methyl mercaptan
methanethiol
 
Notes:
intermediate in the manufacturing of jet fuels, pesticides, fungicides, plastics, synthesis of methionine; odor may cause nausea; narcotic in high concentrations; depresses urea biosynthesis. Flavouring agent. Isol. from higher plants, e.g. radish (Raphanus sativus), also present in orange juice, pineapple, strawberries, asparagus, wheatbread, gruyere cheese, hop oil, coffee, roasted filberts, cooked rice and other foods Methanethiol (also known as methyl mercaptan) is a colorless gas that smells like rotten cabbage. It is a natural substance found in the blood, brain, and other tissues of people and animals. It is released from animal feces. It occurs naturally in certain foods, such as some nuts and cheese. It is also one of the main chemicals responsible for bad breath and flatulence. At very high concentrations methanethiol is highly toxic and affects the central nervous system. The chemical formula for methanethiol is CH3SH; Methanethiol (also known as methyl mercaptan) is a colorless gas with a smell like rotten cabbage. It is a natural substance found in the blood, brain, and other animal as well as plant tissues. It is disposed of through animal feces. It occurs naturally in certain foods, such as some nuts and cheese. It is also one of the main chemicals responsible for bad breath and the smell of flatus. The chemical formula for methanethiol is CH3SH; it is classified as a thiol.; Methanethiol is a byproduct produced by the metabolism of asparagus in 40-50% of people. The ability to detect the presence of methanethiol is also a genetic trait, and these traits are inherited separately. It is responsible for a noticeable change in the odor of urine, as soon as a few hours after eating asparagus.; Methanethiol is a weak acid, with a pKa of ~10.4. This acidic property makes it reactive with dissolved metals in aqueous solutions. The environmental chemistry of these interactions in seawater or fresh water environments such as lakes has yet to be fully investigated.; it is classified as a thiol. Methanethiol is also considered to be a weak acid, with a pKa of ~10.4. This acidic property makes it reactive with dissolved metals in aqueous solutions. The environmental chemistry of these interactions in seawater or fresh water environments such as lakes has yet to be fully investigated. -- Wikipedia
  • Advanced Biotech
  • Alfrebro
  • Augustus Oils
    • Augustus Oils Ltd
      The Premier Supplier
      Augustus Oils Ltd, in harmony with nature - to present it at its best...
      A wealth of experience, expertise and knowledge has allowed Augustus to bridge the gulf in expectation and trust between growers and users of natural ingredients. The Company works in partnership with customers on the one hand, and growers, farmers and distillers on the other. Both users and producers can then focus on exactly what they do best, while skilled Augustus technicians closely monitor and control the delivered product. This ensures users can have the confidence that they will receive the best raw materials suited to their requirements.
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      Methyl Mercaptan 5% Pg
       
  • Charkit Chemical
    • Charkit Chemical Corporation
      The Specialty Chemical Specialists
      Explore this website to discover the products and services that Charkit provides for your industry and please contact us directly to find out how we can be of service to you.
      about: Since 1982, Charkit has been committed to expanding the markets we serve as our roster of products and services continues to grow with us. Our substantial portfolio of personal care ingredients now include a wide array of luxury and exotic components to compliment the key products we have always offered. We have expanded our offerings to the nutraceutical, industrial, and resin markets with a growing roster of versatile and unique ingredients. We continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions. Please contact us to learn how we can help you reach your goals.
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      Product(s):
      METHYL MERCAPTAN 1% IN PG FEMA 2716
      METHYL MERCAPTAN 1NCM1124 FEMA 2716
       
  • Endeavour Specialty Chemicals
  • Robinson Brothers
  • SRS Aromatics
    • SRS Aromatics Ltd
      For over 25 years
      Bringing flavour and fragrance into your world.
      As suppliers / distributors of ingredients to the fragrance and flavour industries, our goal is to provide high quality materials at competitive prices with an exceptional level of service. Established in 1984, SRS Aromatics Ltd is an independent family owned business which has become very well-respected within the fragrance and flavour industry as a reliable and trustworthy partner. Over the years this has allowed the company to develop strong relationships with many global manufacturers; several of whom we represent in the UK. A core aim of our business is to work extremely closely with both our suppliers and customers to maximise service levels with minimum disruption to supply.
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      METHYL MERCAPTAN 10 %
       
