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M102967-5g

$16.90

M102967-10g

10g

$29.90

M102967-25g

25g

$57.90

M102967-100g

100g

$205.90

M102967-500g

500g

Available within 4-8 weeks(?)

$923.90

Basic Description

Synonyms	Methyl 3-hydroxypropylsulfide \| 3-(methylsulfanyl)propan-1-ol \| C4H10OS \| 3-Methylthiopropyl alcohol \| A828145 \| CS-0015993 \| Q-100564 \| 3-(Methylsulfanyl)-1-propanol \| 3-(methylthio)propan-1-ol \| EINECS 208-004-6 \| 3-(METHYLTHIO)PROPANOL \| CHEBI:49019 \|
Specifications & Purity	≥99%
Shipped In	Normal
Product Description	application： 3-(Methylthio)-1-propanol can be used as a reactant to prepare:Calix[4]arenes as amino acid chemosensors.Amphiphilic reactive oxygen species (ROS) sensitive diblock copolymers, applicable as nanocarriers for photodynamic therapy and chemotherapy.3-(Methylsulfonyl)propyl thioacetate, which is used in the preparation of dipolar glass polymers for electronic and power applications.

AI Insight

Mechanisms of Action

Mechanism of Action	Action Type	target ID	Target Name	Target Type	Target Organism	Binding Site Name	References

Names and Identifiers

Pubchem Sid	504751950
Pubchem Sid Url	https://pubchem.ncbi.nlm.nih.gov/substance/504751950
IUPAC Name	3-methylsulfanylpropan-1-ol
INCHI	InChI=1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3
InChi Key	CZUGFKJYCPYHHV-UHFFFAOYSA-N
Canonical SMILES	CSCCCO
Isomeric SMILES	CSCCCO
WGK Germany	3
PubChem CID	10448
Molecular Weight	106.19
Reaxy-Rn	1731208

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

7 results found

Lot Number	Certificate Type	Date	Item
B2101057	Certificate of Analysis	Nov 11, 2024	M102967
I2018249	Certificate of Analysis	Jul 11, 2024	M102967
K1827202	Certificate of Analysis	Sep 16, 2022	M102967
C1829049	Certificate of Analysis	Jan 20, 2022	M102967
C1829051	Certificate of Analysis	Jan 20, 2022	M102967
B2302464	Certificate of Analysis	Nov 11, 2021	M102967
H2428043	Certificate of Analysis	Nov 11, 2021	M102967

Safety and Hazards(GHS)

Pictogram(s)	GHS07
Signal	Warning
Hazard Statements	H315:Causes skin irritation H319:Causes serious eye irritation H335:May cause respiratory irritation
Precautionary Statements	P261:Avoid breathing dust/fume/gas/mist/vapors/spray. P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do - continue rinsing. P280:Wear protective gloves/protective clothing/eye protection/face protection. P302+P352:IF ON SKIN: wash with plenty of water. P321:Specific treatment (see ... on this label). P405:Store locked up. P501:Dispose of contents/container to ... P264:Wash hands [and …] thoroughly after handling. P271:Use only outdoors or in a well-ventilated area. P304+P340:IF INHALED: Remove person to fresh air and keep comfortable for breathing. P403+P233:Store in a well-ventilated place. Keep container tightly closed. P362+P364:Take off contaminated clothing and wash it before reuse. P264+P265:Wash hands [and …] thoroughly after handling. Do not touch eyes. P337+P317:If eye irritation persists: Get medical help. P332+P317:If skin irritation occurs: Get medical help. P319:Get medical help if you feel unwell.
WGK Germany	3
Reaxy-Rn	1731208

