4-methoxy-2-methyl butane thiol
4-methoxy-2-methyl-2-butanethiol
 
Notes:
Present in blackcurrant buds/berries, virgin olive oil and Japanese green tea (Sen-cha)
Synonyms   Articles   Notes   Search
CAS Number: 94087-83-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 301-977-9
FDA UNII: X72J2YFL9Y
Nikkaji Web: J368.082G
CoE Number: 12145
XlogP3-AA: 1.30 (est)
Molecular Weight: 134.24178000
Formula: C6 H14 O S
NMR Predictor: Predict (works with chrome, Edge or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
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JECFA Food Flavoring: 548  4-methoxy-2-methyl-2-butanethiol
DG SANTE Food Flavourings: 12.145  4-methoxy-2-methylbutane-2-thiol
FEMA Number: 3785 4-methoxy-2-methyl-2-butanethiol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):94087-83-9 ; 4-METHOXY-2-METHYL-2-BUTANETHIOL
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.90700 to 0.92300 @  25.00 °C.
Pounds per Gallon - (est).: 7.547 to  7.680
Refractive Index: 1.44500 to 1.45500 @  20.00 °C.
Boiling Point: 159.00 to  160.00 °C. @ 760.00 mm Hg
Vapor Pressure: 3.305000 mmHg @ 25.00 °C. (est)
Flash Point: 120.00 °F. TCC ( 48.89 °C. )
logP (o/w): 1.825 (est)
Soluble in:
 alcohol
 oils
 propylene glycol
 water, 2263 mg/L @ 25 °C (est)
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: sulfurous
 
 sulfurous  catty  currant black currant  minty  tropical  
Odor Description:
at 0.10 % in triacetin. 
sulfurous catty black currant minty tropical
 
 sweet  sulfurous  skunk  catty  minty  tropical  mango  peach  currant black currant  grapefruit  
Odor Description:
at 0.10 % in propylene glycol.  
Sweet, sulfurous, skunk-like and catty, with a minty tropical thiomenthone like mango, peach, black currant and grapefruit nuances
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
 
 
Flavor Type: sulfurous
 
 sulfurous  catty  tropical  fruity  mango  peach  spearmint  beefy  chicken  
Taste Description:
at 0.10 - 0.40 ppm. 
Strong sulfurous, catty, tropical fruity notes reminiscent of mango, peach and spearmint. It has minor nuances of beef and chicken
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
 
Odor and/or flavor descriptions from others (if found).
 
R C Treatt & Co Ltd
4-Methoxy-2-methyl-2-butanethiol Halal, Kosher
Odor Description: blackcurrant; characteristic sulphur note of blackcurrant
Odour threshold in oil : 0.03-0.06 ppb.
Taste Description: black currant
This material is responsible for the "catty" fruity sensory properties & sulphurous note found in blackcurrant buds. Traditionally, buchu oil and Thiomenthone have been used to achieve this type of note in the formulation of blackcurrant flavours. Used in other fruit flavours, such as tropical fruit and peach
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Augustus Oils
Methoxy Methyl Butanethiol
Services
BOC Sciences
For experimental / research use only.
