FlavScents AInsights Entry: Methyl 3-(methyl thio) propionate (CAS: 13532-18-8)
1. Identity & Chemical Information
- Common Name(s): Methyl 3-(methyl thio) propionate
- IUPAC Name: Methyl 3-(methylthio)propanoate
- CAS Number: 13532-18-8
- FEMA Number: Not available
- Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
- Molecular Formula: C5H10O2S
- Molecular Weight: 134.20 g/mol
Methyl 3-(methyl thio) propionate is characterized by the presence of a thioether group, which contributes to its distinctive sulfurous odor profile. The ester functional group is also significant, influencing both its volatility and its role in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Methyl 3-(methyl thio) propionate is known for its potent, sulfurous odor with fruity and green nuances. It is often described as having a character reminiscent of cooked vegetables or tropical fruits, with a moderate to high intensity. The compound is typically used as an impact note in formulations, providing a realistic background or enhancing the authenticity of fruit flavors.
Taste and odor thresholds for this compound are not clearly reported in the literature, but its strong sensory impact suggests that it is effective at low concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Methyl 3-(methyl thio) propionate is not widely reported as a natural constituent in foods or plants. It is primarily synthesized for use in flavor and fragrance applications. The compound can be formed through chemical synthesis involving the esterification of 3-(methylthio)propionic acid with methanol.
Its synthetic origin means it does not qualify for "natural flavor" designation under most regulatory frameworks, which typically require derivation from natural sources.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Methyl 3-(methyl thio) propionate is utilized in a variety of flavor categories, including fruit, vegetable, and savory profiles. It serves as a functional impact note, adding depth and authenticity to formulations. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system.
The compound is relatively stable under typical food processing conditions, though it may degrade under extreme heat or acidic conditions, which can affect its sensory contribution.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, methyl 3-(methyl thio) propionate is used to impart a fresh, green, and slightly sulfurous note. It is found in fragrance families such as green, fruity, and floral compositions. The compound acts as a modifier, enhancing the realism of natural accords.
Typical concentration ranges in fragrances are from trace amounts up to 0.5%, depending on the desired effect. Its volatility places it primarily in the top to middle notes of a fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
- European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general safety and labeling requirements.
- United Kingdom: Post-Brexit regulations align closely with EU standards; no specific divergence noted.
- Asia: Limited specific data; general compliance with local safety standards is advised.
- Latin America: Usage should comply with regional safety and labeling standards; specific data not found.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Data not found for ADI or MSDI; usage should be guided by industry-typical practices and safety assessments.
- Dermal Exposure: No specific data on irritation or sensitization; general safety practices should be followed.
- Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.
Risk profiles may differ between food and fragrance applications due to differing exposure routes and concentrations.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Methyl 3-(methyl thio) propionate is valued for its ability to impart a realistic sulfurous note that enhances the authenticity of fruit and vegetable flavors. It synergizes well with other sulfur-containing compounds and can be used to balance sweetness in formulations. Common pitfalls include overuse, leading to an overpowering sulfur note, and instability under extreme processing conditions.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on methyl 3-(methyl thio) propionate is well-established in terms of its sensory profile and typical applications. However, there are gaps in specific regulatory approvals and toxicological data, which necessitate reliance on industry-typical practices and safety assessments.
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
- Section 5a is not applicable as this is not a complex natural material
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 2026-01-26 15:45:43 GMT (p2)