  • Taytonn ASCC
    • Taytonn ASCC Pte Ltd
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
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      Product(s):
      Methyl Mercaptan (1% In PG)
      Methyl Mercaptan (10% IN Tac)
       
  • The Lermond Company
    • The Lermond Company
      Your Sourcing Resource
      The Lermond family has been sourcing raw materials for the flavor and fragrance industry for nearly 7 decades.
      The Lermond Company is a women-owned distributor of raw materials primarily servicing the flavor and fragrance industry. For three generations, members of the Lermond family have been integral sourcing partners for the North American flavor and fragrance industry. We supply high quality essential oils, aroma chemicals, absolutes, concretes, resinoids and floral waters from around the world to the global industry.
      Email: Info
      Email: Tara
      Email: Erica
      Voice: 201-896-3300
      Fax: 201-623-2910
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      Product(s):
      41765 METHYL MERCAPTAN 1% PG
       
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
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      Voice: +44 (0) 1284 702500
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      Product(s):
      Methyl mercaptan, 1% in PG Kosher
      Odour threshold in water: 0.02 ppb.
      Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
       
      Methyl mercaptan, 1% in Triacetin Kosher
      Odour threshold in water: 0.02 ppb.
      Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
       
      Methyl mercaptan, 10% in TEC Kosher
      Odour threshold in water: 0.02 ppb.
      Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
       
      Methyl mercaptan, 10% in Triacetin Kosher
      Odour threshold in water: 0.02 ppb.
      Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
       
      Methyl mercaptan, 5% in PG Halal, Kosher
      Odour threshold in water: 0.02 ppb.
      Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
       
      Methyl mercaptan 1% in Miglyol Kosher
       
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
CAS Number: 74-93-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 200-822-1
FDA UNII: 2X8406WW9I
Nikkaji Web: J1.432J
Beilstein Number: 1696840
MDL: MFCD00004866
CoE Number: 475
XlogP3-AA: 0.50 (est)
Molecular Weight: 48.10788000
Formula: C H4 S
NMR Predictor: Predict (works with chrome, Edge or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 508  methyl mercaptan
DG SANTE Food Flavourings: 12.003  methanethiol
FEMA Number: 2716 methyl mercaptan
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):74-93-1 ; METHYL MERCAPTAN
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless gas or liquid <6 C (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.86200 to 0.89400 @  5.80 °C.
Pounds per Gallon - (est).: 7.173 to  7.439
Refractive Index: 1.43000 to 1.43600 @  5.80 °C.
Melting Point: -123.00 to -121.00 °C. @ 760.00 mm Hg
Boiling Point: 6.10 to  6.20 °C. @ 727.00 mm Hg
Boiling Point: 5.90 to  6.00 °C. @ 760.00 mm Hg
Vapor Pressure: 1901.066040 mmHg @ 25.00 °C. (est)
Vapor Density: 1.66 ( Air = 1 )
Flash Point: 70.00 °F. TCC ( 21.11 °C. )
logP (o/w): 0.932 (est)
Soluble in:
 alcohol
 propylene glycol
 water, 1.54E+04 mg/L @ 25 °C (exp)
Insoluble in:
 water
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undecyl mercaptan
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: sulfurous
 
 cabbage  garlic  
Odor Description:
at 0.01 % in propylene glycol. 
decomposing cabbage garlic
 
 vegetable  oily  alliaceous  eggy  creamy  savory  
Odor Description:
at 1.00 %.  
Vegetable oil, alliaceous, eggy, creamy with savory nuances
Mosciano, Gerard P&F 23, No. 6, 31, (1998)
 
 
Flavor Type: sulfurous
 
 sulfurous  alliaceous  creamy  cheesy  clean  savory  meaty  
Taste Description:
at 1.00 ppm.  
Sulfurous, alliaceous, creamy with a surface-ripened cheese topnote and a clean savory meaty depth
Mosciano, Gerard P&F 23, No. 6, 31, (1998)
 
Odor and/or flavor descriptions from others (if found).
 
