Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to yellow clear liquid (est) |
Assay: | 98.00 to 100.00
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.03500 to 1.05500 @ 25.00 °C.
|
Pounds per Gallon - (est).: | 8.612 to 8.779
|
Refractive Index: | 1.47500 to 1.49500 @ 20.00 °C.
|
Boiling Point: | 165.00 to 166.00 °C. @ 760.00 mm Hg
|
Acid Value: | 10.00 max. KOH/g
|
Vapor Pressure: | 1.641000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 3.5 ( Air = 1 ) |
Flash Point: | 147.00 °F. TCC ( 63.89 °C. )
|
logP (o/w): | 0.436 (est) |
Shelf Life: | 6.00 month(s) or longer if stored properly. |
Storage: | refrigerate in tightly sealed containers. |
Soluble in: |
| alcohol | | dipropylene glycol | | propylene glycol | | water, 5.055e+004 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Type: vegetable |
musty potato tomato earthy vegetable creamy |
Odor Description:at 0.10 % in propylene glycol. musty potato tomato earthy vegetable creamy |
vegetable oily creamy tomato potato yeasty bready cheesy limburger cheese savory meaty brothy |
Odor Description:at 0.10 %. Vegetable oil. Creamy tomato, potato skin and French fry, yeasty, bready, limburger cheese with a savory meaty brothy nuance Mosciano, Gerard P&F 24, No. 5, 41, (1999) |
Flavor Type: tomato |
musty tomato potato vegetable moldy cheesy onion beefy brothy egg nog seafood |
Taste Description: at 0.01 - 5.00 ppm. Musty tomato, potato, vegetative, mold ripened cheeses, onion, beefy brothy and egg and seafood nuances Mosciano, Gerard P&F 24, No. 5, 41, (1999) |
Odor and/or flavor descriptions from others (if found). |
R C Treatt & Co Ltd |
3-Methyl Thio Propionaldehyde Halal, Kosher |
Odor Description:sulphurous/earthy, potato/tomato, powerful onion,meat,soup |
Taste Description:earthy Used in potato, cooked meat/onion flavours in sauces at12ppm, bakery and frozen foods at 5ppm, dairy and drinks at 2ppm, oils and fats at 0.2ppm. |
Ernesto Ventós |
METHIONAL |
Odor Description:VEGETABLE,ONION,MEAT,CHEESE,POTATO |
FCI SAS |
METHIONAL |
Odor Description:Powerful and diffusive onion and meat like |
Taste Description:Fatty raw potatoes taste, somewhat cabbage sulfury |
OQEMA |
3-Methyl Thio Propionaldehyde |
Odor Description:sulphurous/earthy, potato/tomato, powerful onion,meat,soup |
Taste Description:earthy |
Cosmetic Information:
Suppliers:
Advanced Biotech |
METHIONAL 5% IN ETOH NATURAL
Odor: Alcoholic, Meaty, Onion |
Advanced Biotech |
METHIONAL 5% IN OS NATURAL
|
Advanced Biotech |
METHIONAL 5% SUNFLOWER OIL NATURAL
|
Advanced Biotech |
METHIONAL NATURAL
|
Ambles Nature et Chimie |
3-(METHYLTHIO) PROPIONALDEHYDE
|
Anhui Haibei |
3-Methylthio Propanal
Odor: Sulfury potato tomato earthy vegetable creamy |
Apple Flavor & Fragrance |
Methional
|
Augustus Oils |
Methional
|
Services |
Axxence Aromatic |
METHIONAL Natural
Kosher |
Sustainability |
Beijing Lys Chemicals |
Methional
|
Charkit Chemical |
METHIONAL FEMA 2747
|
DeLong Chemicals America |
Methional, Kosher
|
Endeavour Specialty Chemicals |
3-(Methylthio)propionaldehyde 98% F&F
|
Speciality Chemical Product Groups |
Ernesto Ventós |
METHIONAL NATURAL
Odor: ONION, MEAT, CHEESE, POTATO |
Ernesto Ventós |
METHIONAL
Odor: VEGETABLE,ONION,MEAT,CHEESE,POTATO |
Excellentia International |
Methional Natural
|
FCI SAS |
METHIONAL
Odor: Powerful and diffusive onion and meat like Flavor: Fatty raw potatoes taste, somewhat cabbage sulfury |
Fleurchem |
methional (3 methyl thio-propanal)
|
Indukern F&F |
METHIONAL
Odor: POTATO |
Jiangyin Healthway |
3-Methylthio propionaldehyde
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
3-Methylthio propionaldehyde, Kosherk
|
Kingchem Laboratories |
METHIONAL
Odor: Powerful and diffusive onion, potato, and meat-like |
Lluch Essence |
METHIONAL NATURAL
|
Lluch Essence |
METHIONAL
|
M&U International |
3-METHYLTHIO PROPIONALDEHYDE, Kosher
|
Natural Advantage |
Methional Nat, 10% in Neobee
Flavor: meaty, potato |
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries |
Natural Advantage |
Methional Nat
Flavor: meaty, potato |
OQEMA |
3-Methyl Thio Propionaldehyde
|
Pearlchem Corporation |
3-Methylthio Propionaldehyde
|
Penta International |
METHIONAL FCC
|
Penta International |
METHIONAL NATURAL 10% IN ETHYL ALCOHOL
|
Penta International |
METHIONAL NATURAL 5% IN ETHYL ALCOHOL
|
Penta International |
METHIONAL NATURAL
|
Penta International |
METHIONAL
|
R C Treatt & Co Ltd |
3-Methyl Thio Propionaldehyde
Halal, Kosher Odor: sulphurous/earthy, potato/tomato, powerful onion,meat,soup Flavor: earthy Used in potato, cooked meat/onion flavours in sauces at12ppm, bakery and frozen foods at 5ppm, dairy and drinks at 2ppm, oils and fats at 0.2ppm. |
Riverside Aromatics |
METHIONAL, NATURAL
|
Robertet |
METHIONAL (VARIOUS DILUTIONS AVAILABLE)
Pure & Nat (EU) |
Seasons and Harvest / Crop calendar |
Robinson Brothers |
3-(Methylthio)propionaldehyde F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
3-(Methylthio)propionaldehyde 96%
|
Shanghai Vigen Fine Chemical |
