PubChem CID · CC0
methanethiol
Cooking relevance
Methanethiol (CH₃SH, PubChem CID 878) is a volatile sulfur compound that contributes to savory and umami-like aromas in cooked foods. It forms during thermal breakdown of sulfur-containing amino acids and appears in roasted, grilled, and fermented preparations. Its pungent, sulfurous character is a minor but detectable component of cooked meat and vegetable aromas.
- aroma
- pungent sulfur · savory · slight meaty undertone
- culinary role
- volatile byproduct in roasting and grilling; minor umami contributor
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
O-acetyl-L-homoserine + methanethiol = L-methionine + acetate + H(+)
methanethiol + O2 + H2O = hydrogen sulfide + formaldehyde + H2O2 + H(+)
L-methionine + H2O = methanethiol + 2-oxobutanoate + NH4(+)
L-methionine = 2-aminobut-2-enoate + methanethiol
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
The durian is the fruit of several tree species belonging to the genus Durio and the family Malvacea (although some taxonomists place Durio in a distinct family, Durionaceae).
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy.
Source
Compound data linked to PubChem CID 878, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 878
