Methyl 3-(methylthio)propionate - CAS 13532-18-8
Catalog number: 13532-18-8
Category: Main Product
Molecular Formula:
C5H10O2S
Molecular Weight:
134.19
COA:
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Purity:
99%
Appearance:
CLEAR COLOURLESS LIQUID
Synonyms:
FEMA 2720; METHYL BETA-METHIOPROPIONATE; METHYL BETA-METHYLMERCAPTO PROPIONATE; METHYL-BETA-METHYLTHIOPROPIONATE; METHYL 3-(METHYLMERCAPTO)PROPIONATE; METHYL 3-(METHYLTHIO)PROPIONATE
Storage:
Keep away from heat, sparks, and flame. Keep away from sources of ignition. Keep container closed when not in use. Store in a tightly closed container. Store in a cool, dry, well-ventilated area away from incompatible substances.
MSDS:
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Quantity:
Data not available, please inquire.
Boiling Point:
74-75ºC (13 torr)
Density:
1.07
InChIKey:
DMMJVMYCBULSIS-UHFFFAOYSA-N
InChI:
InChI=1S/C5H10O2S/c1-7-5(6)3-4-8-2/h3-4H2,1-2H3
Canonical SMILES:
COC(=O)CCSC
Physical Description:
Methyl 3-(methylthio)propionate 99+% (100g)
1.Total synthesis of a norneolignan from Ratanhia radix.
Choi HD1, Seo PJ, Son BW. Arch Pharm Res. 2002 Dec;25(6):786-9.
The total synthesis of a norneolignan isolated from Ratanhia, 5-(3-hydroxypropyl)-2-(2-methoxy-4'-hydroxyphenyl)benzofuran (8), is described. The key steps contain the one-pot reaction for a 2-arylbenzofuran 6 from methyl 3-(4-hydroxyphenyl)propionate with 2-chloro-2-methylthio-(2'-methoxy-4'-acetoxy)acetophenone (5) in the presence of ZnCl2, and reductive desulfurization of the resulting product 6.
2.Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordán MJ1, Shaw PE, Goodner KL. J Agric Food Chem. 2001 Dec;49(12):5929-33.
A comparative study between the aromatic profile of muskmelon aqueous essence and the puree of fresh fruit was carried out using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results obtained show a total of 53 components quantified in the essence and 38 in the fresh fruit. In addition, four new components are described for the first time as contributors to the aromatic profile of muskmelon including 2-methyl-3-buten-2-ol, 2,3-butanediol, methyl 3-phenylpropionate, and ethyl 3-phenylpropionate (found only in the puree of the fruit). The olfactometric analysis revealed the presence of 25 components with aromatic activity. Esters, alcohols, and one sulfur component [ethyl 3-(methylthio)propionate] appear to be the most important contributors to the essence aroma. The aromagram of fresh fruit is richer in high molecular weight components, which have not yet been positively identified and do not present detectable peaks in the flame ionization detector.
3.Identification of new strawberry sulfur volatiles and changes during maturation.
Du X1, Song M, Rouseff R. J Agric Food Chem. 2011 Feb 23;59(4):1293-300. doi: 10.1021/jf104287b. Epub 2011 Jan 31.
Two Florida strawberry cultivars, 'Strawberry Festival' and 'Florida Radiance', were harvested at five fruit developmental stages (white, half red, three-quarter red, full ripe, and overripe) at four harvest dates. A static headspace solid-phase microextraction (SPME) sampling technique coupled with gas chromatography (GC) using pulsed flame photometric detection (PFPD) was employed to measure 16 sulfur volatiles in these strawberries. A total of 7 sulfur volatiles have been previously reported, and 9 are reported for the first time in strawberries. Newly identified sulfur volatiles include methyl thiopropionate, ethyl thiobutanoate, methyl thiohexanoate, methyl (methylthio)acetate, ethyl (methylthio)acetate, methyl 2-(methylthio)butyrate, methyl 3-(methylthio)propionate, ethyl 3-(methylthio)propionate, and methyl thiooctanoate. Identifications were based on matching sulfur peak linear retention indexes (LRIs) of unknowns with authentic standards and gas chromatography-mass spectrometry (GC-MS) data.
4.Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
Buzzini P1, Romano S, Turchetti B, Vaughan A, Pagnoni UM, Davoli P. FEMS Yeast Res. 2005 Feb;5(4-5):379-85.
Thirty-seven basidiomycetous yeasts belonging to 30 species of seven genera were grown on media containing l-cysteine or l-methionine as sole nitrogen sources with the objective of evaluating volatile organic sulfur compound (VOSC) production. The headspace of yeast cultures was analyzed by the solid-phase microextraction (SPME) sampling method, and volatile compounds were quantified and identified by GC-MS techniques. Ten strains assimilating L-methionine produced the following VOSCs: 3-(methylthio)-1-propanol, methanethiol, S-methyl thioacetate, dimethyl disulfide, dimethyl trisulfide, allyl methyl sulphide and 4,5-dihydro-3(2H)-thiophenone. Production was <1 mgl(-1) except for 3-(methylthio)-1-propanol of which between 40 and 400 mgl(-1) was synthesized. Higher alcohols (isobutyl alcohol, isoamyl alcohol and active amyl alcohol) and esters (ethyl acetate, ethyl propionate, n-propyl acetate, isobutyl acetate, n-propyl propionate, n-butyl acetate, isoamyl acetate, amyl acetate, isoamyl propionate, amyl propionate and 2-phenylmethyl acetate) were also sporadically produced.
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CAS 13532-18-8 Methyl 3-(methylthio)propionate

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