Methional
|
Sigma-Aldrich |
Methional, ≥97%, FG
Odor: beef; cheese; creamy; oily; meaty; nutty; fruity; peanut; alliaceous (onion, garlic); vegetable; fishy |
Certified Food Grade Products |
Sigma-Aldrich |
Methional, natural, 98%, FG
|
SRS Aromatics |
3-METHYLSULFANYLPROPANAL
|
Sunaux International |
3-Methylthio Propionaldehyde
|
Synerzine |
3-(METHYLTHIO) PROPIONALDEHYDE
|
Synerzine |
METHIONAL, NATURAL
|
Synerzine |
Methional
|
TCI AMERICA |
For experimental / research use only. |
3-(Methylthio)propionaldehyde >97.0%(GC)
|
Tengzhou Jitian Aroma Chemiclal |
3-Methylthio propionaldehyde
|
Tengzhou Xiang Yuan Aroma Chemicals |
3-Methyl propionaldehyde
|
United International |
3-Methylthio Propoanal
|
WholeChem |
3-Methylthio propionaldehyde
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 20/22 - Harmful by inhalation and if swallowed. R 36/38 - Irritating to skin and eyes. S 01/02 - Keep locked up and out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. S 45 - In case of accident or if you feel unwell seek medical advice immediately.
|
|
Hazards identification |
|
Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
|
Pictogram | |
|
Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
oral-rat LD50 [sex: M,F] M:1000 F:1680 mg/kg (Ballantyne & Myers, 2000)
oral-mouse LD50 1620 mg/kg Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.
oral-rat LD50 700 mg/kg GASTROINTESTINAL: ALTERATION IN GASTRIC SECRETION
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
BEHAVIORAL: MUSCLE WEAKNESS National Technical Information Service. Vol. OTS0546239
|
Dermal Toxicity: |
skin-rabbit LDLo 2500 mg/kg LUNGS, THORAX, OR RESPIRATION: DYSPNEA
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
BEHAVIORAL: EXCITEMENT National Technical Information Service. Vol. OTS0534366
|
Inhalation Toxicity: |
inhalation-rat LC50 5820 mg/m3/4H Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.
inhalation-mouse LC50 5400 mg/m3/2H Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 49(1), Pg. 85, 1984.
|
Safety in Use Information:
Category: | flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for methional usage levels up to: | | 0.0500 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 28.00 (μg/capita/day) |
Structure Class: | I |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 3 |
Click here to view publication 3 |
| average usual ppm | average maximum ppm |
baked goods: | - | 0.66000 |
beverages(nonalcoholic): | - | 0.35000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | 0.62000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | 0.01000 | 1.00000 |
fruit ices: | 0.01000 | 1.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | 0.01000 | 1.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 1.90000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
|
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf
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Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf
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Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species View page or View pdf
|
EPI System: View |
NIOSH International Chemical Safety Cards:search |
Chemical Carcinogenesis Research Information System:Search |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA Substance Registry Services (TSCA):3268-49-3 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :18635 |
National Institute of Allergy and Infectious Diseases:Data |
WISER:UN 2785 |
WGK Germany:1 |
3-methylsulfanylpropanal |
Chemidplus:0003268493 |
EPA/NOAA CAMEO:hazardous materials |
RTECS:3268-49-3 |
References:
Other Information:
Potential Blenders and core components note
For Odor |
aldehydic |
acetyl nonyryl FL/FR |
alliaceous |
ferula assa-foetida gum oil FL/FR |
methyl furfuryl disulfide FL/FR |
bready |
coffee furanone FL/FR |
furfural FL/FR |
buttery |
acetoin FL/FR |
acetyl butyryl FL/FR |
acetyl isobutyryl FL/FR |
acetyl propionyl FL/FR |
butyl butyryl lactate FL/FR |
caramellic |
2-oxo butyric acid FL/FR |
levulinic acid FL/FR |
maltol FL/FR |
shoyu furanone FL/FR |
strawberry furanone acetate FL/FR |
toffee furanone FL/FR |
cheesy |
butyric acid FL/FR |
chocolate |
cocoa hexenal FL/FR |
2,4,5- trimethyl thiazole FL/FR |
coconut |
coconut decanone methyl FR |
delta- decalactone FL/FR |
delta-2- dodecenolactone FL/FR |
delta- nonalactone FL/FR |
gamma- octalactone FL/FR |
delta- undecalactone FL/FR |
creamy |
gamma- butyrolactone FL/FR |
creamy lactone FL/FR |
3- heptyl dihydro-5-methyl-2(3H)-furanone FL/FR |
para- vanillic acid FL/FR |
para- vanillyl alcohol FL/FR |
earthy |
2- ethyl-3-methoxypyrazine FL/FR |
1- nonen-3-ol FL/FR |
nutty pyrazine FL/FR |
1- octen-3-ol FL/FR |
ethereal |
ethyl pyruvate FL/FR |
fatty |
(Z)- dairy lactone FL/FR |
ethyl undecylenate FL/FR |
4- methyl octanoic acid FL/FR |
5- methyl-5-hexen-2-one FL/FR |
2- nonenal FL/FR |
octanoic acid FL/FR |
fermented |
butyl laevo-lactate FL/FR |
propyl nonanoate FL/FR |
