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.[2] It is a sulphurous aroma component of many foods, such as wine, cheese and roasted coffee.[3] It is classed as an irritant.[2] It has a very low olfactory threshold.[4]
References
- ^ "Methionol". pubchem.ncbi.nlm.nih.gov.
- ^ a b "Methionol". pubchem.ncbi.nlm.nih.gov.
- ^ "Methionol (YMDB16045) - Yeast Metabolome Database".
- ^ Xiao, Deng-Rong; Liu, Rui-Sang; He, Long; Li, Hong-Mei; Tang, Ya-Ling; Liang, Xin-Hua; Chen, Tao; Tang, Ya-Jie (November 26, 2015). "Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation". Scientific Reports. 5 (1): 17120. Bibcode:2015NatSR...517120X. doi:10.1038/srep17120. PMC 4660818. PMID 26607288.