4-Methoxy-2-methyl-2-butanethiol
Charkit Chemical
METHOXY-2-METHYL-2-BUTANETHIOL ,4- 1% DPG FEMA 3785
Charkit Chemical
METHOXY-2-METHYL-2-BUTANETHIOL ,4- 1% PG FEMA 3785
Charkit Chemical
METHOXY-2-METHYL-2-BUTANETHIOL ,4- 1% PPM DPG FEMA 3785
Charkit Chemical
METHOXY-2-METHYLBUTANE-2-THIOL ,4- M0290 FEMA 3785
Endeavour Specialty Chemicals
4-Methoxy-2-methyl-2-butanethiol (0.1% in PG)
Speciality Chemical Product Groups
Endeavour Specialty Chemicals
4-Methoxy-2-methyl-2-butanethiol (0.1% in TEC)
Endeavour Specialty Chemicals
4-Methoxy-2-methyl-2-butanethiol (1% in TEC)
Endeavour Specialty Chemicals
4-Methoxy-2-methyl-2-butanethiol (1ppm in DPG)
Endeavour Specialty Chemicals
4-Methoxy-2-methyl-2-butanethiol 98% F&F
Frutarom
4-METHOXY-2-METHYL-2-BUTANETHIOL
KOSHER
Flavor: Sulfurous, Blackcurrant, Fruity, Powerful
CBD Offering
Frutarom
METHOXYMETHYLBUTANETHIOL 1% IN PG
KOSHER
Flavor: Blackcurrant, Fruity, Powerful, Sulfurous
Frutarom
METHOXYMETHYLBUTANTHIOL 1% IN TRIACETIN
KOSHER
Flavor: Blackcurrant, Fruity, Powerful, Sulfurous
IFF
4-METHOXY-2-METHYL-2-BUTANETHIOL
KOSHER
Flavor: Sulfurous, Blackcurrant, Fruity, Powerful
IFF
METHOXYMETHYLBUTANETHIOL 1% IN PG
KOSHER
Flavor: Blackcurrant, Fruity, Powerful, Sulfurous
IFF
METHOXYMETHYLBUTANTHIOL 1% IN TRIACETIN
KOSHER
Flavor: Blackcurrant, Fruity, Powerful, Sulfurous
Penta International
4-METHOXY-2-METHYL-2-BUTANETHIOL 10% IN PROPYL ALCOHOL
Penta International
4-METHOXY-2-METHYL-2-BUTANETHIOL SYNTHETIC 1% IN ETOH
Penta International
4-METHOXY-2-METHYL-2-BUTANETHIOL SYNTHETIC 1% IN P.G.
Penta International
4-METHOXY-2-METHYL-2-BUTANETHIOL
R C Treatt & Co Ltd
4-Methoxy-2-methyl-2-butanethiol 1% in TEC
Kosher
R C Treatt & Co Ltd
4-Methoxy-2-methyl-2-butanethiol 1ppm in DPG
Kosher
R C Treatt & Co Ltd
4-Methoxy-2-methyl-2-butanethiol
Halal, Kosher
Odor: blackcurrant; characteristic sulphur note of blackcurrant
Use: Odour threshold in oil : 0.03-0.06 ppb.
Flavor: black currant
This material is responsible for the "catty" fruity sensory properties & sulphurous note found in blackcurrant buds. Traditionally, buchu oil and Thiomenthone have been used to achieve this type of note in the formulation of blackcurrant flavours. Used in other fruit flavours, such as tropical fruit and peach
R C Treatt & Co Ltd
4-Methoxy-4-methylbutane-2-thiol 1% in DPG
Kosher
Robinson Brothers
4-Methoxy-2-methyl-2-butanethiol (0.1% in PG)
https://www.robinsonbrothers.uk/chemistry-competences
Robinson Brothers
4-Methoxy-2-methyl-2-butanethiol (0.1% in TEC)
Robinson Brothers
4-Methoxy-2-methyl-2-butanethiol (1% in TEC)
Robinson Brothers
4-Methoxy-2-methyl-2-butanethiol (1ppm in DPG)
Robinson Brothers
4-Methoxy-2-methyl-2-butanethiol F&F
Taytonn ASCC
Methoxy Methylbutanethiol
Taytonn ASCC
Methoxymethylbutanethiol (1% IN PG)
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 4-methoxy-2-methyl butane thiol usage levels up to:
  0.0100 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.80 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 7 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 16. Update in publication number(s): 17
Click here to view publication 16
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.010000.02000
beverages(alcoholic): 0.010000.03000
breakfast cereal: --
cheese: --
chewing gum: 0.020000.10000
condiments / relishes: --
confectionery froastings: 0.001000.01000
egg products: --
fats / oils: --
