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methionol

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

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

Precursor & 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...


More Articles


Related Compounds