S-Methyl thioacetate

S-Methyl thioacetate
Identifiers
CAS Number	1534-08-3 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:51280 ;
ChemSpider	66391 ;
ECHA InfoCard	100.014.775
PubChem CID	73750;
UNII	PF2D4MWX79;
CompTox Dashboard (EPA)	DTXSID3073264 ;
	InChI InChI=1S/C3H6OS/c1-3(4)5-2/h1-2H3 Key: OATSQCXMYKYFQO-UHFFFAOYSA-N;
	SMILES 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

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

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]

References

^ 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.
^ 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.
^ "Methyl thioacetate". PubChem. U.S. National Library of Medicine.
^ 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.
^ 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.

This article about an organic compound is a stub. You can help Wikipedia by expanding it.

[pmid10606538-1] 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.

[pmid23320908-2] 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.

[pmid519840-5] 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.

[1]

[2]

[3]

[4]

[5]

Alternate isomer

See also

References