Reviews

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Changbo Peng, Yimao Zhang, Xiaoqing Ye, Yuhui Zheng, Yu Chen, Xiaoqing Mei, Zhenming Che, Min Xu, Hongbin Lin, Jie Zhao, Qi Zhu, Wenwu Ding. (2023) Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 123 (105643). [PMID:] [10.1016/j.jfca.2023.105643]
3. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924]
4. Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan. (2023) Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (3): (685-697). [PMID:] [10.1007/s00217-022-04165-x]
5. Yajiao Zhao, Wenli Wei, Li Tang, Dongdong Wang, Yan Wang, Zhengyun Wu, Wenxue Zhang. (2021) Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing. FOOD RESEARCH INTERNATIONAL, 149 (110667). [PMID:34600669] [10.1016/j.foodres.2021.110667]
6. Liu Bin, Wang Xufeng, Zhao Jiahao, Qin Liehao, Shi Lei, Zhou Tao, Liu Shuang, Wang Chunling. (2020) Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2. BIOPROCESS AND BIOSYSTEMS ENGINEERING, 43 (5): (831-838). [PMID:31915961] [10.1007/s00449-019-02279-3]
7. Jihong Wang, Dongdong Li, Wei Tao, Yang Lu, Xianzhu Yang, Jun Wang. (2019) Synthesis of an Oxidation-Sensitive Polyphosphoester Bearing Thioether Group for Triggered Drug Release. BIOMACROMOLECULES, 20 (4): (1740–1747). [PMID:30844246] [10.1021/acs.biomac.9b00101]
8. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2018) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, 106 (156). [PMID:29579914] [10.1016/j.foodres.2017.12.063]
9. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
10. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820]

References

1. Enbo Xu,Jie Long,Zhengzong Wu,Hongyan Li,Fang Wang,Xueming Xu,Zhengyu Jin,Aiquan Jiao. (2015-06-20) Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.. Journal of food science, 80 ((7)): (C1476-C1489). [PMID:26087889]
2. JianCai Zhu,Feng Chen,LingYing Wang,YunWei Niu,Dan Yu,Chang Shu,HeXing Chen,HongLin Wang,ZuoBing Xiao. (2015-08-11) Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.. Journal of agricultural and food chemistry, 63 ((34)): (7499-7510). [PMID:26257073]
3. David A Camarena-Pozos,Víctor M Flores-Núñez,Mercedes G López,José López-Bucio,Laila P Partida-Martínez. (2018-11-01) Smells from the desert: Microbial volatiles that affect plant growth and development of native and non-native plant species.. Plant, cell & environment, 42 ((4)): (1368-1380). [PMID:30378133]
4. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756]
5. Changbo Peng, Yimao Zhang, Xiaoqing Ye, Yuhui Zheng, Yu Chen, Xiaoqing Mei, Zhenming Che, Min Xu, Hongbin Lin, Jie Zhao, Qi Zhu, Wenwu Ding. (2023) Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 123 (105643). [PMID:] [10.1016/j.jfca.2023.105643]
6. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924]
7. Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan. (2023) Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (3): (685-697). [PMID:] [10.1007/s00217-022-04165-x]
8. Yajiao Zhao, Wenli Wei, Li Tang, Dongdong Wang, Yan Wang, Zhengyun Wu, Wenxue Zhang. (2021) Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing. FOOD RESEARCH INTERNATIONAL, 149 (110667). [PMID:34600669] [10.1016/j.foodres.2021.110667]
9. Liu Bin, Wang Xufeng, Zhao Jiahao, Qin Liehao, Shi Lei, Zhou Tao, Liu Shuang, Wang Chunling. (2020) Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2. BIOPROCESS AND BIOSYSTEMS ENGINEERING, 43 (5): (831-838). [PMID:31915961] [10.1007/s00449-019-02279-3]
10. Jihong Wang, Dongdong Li, Wei Tao, Yang Lu, Xianzhu Yang, Jun Wang. (2019) Synthesis of an Oxidation-Sensitive Polyphosphoester Bearing Thioether Group for Triggered Drug Release. BIOMACROMOLECULES, 20 (4): (1740–1747). [PMID:30844246] [10.1021/acs.biomac.9b00101]
11. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2018) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, 106 (156). [PMID:29579914] [10.1016/j.foodres.2017.12.063]
12. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
13. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820]

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3-Methyl thiopropaol - 99%, high purity , CAS No.505-10-2