valeraldehyde FL/FR |
floral |
geranium dihydropyran FR |
phenethyl butyrate FL/FR |
fruity |
acetoin acetate FL/FR |
gamma- decalactone FL/FR |
ethyl 3,5,5-trimethyl hexanoate FR |
farnesyl acetone FL/FR |
hexanal propylene glycol acetal FL/FR |
methyl (Z)-5-octenoate FL/FR |
octyl butyrate FL/FR |
2- pentyl furan FL/FR |
tropical thiazole FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR |
green |
iso butyl benzyl carbinol FL/FR |
butyl lactate FL/FR |
2-iso butyl thiazole FL/FR |
cortex pyridine FL/FR |
ethyl (E)-2-hexenoate FL/FR |
geranium thiazole FL/FR |
(Z)-4- hepten-1-ol FL/FR |
1- hepten-3-ol FL/FR |
(Z)-4- heptenal FL/FR |
(Z)-4- heptenal diethyl acetal FL/FR |
(Z)-4- hexen-1-ol FL/FR |
(Z)-3- hexen-1-yl (E)-crotonate FL/FR |
(Z)-3- hexen-1-yl formate FL/FR |
(Z)-3- hexen-1-yl lactate FL/FR |
(Z)-3- hexen-1-yl phenyl acetate FL/FR |
(Z)-3- hexen-1-yl pyruvate FL/FR |
(Z)-3- hexen-1-yl tiglate FL/FR |
3- hexenal FL/FR |
4- hexenol FL/FR |
hexyl hexanoate FL/FR |
melon nonenoate FL/FR |
2,6- nonadien-1-ol FL/FR |
2- octen-1-ol FL/FR |
1- penten-3-ol FL/FR |
(E)-2- pentenal FL/FR |
herbal |
3- octanone FL/FR |
melon |
(Z)-6- nonen-1-ol FL/FR |
milky |
laevo- glutamine CS |
minty |
dextro- carvone FL/FR |
iso propyl tiglate FL/FR |
mushroom |
3- octen-2-ol FL/FR |
musty |
2- acetyl pyrrole FL/FR |
hazelnut pyrazine FL/FR |
nutty |
2- acetyl-3-ethyl pyrazine FL/FR |
2- acetyl-3-methyl pyrazine FL/FR |
3,6- cocoa pyrazine FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline FL/FR |
filbert pyrazine FL/FR |
2,6- lutidine FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine FL/FR |
2- methyl-3-(methyl thio) pyrazine FL/FR |
vinyl sulfurol FL/FR |
popcorn |
2- acetyl pyrazine FL/FR |
spicy |
caraway seed oleoresin FL/FR |
sulfurous |
benzothiazole FL/FR |
dimethyl disulfide FL/FR |
dimethyl sulfide FL/FR |
ethyl methyl mercaptopropionate FL/FR |
grapefruit menthane FL/FR |
lychee mercaptan acetate FL/FR |
methyl 3-(methyl thio) propionate FL/FR |
3-( methyl thio) hexanol FL/FR |
sweet |
vanilla oleoresin bali FL/FR |
tonka |
6- amyl-alpha-pyrone FL/FR |
mint lactone FL/FR |
vanilla |
ortho- dimethyl hydroquinone FL/FR |
ethyl vanillin FL/FR |
ethyl vanillin isobutyrate FL/FR |
ethyl vanillin propylene glycol acetal FL/FR |
vanillin FL/FR |
vanillyl acetate FL/FR |
vanillyl isobutyrate FL/FR |
vanillylidene acetone FL/FR |
vegetable |
1- furfuryl pyrrole FL/FR |
mesityl oxide FL/FR |
tetrahydrofurfuryl alcohol FL/FR |
waxy |
allyl nonanoate FL/FR |
iso amyl laurate FL/FR |
ethyl palmitate FL/FR |
methyl laurate FL/FR |
methyl octanoate FL/FR |
2- nonanol FL/FR |
octyl isobutyrate FL/FR |
delta- tetradecalactone FL/FR |
undecanoic acid FL/FR |
woody |
pinacol FR |
yeasty |
laevo- glutamic acid CS |
2- octen-4-one FL/FR |
For Flavor |
No flavor group found for these |
allyl methyl trisulfide FL |
iso butyl mercaptan FL |
2-(2- butyl)-4,5-dimethyl-3-thiazoline FL |
6- decenoic acid FL |
diisopropyl sulfide FL |
ortho- dimethyl hydroquinone FL/FR |
delta-2- dodecenolactone FL/FR |
2- ethyl-3-methoxypyrazine FL/FR |
2- ethyl-4,5-dimethyl oxazole FL |
farnesyl acetone FL/FR |
green pea pyrazine FL |
(Z)-3- hexen-1-yl (E)-crotonate FL/FR |
2- hexenal FL |
(E)-4- hexenal FL |
2- methoxy-3-propyl pyrazine FL |
methyl 2-(methyl thio) acetate FL |
2- methyl thiazole FL |
4-( methyl thio) butanol FL |
2- methyl-3-(methyl thio) pyrazine FL/FR |
2- methyl-5-methoxythiazole FL |
propyl nonanoate FL/FR |
2-iso propyl-3-(methyl thio) pyrazine FL |
acidic |
acidic |
levulinic acid FL/FR |
aldehydic |
acetyl nonyryl FL/FR |
alliaceous |
cyclopentyl mercaptan FL |
ferula assa-foetida gum oil FL/FR |
3- mercapto-2-pentanone FL |
2- methyl thioacetaldehyde FL |
3- tetrahydrothiophenone FL |
tropical thiazole FL/FR |
amber |
iso butyl benzyl carbinol FL/FR |
balsamic |
vanillylidene acetone FL/FR |
bready |
2- propionyl thiazole FL |
brown |
2-oxo butyric acid FL/FR |
furfural FL/FR |
burnt |
furfuryl alcohol FL |
buttery |
butyl laevo-lactate FL/FR |
diacetyl FL |
cabbage |
methyl 2-thiofuroate FL |
caramellic |
maltol FL/FR |
shoyu furanone FL/FR |
strawberry furanone acetate FL/FR |
toffee furanone FL/FR |
cocoa |
butyraldehyde FL |
cocoa hexenal FL/FR |
coconut |
delta- decalactone FL/FR |
(R)- massoia lactone FL |
6- methyl coumarin FL |
coffee |
diisoamyl thiomalate FL |
methyl furfuryl disulfide FL/FR |
corn chip |
2- acetyl-2-thiazoline FL |
creamy |
acetoin FL/FR |
acetyl butyryl FL/FR |
acetyl isobutyryl FL/FR |
6- amyl-alpha-pyrone FL/FR |
butyl butyryl lactate FL/FR |
creamy lactone FL/FR |
mint lactone FL/FR |
delta- nonalactone FL/FR |
octyl isobutyrate FL/FR |
delta- undecalactone FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR |
para- vanillic acid FL/FR |
para- vanillyl alcohol FL/FR |
dairy |
methyl (Z)-5-octenoate FL/FR |
earthy |
1- nonen-3-ol FL/FR |
ethereal |
5- methyl-5-hexen-2-one FL/FR |
fatty |
iso amyl laurate FL/FR |
(Z)- dairy lactone FL/FR |
ethyl undecylenate FL/FR |
