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

3-mercapto-2-butanone
3-methyl thio) butanone

Supplier Sponsors

CAS Number: 40789-98-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:255-082-0
FDA UNII:99G79565PJ
Nikkaji Web:J294.762E
Beilstein Number:1737689
MDL:MFCD00085206
CoE Number:11497
XlogP3-AA:0.70 (est)
Molecular Weight:104.17196000
Formula:C4 H8 O S
NMR Predictor:Predict (works with chrome or firefox)
CAS Number: 40789-98-8 (R)Picture of molecule3D/inchi
XlogP3-AA:0.70 (est)
Molecular Weight:104.17196000
Formula:C4 H8 O S
NMR Predictor:Predict (works with chrome or firefox)
CAS Number: 40789-98-8 (S)Picture of molecule3D/inchi
XlogP3-AA:0.70 (est)
Molecular Weight:104.17196000
Formula:C4 H8 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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:558 3-mercapto-2-butanone

558 3-methyl thio) butanone
FLAVIS Number:12.047 (Old)
DG SANTE Food Flavourings:12.047 3-mercaptobutan-2-one
FEMA Number:3298 3-mercapto-2-butanone
3298 3-methyl thio) butanone
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 3-MERCAPTO-2-BUTANONE
 
Physical Properties:
Appearance:colorless to pale yellow cloudy clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 46.00 to 70.00 °C. @ 15.00 mm Hg
Boiling Point: 50.00 °C. @ 18.00 mm Hg
Vapor Pressure:6.247000 mm/Hg @ 25.00 °C. (est)
Flash Point: 117.00 °F. TCC ( 47.22 °C. )
logP (o/w): 0.874 (est)
Soluble in:
 alcohol
 propylene glycol
 water, slightly
 water, 8.862e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity:133 hour(s) at 10.00 % in triacetin
sulfurous onion roasted gassy meaty
Odor Description:at 0.10 % in propylene glycol. sulfurous onion roasted gassy meaty
Luebke, William tgsc, (2007)
Odor sample from: Sigma-Aldrich
meaty roasted beefy sulfurous fried onion coffee chocolate
Odor Description:at 0.10 % in triacetin. Meaty, roasted beef, sulfurous, fried onion, with nuances of coffee and chocolate
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Flavor Type: meaty
roasted meaty sulfurous alliaceous cabbage coffee fatty meaty roasted meaty
Taste Description: at 0.30 - 1.00 ppm. Roasted meat, sulfurous and alliaceous with nuances of cabbage, coffee and pot roast with fatty drippings
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor and/or flavor descriptions from others (if found).
Sigma-Aldrich
3-Mercapto-2-butanone, ≥95%, FG
Odor Description:chocolate; meaty; alliaceous (onion, garlic); coffee
Firmenich
Mercaptobutanone Nat 10 NB Kosher, Halal
Taste Description:Very powerful meaty, eggy, dairy and milky (highly diluted) notes. Presented in 10% dilution in vegetal oil
MERCAPTOBUTANONE is key for boiled meat tonalities. In very low dosages, it brings a nice creamy and dairy character to flavors.
Blue Marble Biomaterials
3-MERCAPTO-BUTANONE ≥95%
Odor Description:Meaty, roasted beef, sulfurous, fried onion, w/ nuances of coffee and chocolate
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
3 MERCAPTO 2 BUTANONE 10% IN TRIACETIN SYNTHETIC
Odor: Onion
Ambles Nature et Chimie
3-MERCAPTO-2-BUTANONE
Anhui Haibei
3-Mercapto-2-butanone
Odor: Tropical beefy
Anhui Suzhou Jinli Aromatic Chemicals
3-Mercapto-2-butanone
Odor: leek
Beijing Lys Chemicals
3-Mercapto-2-butanone
Blue Marble Biomaterials
3-MERCAPTO-BUTANONE ≥95%
Odor: Meaty, roasted beef, sulfurous, fried onion, w/ nuances of coffee and chocolate
BOC Sciences
For experimental / research use only.
3-Mercapto-2-butanone
Charkit Chemical
