FlavScents AInsights Entry for Methionol (CAS: 505-10-2)
1. Identity & Chemical Information
- Common Name(s): Methionol
- IUPAC Name: 3-Methylthiopropanol
- CAS Number: 505-10-2
- FEMA Number: 3404
- Other Identifiers: FL No. 12.165
- Molecular Formula: C4H10OS
- Molecular Weight: 106.19 g/mol
Methionol is characterized by the presence of a thioether group, which contributes to its distinctive sulfurous odor. The structure-odor relationship is significant as the sulfur atom imparts a savory, meaty aroma, often associated with cooked vegetables and certain cheeses.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Methionol is known for its potent, sulfurous odor reminiscent of cooked cabbage or boiled potatoes. It is often described as having a meaty, savory character with moderate intensity and diffusion. The taste threshold of methionol is relatively low, making it an impactful note even at minimal concentrations. It serves as an important impact note in flavor formulations, providing depth and authenticity to savory profiles.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Methionol naturally occurs in various foods, including cooked vegetables, cheese, and certain fermented products. It is primarily formed through the enzymatic degradation of methionine, an amino acid, during the Maillard reaction or fermentation processes. This compound is relevant for "natural flavor" designation as it can be derived from natural sources through these biochemical pathways.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Methionol is extensively used in savory flavor categories, such as soups, sauces, and meat analogs. It functions as a key impact note, enhancing the umami and savory characteristics of food products. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering sulfur notes. Methionol is relatively stable under heat but can oxidize, leading to off-flavors if not properly managed.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, methionol is utilized in trace amounts to add realism and complexity to compositions, particularly in green and vegetable accords. It acts as a modifier, providing a subtle, earthy undertone. Typical concentrations are low, often below 0.1%, due to its potent odor. Methionol contributes primarily to the top and middle notes due to its moderate volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
- Flavor Use: Recognized as GRAS by FEMA.
- Fragrance Use: No specific restrictions noted.
European Union
- Flavor Use: Approved under Regulation (EC) No 1334/2008 with FL No. 12.165.
- Fragrance Use: Subject to general safety regulations.
United Kingdom
- Post-Brexit regulations align closely with EU standards for flavor and fragrance use.
Asia
- Japan: Permitted for use in flavors with established safety guidelines.
- China and ASEAN: Generally recognized under harmonized flavor regulations.
Latin America
- Brazil and MERCOSUR: Approved for use in flavors, following international safety assessments.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Methionol is considered safe for oral consumption at typical flavor use levels, with an acceptable daily intake (ADI) not explicitly defined but supported by FEMA GRAS status.
Dermal Exposure
In fragrance applications, methionol is not known to cause significant irritation or sensitization at typical use levels. IFRA guidelines should be consulted for specific product types.
Inhalation Exposure
Due to its volatility, methionol may pose inhalation risks in occupational settings if not adequately controlled. Proper ventilation and handling procedures are recommended.
Overall, the risk profiles for methionol differ slightly between food and fragrance applications, primarily due to exposure routes and concentrations used.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Methionol is valued for its ability to impart authentic savory notes, making it indispensable in creating realistic flavor profiles. It synergizes well with other sulfur-containing compounds and umami enhancers. Formulators should be cautious of its potent odor, which can dominate blends if overused. It is often under-utilized in fragrance applications due to its strong character, but when used judiciously, it can add depth and realism.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on methionol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific ppm ranges in fragrance applications are less frequently reported. Known data gaps include detailed toxicological studies specific to inhalation exposure.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-05-22 11:47:19 GMT (p2)
