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99% Purity 3-Methylthiopropanol Methionol CAS 505-10-2 Meaty Odor

Place of Origin China
Brand Name hoyoshee
Certification ISO9001
Model Number HYX-102
Minimum Order Quantity Negotiable
Price Negotiable
Packaging Details 1kg;|25kg;|100kg
Delivery Time 5-8 working days
Payment Terms L/C,D/A,D/P,T/T,Western Union,MoneyGram
Supply Ability 300 Ton/Month

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Product Details
Purity 99% Melting Point -100°C (estimate)
Boiling Point 89-90 °C13 Mm Hg(lit.) FEMA 3415
Refractive Index N20/D 1.49(lit.) Form Liquid (estimate)
Odor Type Meaty Biological Source Synthetic
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99% Purity 3-Methylthiopropanol

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Methionol CAS 505-10-2

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Meaty Odor 3-Methylthiopropanol

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Product Description
3-Methylthiopropanol (Methionol) - Key Sulfur Aroma Compound

A premium sulfur aroma compound used to enhance savory and fermented tobacco fragrance profiles, with applications in food flavoring and perfumery.

Chemical Properties
IUPAC Name: 3-(Methylthio)propan-1-ol
Common Name: Methionol
CAS Number: 505-10-2
Molecular Formula: C₄H₁₀OS
Molar Mass: 106.19 g/mol
Product Name 3-Methylthiopropanol
Synonyms 3-(Methylthio)propane-1-ol; 3-Methionol; 3-Methylthio-1-propanol≥98.0%; 3-Methyl thiopropaol; Methionol 3-Hydroxypropyl Methyl Sulfide 3-Methylmercaptopropyl Alcohol 3-Methylthio-1-propanol; Methionol ,98%; 3-(Methylthio)-1-propanol,Methionol; 3-Methythio propanol
EINECS 208-004-6
Appearance Clear Colorless to Light Yellow
Odor Type Meaty
Applications and Uses
  • Food and Flavor Industry: Primary application as a flavoring agent to impart savory, vegetable-like, or meaty notes to:
    • Processed meats and savory snacks
    • Soups, sauces, and gravies
    • Flavors for potato chips and other vegetable-based products
    Typically used in trace amounts as part of complex flavor blends.
  • Fragrance Industry: Used in perfumery to create unique, savory-accented notes, especially in "fantasy" or gourmand (food-like) fragrances. Provides depth and naturalistic character.
  • Chemical Intermediate: Can be used in the synthesis of other sulfur-containing compounds.