MERCAPTO-2-BUTANONE, 3- FEMA 3298
DeLong Chemicals America
3-Mercapto-2-butanone, Kosher
Endeavour Specialty Chemicals
3-Mercapto-2-butanone 98% F&F
Speciality Chemical Product Groups
Ernesto Ventós
3-MERCAPTO-2-BUTANONE NATURAL FIRMENICH 958051
Odor: SULFUR,EGG,FRIED,COFFEE,FATTY
Ernesto Ventós
MERCAPTOBUTANONE NAT 10 NB 958031 FIRMENICH
Odor: MEAT,EGG,DAIRY,MILK (HIGH DILUTION)
Ernesto Ventós
MERCAPTOBUTANONE US NAT 10 NB 958069 FIRMENICH
Odor: MEAT,EGG,DAIRY,MILK (HIGH DILUTION)
Firmenich
Mercaptobutanone Nat 10 NB
Kosher, Halal
Flavor: Very powerful meaty, eggy, dairy and milky (highly diluted) notes. Presented in 10% dilution in vegetal oil
MERCAPTOBUTANONE is key for boiled meat tonalities. In very low dosages, it brings a nice creamy and dairy character to flavors.
Firmenich
Mercaptobutanone Us Nat 10 NB
Kosher, Halal
Flavor: Very powerful meaty, eggy, dairy and milky (highly diluted) notes. Presented in 10% dilution in vegetal oil
MERCAPTOBUTANONE is key for boiled meat tonalities. In very low dosages, it brings a nice creamy and dairy character to flavors.
Jiangyin Healthway
3-Mercapto-2-butanone
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
3-Mercapto-2-butanone, Kosherk
M&U International
3-MERCAPTO-2-BUTANONE, Kosher
M&U International
Nat. 3-Mercapto 2 Butanone
OQEMA
3-Mercapto-2-butanone
Pearlchem Corporation
3-Mercapto-2-butanone
Penta International
3-MERCAPTO-2-BUTANONE (10% IN TRIACETIN), Kosher
Penta International
3-MERCAPTO-2-BUTANONE PURE, Kosher
R C Treatt & Co Ltd
3-Mercapto-2-butanone 10% in Triacetin
Kosher
Odor: Beefy; meat-like in dilution
R C Treatt & Co Ltd
3-Mercapto-2-butanone 10%
Kosher
R C Treatt & Co Ltd
3-Mercapto-2-butanone stabilised with 0.1% Calcium Carbonate
Kosher
Odor: Beefy; meat-like in dilution
R C Treatt & Co Ltd
3-Mercapto-2-butanone-99% min
Kosher
Robinson Brothers
3-Mercapto-2-butanone F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
3-Mercapto-2-butanone ≥96%
Sigma-Aldrich
3-Mercapto-2-butanone, ≥95%, FG
Odor: chocolate; meaty; alliaceous (onion, garlic); coffee
Certified Food Grade Products
Sunaux International
3-Mercapto-2-butanone
Synerzine
3-Mercapto-2-butanone
Taytonn
3-Mercaptobutanone (10% In TAC)
Taytonn
3-Mercaptobutanone
TCI AMERICA
For experimental / research use only.
3-Mercapto-2-butanone >96.0%(GC)
Tengzhou Jitian Aroma Chemiclal
3-Mercapto-2-butanone
Tengzhou Xiang Yuan Aroma Chemicals
3-Mercapto-2-butanone
Vigon International
Mercaptobutanone Us Nat 10nb
WholeChem
3-Mercapto-2-butanone
Wujiang CIYUN Flavor & Fragrance
3-Mercapto-2-butanone ≥98.0%
 
Safety Information:
Preferred SDS: View
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:
intraperitoneal-mouse LD50 500 mg/kg
European Journal of Medicinal Chemistry--Chimie Therapeutique. Vol. 21, Pg. 461, 1986.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 3-mercapto-2-butanone usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.20 (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: 5
 average usual ppmaverage maximum ppm
baked goods: -0.20000
beverages(nonalcoholic): -0.20000
beverages(alcoholic): --
breakfast cereal: -0.20000
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.20000
hard candy: -0.20000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.20000
milk products: -0.20000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.20000
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 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

