EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

allyl mercaptan
allylthiol

Supplier Sponsors

Name:prop-2-ene-1-thiol
CAS Number: 870-23-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:212-792-7
FDA UNII:1X587IBY09
Nikkaji Web:J1.740J
Beilstein Number:1697523
MDL:MFCD00004894
CoE Number:476
XlogP3-AA:1.20 (est)
Molecular Weight:74.14582000
Formula:C3 H6 S
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:allyl disulfide 20.00% to 25.00%
 allyl sulfide 5.00% to 7.00%
EFSA/JECFA Comments:
At least 75%; secondary components 20-25% allyl disulfide and 5-7% allylsulfide. (JECFA)
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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:521 allyl mercaptan
FLAVIS Number:12.004 (Old)
DG SANTE Food Flavourings:12.004 allylthiol
FEMA Number:2035 allyl mercaptan
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: ALLYL MERCAPTAN
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless to dark yellow clear liquid (est)
Assay: 70.00 to 98.00
Food Chemicals Codex Listed: No
Specific Gravity:0.88800 to 0.89900 @ 25.00 °C.
Pounds per Gallon - (est).: 7.389 to 7.481
Refractive Index:1.47000 to 1.48000 @ 20.00 °C.
Boiling Point: 65.00 to 67.00 °C. @ 760.00 mm Hg
Vapor Pressure:524.000000 mm/Hg @ 25.00 °C.
Vapor Density:2.5 ( Air = 1 )
Flash Point: 69.80 °F. TCC ( 21.00 °C. )
logP (o/w): 1.507 (est)
Soluble in:
 alcohol
 ethyl ether
 oils
 water, 5510 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
amyl mercaptan
isoamyl mercaptan
sec-amyl mercaptan
tert-amyl mercaptan
benzyl mercaptan
buchu mercaptan
butyl mercaptan
isobutyl mercaptan
tert-butyl mercaptan
cetyl mercaptan
cyclohexyl mercaptan
cyclopentyl mercaptan
decyl mercaptan
dodecyl mercaptan
2-ethyl hexyl mercaptan
ethyl mercaptan
ethylene mercaptan
furfuryl mercaptan
grapefruit mercaptan
heptyl mercaptan
hexyl mercaptan
methyl mercaptan
2-naphthyl mercaptan
nonyl mercaptan
octyl mercaptan
peach mercaptan
1-phenethyl mercaptan
2-phenethyl mercaptan
phenyl mercaptan
prenyl mercaptan
propyl mercaptan
isopropyl mercaptan
2-thienyl mercaptan
3-thienyl mercaptan
tridecyl mercaptan
undecyl mercaptan
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
alliaceous sulfurous garlic onion roasted
Odor Description:at 0.10 % in propylene glycol. alliaceous sulfurous garlic onion roasted
sulfurous alliaceous onion cooked onion garlic roasted grilled charred meaty
Odor Description:at 0.10 % in propylene glycol. Sulfurous and alliaceous, sauteed onion and garlic, roasted, grilled and charred meaty nuances
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Flavor Type: alliaceous
alliaceous onion garlic leek meaty bouillon savory
Taste Description: at 0.20 - 1.00 ppm. Alliaceous onion, garlic and leek. It has meaty bouillon savory nuances
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Charkit Chemical
ALLYL MERCAPTAN FEMA 2035
DeLong Chemicals America
Allyl mercaptan, Kosher
M&U International
ALLYL MERCAPTAN, Kosher
Penta International
ALLYL MERCAPTAN NATURAL 1% IN ETHYL ALCOHOL
Penta International
ALLYL MERCAPTAN NATURAL 1% IN NEOBEE
Penta International
ALLYL MERCAPTAN NATURAL 1% IN PROPYLENE GLYCOL
Penta International
ALLYL MERCAPTAN NATURAL 1% IN TRIETHYL CITRATE
Penta International
ALLYL MERCAPTAN, Kosher
R C Treatt & Co Ltd
Allyl mercaptan
80% material. NI, Kosher
Reincke & Fichtner
Allyl Mercaptan
Santa Cruz Biotechnology
For experimental / research use only.
2-Propene-1-thiol
Sigma-Aldrich
For experimental / research use only.
Allyl mercaptan technical, ∼60% (GC)
Odor: alliaceous (onion, garlic)
Sunaux International
Allyl Mercaptan
Synerzine
Allyl Mercaptan
TCI AMERICA
For experimental / research use only.
Allyl Mercaptan >80.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Allyl Mercaptan
Tengzhou Xiang Yuan Aroma Chemicals
Allyl Mercaptan
WholeChem
Allyl mercaptan
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly 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 33 - Take precautionary measures against static discharge.
S 36 - Wear suitable protective clothing.
 
