Chemical Property of S-Methyl thioacetate
Chemical Property:
- Appearance/Colour:colourless to pale yellow liquid
- Melting Point:97～99℃
- Refractive Index:n/D1.464
- Boiling Point:89.733 °C at 760 mmHg
- Flash Point:6.448 °C
- PSA：42.37000
- Density:1.011 g/cm3
- LogP:0.89590
- Storage Temp.:Sealed in dry,Room Temperature
- XLogP3:0.7
- Hydrogen Bond Donor Count:0
- Hydrogen Bond Acceptor Count:2
- Rotatable Bond Count:1
- Exact Mass:90.01393598
- Heavy Atom Count:5
- Complexity:42.2
- Purity/Quality:
-
99% *data from raw suppliers
S-Methyl thioacetate *data from reagent suppliers
Safty Information:
- Pictogram(s):
R11:Highly flammable.;
R20/21/22:Harmful by inhalation, in contact with skin and if swallowed.;
- Hazard Codes:F,T
- Statements:
11-20/21/22-36-24-20
- Safety Statements:
16-23-29-36/37-45-26
- MSDS Files:
-
SDS file from LookChem
Useful:
- Canonical SMILES:CC(=O)SC
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Chemical Composition and Structure
S-Methyl thioacetate consists of a methyl group attached to a thioacetate functional group.
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Sources
Found naturally in Allium cepa (onion) and Solanum lycopersicum (tomato).
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Uses and Mechanism of Action
Food Flavoring:
Generates volatile aroma compounds, such as S-methyl thioacetate, during cheese ripening.[1]
Biological Pathways:
Involved in microbial catabolism pathways, such as L-methionine degradation.[2]
Chemical Reactions:
Participates in thiol-thioester exchange reactions, contributing to molecular complexity.
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References
[1] L-methionine degradation potentialities of cheese-ripening microorganisms
DOI 10.1017/S002202990100509X
[2] Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis
DOI 10.1007/s00253-001-0925-0
