2D Structure

3D Structure

Methional


Properties
PID PID00192
Mol. Weight 104.167 g/mol
LogP -0.16
Water solubility Solubility in water, 17.5 g/100ml at 37.8°C:
Hydrogen Bond Donor 0
Hydrogen Bond Acceptor 2
Rotatable Bonds 3
XLogP3-AA 0.3

Methional

Identifiers
Formula C4H8OS
PubChem CID 18635
FEMA 2747
Flavor Profile Cooked potato, Soy
Smiles CSCCC=O
InChl Key CLUWOWRTHNNBBU-UHFFFAOYSA-N
InChl InChI=1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
CAS Registry Number 3268-49-3
IUPAC Systematic Name 3-methylsulfanylMethional

Organ Location Map/System Distribution of Pungent Flavor Compounds’ Targets


Note: Known Targets (Gene) from 6952 literatures, DrugBank (http://www.drugbank.ca/), STITCH (http://stitch.embl.de/), ChEMBL (https://www.ebi.ac.uk/chembl/), Therapeutic Target Database (http://bidd.nus.edu.sg/group/ttd/), and Comparative Toxicogenomics Database (CTD, http://ctdbase.org/)


Related Pungent TCM

English Name Pinyin Name (Chinese Name) Latin Name Properties in TCM merdians View Graph
Herba PaederiaeJi Shi Teng (鸡屎藤)Paederiae Scandentis HerbaNONENONEView Graph

Pharmacological action

In nature, methional is a thermally-induced volatile flavor compound. For instance, the heat-initiated Maillard reaction of reducing sugars and amino acids forms the initial basis of methional's composition.

Methional is an organic compound with the formula CH3SCH2CH2CHO. It is a colorless liquid that is a degradation product of methionine. It is a notable

flavor in potato-based snacks, namely potato chips, one of the most popular foods containing methional.

Traces of the compound can also be found in black tea and green tea based products. Methional contains both aldehyde and thioether functional groups.

It is readily soluble in alcohol solvents, including propylene glycol and dipropylene glycol.

Methional in milk exposed to sunlight has been questioned by several researchers (9, 14) since Patton and Josephson (4,5) suggested its resemblance to the light

activated flavor in skim milk.

Methional is a familiar flavor component in foods such as tomatoes, cheese, and soy sauce.



Note: Click anywhere in the blank, you can drag the whole dynamic diagram. Click on a node, you can drag his location to see it more clearly. The blue circle represents pharmacology, toxicology, or daily use. Orange hexagon represents the pungent compounds.

References

1. https://en.wikipedia.org/wiki/Methional

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4. Jerković, I., Kovačević, D., Šubarić, D., Marijanović, Z., Mastanjević, K., & Suman, K. Authentication study of volatile flavour compounds composition in Slavonian traditional dry fermented salami “kulen”[J]. Food chemistry, 2010, 119(2): 813-822.

5. Choi, J. Y., Lee, S. M., Lee, H. J., & Kim, Y. S. Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses[J]. Food research international, 2018, 105: 828-835.

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8. Bueno, M., Culleré, L., Cacho, J., Ferreira, V. Chemical and sensory characterization of oxidative behavior in different wines[J]. Food Research International, 2010, 43(5): 1423-1428.

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11. Soares da Costa, M., Goncalves, C., Ferreira, A., Ibsen, C., Guedes de Pinho, P., Silva Ferreira, A. C. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability[J]. Journal of agricultural and food chemistry, 2004, 52(26): 7911-7917.

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21. Qian M, Reineccius G. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry[J]. Journal of Dairy Science, 2002, 85(6): 1362-1369.

22. Park D, Maga J A. Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids[J]. Food chemistry, 2006, 99(3): 538-545.

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27. Tieman, D., Zhu, G., Resende, M. F., Lin, T., Nguyen, C., Bies, D., Ikeda, H. A chemical genetic roadmap to improved tomato flavor[J]. Science, 2017, 355(6323): 391-394.

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