fish products: 0.001000.01000
frozen dairy: 0.000100.01000
fruit ices: 0.020000.06000
gelatins / puddings: 0.000100.01000
granulated sugar: --
gravies: 0.020000.03000
hard candy: 0.020000.05000
imitation dairy: 0.000100.01000
instant coffee / tea: 0.001000.01000
jams / jellies: 0.001000.01000
meat products: 0.020000.05000
milk products: 0.001000.01000
nut products: --
other grains: --
poultry: 0.001000.01000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.001000.01000
snack foods: --
soft candy: 0.020000.05000
soups: --
sugar substitutes: --
sweet sauces: 0.001000.01000
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.001000.01000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): 0.020000.05000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.010000.03000
Confectionery (05.0): 0.020000.05000
Chewing gum (05.0): 0.020000.10000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.000100.01000
Bakery wares (07.0): 0.000100.01000
Meat and meat products, including poultry and game (08.0): 0.020000.05000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.001000.01000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.020000.03000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.010000.02000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.010000.03000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 94087-83-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 526195
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 3336
WGK Germany: 3
 4-methoxy-2-methylbutane-2-thiol
Chemidplus: 0094087839
Synonyms   Articles   Notes   Search   Top
References:
 4-methoxy-2-methylbutane-2-thiol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 94087-83-9
Pubchem (cid): 526195
Pubchem (sid): 135256758
Flavornet: 94087-83-9
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB36194
FooDB: FDB015049
Export Tariff Code: 2930.90.9999
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
FAO: 4-Methoxy-2-methyl-2-butanethiol
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
No odor group found for these
3-mercapto-3-methyl-1-hexanol 
 curcuma amada roxb. rhizome oilCS
acidic
2-ethyl butyric acidFL/FR
aldehydic
isovaleraldehydeFL/FR
balsamic
 linalyl cinnamateFL/FR
scotch pine wood/needles resinoidFR
berry
black currant fragranceFR
black currant infusionsFL/FR
 mercaptomethyl pentanone 
caramellic
 maltyl isobutyrateFL/FR
citrus
 grapefruit mercaptanFL/FR
(R)-mercapto-3-methyl hexan-1-ol 
coconut
delta-decalactoneFL/FR
delta-octalactoneFL/FR
delta-undecalactoneFL/FR
creamy
 creamy lactoneFL/FR
ethereal
isopropyl formateFL/FR
fatty
 allyl octanoateFL/FR
floral
 benzyl isobutyrateFL/FR
 boronia absoluteFL/FR
 cassis buteneoneFR
 citronellyl acetateFL/FR
 citronellyl formateFL/FR
 citronellyl isovalerateFL/FR
black currant bud concreteFL/FR
delta-damasconeFL/FR
 geranyl isobutyrateFL/FR
 geranyl propionateFL/FR
 heliotropyl acetoneFL/FR
 jasmin lactone (IFF)FL/FR
 jasmin pyranoneFL/FR
beta-ocimeneFL/FR
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
 phenethyl isovalerateFL/FR
2-phenyl propyl isobutyrateFL/FR
 rose butanoateFL/FR
 styralyl propionateFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl butyrateFL/FR
 allyl cinnamateFL/FR
 allyl hexanoateFL/FR
 allyl propionateFL/FR
 amyl butyrateFL/FR
isoamyl isovalerateFL/FR
isoamyl propionateFL/FR
para-anisyl propionateFL/FR
 artemisia pallens herb oilFL/FR
 benzyl butyrateFL/FR