R C Treatt & Co Ltd
Methyl mercaptan, 1% in PG Kosher
Odor Description: boiled cabbage
Odour threshold in water: 0.02 ppb.
Taste Description: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
 
Advanced Biotech
METHYL MERCAPTAN 1% IN ETOH NATURAL
Odor Description: Alcoholic, Cabbage
 
Indukern F&F
METHYL MERCAPTANE 1%PG
Odor Description: VEGETABLE, SULFUROUS, EGGY, CREAMY
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
Advanced Biotech
METHYL MERCAPTAN 1% IN ETOH NATURAL
Odor: Alcoholic, Cabbage
Advanced Biotech
METHYL MERCAPTAN 1% IN PG NATURAL
Odor: Cabbage, Garlic
Advanced Biotech
METHYL MERCAPTAN 1% IN VEGETABLE OIL NATURAL
Odor: Cabbage, garlic
Alfrebro
METHYL MERCAPTAN 1% IN ETHANOL
Odor: Stench
Alfrebro
METHYL MERCAPTAN NATURAL 1% IN PG
Odor: Stench
Augustus Oils
Methyl Mercaptan 5% Pg
Services
Charkit Chemical
METHYL MERCAPTAN 1% IN PG FEMA 2716
Charkit Chemical
METHYL MERCAPTAN 1NCM1124 FEMA 2716
Chevron Phillips
Methyl Mercaptan
Endeavour Specialty Chemicals
Methyl mercaptan (10% in Triacetin)
Speciality Chemical Product Groups
Endeavour Specialty Chemicals
Methyl mercaptan (1% in PG)
Endeavour Specialty Chemicals
Methyl mercaptan (10% in Triethylcitrate)
Endeavour Specialty Chemicals
Methyl mercaptan (5% in PG)
Endeavour Specialty Chemicals
Methyl mercaptan 1% in Ethanol
Endeavour Specialty Chemicals
Methyl mercaptan 1% in Miglyol
Indukern F&F
METHYL MERCAPTANE 1%PG
Odor: VEGETABLE, SULFUROUS, EGGY, CREAMY
Indukern F&F
METHYL MERCAPTANE 10% PG
Odor: VEGETABLE, SULFUROUS, EGGY, CREAMY
Jinan Enlighten Chemical Technology(Wutong Aroma )
Methanethiol 10%, Kosherk
Natural Advantage
Methyl Mercaptan Nat, 1% in Corn Oil
Flavor: meaty, rotten, vegetative
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Natural Advantage
Methyl Mercaptan Nat, 1% in Neobee Oil, Artificial
Flavor: meaty, rotten, vegetative
Natural Advantage
Methyl Mercaptan Nat, 1% in Neobee Oil
Flavor: meaty, rotten, vegetative
Natural Advantage
Methyl Mercaptan Nat, 1% in PG
Flavor: meaty, rotten, vegetative
Penta International
METHYL MERCAPTAN 1% IN P.G.
Penta International
METHYL MERCAPTAN 5% IN PROPYLENE GLYCOL
Penta International
METHYL MERCAPTAN NATURAL 1% IN ETHANOL
Penta International
METHYL MERCAPTAN NATURAL 5% IN ETHANOL
Penta International
METHYL MERCAPTAN NATURAL 5% IN P.G.
Penta International
METHYL MERCAPTAN NATURAL 1% IN NEOBEE
Penta International
METHYL MERCAPTAN NATURAL 1% IN PG
Penta International
METHYL MERCAPTAN NATURAL 10% IN BENZYL ALCOHOL
R C Treatt & Co Ltd
Methyl mercaptan 1% in Miglyol
Kosher
R C Treatt & Co Ltd
Methyl mercaptan, 1% in PG
Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
R C Treatt & Co Ltd
Methyl mercaptan, 1% in Triacetin
Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
R C Treatt & Co Ltd
Methyl mercaptan, 10% in TEC
Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
R C Treatt & Co Ltd
Methyl mercaptan, 10% in Triacetin
Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
R C Treatt & Co Ltd
Methyl mercaptan, 5% in PG
Halal, Kosher
Odor: boiled cabbage
Use: Odour threshold in water: 0.02 ppb.
Flavor: sulfurous
Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
Riverside Aromatics
METHYL MERCAPTAN, NATURAL, 1% IN PG
Robertet
METHYL MERCAPTAN 1% PG Natural (EU)
Seasons and Harvest / Crop calendar
Robinson Brothers
Methyl mercaptan (10% in Triacetin)
https://www.robinsonbrothers.uk/chemistry-competences
Robinson Brothers
Methyl mercaptan (1% in PG)
Robinson Brothers
Methyl mercaptan (10% in Triethylcitrate)
Robinson Brothers
Methyl mercaptan (5% in PG)
Robinson Brothers
Methyl mercaptan 1% in Ethanol
Robinson Brothers
Methyl mercaptan 1% in Miglyol
Sigma-Aldrich: Aldrich
For experimental / research use only.
Methanethiol 98.0%
SRS Aromatics
METHYL MERCAPTAN 10 %
Taytonn ASCC
Methyl Mercaptan (1% In PG)
Odor: Meaty, Savoury, Sulphurous
Taytonn ASCC
Methyl Mercaptan (10% IN Tac)
Odor: Sulphurous, Meaty, Savoury
Tengzhou Xiang Yuan Aroma Chemicals
Methyl Mercaptan
The Lermond Company
METHYL MERCAPTAN 1% PG
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T N - Toxic, Dangerous for the environment.
R 12 - Extremely flammable.
R 23 - Toxic by inhalation.
R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
S 01/02 - Keep locked up and out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 60 - This material and its container must be disposed of as hazardous waste.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
unreported-mammal (species unspecified) LD50  60670 ug/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 16(6), Pg. 46, 1972.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
inhalation-mouse LC50 6530 ug/m3/2H
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 16(6), Pg. 46, 1972.

