Molecular structure
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
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Biochemical reactions
Metabolic reactions from curated biochemical databases · 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
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.





