(E,E)-2,4- heptadienal FL |
4- methyl octanoic acid FL/FR |
1- methyl thio-3-octanone FL |
2- nonenal FL/FR |
2,4- octadien-1-ol FL |
2- octen-1-ol FL/FR |
(E)-2- octenoic acid FL |
fermented |
methyl thio isovalerate FL |
fruity |
acetoin acetate FL/FR |
acetyl isovaleryl FL |
gamma- decalactone FL/FR |
ethyl (E)-2-hexenoate FL/FR |
3- heptyl dihydro-5-methyl-2(3H)-furanone FL/FR |
hexanal propylene glycol acetal FL/FR |
hexyl hexanoate FL/FR |
phenethyl butyrate FL/FR |
green |
butyl lactate FL/FR |
2-iso butyl thiazole FL/FR |
cortex pyridine FL/FR |
dihydroxyacetophenone (mixed isomers) FL |
geranium thiazole FL/FR |
heptanal 2,3-butane diol acetal FL |
(Z)-4- hepten-1-ol FL/FR |
1- hepten-3-ol FL/FR |
(Z)-4- heptenal FL/FR |
(E)-2- heptenal FL |
(Z)-4- heptenal diethyl acetal FL/FR |
(Z)-4- hexen-1-ol FL/FR |
(Z)-3- hexen-1-yl formate FL/FR |
(Z)-3- hexen-1-yl lactate FL/FR |
(Z)-3- hexen-1-yl phenyl acetate FL/FR |
(Z)-3- hexen-1-yl pyruvate FL/FR |
(Z)-3- hexen-1-yl tiglate FL/FR |
3- hexenal FL/FR |
melon nonenoate FL/FR |
methyl octanoate FL/FR |
3-(5- methyl-2-furyl) butanal FL |
2,6- nonadien-1-ol FL/FR |
2,4- octadienal FL |
4- penten-1-yl acetate FL |
1- penten-3-ol FL/FR |
(E)-2- pentenal FL/FR |
2- pentyl furan FL/FR |
2- propyl pyrazine FL |
iso propyl tiglate FL/FR |
propylene glycol acetone ketal FL |
juicy |
lychee mercaptan acetate FL/FR |
lactonic |
gamma- octalactone FL/FR |
malty |
yeast thiazoline FL |
meaty |
benzothiazole FL/FR |
3- mercapto-3-methyl butanol FL |
metallic |
2,5- dihydroxy-1,4-dithiane FL |
4- hexenol FL/FR |
3-( methyl thio) hexanol FL/FR |
milky |
gamma- butyrolactone FL/FR |
dextro,laevo-3-( methyl thio) butanone FL |
minty |
dextro- carvone FL/FR |
mushroom |
3- octanone FL/FR |
3- octen-2-ol FL/FR |
1- octen-3-ol FL/FR |
musty |
2- ethoxythiazole FL |
hazelnut pyrazine FL/FR |
nutty |
2- acetyl pyrrole FL/FR |
2- acetyl-3-ethyl pyrazine FL/FR |
2- acetyl-3-methyl pyrazine FL/FR |
3,6- cocoa pyrazine FL/FR |
coffee furanone FL/FR |
3,5- diethyl-2-methyl pyrazine FL |
4,5- dimethyl-2-ethyl-3-thiazoline FL/FR |
2- ethyl-6-methyl pyrazine FL |
filbert pyrazine FL/FR |
2,6- lutidine FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine FL/FR |
nutty pyrazine FL/FR |
tetrahydrofurfuryl alcohol FL/FR |
2,4,5- trimethyl thiazole FL/FR |
vinyl sulfurol FL/FR |
onion |
methyl propyl disulfide FL |
2- methyl-1,3-dithiolane FL |
propyl thioacetate FL |
potato |
mesityl oxide FL/FR |
roasted |
2- acetyl pyrazine FL/FR |
ethyl 3-(furfuryl thio) propionate FL |
rummy |
ethyl pyruvate FL/FR |
soapy |
octanoic acid FL/FR |
sour |
butyric acid FL/FR |
spicy |
benzylidene acetone FL |
caraway seed oleoresin FL/FR |
jalapeno oleoresin FL |
sulfurous |
dimethyl disulfide FL/FR |
dimethyl sulfide FL/FR |
ethyl methyl mercaptopropionate FL/FR |
ethyl methyl sulfide FL |
furfuryl methyl sulfide FL |
grapefruit menthane FL/FR |
methyl 2-methyl-3-furyl disulfide FL |
methyl benzyl disulfide FL |
methyl thiomethyl butyrate FL |
potato butanone FL |
sweet |
vanilla oleoresin bali FL/FR |
toasted |
acetyl propionyl FL/FR |
tropical |
3- mercaptohexyl butyrate FL |
vanilla |
ethyl vanillin FL/FR |
ethyl vanillin isobutyrate FL/FR |
ethyl vanillin propylene glycol acetal FL/FR |
vanillin FL/FR |
vanillyl acetate FL/FR |
vanillyl isobutyrate FL/FR |
vegetable |
1- furfuryl pyrrole FL/FR |
methyl 3-(methyl thio) propionate FL/FR |
2- octen-4-one FL/FR |
potato butyraldehyde FL |
radish isothiocyanate FL |
waxy |
allyl nonanoate FL/FR |
ethyl palmitate FL/FR |
furfuryl octanoate FL |
methyl laurate FL/FR |
2- nonanol FL/FR |
(Z)-6- nonen-1-ol FL/FR |
octyl 2-furoate FL |
octyl butyrate FL/FR |
delta- tetradecalactone FL/FR |
undecanoic acid FL/FR |
winey |
5- ethyl-2-methyl pyridine FL |
valeraldehyde FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| methional (3 methyl thio-propanal) | | methional 10% in ethyl alcohol | | methional 5% in ETOH natural | | methional 5% in OS natural | | methional FCC | | methional natural | beta- | methiopropionaldehyde | beta-( | methyl mercapto) propionaldehyde | | methyl mercaptopropionaldehyde | 3- | methyl mercaptopropionaldehyde | beta- | methyl mercaptopropionaldehyde | | methyl mercaptopropionic aldehyde | 3- | methyl mercaptopropyl aldehyde | 3-( | methyl thio) propanal | 3-( | methyl thio) propionaldehyde | beta-( | methyl thio) propionaldehyde | 3- | methyl thiopropionaldehyde | beta- | methyl thiopropionaldehyde | 3- | methyl-thio-propanal | 3-( | methylmercapto)propionaldehyde | beta-( | methylmercapto)propionaldehyde | 3- | methylmercaptopropyl aldehyde | 3-( | methylsulfanyl)propanal | 3- | methylsulfanylpropanal | 3- | methylthio propionaldehyde | 3- | methylthio-propionaldehyde | 3-( | methylthio)propanal | 3-( | methylthio)propionaldehyde | beta-( | methylthio)propionaldehyde | 3- | methylthiopropanal | 3- | methylthiopropionaldehyde | | propanal, 3-(methylthio)- | | propionaldehyde, 3-(methylthio)- | 4- | thiapentanal |