inhalation-rat LC50 675 ppm
GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES KIDNEY, URETER, AND BLADDER: URINE VOLUME INCREASED
Personal Communication from H.B. Lackey, Chemical Products Div., Crown Zellerbach, Camas, WA 98607, June 9, 1978Vol. 09JUN1978,

Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 54.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: 0.150001.00000
beverages(nonalcoholic): -0.56000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.130001.00000
fruit ices: 0.130001.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.130001.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf
Safety of methanethiol [12.003] when used as a feed additive for all animal species
View page or View pdf
EPI System: View
NIOSH International Chemical Safety Cards: search
NIOSH Pocket Guide: search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 74-93-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 878
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1064
WGK Germany: 3
 methanethiol
Chemidplus: 0000074931
EPA/NOAA CAMEO: hazardous materials
RTECS: 74-93-1
Synonyms   Articles   Notes   Search   Top
References:
 methanethiol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 74-93-1
Pubchem (cid): 878
Pubchem (sid): 134970574
Flavornet: 74-93-1
Pherobase: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
CHEBI: View
CHEMBL: View
UM BBD: Search
KEGG (GenomeNet): C00409
HMDB (The Human Metabolome Database): HMDB03227
FooDB: FDB011886
YMDB (Yeast Metabolome Database): YMDB00062
Export Tariff Code: 2930.90.2000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
FAO: Methyl mercaptan
Formulations/Preparations:
•98% pure •99.5% pure minimum grade matheson gas products
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
alliaceous
 dimethyl trisulfideFL/FR
 dipropyl disulfideFL/FR
 ferula assa-foetida gum oilFL/FR
 propyl mercaptanFL/FR
cheesy
S-(methyl thio) butyrateFL/FR
2-methyl valeric acidFL/FR
coffee
 coffee difuranFL/FR
fruity
2-undecanoneFL/FR
green
3-heptanoneFL/FR
sulfurous
 allium fistulosum oil 
 allium ursinum extractCS
 buchu mercaptanFL/FR
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
4-methyl-1,3-dithiolane 
 onion oilFL/FR
S-tropical 2-thiobutyrateFL/FR
waxy
isoamyl decanoateFL/FR
 myristic acidFL/FR
 undecanoic acidFL/FR
 
