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

3-mercapto-2-pentanone
3-mercaptopentan-2-one

Supplier Sponsors

Name:3-sulfanylpentan-2-one
CAS Number: 67633-97-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:266-799-5
FDA UNII:QI84S5GN0K
Nikkaji Web:J333.236E
MDL:MFCD02093290
CoE Number:2327
XlogP3-AA:1.20 (est)
Molecular Weight:118.19890000
Formula:C5 H10 O S
NMR Predictor:Predict (works with chrome or firefox)
Name:(3R)-3-sulfanylpentan-2-one
CAS Number: 67633-97-0 (R)Picture of molecule3D/inchi
XlogP3-AA:1.20 (est)
Molecular Weight:118.19890000
Formula:C5 H10 O S
NMR Predictor:Predict (works with chrome or firefox)
Name:(3S)-3-sulfanylpentan-2-one
CAS Number: 67633-97-0 (S)Picture of molecule3D/inchi
XlogP3-AA:1.20 (est)
Molecular Weight:118.19890000
Formula:C5 H10 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:560 3-mercapto-2-pentanone
FLAVIS Number:12.031 (Old)
DG SANTE Food Flavourings:12.031 3-mercaptopentan-2-one
FEMA Number:3300 3-mercapto-2-pentanone
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 3-MERCAPTO-2-PENTANONE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 160.00 to 165.00 °C. @ 760.00 mm Hg
Boiling Point: 57.00 °C. @ 15.00 mm Hg
Vapor Pressure:2.743000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.1 ( Air = 1 )
Flash Point: 122.00 °F. TCC ( 50.00 °C. )
logP (o/w): 1.383 (est)
Soluble in:
 alcohol
 water, 3.026e+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
sulfurous metallic roasted onion horseradish potato
Odor Description:at 0.10 % in propylene glycol. sulfurous metallic roasted onion horseradish potato
sulfurous alliaceous catty nutty hazelnut savory meaty roasted meaty fruit tropical fruit grapefruit
Odor Description:at 0.10 % in triacetin. Intense sulfurous, alliaceous and catty. It has nutty hazelnut note with savory roasted meaty nuances. It has faint nuances of tropical fruits and grapefruit
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Flavor Type: alliaceous
alliaceous sulfurous onion savory meaty roasted meaty
Taste Description: at 0.02 - 0.20 ppm. Intense alliaceous, sulfurous, onion with full bodied savory notes of roasted meat
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
3-Mercapto-2-pentanone with 0.1% Calcium Carbonate Halal, Kosher
Odor Description:Raw meat, blood-like in dilution
Taste Description:bloody
Used in liver, meat & savoury flavors.
R C Treatt & Co Ltd
3-Mercapto-2-pentanone 10% in PG Halal, Kosher
Odor Description:meaty
Taste Description:meaty
used in bakery, cereals, meat and dairy products, soups and sauces at 0.2ppm. Council of Europe limits: Foods: (0.3 ppm); Beverages (0.3 ppm).
Frutarom
3-MERCAPTO-2-PENTANONE
Odor Description:Alliaceous, Meaty, Roast, Sulphurus
Suggested Uses: Apricot, Nut, Peach, Savoury, Tomato, Tropical Fruits
Taytonn
3-Mercapto-2-pentanone
Odor Description:Meaty, Roast, Sulphurous
Blue Marble Biomaterials
3-MERCAPTO-PENTANONE ≥95%
Odor Description:Sulfurous, metallic, roasted, onion, horseradish, potato
 