Articles:
US Patents:8,173,822 - 1,3-oxathiane compounds and their use in flavor and fragrance compositions |
PubMed:Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. |
PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. |
PubMed:Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA). |
PubMed:Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis). |
PubMed:Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa). |
PubMed:Characterization of flavor of whey protein hydrolysates. |
PubMed:[Formation of flavor of dry champignons (Agaricus bisporus)]. |
PubMed:Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls. |
PubMed:[The composition of volatile components of dry cepe and oyster mushroom]. |
PubMed:Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional. |
PubMed:Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. |
PubMed:Impact of forced-aging process on madeira wine flavor. |
PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. |
PubMed:Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. |
PubMed:Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional. |
PubMed:The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis. |
PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction. |
PubMed:Aroma components of American country ham. |
PubMed:Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. |
PubMed:Identification of sulfur volatiles in canned orange juices lacking orange flavor. |
PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. |
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. |
PubMed:An assessment of the role played by some oxidation-related aldehydes in wine aroma. |
PubMed:Key odor impact compounds in three yeast extract pastes. |
PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.). |
PubMed:Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds. |
PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks. |
PubMed:Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. |
PubMed:Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. |
PubMed:Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. |
PubMed:Aroma compounds in sweet whey powder. |
PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. |
PubMed:Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine. |
PubMed:Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries. |
PubMed:Investigation of the change in the flavor of a coffee drink during heat processing. |
PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses. |
PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines. |
PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique. |
PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato. |
PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. |
PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. |
PubMed:2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses. |
PubMed:Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. |
PubMed:Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. |
PubMed:Change in the flavor of black tea drink during heat processing. |
PubMed:Aroma-active components of nonfat dry milk. |
PubMed:Clues about the role of methional as character impact odorant of some oxidized wines. |
PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). |
PubMed:Identification of potent odorants in Japanese green tea (Sen-cha). |
PubMed:Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed. |
PubMed:Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour. |
PubMed:Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD. |
PubMed:Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry. |
PubMed:Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. |
PubMed:Evaluation of the volatile composition and sensory properties of five species of microalgae. |
PubMed:Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry. |
PubMed:Metabolism of L-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum. |
PubMed:ERK and RSK regulate distinct steps of a cellular program that induces transition from multicellular epithelium to single cell phenotype. |
PubMed:Determination of compounds responsible for tempeh aroma. |
PubMed:Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide. |
PubMed:α,β-Acetylenic amino thiolester inhibitors of aldehyde dehydrogenases 1&3: suppressors of apoptogenic aldehyde oxidation and activators of apoptosis. |
PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. |
PubMed:Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis). |
PubMed:Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts. |
PubMed:Volatile compounds responsible for aroma of Jutrzenka liquer wine. |
PubMed:Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition. |
PubMed:Oxidatively generated DNA damage after Cu(II) catalysis of dopamine and related catecholamine neurotransmitters and neurotoxins: Role of reactive oxygen species. |
PubMed:Ethylene-regulated (methylsulfanyl)alkanoate ester biosynthesis is likely to be modulated by precursor availability in Actinidia chinensis genotypes. |