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
 
Safety in Use Information:
Category: flavoring agents
IFRA Purity Specification: < 0.1% free allyl alcohol
Recommendation for allyl mercaptan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.16 (μg/capita/day)
Structure Class: II
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: 3
 average usual ppmaverage maximum ppm
baked goods: 0.500002.00000
beverages(nonalcoholic): -0.25000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: 2.000003.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.500002.00000
fruit ices: 0.500002.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.50000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
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 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08 (2008)
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 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

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

EPI System: View
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):870-23-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :13367
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1228
WGK Germany:3
prop-2-ene-1-thiol
Chemidplus:0000870235
 
References:
 prop-2-ene-1-thiol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:870-23-5
Pubchem (cid):13367
Pubchem (sid):134980744
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31635
FooDB:FDB008283
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Allyl mercaptan
 
Potential Blenders and core components note
For Odor
No odor group found for these
green
onion oleoresin
FL/FR
alliaceous
alliaceous
allium sativum oil egypt
FL/FR
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
garlic oil
FL/FR
garlic oil china
FL/FR
garlic oil mexico
FL/FR
methyl furfuryl disulfide
FL/FR
propyl mercaptan
FL/FR
burnt
rum ether
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
coumarinic
tonka bean oleoresin
FR
creamy
2,3-
butane diol
FR
fermented
ethyl (E)-2-crotonate
FL/FR
garlic
ferula assa-foetida gum
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfuryl acetate
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
2-
acetyl thiophene
FL/FR
benzothiazole
FL/FR
buchu mercaptan
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl 3-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
ferula assa-foetida gum extract
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
3-(
methyl thio) hexanol
FL/FR
2-(
methyl thio) phenol
FL/FR
onion oil
FL/FR
onion oil CO2 extract
FL/FR
onion oil dutch
FL/FR
onion oil egypt
FL/FR
onion oil mexico
FL/FR
4-
tropical oxathiane
FL/FR
tobacco
methyl benzoxole
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
methional
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
gamma-
aminobutyric acid
FL
amyl mercaptan
FL
iso
amyl mercaptan
FL
1,2-
butane dithiol
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
cyclopropyl (E,Z)-2,6-nonadienamide
FL
diallyl hexasulfide
FL
2,5-
diethyl thiazole
FL
diethyl trisulfide
FL
diisopropyl sulfide
FL
diisopropyl trisulfide
FL
dimethyl tetrasulfide
FL
2,6-
dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL
bis(2,5-
dimethyl-3-furyl) disulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
dipropyl sulfide
FL
ethyl (E,Z)-2,6-nonadienamide
FL
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl 3-mercaptopropionate
FL/FR
ethyl 4-(acetyl thio) butyrate
FL
ethyl isothiocyanate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
furfuryl propyl disulfide
FL
heptyl mercaptan
FL
massoia bark oil
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl butyl sulfide
FL
methyl dihydrofuran thiol
FL
2-
methyl thiazolidine
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) ethanol
FL
2-(
methyl thio) methyl-2-butenal
FL
S-
methyl thiopropionate
FL
2-
methyl-1-butanol
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-furyl tetrasulfide
FL
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
1,9-
nonane dithiol
FL
peanut dithiazine
FL
1-
phenethyl mercaptan
FL
1,3-
propane dithiol
FL
propenyl propyl disulfide
FL
propyl 2-methyl-3-furyl disulfide
FL
iso
propyl disulfide
FL
3-
thienyl mercaptan
FL
thiophene
FL
2,3,5-
trithiahexane
FL
(±)-3,5-
diethyl-1,2,4-trithiolane
FL
N-(2-(3,4-
dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
2-
methyl-1-methyl thio-2-butene