Cosmetic Information:
None found
 
Suppliers:
Augustus Oils
3 Mercapto 2 Pentanone
Services
Beijing Lys Chemicals
3-Mercapto-2-pentanone
Blue Marble Biomaterials
3-MERCAPTO-PENTANONE ≥95%
Odor: Sulfurous, metallic, roasted, onion, horseradish, potato
BOC Sciences
For experimental / research use only.
3-Mercapto-2-pentanone
Carbosynth
For experimental / research use only.
3-Mercapto-2-pentanone
Charkit Chemical
MERCAPTO-2-PENTANONE, 3- 1NCM1023 FEMA 3300
DeLong Chemicals America
3-Mercapto-2-pentanone, Kosher
Endeavour Specialty Chemicals
3-Mercapto-2-pentanone 98% F&F
Speciality Chemical Product Groups
Frutarom
3-MERCAPTO-2-PENTANONE 10%IN TRIACETIN
Odor: Alliaceous, Meaty, Roast, Sulphurus
Use: Suggested Uses: Apricot, Nut, Peach, Savoury, Tomato, Tropical Fruits
Frutarom
3-MERCAPTO-2-PENTANONE
Odor: Alliaceous, Meaty, Roast, Sulphurus
Use: Suggested Uses: Apricot, Nut, Peach, Savoury, Tomato, Tropical Fruits
Jiangyin Healthway
3-Mercapto-2-pentanone
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
3-Mercapto-2-pentanone, Kosherk
M&U International
3-MERCAPTO-2-PENTANONE, Kosher
Penta International
3-MERCAPTO-2-PENTANONE 10% IN P.G., Kosher
Penta International
3-MERCAPTO-2-PENTANONE NATURAL 5% IN ETHYL ALCOHOL, Kosher
Penta International
3-MERCAPTO-2-PENTANONE NATURAL 5% IN PROPYLENE GLYCOL, Kosher
Penta International
3-MERCAPTO-2-PENTANONE NEAT, Kosher
R C Treatt & Co Ltd
3-Mercapto-2-pentanone 10% in PG
Halal, Kosher
Odor: meaty
Flavor: meaty
used in bakery, cereals, meat and dairy products, soups and sauces at 0.2ppm. Council of Europe limits: Foods: (0.3 ppm); Beverages (0.3 ppm).
R C Treatt & Co Ltd
3-Mercapto-2-pentanone with 0.1% Calcium Carbonate
Halal, Kosher
Odor: Raw meat, blood-like in dilution
Flavor: bloody
Used in liver, meat & savoury flavors.
Riverside Aromatics
3-MERCAPTO-2-PENTANONE
Robinson Brothers
3-Mercapto-2-pentanone F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
3-Mercapto-2-pentanone
Sunaux International
3-Mercapto-2-pentanone
Synerzine
3-Mercapto-2-pentanone 99% (NEAT)
Synerzine
3-Mercapto-2-pentanone
Taytonn
3-Mercapto-2-pentanone (10%IN TAC)
Odor: Alliaceous, Meaty, Roast, Sulphurous
Taytonn
3-Mercapto-2-pentanone
Odor: Meaty, Roast, Sulphurous
TCI AMERICA
For experimental / research use only.
3-Mercapto-2-pentanone >97.0%(GC)(T)
Tengzhou Jitian Aroma Chemiclal
3-Mercapto-2-pentanone
Tengzhou Xiang Yuan Aroma Chemicals
3-Mercapto-2-pentanone
WholeChem
3-Mercapto-2-pentanone
 
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:
gavage-mouse LD50 [sex: M,F] M:540.00 F:455 mg/kg
(Shellenberger, 1971b)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 3-mercapto-2-pentanone usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
NOEL (No Observed Effect Level): 1.9 (mg/kg bw per 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

EPI System: View
EPA Substance Registry Services (TSCA):67633-97-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62237
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1224
WGK Germany:3
3-sulfanylpentan-2-one
Chemidplus:0067633970
(3R)-3-sulfanylpentan-2-one
(3S)-3-sulfanylpentan-2-one
 
References:
 3-sulfanylpentan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:67633-97-0
Pubchem (cid):62237
Pubchem (sid):135020549
Flavornet:67633-97-0
 (3R)-3-sulfanylpentan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:67633-97-0
Pubchem (cid):7364121
Pubchem (sid):44306850
 (3S)-3-sulfanylpentan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:67633-97-0
Pubchem (cid):7364119
Pubchem (sid):44306848
 