PubMed:Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa). |
PubMed:Characterization of flavor of whey protein hydrolysates. |
PubMed:[Formation of flavor of dry champignons (Agaricus bisporus)]. |
PubMed:Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional. |
PubMed:Methionine-derived metabolites in apoptosis: therapeutic opportunities for inhibitors of their metabolism in chemoresistant cancer cells. |
PubMed:Impact of forced-aging process on madeira wine flavor. |
PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. |
PubMed:Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406. |
PubMed:Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional. |
PubMed:The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis. |
PubMed:Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. |
PubMed:Aroma components of American country ham. |
PubMed:Identification of characteristic aroma components of Thai fried chili paste. |
PubMed:Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma. |
PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. |
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. |
PubMed:Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis. |
PubMed:Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds. |
PubMed:Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active aldehydes in wine. |
PubMed:The mechanism of guanine specific photooxidation in the presence of berberine and palmatine: activation of photosensitized singlet oxygen generation through DNA-binding interaction. |
PubMed:Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system. |
PubMed:Methionine catabolism in Saccharomyces cerevisiae. |
PubMed:Synthesis and effects of 3-methylthiopropanoyl thiolesters of lipoic acid, methional metabolite mimics. |
PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks. |
PubMed:Photochemical release of aldehydes from alpha-acetoxy nitroveratryl ethers. |
PubMed:Formation of 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxo-dGuo) by PAH o-quinones: involvement of reactive oxygen species and copper(II)/copper(I) redox cycling. |
PubMed:Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. |
PubMed:Aroma impact components in commercial plain sufu. |
PubMed:Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. |
PubMed:Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. |
PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. |
PubMed:Metal-mediated oxidative damage to cellular and isolated DNA by gallic acid, a metabolite of antioxidant propyl gallate. |
PubMed:Relationship between potentiometric measurements, sensorial analysis, and some substances responsible for aroma degradation of white wines. |
PubMed:A fermented meat model system for studies of microbial aroma formation. |
PubMed:Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. |
PubMed:Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry. |
PubMed:Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds. |
PubMed:Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine. |
PubMed:Anaplerotic reactions in tumour proliferation and apoptosis. |
PubMed:Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries. |
PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses. |
PubMed:Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. |
PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines. |
PubMed:Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters. |
PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato. |
PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. |
PubMed:Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry. |
PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. |
PubMed:Biosynthesis and secretion of parathyroid hormone are sensitive to proteasome inhibitors in dispersed bovine parathyroid cells. |
PubMed:Aroma composition changes in early season grapefruit juice produced from thermal concentration. |
PubMed:Double base lesions of DNA by a metabolite of carcinogenic benzo[a]pyrene. |
PubMed:2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses. |
PubMed:Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. |
PubMed:Site specificity and mechanism of oxidative DNA damage induced by carcinogenic catechol. |
PubMed:Aroma-active components of nonfat dry milk. |
PubMed:Requirement of glutathione and cysteine in guanine-specific oxidation of DNA by carcinogenic potassium bromate. |
PubMed:Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants. |
PubMed:Acute and repeated vapor exposure toxicology of 3-(methylthio)propionaldehyde. |
PubMed:Clues about the role of methional as character impact odorant of some oxidized wines. |
PubMed:The ubiquitin-proteasome pathway mediates the regulated degradation of mammalian 3-hydroxy-3-methylglutaryl-coenzyme A reductase. |
PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). |
PubMed:Proteasome-mediated degradation of the papillomavirus E2-TA protein is regulated by phosphorylation and can modulate viral genome copy number. |
