methyl thio isovalerate
S-methyl 3-methylbutanethioate
 
Notes:
Prod. by micrococaceae and coryneform bacteria isolated from cheeses. Also in hop oil, honeydew melon, galbanum oil and (tentatively) cantaloupes. Flavouring ingredient
  • Axxence Aromatic
    • Axxence Aromatic GmbH
      We bring nature to your flavour
      Dedicated to provide the best possible quality and supply service of natural aroma ingredients.
      Axxence Aromatic is entirely dedicated to provide the best possible quality and supply service of natural aroma ingredients to the Flavour & Fragrance Industry worldwide.
      Email: Service
      Voice: +49.2822.68561.0
      Fax: +49.2822.68561.39
      Sustainability
      Products List: View
      Product(s):
      386400 METHYL THIO ISOVALERATE, Natural, Kosher
       
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
      Voice: 86-10-68418738
      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      News
      Product(s):
      10795 Methyl Thioisovalerate
       
  • BOC Sciences
    • BOC Sciences
      Best of Chemicals Supplier
      Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds.
      BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services.
      BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
      Email: Marketing
      US Email: Marketing
      Email: Sales
      US Email: Sales
      Voice: 1-631-485-4226
      Fax: 1-631-614-7828
      US Voice: 1-631-485-4226
      US Fax: 1-631-614-7828
      Europe44-203-286-1088
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      Product(s):
      23747-45-7 S-Methyl isovalerate
       
  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
      US Email: Customer Service
      US Email: Sales
      US Voice: (203) 271-9017
      New products
      Product(s):
      0606 S-Methyl 3-methylbutanethioate, Kosher
       
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in high impact aroma chemicals
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, at small to medium scale.
      Speciality Chemical has more than 25 years experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavours products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
      Email: Info
      Email: Sales
      Voice: +44 (0)1327 310 079
      Fax: +44 (0)1327 310 701
      Twitter
      Linkedin
      News
      Speciality Chemical Product Groups
      Product(s):
      TE0130 S-Methylisovalerate 99% F&F
       
  • Natural Advantage
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      13-70475 S-METHYL THIOISOVALERATE
      13-70478 S-METHYL THIOISOVALERATE NATURAL NEAT
       
  • Riverside Aromatics
    • Riverside Aromatics Ltd.
      Speciality Aroma Chemicals, Naturals and Synthetics
      A specialist supplier of raw materials to the flavour industry.
      Peter Cannon & David Rowe established Riverside Aromatics in 2006 in Poole, UK, to offer a new type of specialist raw material supplier to the Flavour & Fragrance Industry. We bring together over 40 years of commercial & technical experience in the F&F industry which allows us to understand the needs of the Global F&F business and especially that of the West European Market.
      Email: Info
      Email: Peter Cannon (sales)
      Voice: +44 (0) 1202 679532
      Fax: +44 (0) 1202 679532
      Products List: View
      Product(s):
      NM7300 METHYL THIOISOVALERATE, NATURAL
       
  • Robinson Brothers
  • Taytonn
    • TAYTONN PTE LTD
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
      Product(s):
      Methyl (3-Methyl)Thiobutyrate
       
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      Twitter
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      News
      Product(s):
      S-Methyl 3-methylbutanethioate Halal, Kosher

      Use: at 1-2.5ppm, in fermented cheese, fermented fruit, blueberry; and meat and savory flavors. We also produce S-Methyl thioacetate, S-Methyl thiobutyrate, S-Methyl thiopropionate, and S-Methyl 4-methylpentanethioate.
       
       
Synonyms   Articles   Notes   Search
CAS Number: 23747-45-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 245-863-6
FDA UNII: UB23WZ59H0
Nikkaji Web: J242.666H
CoE Number: 11506
XlogP3-AA: 1.90 (est)
Molecular Weight: 132.22584000
Formula: C6 H12 O S
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 487  S-methyl 3-methylbutanethioate
DG SANTE Food Flavourings: 12.157  S-methyl isopentanethioate
FEMA Number: 3864 S-methyl 3-methylbutanethioate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):23747-45-7 ; S-METHYL 3-METHYLBUTANETHIOATE
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.93500 to 0.94000 @  25.00 °C.
Pounds per Gallon - (est).: 7.780 to  7.822
Boiling Point: 157.00 to  158.00 °C. @ 760.00 mm Hg
Vapor Pressure: 2.672000 mmHg @ 25.00 °C. (est)
Flash Point: 111.00 °F. TCC ( 43.89 °C. )
logP (o/w): 2.232 (est)
Soluble in:
 alcohol
 peanut oil
 water, 3701 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: cheesy
 
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 
 sharp  ripe  cheesy  sulfurous  acidic  fermented  tomato  mushroom  
Odor Description:
at 0.10 % in propylene glycol. 
sharp ripe cheese sulfury acrid fermented tomato mushroom
 
 sharp  ripe  cheesy  sulfurous  acidic  fermented  tomato  mushroom  potato  vegetable  dairy  
Odor Description:
at 1.00 %.  
Sharp ripe cheesy, sulfurous, acrid fermented with tomato, mushroom and potato vegetative notes and dairy cheesy nuances
Mosciano, Gerard P&F 25, No. 3, 25, (2000)
 
 
Flavor Type: fermented
 
 fermented  creamy  dairy  cheesy  vegetable  
Taste Description:
at 2.50 - 5.00 ppm. 
Intense fermented, creamy dairy and cheesy with vegetative nuances
Mosciano, Gerard P&F 25, No. 3, 25, (2000)
 
Odor and/or flavor descriptions from others (if found).
 
R C Treatt & Co Ltd
S-Methyl 3-methylbutanethioate Halal, Kosher
Odor Description: fermented, creamy, dairy, cheesy, with vegetable nuances (tomato, mushroom, potato)
Taste Description: creamy
Use: at 1-2.5ppm, in fermented cheese, fermented fruit, blueberry; and meat and savory flavors. We also produce S-Methyl thioacetate, S-Methyl thiobutyrate, S-Methyl thiopropionate, and S-Methyl 4-methylpentanethioate.
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
Axxence Aromatic
METHYL THIO ISOVALERATE, Natural, Kosher
Sustainability
Beijing Lys Chemicals
Methyl Thioisovalerate
BOC Sciences
For experimental / research use only.
S-Methyl isovalerate
DeLong Chemicals America
S-Methyl 3-methylbutanethioate, Kosher
Endeavour Specialty Chemicals
S-Methylisovalerate 99% F&F
Speciality Chemical Product Groups
Natural Advantage
Methylthio Isovalerate Nat
Flavor: cheesy, creamy, dairy, fatty, fermented, vegetative
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Penta International
S-METHYL THIOISOVALERATE NATURAL NEAT
Penta International
S-METHYL THIOISOVALERATE
R C Treatt & Co Ltd
S-Methyl 3-methylbutanethioate
Halal, Kosher
Odor: fermented, creamy, dairy, cheesy, with vegetable nuances (tomato, mushroom, potato)
Flavor: creamy
Use: at 1-2.5ppm, in fermented cheese, fermented fruit, blueberry; and meat and savory flavors. We also produce S-Methyl thioacetate, S-Methyl thiobutyrate, S-Methyl thiopropionate, and S-Methyl 4-methylpentanethioate.
Riverside Aromatics
METHYL THIOISOVALERATE, NATURAL
Robinson Brothers
S-Methylisovalerate F&F
https://www.robinsonbrothers.uk/chemistry-competences
Taytonn
Methyl (3-Methyl)Thiobutyrate
Odor: Cheese, Rancid, Sweaty, Sweet
Synonyms   Articles   Notes   Search   Top
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 16 - Keep away from sources of ignition - No Smoking.
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
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavoring agents
Recommendation for methyl thio isovalerate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
Structure Class: I
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: 18
Click here to view publication 18
 average usual ppmaverage maximum ppm
baked goods: 1.500007.50000
beverages(nonalcoholic): 0.100005.00000
beverages(alcoholic): 0.005000.01500
breakfast cereal: 0.300005.00000
cheese: 0.500001.50000
chewing gum: 0.010000.03000
condiments / relishes: 0.020000.10000
confectionery froastings: 0.010000.03000
egg products: 0.200000.60000
fats / oils: 0.200000.60000
fish products: 0.050000.15000
frozen dairy: 0.200005.00000
fruit ices: 0.010000.03000
gelatins / puddings: 0.010000.03000
granulated sugar: --
gravies: 0.050005.00000
hard candy: 0.010000.03000
imitation dairy: 0.200001.00000
instant coffee / tea: 0.005000.02500
jams / jellies: 0.010000.05000
meat products: 0.050005.00000
milk products: 0.050005.00000
nut products: 0.020000.06000
other grains: 0.200001.00000
poultry: 0.050000.15000
processed fruits: 0.010000.03000
processed vegetables: 0.010000.03000
reconstituted vegetables: 0.010000.10000
seasonings / flavors: 200.0000010000.00000
snack foods: 0.500001.50000
soft candy: 0.010005.00000
soups: --
sugar substitutes: --
sweet sauces: 0.050005.00000
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
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 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
EPI System: View
EPA Substance Registry Services (TSCA): 23747-45-7
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 90246
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 3272
WGK Germany: 3
 S-methyl 3-methylbutanethioate
Chemidplus: 0023747457
Synonyms   Articles   Notes   Search   Top
References:
 S-methyl 3-methylbutanethioate
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 90246
Pubchem (sid): 135046996
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): HMDB39843
FooDB: FDB019497
Export Tariff Code: 2930.90.9999
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
FAO: S-Methyl 3-methylbutanethioate
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
acidic
acidic
isobutyric acidFL/FR
 cyclohexyl acetic acidFL/FR
2-methyl butyric acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
buttery
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
 acetyl propionylFL/FR
 butyl butyryl lactateFL/FR
2,3-heptane dioneFL/FR
caramellic
2-oxobutyric acidFL/FR
 levulinic acidFL/FR
 strawberry furanone acetateFL/FR
cheesy
 butyric acidFL/FR
2-methyl hexanoic acidFL/FR
S-(methyl thio) butyrateFL/FR
2-methyl valeric acidFL/FR
isovaleric acidFL/FR
coconut
delta-decalactoneFL/FR
delta-2-dodecenolactoneFL/FR
delta-nonalactoneFL/FR
gamma-octalactoneFL/FR
delta-undecalactoneFL/FR
coumarinic
epsilon-decalactoneFL/FR
 butyl lactateFL/FR
gamma-butyrolactoneFL/FR
 creamy lactoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
earthy
1-nonen-3-olFL/FR
3-octanolFL/FR
fatty
(Z)-dairy lactoneFL/FR
 ethyl undecylenateFL/FR
 hexanoic acidFL/FR
4-methyl octanoic acidFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
 dihydrojasmone lactoneFL/FR
fruity
 acetoin acetateFL/FR
 cyclohexyl carboxylic acidFL/FR
gamma-decalactoneFL/FR
 farnesyl acetoneFL/FR
 filbert hexenoneFL/FR
4-heptanoneFL/FR
 methyl (Z)-5-octenoateFL/FR
 methyl 4-methyl valerateFL/FR
2-methyl butyl isovalerateFL/FR
 methyl valerateFL/FR
 prenyl hexanoateFL/FR
 sorbyl butyrateFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
fungal
1-decen-3-olFL/FR
green
isobutyl benzyl carbinolFL/FR
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(E)-2-hexenalFL/FR
 syringaldehydeFL/FR
mushroom
3-octen-2-olFL/FR
nutty
 nutty quinoxalineFL/FR
S-tropical 2-thiobutyrateFL/FR
sweet
 vanilla oleoresin baliFL/FR
tonka
6-amyl-alpha-pyroneFL/FR
 mint lactoneFL/FR
vanilla
ortho-dimethyl hydroquinoneFL/FR
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 vanillinFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
vegetable
 methionalFL/FR
waxy
 allyl nonanoateFL/FR
 butyl laurateFL/FR
5(6)-decenoic acidFL/FR
 ethyl laurateFL/FR
 ethyl palmitateFL/FR
2-methyl heptanoic acidFL/FR
 methyl laurateFL/FR
 nonanoic acidFL/FR
2-nonanolFL/FR
 octyl isobutyrateFL/FR
delta-tetradecalactoneFL/FR
 undecanoic acidFL/FR
 
For Flavor
 
No flavor group found for these
 allyl methyl trisulfideFL
6-decenoic acidFL
ortho-dimethyl hydroquinoneFL/FR
delta-2-dodecenolactoneFL/FR
 ethyl cyclohexyl carboxylateFL
 farnesyl acetoneFL/FR
(E,E)-2,4-heptadien-1-olFL
(Z)-3-hexenoic acidFL
5-methyl hexanoic acidFL
4-methyl valeric acidFL
 prenyl hexanoateFL/FR
S-tropical 2-thiobutyrateFL/FR
acidic
isobutyric acidFL/FR
 levulinic acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
amber
isobutyl benzyl carbinolFL/FR
balsamic
 vanillylidene acetoneFL/FR
berry
 berries & cream flavorFL
brown
2-oxobutyric acidFL/FR
buttery
 butter crème flavorFL
 butter flavorFL
brown butter flavorFL
creamy butter flavorFL
 butter honey flavorFL
 butter lemon flavorFL
 butyl laevo-lactateFL/FR
 diacetylFL
 ghee flavorFL
2,3-heptane dioneFL/FR
2-methyl valeric acidFL/FR
(E)-2-pentenoic acidFL
cabbage
 methyl 2-thiofuroateFL
caramellic
 butter caramel flavorFL
 caramel cream flavorFL
 creme brulee flavorFL
 pyruvaldehydeFL
 strawberry furanone acetateFL/FR
cheesy
 ammonium isovalerate 30% in pgFL
cheddar cheese flavorFL
blue cheese flavorFL
 cheese flavorFL
 hexanoic acidFL/FR
isovaleric acidFL/FR
cocoa
 syringaldehydeFL/FR
coconut
delta-decalactoneFL/FR
(R)-massoia lactoneFL
6-methyl coumarinFL
creamy
 acetoinFL/FR
 acetoin butyrateFL
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
6-amyl-alpha-pyroneFL/FR
 butyl butyryl lactateFL/FR
cream cheese flavorFL
 creamFL
 cream enhancersFL
 creamy lactoneFL/FR
 custard flavorFL
5(6)-decenoic acidFL/FR
2-methyl-4-pentenoic acidFL
 mint lactoneFL/FR
delta-nonalactoneFL/FR
 octyl isobutyrateFL/FR
 triacetinFL
delta-undecalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
dairy
 butyl lactateFL/FR
 cream flavorFL
 methyl (Z)-5-octenoateFL/FR
4-pentenoic acidFL
earthy
1-decen-3-olFL/FR
1-nonen-3-olFL/FR
fatty
(Z)-dairy lactoneFL/FR
 dimethyl sulfoxideFL
 ethyl undecylenateFL/FR
4-methyl octanoic acidFL/FR
 nonanoic acidFL/FR
2,4-octadien-1-olFL
(E)-2-octenoic acidFL
fruity
 acetoin acetateFL/FR
 acetyl isovalerylFL
 apricot cream flavorFL
 banana custard flavorFL
 banana nut cream flavorFL
 banana split flavorFL
 blueberry cheesecake flavorFL
 cherry cream flavorFL
 cyclohexyl carboxylic acidFL/FR
gamma-decalactoneFL/FR
 filbert hexenoneFL/FR
4-heptanoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 methyl 4-methyl valerateFL/FR
2-methyl butyl isovalerateFL/FR
2-methyl butyric acidFL/FR
 methyl valerateFL/FR
 sorbyl butyrateFL/FR
green
 heptanal 2,3-butane diol acetalFL
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(E)-2-hexenalFL/FR
lactonic
gamma-octalactoneFL/FR
meaty
2-methyl 3-(methyl thio) furanFL
milky
gamma-butyrolactoneFL/FR
6-(5(6)-decenoyl oxy) decanoic acidFL
mushroom
3-octen-2-olFL/FR
musty
S-(methyl thio) butyrateFL/FR
3-octanolFL/FR
nutty
 nutty quinoxalineFL/FR
oily
2-methyl hexanoic acidFL/FR
sour
 butyric acidFL/FR
2,4-dimethyl-2-pentenoic acidFL
3-methyl valeric acidFL
spicy
 benzylidene acetoneFL
 cinnamon butter flavorFL
sulfurous
 methyl 4-(methyl thio) butyrateFL
sweet
 cyclohexyl acetic acidFL/FR
 dulce de leche flavorFL
 vanilla oleoresin baliFL/FR
toasted
 acetyl propionylFL/FR
tomato
 methionalFL/FR
vanilla
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
vanilla ice cream flavorFL
 vanillinFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
waxy
 allyl nonanoateFL/FR
 butyl laurateFL/FR
epsilon-decalactoneFL/FR
 dihydrojasmone lactoneFL/FR
 ethyl laurateFL/FR
 ethyl palmitateFL/FR
2-methyl heptanoic acidFL/FR
 methyl laurateFL/FR
2-nonanolFL/FR
 octyl 2-furoateFL
delta-tetradecalactoneFL/FR
 undecanoic acidFL/FR
 
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Potential Uses:
 blueberryFL
 cheeseFL
 citrusFL
 dairyFL
 fruit tropical fruitFL
 guavaFL
 lycheeFL
 papayaFL
 strawberryFL
 vegetableFL
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Occurrence (nature, food, other): note
 cheese
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 fish
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 hop
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Synonyms:
 butanethioic acid, 3-methyl-, S-methyl ester
 cheesy isovalerate
 methane thioisopentanoate
 methane thiol isovalerate
 methanethiol isovalerate
 methyl (3-methyl)thiobutyrate
S-methyl 3-methyl butane thioate
S-methyl 3-methylbutanethioate
3-methyl butane thioic acid S-methyl ester
3-methyl butanethioic acid S-methyl ester
S-methyl isopentane thioate
S-methyl isopentanethioate
S-methyl thioisovalerate
 methyl thiol isovalerate
S-methylisovalerate
 methylthiol isovalerate
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Articles:
PubMed: S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates.
PubMed: Study on the organoleptic intensity scale for measuring oral malodor.
PubMed: Fructooligosaccharides and Lactobacillus acidophilus modify gut microbial populations, total tract nutrient digestibilities and fecal protein catabolite concentrations in healthy adult dogs.
PubMed: L-methionine degradation potentialities of cheese-ripening microorganisms.
PubMed: Production of sulfur flavors by ten strains of Geotrichum candidum.
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