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

EPI System: View
EPA Substance Registry Services (TSCA):40789-98-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :38679
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
3-sulfanylbutan-2-one
Chemidplus:0040789988
RTECS:EL9050000 for cas# 40789-98-8
(3R)-3-sulfanylbutan-2-one
(3S)-3-sulfanylbutan-2-one
 
References:
 3-sulfanylbutan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:40789-98-8
Pubchem (cid):38679
Pubchem (sid):135000841
Flavornet:40789-98-8
 (3R)-3-sulfanylbutan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:40789-98-8
Pubchem (cid):7364133
Pubchem (sid):44306862
 (3S)-3-sulfanylbutan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:40789-98-8
Pubchem (cid):7364130
Pubchem (sid):44306859
 
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
HMDB (The Human Metabolome Database):HMDB31982
FooDB:FDB021545
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:3-Mercapto-2-butanone
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
burnt
rum ether
FL/FR
caramellic
strawberry furanone
FL/FR
chocolate
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
earthy
nutty pyrazine
FL/FR
fermented
ethyl crotonate
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
3-
mercaptohexyl acetate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
prunus amygdalus amara seed extract
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
(E)-2-
undecenal
FL/FR
green
2-
heptyl furan
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfurol
FL/FR
sulfuryl acetate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
ortho-
guaiacol
FL/FR
4-
vinyl phenol
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
pyroligneous acids
FL/FR
sulfurous
benzothiazole
FL/FR
buchu mercaptan
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl 3-mercaptopropionate
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
2-(
methyl thio) phenol
FL/FR
onion oil
FL/FR
tobacco
methyl benzoxole
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
amyl mercaptan
FL
1,2-
butane dithiol
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
2,5-
diethyl thiazole
FL
dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine
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
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl 3-mercaptopropionate
FL/FR
2-
ethyl-3-methyl thiopyrazine
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
2-
hexyl thiophene
FL
1-(3-
hydroxy-5-methyl-2-thienyl) ethanone
FL
3-
mercapto-3-methyl butyl formate
FL
4-
mercapto-3-methyl-2-butanol
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dihydrofuran thiol
FL
2-
methyl thiazolidine
FL
2-
methyl-1-butane thiol
FL
4-
methyl-2-(methyl thiomethyl)-2-hexenal
FL
2-
methyl-2-thiazoline
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
1,9-
nonane dithiol
FL
1-
phenethyl mercaptan
FL
iso
propyl disulfide
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
thiazole
FL
3-
thienyl mercaptan
FL
thioacetic acid
FL
3,5-
diisopropyl-1,2,4-trithiolane
FL
3,5-
dimethyl-1,2,4-trithiolane
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
2,4-
dimethyl-3-oxazoline
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
2-
methyl-1-methyl thio-2-butene
FL
3-
methyl-1,2,4-trithiane
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
garlic oil extenders
FL
3-
mercapto-2-pentanone
FL
shallot oil
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
bacon
bacon reaction crispy
FL
burnt
bacon dithiazine
FL
1,6-
hexane dithiol
FL
rum ether
FL/FR
caramellic
strawberry furanone
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
2,5-
dimethyl furan
FL
coffee
coffee difuran
FL/FR
2,4-
dimethyl thiazole
FL
2-
ethyl-4-methyl thiazole
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl mercaptopropionate
FL
methyl furfuryl thiol
FL
earthy
difurfuryl sulfide
FL
(±)-2-
mercapto-5-methylheptan-4-one
FL
1,8-
octane dithiol
FL
2-
thienyl disulfide
FL
eggy
iso
propyl mercaptan
FL
fatty
pork
fat extract
FL
2-
heptyl furan
FL/FR
4-
methyl nonanoic acid
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
2-
pentyl thiophene
FL
fruity
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
tropical trithiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
greasy
10-
undecen-1-yl acetate
FL/FR
green
4-
methyl thiazole
FL
(E,Z)-2,6-
nonadienal
FL/FR
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
bacon flavor
FL
beef broth flavor
FL
beef flavor
FL
roast
beef flavor
FL
BBQ
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
chicken bone extract
FL
chicken extract
FL
grilled
chicken flavor
FL
chicken flavor
FL
chicken key
FL
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
2',3-
dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
ethyl 2-hydroxyethyl sulfide
FL
furfuryl 2-methyl-3-furyl disulfide
FL
4-
furfuryl thio-2-pentanone
FL
ham enhancers
FL
ham flavor
FL
hot dog flavor
FL
lamb flavor
FL
liver flavor
FL
meat broth concentrates
FL
meat flavors
FL
meaty dithiane
FL/FR
meaty enhancers
FL
(R,S)-2-
mercapto-3-butanol
FL
3-
mercapto-3-methyl butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
methyl thiofuryl butanal
FL
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
2-
methyl-3-thioacetoxytetrahydrofuran
FL
phenyl mercaptan
FL
pork flavor
FL
roasted
pork flavor
FL
grilled
pork flavor
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
rabbit flavor
FL
grilled
steak flavor
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
roast
turkey flavor
FL
turkey flavor
FL
smoked
turkey flavor
FL
veal flavor
FL
venison flavor
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
hazelnut pyrazine
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-4-methyl thiazole
FL
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
methyl benzoxole
FL/FR
nutty pyrazine
FL/FR
nutty thiazole
FL
prunus amygdalus amara seed extract
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
methionol
FL
methyl propyl trisulfide
FL
propyl thioacetate
FL
phenolic
2-
ethyl benzene thiol
FL
4-
vinyl phenol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
furfuryl thioacetate
FL/FR
hexyl mercaptan
FL
trigonella foenum-graecum seed oil CO2 extract
FL/FR
rummy
ethyl crotonate
FL/FR
savory
2,4,6-
triethyl tetrahydro-1,3,5-dithiazine
FL
smoky
prosopis juliflora wood extract
FL
pyroligneous acids
FL/FR
spicy
hot spicy
beef flavor
FL
sulfurous
allyl sulfide
FL
buchu mercaptan
FL/FR
2,3-
butane dithiol
FL
butyl mercaptan
FL
dimethyl sulfide
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
fish thiol
FL/FR
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl mercaptan
FL/FR
2-
methyl thiophene
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
onion oil
FL/FR
3-
pentane thiol
FL
roasted butanol
FL
tropical
3-
mercaptohexyl acetate
FL/FR
vegetable
tyramine
FL
wasabi
2-(
methyl thio) ethyl acetate
FL
waxy
(E)-2-
undecenal
FL/FR
woody
ortho-
guaiacol
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
FLcoffee
FLcustard
FLdairy
FLmeat
FLonion
FLpotato
 