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
allium porrum extract
FL
allium sativum oil egypt
FL/FR
allyl disulfide
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
chive extract
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
garlic oil
FL/FR
garlic oil china
FL/FR
garlic oil extenders
FL
garlic oil mexico
FL/FR
smoked
garlic oleoresin
FL
fried
garlic oleoresin
FL
leek oil
FL
3-
mercapto-2-methyl pentanol
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
onion oil extenders
FL
propyl mercaptan
FL/FR
shallot oil
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
burnt
bacon dithiazine
FL
1,6-
hexane dithiol
FL
rum ether
FL/FR
cabbage
methyl 2-thiofuroate
FL
chemical
2,5-
dimethyl furan
FL
citrus
grapefruit mercaptan
FL/FR
cocoa
butyraldehyde
FL
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl thiol
FL
corn chip
2-
acetyl-2-thiazoline
FL
earthy
difurfuryl sulfide
FL
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
fatty
(E,E)-2,4-
decadienal
FL
dimethyl sulfoxide
FL
4-
methyl nonanoic acid
FL/FR
fruity
4-
tropical oxathiane
FL/FR
garlic
allium sativum bulb tincture
FL
allyl methyl sulfide
FL
ferula assa-foetida gum
FL/FR
garlic distillates
FL
sauteed
garlic flavor
FL
garlic flavor
FL
black
garlic flavor
FL
garlic oil CO2 extract
FL
garlic oleoresin
FL
2-
pentenyl-4-propyl-1,3-oxathiane (mixture of isomers)
FL
green
dibutyl sulfide
FL/FR
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
4-
furfuryl thio-2-pentanone
FL
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
12-
methyl tridecanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
phenyl mercaptan
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
3-(
methyl thio) hexanol
FL/FR
mushroom
methional diethyl acetal
FL
musty
2-
ethoxythiazole
FL
ethyl (E)-2-crotonate
FL/FR
hazelnut pyrazine
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
S-(
methyl thio) butyrate
FL/FR
nutty
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
methyl benzoxole
FL/FR
2-
methyl pyrazine
FL/FR
nutty thiazole
FL
onion
2-
acetyl thiophene
FL/FR
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
leek flavor
FL
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
yellow
onion flavor
FL
vidalia
onion flavor
FL
red
onion flavor
FL
white
onion flavor
FL
onion flavor
FL
maui
onion flavor
FL
green
onion flavor
FL
onion juice concentrate
FL
propyl thioacetate
FL
scallion flavor
FL
shallot oleoresin
FL
popcorn
2-
propionyl-2-thiazoline
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
hexyl mercaptan
FL
savory
N-(2,4-
dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N-(
heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL
N1-(2-
methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allium sativum bulb extract
FL
allyl sulfide
FL
buchu mercaptan
FL/FR
2,3-
butane dithiol
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
ferula assa-foetida fluid extract
FL
ferula assa-foetida gum extract
FL/FR
ferula assa-foetida oleoresin
FL
fish thiol
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
leek oleoresin
FL
3-
mercapto-2-methyl pentanal
FL
3-
mercapto-2-methyl-1-butanol
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl mercaptan
FL/FR
1-(
methyl thio)-2-butanone
FL
methyl thiomethyl butyrate
FL
2-
methyl thiophene
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
onion oil
FL/FR
onion oil CO2 extract
FL/FR
onion oil dutch
FL/FR
onion oil egypt
FL/FR
onion oil mexico
FL/FR
caramelized
onion oleoresin
FL
sauteed sweet
onion oleoresin
FL
green
onion oleoresin
FL/FR
onion oleoresin
FL
roasted butanol
FL
2,4,6-
trithiaheptane 10% in triacetin
FL
tomato
methional
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
octen-4-one
FL/FR
tyramine
FL
 
Potential Uses:
FLcoffee
 fruit
FLgarlic
FLhorseradish
FLliver
FLmeat
FLonion
 soup
 
Occurrence (nature, food, other):note
 allium species
Search Trop Picture
 chive plant
Search Trop Picture
 garlic bulb
Search Trop Picture
 garlic plant
Search Trop Picture
 onion
Search Trop Picture
 
Synonyms:
 allyl mercaptan 1% in triethyl citrate natural
 allyl mercaptan tech.
 allyl sulfhydrate
 allyl thiol
 allylmercaptan
 allylsulfide
 allylthiol
 prop-2-ene-1-thiol
2-propene-1-thiol
 
 
Notes:
Component of onion flavour (Allium cepa) and other Allium spp. Flavouring ingredient. Potential nutriceutical
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy