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Production of volatile compounds related to the flavour of foods from the Strecker degradation of DL-methionine. Addition of methionine in appropriate amounts to these foods might be expected to improve protein value. Economically, DL-methionine would be preferable.
Quirine Swennen et. al. Effects of dietary protein content and 2-hydroxy-4-methylthiobutanoic acid or DL-methionine supplementation on performance and oxidative status of broiler chickens.. British Journal of Nutrition. 2011, 106(12), 1845-1854 .
Kies C, Fox H,; Aprahamian S. Comparative value of L-, and D-methionine supplementation of an oat-based diet for humans.. The Journal of Nutrition. 1975, 105(7), 809-814.
Soft nucleophile, which acts as a methyl acceptor in the cleavage of methyl ethers of phenols by Methanesulfonic acid, A13565.
Hazard Statements: H500
May form combustible dust concentrations in air