3-(Methylthio)-1-propanol) is a methyl sulfide derived from propan-1-ol. It is found in nature, including as a metabolite of yeast and bacillus anthracis.[1] It is a sulphurous aroma component of many foods, such as wine, cheese and roasted coffee.[2] It is classed as an irritant.[1] It has a very low olfactory threshold.[3]

Notes and References

  1. Web site: Methionol. pubchem.ncbi.nlm.nih.gov.
  2. Web site: Methionol (YMDB16045) - Yeast Metabolome Database.
  3. Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation. Deng-Rong. Xiao. Rui-Sang. Liu. Long. He. Hong-Mei. Li. Ya-Ling. Tang. Xin-Hua. Liang. Tao. Chen. Ya-Jie. Tang. November 26, 2015. Scientific Reports. 5. 1. 17120. 10.1038/srep17120. 26607288. 4660818. 2015NatSR...517120X.

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