Occurrence (nature, food, other):note
 beef liver cooked beef liver
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 hazelnut oil
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 meat cooked meat
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 peanut oil
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 pumpkin seed oil
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Synonyms:
 butan-2-one, 3-mercapto-
2-butanone, 3-mercapto-
3-mercapto-2-butanone (10% in triacetin)
3-mercapto-2-butanone 10% in triacetin
3-mercapto-2-butanone 10% in triacetin synthetic
3-mercapto-2-butanone pure
3-mercapto-2-butanone synthetic
2-mercapto-3-butanone
3-mercaptobutan-2-one
3-mercaptobutanone
 mercaptobutanone 10% in triacetin
 mercaptobutanone nat 10 NB
 mercaptobutanone us nat 10 NB
3-sulfanylbutan-2-one
 

Articles:

Google Patents:Sulfur compounds for enhancing coffee aroma and resultant products containing same
PubMed:Identification of muscadine wine sulfur volatiles: pectinase versus skin-contact maceration.
PubMed:Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
PubMed:Formation of aroma compounds from ribose and cysteine during the Maillard reaction.
PubMed:Elucidating drug-metalloprotein interactions with tris(pyrazolyl)borate model complexes.
PubMed:Metal substitutions incarbonic anhydrase: a halide ion probe study.
 
Notes:
Used as a food additive [EAFUS]
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