Methionyl butyrate

Methionine can be obtained from enzymatic protein hydrolysates or from petrochemical sources. To a lesser extent than cysteine, it is a raw material in Maillard reactions for the preparation of process flavours and it can also be utilised as a precursor for the chemical preparation of the sulfide methional, which is an important flavour constituent for potato, malt, seafood and many other flavours. Methional can be reduced to methionol, which can be esterified with organic acids to, for instance, methionyl acetate and methionyl butyrate, which are useful compounds for pineapple and other fruit flavours (Scheme 13.16). 

Japan ND (No. 505) (Cox et al., 1978) is 7 million times the estimated daily intake of methionyl butyrate when used as a flavouring agent. 

For methionyl butyrate (No. 1668), the NOEL of 1.4 mg/kg bw per day for the structurally related substance 2-(methylthiomethyl)-3-phenylpropenal (No. 505) from a 92-day study in male rats (Coxet al.,... 

Structural class 1 Methionyl butyrate 1668 N No safety concern... 

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