Methanethiol ˌmɛθ.eɪn.ˈθaɪ.ɒl (also known as methyl mercaptan) is an organosulfur compound with the chemical formula CH3SH. It is a colorless gas with a distinctive putrid smell. It is a natural substance found in the blood, brain and feces of animals (including humans), as well as in plant tissues. It also occurs naturally in certain foods, such as some nuts and cheese. It is one of the chemical compounds responsible for bad breath and the smell of flatus. Methanethiol is the simplest thiol and is sometimes abbreviated as MeSH. It is very flammable.
The molecule is tetrahedral at the carbon atom, like methanol. It is a weak acid, with a pKa of ~10.4, but is about a hundred thousand times more acidic than methanol. The colorless salt can be obtained in this way:
CH3SH + CH3ONa → CH3SNa + CH3OH
The resulting thiolate anion is a strong nucleophile.
It can be oxidized to dimethyl disulfide:
2CH3SH + [O] → CH3SSCH3 + H2O
Further oxidation takes the disulfide to two molecules of methanesulfonic acid, which is odorless. Bleach deodorizes methanethiol in this way.
Methanethiol (MeSH) is released as a by-product of kraft pulping in pulp mills. In kraft pulping, lignin is depolymerized by nucleophilic attack with the strongly nucleophilic hydrosulfide ion (HS−) in a highly alkaline medium. However, in a side reaction, HS− attacks methoxyl groups (OMe) in lignin, demethylating them to give free phenolate groups (PhO−) and releasing MeSH. Due to alkalinity, MeSH is readily deprotonated (MeSNa), and the formed MeS− ion is also a strong nucleophile, reacting further to dimethyl sulfide. The compounds remain in the liquor and are burned in the recovery boiler, where the sulfur is recovered as sodium sulfide.
Methanethiol is released from decaying organic matter in marshes and is present in the natural gas of certain regions, in coal tar, and in some crude oils. It occurs in various plants and vegetables, such as radishes.
In surface seawater, methanethiol is the primary breakdown product of the algal metabolite dimethylsulfoniopropionate (DMSP).
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Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula . The simplest thioether, it is a flammable liquid that boils at and has a characteristic disagreeable odor. It is a component of the smell produced from cooking of certain vegetables, notably maize, cabbage, beetroot, and seafoods. It is also an indication of bacterial contamination in malt production and brewing. It is a breakdown product of dimethylsulfoniopropionate (DMSP), and is also produced by the bacterial metabolism of methanethiol.
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