103373
Methyl 3-(methylthio)propionate
98%
Sinônimo(s):
Methyl 3-(methylmercapto)propionate
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About This Item
Fórmula linear:
CH3SCH2CH2COOCH3
Número CAS:
Peso molecular:
134.20
Beilstein:
1745077
Número CE:
Número MDL:
Código UNSPSC:
12352100
ID de substância PubChem:
NACRES:
NA.22
Produtos recomendados
Nível de qualidade
Ensaio
98%
índice de refração
n20/D 1.465 (lit.)
p.e.
74-75 °C/13 mmHg (lit.)
densidade
1.077 g/mL at 25 °C (lit.)
grupo funcional
ester
thioether
cadeia de caracteres SMILES
COC(=O)CCSC
InChI
1S/C5H10O2S/c1-7-5(6)3-4-8-2/h3-4H2,1-2H3
chave InChI
DMMJVMYCBULSIS-UHFFFAOYSA-N
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Descrição geral
Methyl 3-(methylthio)propionate is the major ester present in the flavour profile of juices made from fresh-cut pineapple fruits.
Aplicação
Methyl 3-(methylthio)propionate was used to prepare 3-methiolpropionate(MMPA) to study the demethylation of Dimethylsulfoniopropionate and MMPA to 3-mercaptopropionate by aerobic marine bacterium. Methyl 3-(methylthio)propionate was used to prepare 3-(Methylthio)propionic acid to examine the methionine catabolism by Lactococci by 13C Nuclear Magnetic Resonance and Gas Chromatography.
Código de classe de armazenamento
10 - Combustible liquids
Classe de risco de água (WGK)
WGK 3
Ponto de fulgor (°F)
161.6 °F - closed cup
Ponto de fulgor (°C)
72 °C - closed cup
Equipamento de proteção individual
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
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S Gao et al.
Applied and environmental microbiology, 64(12), 4670-4675 (1998-12-03)
Formation of methanethiol from methionine is widely believed to play a significant role in development of cheddar cheese flavor. However, the catabolism of methionine by cheese-related microorganisms has not been well characterized. Two independent methionine catabolic pathways are believed to
P T Visscher et al.
Applied and environmental microbiology, 60(12), 4617-4619 (1994-12-01)
A bacterium, strain BIS-6, that grew aerobically on dimethylsulfoniopropionate (DMSP) was isolated from an intertidal mud sample. Strain BIS-6 quantitatively demethylated DMSP and 3-methiolpropionate to 3-mercaptopropionate. Strain BIS-6 was a versatile methylotroph growing on the osmolytes DMSP and glycine betaine
Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products.
Elss S, et al.
Food Sci. Technol., 38(3), 263-274 (2005)
He Fu et al.
Journal of bacteriology, 197(8), 1515-1524 (2015-02-19)
Methanosarcina acetivorans uses a variety of methylated sulfur compounds as carbon and energy sources. Previous studies implicated the mtsD, mtsF, and mtsH genes in catabolism of dimethylsulfide, but the genes required for use of other methylsulfides have yet to be
Yuwadee Ackarabanpojoue et al.
Journal of food science, 80(5), E998-1004 (2015-04-02)
This study aimed at investigating the effect of nitrate removal from pineapple juice by electrodialysis (ED) on selected properties of the ED-treated juice. Single-strength pineapple juice with reduced pulp content was treated by ED to reduce the nitrate concentration to
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