| Description | Methyl 3-Methylthiopropionate is a faint yellow liquid with pineapple organoleptic properties, which belongs to the family of Thia Fatty Acids. It can be isolated from pineapple, melon, naranjila fruit and white wine or obtained by insertion of a sulfur atom at specific positions in the chain. It mostly serves as a flavor and fragrance without safety concern at current levels of intake. Besides, it serves as a additive applied in cigarettes, which was listed in the List of 599 Additives in Cigarettes submitted to the United States Department of Health and Human Services in April 1994.
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| References | https://en.wikipedia.org/wiki/List_of_additives_in_cigarettes
https://www.ulprospector.com/en/na/Food/Detail/16469/401544/Methyl-3-Methylthiopropionate
https://pubchem.ncbi.nlm.nih.gov/compound/Methyl_3-_methylthio_propionate#section=Patents
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| Description | Methyl 3-methylthiopropionate has an extremely powerful, penetrating, sweet odor. It is onion-like at high concentrations with a
sweet pineapple flavor at high dilutions. Obtained in 84% yields
by reacting CH2 = CH — CO — OCH3 with CH3SH; the corresponding acid also has been synthesized. |
| Chemical Properties | Methyl-3-methylthiopropionate has an extremely powerful, penetrating, sweet odor, onion-like at high concentrations
and a sweet pineapple flavor at high dilutions.
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| Chemical Properties | CLEAR COLOURLESS LIQUID |
| Occurrence | Reported found in pineapple fruit, white wine, melon and naranjilla fruit. |
| Uses | Methyl 3-(methylthio)propionate was used to prepare 3-methiolpropionate(MMPA) to study the demethylation of Dimethylsulfoniopropionate and MMPA to 3-mercaptopropionate by aerobic marine bacterium. Methyl 3-(methylthio)propionate was used to prepare 3-(Methylthio)propionic acid to examine the methionine catabolism by Lactococci by 13C Nuclear Magnetic Resonance and Gas Chromatography. |
| Definition | ChEBI: Methyl 3-(methylthio)propanoate is a carboxylic ester. |
| Aroma threshold values | Detection: 180 ppb |
| Taste threshold values | Taste characteristics at 5 ppm: vegetative, radish and horseradish. |
| General Description | Methyl 3-(methylthio)propionate is the major ester present in the flavour profile of juices made from fresh-cut pineapple fruits. |
| Synthesis | Obtained in 84% yields by reacting with CH3SH; the corresponding acid also has been synthesized. |