For Flavor
 
No flavor group found for these
 allium fistulosum oil 
 allyl methyl disulfideFL
 allyl methyl trisulfideFL
 allyl propyl trisulfideFL
 ammonium sulfide 20% in waterFL
 ethyl propyl trisulfideFL
 furfuryl propyl disulfideFL
 mercaptoacetaldehydeFL
4-(methyl thio) butanolFL
2-(methyl thio) methyl-2-butenalFL
4-methyl thiobutyl isothiocyanateFL
5-methyl thiopentyl isothiocyanateFL
S-methyl thiopropionateFL
2-methyl-5-methoxythiazoleFL
isopropyl disulfideFL
 tetrahydrothiopheneFL
 thiopheneFL
S-tropical 2-thiobutyrateFL/FR
alliaceous
 allyl mercaptanFL
 cyclopentyl mercaptanFL
 dicyclohexyl disulfideFL
 dimethyl trisulfideFL/FR
 dipropyl disulfideFL/FR
 dipropyl trisulfideFL
 ferula assa-foetida gum oilFL/FR
 leek oilFL
3-mercapto-2-pentanoneFL
 propyl mercaptanFL/FR
 shallot oilFL
 truffle sulfideFL
buttery
2-methyl valeric acidFL/FR
cheesy
 cheese flavorFL
(E)-2,4-dimethyl-2-pentenoic acidFL
coffee
 coffee difuranFL/FR
creamy
cream cheese flavorFL
dairy
 dairy flavorFL
fruity
 methionyl butyrateFL
garlic
 allyl methyl sulfideFL
 garlic distillatesFL
 garlic flavorFL
ketonic
3-heptanoneFL/FR
meaty
3-mercapto-2-butanoneFL
2-methyl 3-(methyl thio) furanFL
 pyrazinyl ethane thiolFL
ortho-thiocresolFL
metallic
2,5-dihydroxy-1,4-dithianeFL
musty
S-(methyl thio) butyrateFL/FR
onion
 methyl propyl disulfideFL
2-methyl-1,3-dithiolaneFL
4-methyl-1,3-dithiolane 
 onion flavorFL
 propyl thioacetateFL
sulfurous
 buchu mercaptanFL/FR
 butyl mercaptanFL
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
 ethyl methyl sulfideFL
3-mercapto-2-methyl pentanalFL
 methyl 4-(methyl thio) butyrateFL
 methyl benzyl disulfideFL
 methyl ethyl disulfideFL
2-methyl thiopheneFL
 onion oilFL/FR
waxy
isoamyl decanoateFL/FR
 myristic acidFL/FR
 undecanoic acidFL/FR
2-undecanoneFL/FR
 
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Potential Uses:
 algaeFR
 beefFL
 butterFL
 cabbageFL
 coffeeFL
 dairyFL
 eggFL
 garlicFL
 meatFL
 peanutFL
 savoryFL
 shellfishFL
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Occurrence (nature, food, other): note
 algae red algae
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 asparagus
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 beef
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 bread wheat bread
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 cabbage
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 cheese gruyere cheese
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 chicken
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 egg
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 filbert roasted filbert
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 garlic
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 hop oil
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 kohlrabi stem
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 lamb
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 leek
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 milk
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 mushroom shiitake mushroom fruit
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 onion bulb
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 orange fruit juice
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 pineapple fruit
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 pork
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 potato plant
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 radish seed
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 shallot
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 strawberry wild strawberry fruit
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 tea leaf
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Synonyms:
 mercaptomethane
 methane thiol
 methanethiol
 methyl mercaptan 1% PG natural
 methyl mercaptan 1% in ETOH natural
 methyl mercaptan 1% in PG natural
 methyl mercaptan 1% in vegetable oil natural
 methyl mercaptan 10% in triacetin
 methyl mercaptan 10% TEC synthetic
 methyl mercaptan, 1% in PG
 methyl mercaptan, 1% in triacetin
 methyl mercaptan, 10% in TEC
 methyl mercaptan, 10% in triacetin
 methyl mercaptan, 5% in PG
 methyl mercaptan, natural 1% in corn oil
 methyl mercaptan, natural 1% in neobee
 methyl mercaptan, natural 1% in P.G.
 methyl mercaptan, natural 10% in benzyl alcohol
 methyl mercaptan, natural 5% in ethanol
 methyl mercaptan, natural 5% in neobee
 methyl mercaptan, natural 5% in P.G.
 methyl sulfhydrate
 methyl thioalcohol
 methyl thiol
 methyl-mercaptan
 thiomethane
 thiomethanol
 thiomethyl alcohol
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Articles:
Info: Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed: Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed: Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
PubMed: Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
PubMed: Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
PubMed: Effect of milk on the deodorization of malodorous breath after garlic ingestion.
PubMed: Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.
PubMed: Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed: Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
PubMed: Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed: Volatile sulphur compounds in UHT milk.
PubMed: Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
PubMed: Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase.
PubMed: Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed: Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed: Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32.
PubMed: Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
PubMed: YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
PubMed: Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed: Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed: Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds.
PubMed: Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed: Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens.
PubMed: Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed: Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed: Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
PubMed: Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed: Diversity of sulfur compound production in lactic acid bacteria.
PubMed: Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed.
PubMed: Production of sulfur flavors by ten strains of Geotrichum candidum.
PubMed: Sulfur metabolism in bacteria associated with cheese.
PubMed: Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
PubMed: Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci.
PubMed: Purification and characterization of L-methionine gamma-lyase from brevibacterium linens BL2
PubMed: Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria
PubMed: Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.
PubMed: Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
PubMed: Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
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