 berry pentadienoateFL/FR
 butyl 2-decenoateFL/FR
isobutyl hexanoateFL/FR
isobutyl isobutyrateFL/FR
 butyl isovalerateFL/FR
 butyl valerateFL/FR
2-tert-butyl-5-methyl-2-propyl tetrahydrofuranFR
 cassyraneFL/FR
black currant essenceFL/FR
 cyclohexyl carboxylic acidFL/FR
 cyclohexyl cinnamateFL/FR
(E)-alpha-damasconeFL/FR
(Z)-beta-damasconeFL/FR
beta-damasconeFL/FR
(E)-beta-damasconeFL/FR
 davana oil CO2 extractFL/FR
gamma-decalactoneFL/FR
 decen-1-yl cyclopentanoneFL/FR
alpha,alpha-dimethyl benzyl isobutyrateFL/FR
gamma-dodecalactoneFL/FR
epsilon-dodecalactoneFL/FR
 etaspireneFR
 ethyl 2-methyl butyrateFL/FR
 ethyl 2-octenoateFL/FR
 ethyl cyclohexane propionateFL/FR
 fleuramone (IFF)FR
 fruit specialtyFR
 fruity butanateFR
 fruity cyclopentanoneFR
 geranyl methyl tiglate 
 herbanate (Givaudan)FR
 mango peach fragranceFR
3-mercaptohexyl acetateFL/FR
 methyl 2-methyl valerateFL/FR
 methyl nonanoateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 peach cyclopentanoneFR
 peach nitrileFR
 peach pivalateFR
2,6,9,10,10-pentamethyl-1-oxa-spiro[4.5]deca-3,6-diene 
 plum crotonateFR
isopropyl 2-methyl butyrateFL/FR
 propyl hexanoateFL/FR
 propyl isobutyrateFL/FR
 ribes nigrum fruit extractFL/FR
isospireneFR
 tetrahydrofurfuryl butyrateFL/FR
(S)-3-thiohexanol 
 tropical indeneFR
 tropical iononeFL/FR
 tropical thiazoleFL/FR
 tropical trithianeFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
isoamyl formateFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 green note propionateFL/FR
 heptanal dimethyl acetalFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
 hexyl 2-methyl butyrateFL/FR
 marigold pot absoluteFL/FR
1-penten-3-olFL/FR
 terpinyl propionateFL/FR
 thiogeraniolFL/FR
herbal
6-acetoxydihydrotheaspiraneFL/FR
 benzyl octanoateFL/FR
 buchu mercaptan acetateFL/FR
 eucalyptus radiata leaf/stem oilFR
 jambu oleoresinFL/FR
 juniper carboxaldehydeFR
 linalyl isovalerateFL/FR
 methyl ortho-anisateFL/FR
2-pentyl acetateFL/FR
 viridiflorolFL/FR
minty
 diosphenolFL/FR
(R)-(+)-pulegoneFR
phenolic
2'-hydroxyacetophenoneFL/FR
spicy
 cadinadiene 
 myrceneFR
 origanum majorana oilFL/FR
sulfurous
 blackberry thiophenoneFL/FR
 buchu mercaptanFL/FR
 cassis pentanoneFL/FR
 grapefruit menthaneFL/FR
 lychee mercaptan acetateFL/FR
 mango thiolFL/FR
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
O-methyl S-1-methoxyhexan-3-yl carbonothioateFL/FR
 passiflora acetateFL/FR
1-phenethyl mercaptanFL/FR
S-tropical 2-thiobutyrateFL/FR
terpenic
gamma-terpineneFL/FR
tropical
delta-dodecalactoneFL/FR
cis-galbanum oxathianeFL/FR
 genet absoluteFL/FR
 glyceryl 5-hydroxydecanoateFL/FR
 glyceryl 5-hydroxydodecanoateFL/FR
 hexyl 2-methyl-3-pentenoateFL/FR
 hotrienolFL/FR
 passiflora edulis fruit extractFL/FR
 psidium guajava fruit extractFL/FR
 tropical 3-thiobutyrateFL/FR
2-tropical oxathianeFL/FR
waxy
isoamyl laurateFL/FR
 ethyl nonanoateFL/FR
 heptyl octanoateFL/FR
 nonyl acetateFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
6-acetoxydihydrotheaspiraneFL/FR
 allyl cinnamateFL/FR
 allyl cyclohexyl valerateFL
isoamyl 3-methyl thiopropionateFL
para-anisyl propionateFL/FR
 benzyl octanoateFL/FR
 blackberry thiophenoneFL/FR
 cadinadiene 
 citronellyl isovalerateFL/FR
epsilon-dodecalactoneFL/FR
 ethyl 3-octenoateFL
 ethyl cyclohexane propionateFL/FR
 jasmin lactone (IFF)FL/FR
3-mercapto-3-methyl butyl formateFL
(R)-mercapto-3-methyl hexan-1-ol 
