methionol
{{Chembox
|ImageFile=Methionol.PNG
|IUPACName = 3-methylsulfanylpropan-1-ol
|Section1={{Chembox Identifiers
| CASNo = 505-10-2
| CASNo_Ref = {{Cascite|changed|CAS}}
| Beilstein = 1731208
| ChEBI = 49019
| ChEMBL = 332887
| ChemSpiderID = 10016
| EC_number = 208-004-6
| PubChem = 10448
| UNII = H1E1U441XX
| StdInChI=1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3
| StdInChIKey = CZUGFKJYCPYHHV-UHFFFAOYSA-N
| SMILES = CSCCCO
}}
|Section2={{Chembox Properties
| C=4|H=10|O=1|S=1
}}
|Section7={{Chembox Hazards
| GHSPictograms = {{GHS07}}
| GHSSignalWord = Warning
| HPhrases = {{H-phrases|315|319|335}}
| PPhrases = {{P-phrases|261|264|264+265|271|280|302+352|304+340|305+351+338|319|321|332+317|337+317|362+364|403+233|405|501}}
}}
|Section8={{Chembox Related
| OtherCompounds = 1-(Methylthio)propane; Methional; Methionine; 1,3-Propanediol mono methyl ether; 4-(Methylsulfanyl)butanoic acid; 4-Thiapentanoic acid;
}}
}}
Methionol (3-(Methylthio)-1-propanol) is a methyl sulfide derived from propan-1-ol. It is found in nature, including as a metabolite of yeast and bacillus anthracis.{{Cite web|url=https://pubchem.ncbi.nlm.nih.gov/compound/10448|title=Methionol|website=pubchem.ncbi.nlm.nih.gov}} It is a sulphurous aroma component of many foods, such as wine, cheese and roasted coffee.{{Cite web|url=http://www.ymdb.ca/compounds/YMDB16045|title = Methionol (YMDB16045) - Yeast Metabolome Database}} It is classed as an irritant. It has a very low olfactory threshold.{{Cite journal|title=Aroma improvement by repeated freeze-thaw treatment during Tuber melanosporum fermentation|first1=Deng-Rong|last1=Xiao|first2=Rui-Sang|last2=Liu|first3=Long|last3=He|first4=Hong-Mei|last4=Li|first5=Ya-Ling|last5=Tang|first6=Xin-Hua|last6=Liang|first7=Tao|last7=Chen|first8=Ya-Jie|last8=Tang|date=November 26, 2015|journal=Scientific Reports|volume=5|issue=1|pages=17120|doi=10.1038/srep17120|pmid=26607288|pmc=4660818|bibcode=2015NatSR...517120X}}