≥99% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 12 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
application：
3-(Methylthio)-1-propanol can be used as a reactant to prepare:Calix[4]arenes as amino acid chemosensors.Amphiphilic reactive oxygen species (ROS) sensitive diblock copolymers, applicable as nanocarriers for photodynamic therapy and chemotherapy.3-(Methylsulfonyl)propyl thioacetate, which is used in the preparation of dipolar glass polymers for electronic and power applications.
| Pubchem Sid | 504751950 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/504751950 |
| Sonrisas canónicas | CSCCCO |
| IUPAC Name | 3-methylsulfanylpropan-1-ol |
| InChIKey | CZUGFKJYCPYHHV-UHFFFAOYSA-N |
| INCHI | 1S/C4H10OS/c1-6-4-2-3-5/h5H,2-4H2,1H3 |
| Isómeros SMILES | CSCCCO |
| WGK Alemania | 3 |
| Peso molecular | 106.19 |
| Reaxy-Rn | 1731208 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1731208&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organosulfur compounds |
| Clase | Thioethers |
| Subclass | Dialkylthioethers |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Dialkylthioethers |
| Alternative Parents | Sulfenyl compounds Primary alcohols Hydrocarbon derivatives |
| Molecular Framework | Aliphatic acyclic compounds |
| Substituents | Dialkylthioether - Sulfenyl compound - Organic oxygen compound - Hydrocarbon derivative - Primary alcohol - Organooxygen compound - Alcohol - Aliphatic acyclic compound |
| Descripción | This compound belongs to the class of organic compounds known as dialkylthioethers. These are organosulfur compounds containing a thioether group that is substituted by two alkyl groups. |
| External Descriptors | an organosulfur compound |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Fecha | Articulo |
|---|---|---|---|
 C1829049 | Certificate of Analysis | Oct 14, 2025 | M102967 |
| K2124069 | Certificate of Analysis | Sep 09, 2025 | M102967 |
| K2124081 | Certificate of Analysis | Sep 09, 2025 | M102967 |
| K2124082 | Certificate of Analysis | Sep 09, 2025 | M102967 |
| K2124189 | Certificate of Analysis | Sep 09, 2025 | M102967 |
| K2124191 | Certificate of Analysis | Sep 09, 2025 | M102967 |
| B2101057 | Certificate of Analysis | Nov 11, 2024 | M102967 |
| I2018249 | Certificate of Analysis | Jul 11, 2024 | M102967 |
| I2529331 | Certificate of Analysis | Jun 26, 2024 | M102967 |
| J2510692 | Certificate of Analysis | Jun 26, 2024 | M102967 |
| K1827202 | Certificate of Analysis | Sep 16, 2022 | M102967 |
| C1829051 | Certificate of Analysis | Jan 20, 2022 | M102967 |
| B2302464 | Certificate of Analysis | Nov 11, 2021 | M102967 |
| F2608118 | Certificate of Analysis | Nov 11, 2021 | M102967 |
| H2428043 | Certificate of Analysis | Nov 11, 2021 | M102967 |
| Índice de refracción | 1.49 |
|---|---|
| Punto de inflamación (°F) | 195.8 °F |
| Punto de inflamación (°C) | 91 °C |
| Punto de ebullición (°C) | 89-90°C |
| Peso molecular | 106.190 g/mol |
| XLogP3 | 0.500 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 3 |
| Exact Mass | 106.045 Da |
| Monoisotopic Mass | 106.045 Da |
| Topological Polar Surface Area | 45.500 Ų |
| Heavy Atom Count | 6 |
| Formal Charge | 0 |
| Complexity | 23.500 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 2. Changbo Peng, Yimao Zhang, Xiaoqing Ye, Yuhui Zheng, Yu Chen, Xiaoqing Mei, Zhenming Che, Min Xu, Hongbin Lin, Jie Zhao, Qi Zhu, Wenwu Ding. (2023) Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2023.105643] |
| 3. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924] |
| 4. Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan. (2022) Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (3): (685-697). [PMID:] [10.1007/s00217-022-04165-x] |
| 5. Yajiao Zhao, Wenli Wei, Li Tang, Dongdong Wang, Yan Wang, Zhengyun Wu, Wenxue Zhang. (2021) Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing. FOOD RESEARCH INTERNATIONAL, [PMID:34600669] [10.1016/j.foodres.2021.110667] |
| 6. Liu Bin, Wang Xufeng, Zhao Jiahao, Qin Liehao, Shi Lei, Zhou Tao, Liu Shuang, Wang Chunling. (2020) Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2. BIOPROCESS AND BIOSYSTEMS ENGINEERING, 43 (5): (831-838). [PMID:31915961] [10.1007/s00449-019-02279-3] |
| 7. Jihong Wang, Dongdong Li, Wei Tao, Yang Lu, Xianzhu Yang, Jun Wang. (2019) Synthesis of an Oxidation-Sensitive Polyphosphoester Bearing Thioether Group for Triggered Drug Release. BIOMACROMOLECULES, [PMID:30844246] [10.1021/acs.biomac.9b00101] |
| 8. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2017) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, [PMID:29579914] [10.1016/j.foodres.2017.12.063] |
| 9. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2014) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 10. Lin Zhang, Yi Zhang, Jun Huang, Rongqing Zhou, Chongde Wu. (2025) Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, [PMID:40848630] [10.1016/j.ijfoodmicro.2025.111399] |
| 11. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2013) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |
| 12. Ting Zhou, Yunzi Feng, Thierry Thomas-Danguin, Mouming Zhao. (2020) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study. FOOD CHEMISTRY, [PMID:32739820] [10.1016/j.foodchem.2020.127664] |