PubMed:The quantitative oxidation of methionine to methionine sulfoxide by peroxynitrite. |
PubMed:Volatile compounds from potato-like model systems. |
PubMed:Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis). |
PubMed:Acute toxicity, primary irritancy, and genetic toxicity studies with 3-(methylthio)propionaldehyde. |
PubMed:Potent odorants of raw Arabica coffee. Their changes during roasting. |
PubMed:Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed. |
PubMed:Site-specific oxidation at GG and GGG sequences in double-stranded DNA by benzoyl peroxide as a tumor promoter. |
PubMed:N-acetylcysteine, a cancer chemopreventive agent, causes oxidative damage to cellular and isolated DNA. |
PubMed:Peptide aldehyde inhibitors of bacterial peptide deformylases. |
PubMed:Mechanism of oxidative DNA damage induced by a heterocyclic amine, 2-amino-3,8-dimethylimidazo[4,5f]quinoxaline. |
PubMed:A thioester analogue of an amino acetylenic aldehyde is a suicide inhibitor of aldehyde dehydrogenase and an inducer of apoptosis in mouse lymphoid cells overexpressing the bcl2 gene. |
PubMed:Mechanism of oxidative DNA damage induced by quercetin in the presence of Cu(II). |
PubMed:Characterization of aroma volatiles in tomatoes by sensory analyses. |
PubMed:Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. |
PubMed:Fas-mediated apoptosis in mouse hepatocytes involves the processing and activation of caspases. |
PubMed:Methional, a cellular metabolite, induces apoptosis preferentially in G2/M-synchronized BAF3 murine lymphoid cells. |
PubMed:Degradation of the inducible cAMP early repressor (ICER) by the ubiquitin-proteasome pathway. |
PubMed:Degradation of hepatic stearyl CoA delta 9-desaturase. |
PubMed:Methionine oxidation and apoptosis induction by ascorbate, gallate and hydrogen peroxide. |
PubMed:Biosynthesis and maturation of the malaria aspartic hemoglobinases plasmepsins I and II. |
PubMed:Effect of cysteine, N-acetyl-L-cysteine and glutathione on cytotoxic activity of antioxidants. |
PubMed:Actin is cleaved during constitutive apoptosis. |
PubMed:Rapid degradation of CD4 in cells expressing human immunodeficiency virus type 1 Env and Vpu is blocked by proteasome inhibitors. |
PubMed:Involvement of the proteasome in the programmed cell death of NGF-deprived sympathetic neurons. |
PubMed:Proteasomes play an essential role in thymocyte apoptosis. |
PubMed:Generation of hydroxyl radicals by polymorphonuclear neutrophils during exposure to direct current and iron. |
PubMed:Proteasome inhibitors block VCAM-1 and ICAM-1 gene expression in endothelial cells without affecting nuclear translocation of nuclear factor-kappa B. |
PubMed:Calpain inhibitors protect against depolarization-induced neurofilament protein loss of septo-hippocampal neurons in culture. |
PubMed:Altered methional homoeostasis is associated with decreased apoptosis in BAF3 bcl2 murine lymphoid cells. |
PubMed:Blocking intracellular degradation of the erythropoietin and asialoglycoprotein receptors by calpain inhibitors does not result in the same increase in the levels of their membrane and secreted forms. |
PubMed:Methionine dependence of tumor cells: programmed cell survival? |
PubMed:Dissociation of nuclear and cytoplasmic cell cycle progression by drugs employed in cell synchronization. |
PubMed:Methional derived from 4-methylthio-2-oxobutanoate is a cellular mediator of apoptosis in BAF3 lymphoid cells. |
PubMed:Inhibitors of the proteasome block the degradation of most cell proteins and the generation of peptides presented on MHC class I molecules. |
PubMed:Multiple proteases regulate neurite outgrowth in NB2a/dl neuroblastoma cells. |
PubMed:DNA damage induced by metabolites of o-phenylphenol in the presence of copper(II) ion. |
PubMed:Site-specific DNA damage induced by nickel(II) ion in the presence of hydrogen peroxide. |
PubMed:Site-specific DNA damage induced by cobalt(II) ion and hydrogen peroxide: role of singlet oxygen. |
PubMed:Human DNA damage induced by 1,2,4-benzenetriol, a benzene metabolite. |
PubMed:A phase I trial of recombinant human gamma interferon (IFN-gamma 4A) in patients with advanced malignancy. |
PubMed:Effect of four synthetic antioxidants on the formation of ethylene from methional in rat liver microsomes. |
PubMed:Oxygen radical formation and DNA damage due to enzymatic reduction of bleomycin-Fe(III). |
PubMed:Interactions of anticancer quinone drugs, aclacinomycin A, adriamycin, carbazilquinone, and mitomycin C, with NADPH-cytochrome P-450 reductase, xanthine oxidase and oxygen. |
PubMed:Photooxidative reactions in chloroplast thylakoids. Evidence for a Fenton-type reaction promoted by superoxide or ascorbate. |
PubMed:Lipid peroxidation and oxidation of several compounds by H2O2 activated metmyoglobin. |
PubMed:Oxy radical formation during redox cycling of the bleomycin-iron (III) complex by NADPH-cytochrome P-450 reductase. |
