S-Methyl thioacetate

S-Methyl thioacetate
Identifiers
CAS Number
  • 1534-08-3 checkY
3D model (JSmol)
  • Interactive image
ChEBI
  • CHEBI:51280 ☒N
ChemSpider
  • 66391 checkY
ECHA InfoCard 100.014.775 Edit this at Wikidata
PubChem CID
  • 73750
UNII
  • PF2D4MWX79
CompTox Dashboard (EPA)
  • DTXSID3073264 Edit this at Wikidata
InChI
  • InChI=1S/C3H6OS/c1-3(4)5-2/h1-2H3
    Key: OATSQCXMYKYFQO-UHFFFAOYSA-N
  • CC(=O)SC
Properties
Chemical formula
 C3H6OS
Molar mass 90.14 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references
Chemical compound

S-Methyl thioacetate is a natural product found in many plant species. In its pure form it has an unpleasant sulfurous smell, but when highly diluted and along with other simple alkyl thioacetates and related compounds, it is an important component of the smell and flavour profile of some foods, especially Camembert cheese.[1][2]

Alternate isomer

O-methyl ethanethioate, CAS# 21119-13-1[3]

The constitutional isomer in which the oxygen and sulfur atoms are interchanged, O-methyl thioacetate, is also commonly known as methyl thioacetate and found as a natural product and flavor component in some foods, such as fish sauce and some kinds of melon.[4][5]

See also

  • Thioacetic acid

References

  1. ^ Sablé S, Cottenceau G (December 1999). "Current knowledge of soft cheeses flavor and related compounds". Journal of Agricultural and Food Chemistry. 47 (12): 4825–36. doi:10.1021/jf990414f. PMID 10606538.
  2. ^ Martínez-Cuesta Mdel C, Peláez C, Requena T (2013). "Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese". Critical Reviews in Food Science and Nutrition. 53 (4): 366–85. doi:10.1080/10408398.2010.536918. PMID 23320908. S2CID 27793531.
  3. ^ "Methyl thioacetate". PubChem. U.S. National Library of Medicine.
  4. ^ Shimoda, M.; Yamamoto, Y.; Cocunubo-Castellanos, J.; Yoshimura, T.; Miyake, M.; Ishikawa, H.; Osajima, Y. (2000). "Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon Dioxide". Journal of Food Science. 65 (8): 1349–1351. doi:10.1111/j.1365-2621.2000.tb10610.x.
  5. ^ Dos-Santos N, Bueso MC, Fernández-Trujillo JP (December 2013). "Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melon". Food Research International. 54 (2): 1801–1812. doi:10.1016/j.foodres.2013.09.031.


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