 mercaptomethyl pentanone 
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
 methyl ortho-anisateFL/FR
S-(methyl thio) hexanoateFL
2,6,9,10,10-pentamethyl-1-oxa-spiro[4.5]deca-3,6-diene 
1-phenethyl mercaptanFL/FR
2-phenyl propyl isobutyrateFL/FR
(S)-3-thiohexanol 
S-tropical 2-thiobutyrateFL/FR
 viridiflorolFL/FR
beta-damasconeFL/FR
acidic
2-ethyl butyric acidFL/FR
alliaceous
 allyl propionateFL/FR
 dipropyl trisulfideFL
 tropical thiazoleFL/FR
berry
black currant flavorFL
black currant infusionsFL/FR
black currant juice concentrateFL
 heliotropyl acetoneFL/FR
citrus
 grapefruit mercaptanFL/FR
 mandarin mango peach flavorFL
 styralyl propionateFL/FR
coconut
delta-decalactoneFL/FR
delta-octalactoneFL/FR
cooling
 jambu oleoresinFL/FR
creamy
 creamy lactoneFL/FR
delta-dodecalactoneFL/FR
 glyceryl 5-hydroxydecanoateFL/FR
 glyceryl 5-hydroxydodecanoateFL/FR
 jasmin pyranoneFL/FR
 massoia lactoneFL
delta-undecalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
dairy
2-pentyl acetateFL/FR
ethereal
 allyl 2-ethyl butyrateFL/FR
4-hexen-3-oneFL
fatty
 allyl octanoateFL/FR
isoamyl laurateFL/FR
floral
 citronellyl acetateFL/FR
 geranyl isobutyrateFL/FR
 hotrienolFL/FR
 tropical iononeFL/FR
fruity
 allyl hexanoateFL/FR
 amyl butyrateFL/FR
isoamyl propionateFL/FR
 artemisia pallens herb oilFL/FR
 benzyl butyrateFL/FR
 benzyl isobutyrateFL/FR
 berry pentadienoateFL/FR
 boronia absoluteFL/FR
 buchu mercaptan acetateFL/FR
 butyl 2-decenoateFL/FR
isobutyl hexanoateFL/FR
isobutyl isobutyrateFL/FR
 butyl isovalerateFL/FR
 butyl valerateFL/FR
 cassyraneFL/FR
 citronellyl formateFL/FR
black currant bud concreteFL/FR
black currant essenceFL/FR
 cyclohexyl carboxylic acidFL/FR
 cyclohexyl cinnamateFL/FR
(E)-alpha-damasconeFL/FR
(E)-beta-damasconeFL/FR
(Z)-beta-damasconeFL/FR
 davana oil CO2 extractFL/FR
gamma-decalactoneFL/FR
 decen-1-yl cyclopentanoneFL/FR
alpha,alpha-dimethyl benzyl isobutyrateFL/FR
2,6-dipropyl-5,6-dihydro-2H-thiopyran-3-carboxaldehydeFL
gamma-dodecalactoneFL/FR
 ethyl 2-methyl butyrateFL/FR
 ethyl 2-octenoateFL/FR
tropical fruit flavorFL
2-furyl pentyl ketoneFL
 geranyl methyl tiglate 
2,4-hexadien-1-olFL
 hexyl 2-methyl-3-pentenoateFL/FR
 kiwi flavorFL
 linalyl cinnamateFL/FR
 linalyl isovalerateFL/FR
 lychee flavorFL
 mango peach pineapple flavorFL
3-mercapto-3-methyl-1-hexanol 
2-mercapto-4-heptanolFL
3-mercaptohexyl hexanoateFL
 methyl 2-methyl valerateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 papaya guava flavorFL
 passion fruit distillatesFL
 phenethyl isovalerateFL/FR
isopropyl 2-methyl butyrateFL/FR
isopropyl formateFL/FR
 propyl hexanoateFL/FR
 propyl isobutyrateFL/FR
 raspberry mango flavorFL
 ribes nigrum fruit extractFL/FR
 ribes nigrum fruit juiceFL
 rose butanoateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
 tropical trithianeFL/FR
isovaleraldehydeFL/FR
green
 allyl butyrateFL/FR
isoamyl formateFL/FR
isoamyl isovalerateFL/FR
 cassis pentanoneFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
cis-galbanum oxathianeFL/FR
 green note propionateFL/FR
 heptanal dimethyl acetalFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
 hexyl 2-methyl butyrateFL/FR
 marigold pot absoluteFL/FR
beta-ocimeneFL/FR
1-penten-3-olFL/FR
 terpinyl propionateFL/FR
 thiogeraniolFL/FR
hay
 genet absoluteFL/FR
herbal
 buchu oil fractionsFL
 origanum majorana oilFL/FR
honey
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
jammy