PubMed:Involvement of reactive oxygen species in the microsomal S-oxidation of thiobenzamide. |
PubMed:Enhanced production of ethylene from methional by iron chelates and heme containing proteins in the system consisting of quinone compounds and NADPH-cytochrome P-450 reductase. |
PubMed:Oxidant damage of normal and glucose 6-phosphate dehydrogenase (G6PD)-deficient red blood cells is enhanced by iron-EDTA complex. |
PubMed:Lactoferrin-catalysed hydroxyl radical production. Additional requirement for a chelating agent. |
PubMed:Generation of hydroxyl radical and its involvement in lignin degradation by Phanerochaete chrysosporium. |
PubMed:Generation of hydroxyl radical by anticancer quinone drugs, carbazilquinone, mitomycin C, aclacinomycin A and adriamycin, in the presence of NADPH-cytochrome P-450 reductase. |
PubMed:Non-enzymatic reduction of alloxan by reduced nicotinamide nucleotide. |
PubMed:Effect of deoxyribonucleic acid on the production of reduced oxygen by bleomycin and iron. |
PubMed:Hydrogen peroxide contracts airway smooth muscle: a possible endogenous mechanism. |
PubMed:Hydroxyl radical production in body fluids. Roles of metal ions, ascorbate and superoxide. |
PubMed:A new method for the detection of hydroxyl radical production by phagocytic cells. |
PubMed:Respiratory effects and ascorbate reactions with misonidazole and other recently developed drugs. |
PubMed:Role of hydroxyl radical in polymorphonuclear leukocyte-mediated bactericidal activity. |
PubMed:Production of hydroxyl radical by human alveolar macrophages. |
PubMed:Biosynthesis of ethylene from methionine. Isolation of the putative intermediate 4-methylthio-2-oxobutanoate from culture fluids of bacteria and fungi. |
PubMed:Chemical evidence for production of hydroxyl radicals during microsomal electron transfer. |
PubMed:Evidence for production of oxidizing radicals by the particulate O-2-forming system from human neutrophils. |
PubMed:Effect of low and high methional concentrations on prostaglandin biosynthesis in microsomes from bovine and sheep vesicular glands. |
PubMed:Hydroxyl radical formation in phagocytic cells of the rat. |
PubMed:Ethylene formation by polymorphonuclear leukocytes. Role of myeloperoxidase. |
PubMed:The role of myeloperoxidase in the microbicidal activity of polymorphonuclear leukocytes. |
PubMed:Ethylene formation from methional. |
PubMed:Bioavailability of acetylated derivatives of methionine, threonine, and lysine. |
PubMed:Role of vitamin E in glutathione-induced oxidant stress: methemoglobin, lipid peroxidation, and hemolysis. |
PubMed:Effect of organic sulfur compounds on the chemical and enzymatic transformations of prostaglandin endoperoxide H2. |
PubMed:Evidence for hydroxyl radical production by human neutrophils. |
PubMed:Evidence for hydroxyl radical generation by human Monocytes. |
PubMed:Evaluation of the role of methional, 2-keto-4-methylthiobutyric acid and peroxidase in ethylene formation by Escherichia coli. |
PubMed:Mechanism for irreversible self-deactivation of prostaglandin synthetase. |
PubMed:Chemical reactivity of metallic copper in a model system containing biological metabolites. |
PubMed:Ethylene formation in sugar beet leaves: evidence for the involvement of 3-hydroxytyramine and phenoloxidase after wounding. |
PubMed:Reactions of oxygen radical species with methional: a pulse radiolysis study. |
PubMed:Role of hydroxyl radical scavengers dimethyl sulfoxide, alcohols and methional in the inhibition of prostaglandin biosynthesis. |
PubMed:Co-oxygenation of organic substrates by the prostaglandin synthetase of sheep vesicular gland. |
PubMed:Ethylene production by cress roots and excised cress root segments and its inhibition by 3,5-diiodo-4-hydroxybenzoic acid. |
PubMed:[Proceedings: Reactive sites of Escherichia coli methional tRNA synthetase]. |
PubMed:An evaluation of 4-s-methyl-2-keto-butyric Acid as an intermediate in the biosynthesis of ethylene. |
PubMed:A mechanism for the production of ethylene from methional. The generation of the hydroxyl radical by xanthine oxidase. |
PubMed:Biosynthesis of ethylene. Methanesulphinic acid as cofactor in the enzymic formation of ethylene from methional. |
PubMed:Biosynthesis of ethylene. Dual nature of cofactor required for the enzymic production of ethylene from methional. |
PubMed:Biosynthesis of ethylene. Enzymes involved in its formation from methional. |
PubMed:Biosynthesis of ethylene. Ethylene formation from methional by horseradish peroxidase. |
PubMed:Enzymic evolution of ethylene from methional by a pea seedling extract. |
PubMed:Biosynthesis of ethylene. Formation of ethylene from methional by a cell-free enzyme system from cauliflower florets. |
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Flavouring ingredient. Present in concord grape, asparagus, baked potato, wheat bread, other breads, Swiss cheese, cocoa, roasted filbert, roasted peanut and other foodstuffs
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