 maltyl isobutyrateFL/FR
juicy
 lychee mercaptan acetateFL/FR
meaty
3-mercapto-2-butanoneFL
minty
 diosphenolFL/FR
naphthyl
2'-hydroxyacetophenoneFL/FR
oily
 tetrahydrofurfuryl propionateFL
roasted
O-methyl S-1-methoxyhexan-3-yl carbonothioateFL/FR
sulfurous
 buchu mercaptanFL/FR
 grapefruit menthaneFL/FR
 mango thiolFL/FR
 methyl 2-(methyl thio) butyrateFL
 methyl thiomethyl butyrateFL
 tropical 3-thiobutyrateFL/FR
terpenic
gamma-terpineneFL/FR
tropical
3-mercaptohexyl acetateFL/FR
3-mercaptohexyl butyrateFL
 passiflora acetateFL/FR
 passiflora edulis fruit extractFL/FR
 psidium guajava fruitFL
 psidium guajava fruit extractFL/FR
2-tropical oxathianeFL/FR
vegetable
2-octen-4-oneFL/FR
waxy
 ethyl nonanoateFL/FR
 furfuryl octanoateFL
 geranyl propionateFL/FR
 heptyl octanoateFL/FR
 nonyl acetateFL/FR
winey
 methyl nonanoateFL/FR
delta-damasconeFL/FR
 
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Potential Uses:
 apricotFL
 buchu leafFL
 chocolate cocoaFL
 currant black currantFL
 fruit tropical fruitFL
 grapefruitFL
 mangoFL
 meatFL
 passion fruitFR
 peachFL
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 currant black currant fruit
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 olive oil virgin
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 tea green tea
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Synonyms   Articles   Notes   Search   Top
Synonyms:
 blackcurrant mercaptan
 butane-2-thiol, 4-methoxy-2-methyl-
2-butanethiol, 4-methoxy-2-methyl-
 cassis ketone
black currant mercaptan
 methoxy methylbutanethiol
4-methoxy-2-methyl butane thiol
4-methoxy-2-methyl butane-2-thiol
4-methoxy-2-methyl-2-butane thiol
4-methoxy-2-methyl-2-butanethiol
4-methoxy-2-methyl-2-butanethiol 1% in P.G.
4-methoxy-2-methyl-2-mercaptobutane
4-methoxy-2-methylbutane-2-thiol
4-methoxy-4-methylbutane-2-thiol
 methoxymethyl butane thiol
 methoxymethylbutanethiol
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes.
PubMed: Determination of volatile thiols in lipid matrix by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometric analysis. Application to virgin olive oil.
PubMed: Influence of volatile thiols in the development of blackcurrant aroma in red wine.
PubMed: Improvement of the cystine measurement in granulocytes by liquid chromatograhy-tandem mass spectrometry.
PubMed: Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.
PubMed: Identification of novel aroma-active thiols in pan-roasted white sesame seeds.
PubMed: Comparison of 4-Mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regions.
PubMed: Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
PubMed: Characterization of a cDNA encoding metallothionein 3 from cotton (Gossypium hirsutum L.).
PubMed: Late-onset form of beta-electron transfer flavoprotein deficiency.
PubMed: High activity of human butyrylcholinesterase at low pH in the presence of excess butyrylthiocholine.
PubMed: Chromatin condensation, cysteine-rich protamine, and establishment of disulphide interprotamine bonds during spermiogenesis of Eledone cirrhosa (Cephalopoda).
PubMed: Substrate activation in acetylcholinesterase induced by low pH or mutation in the pi-cation subsite.
PubMed: Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
PubMed: Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed: Pyroglutamic aciduria and nephropathic cystinosis.
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