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):HMDB34896
FooDB:FDB013472
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:3-Mercapto-2-pentanone
 
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
camphoreous
butyrophenone
FL/FR
caramellic
strawberry furanone
FL/FR
chocolate
2,6-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
furfuryl acetate
FL/FR
3-
mercaptohexyl acetate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
prunus amygdalus amara seed extract
FL/FR
(E)-2-
undecenal
FL/FR
green
(E,Z)-2,6-
nonadienal
FL/FR
1-
penten-3-ol
FL/FR
thiogeraniol
FL/FR
herbal
buchu mercaptan acetate
FL/FR
meaty
meaty dithiane
FL/FR
sulfurol
FL/FR
sulfuryl acetate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
nutty
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-pentenoic acid
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
pyroligneous acids
FL/FR
sulfurous
2-
acetyl thiophene
FL/FR
benzothiazole
FL/FR
buchu mercaptan
FL/FR
ethyl methyl mercaptopropionate
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
2-(
methyl thio) phenol
FL/FR
onion oil
FL/FR
passiflora acetate
FL/FR
2-
phenethyl isothiocyanate
FL/FR
tobacco
methyl benzoxole
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl trisulfide
FL
1,2-
butane dithiol
FL
butyrophenone
FL/FR
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
S-
methyl thiopropionate
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
2-
methyl-3-pentenoic acid
FL/FR
4-
pentenyl isothiocyanate
FL
2-
phenethyl isothiocyanate
FL/FR
thiophene
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
2-
methyl-1-methyl thio-2-butene
FL
3-
methyl-1,2,4-trithiane
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
chive flavor
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
leek oil
FL
3-
mercapto-2-methyl pentanol
FL
shallot oil
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
bacon
bacon reaction crispy
FL
beefy
beef jerky flavor
FL
beef juice flavor
FL
bitter
methyl ethoxypyrazine
FL
bready
mango furanone
FL
burnt
1,6-
hexane dithiol
FL
caramellic
strawberry furanone
FL/FR
chemical
2,5-
dimethyl furan
FL
coffee
coffee difuran
FL/FR
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
(±)-2-
mercapto-5-methylheptan-4-one
FL
1,8-
octane dithiol
FL
2-
thienyl disulfide
FL
estery
furfuryl acetate
FL/FR
fatty
pork
fat extract
FL
(E)-7-
methyl-3-octen-2-one
FL/FR
fruity
buchu mercaptan acetate
FL/FR
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
garlic
allyl methyl sulfide
FL
garlic distillates
FL
garlic flavor
FL
greasy
10-
undecen-1-yl acetate
FL/FR
green
4-
methyl thiazole
FL
(E,Z)-2,6-
nonadienal
FL/FR
1-
penten-3-ol
FL/FR
malty
yeast thiazoline
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
maple
bacon flavor
FL
bacon flavor
FL
beef broth flavor
FL
beef flavor
FL
BBQ
beef flavor
FL
roast
beef flavor
FL
juicy
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
brown flavor
FL
chicken bone extract
FL
chicken broth flavor
FL
chicken extract
FL
roast
chicken flavor
FL
grilled
chicken flavor
FL
chicken flavor
FL
chicken key
FL
chicken soup stock flavor
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
3-
mercapto-2-butanone
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
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
pepperoni flavor
FL
phenyl mercaptan
FL
roasted
pork flavor
FL
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
smoked
turkey flavor
FL
turkey flavor
FL
roast
turkey flavor
FL
veal flavor
FL
venison flavor
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
minty
thiogeraniol
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
2-
acetyl-4-methyl thiazole
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
methyl benzoxole
FL/FR
nutty thiazole
FL
prunus amygdalus amara seed extract
FL/FR
onion
2-
acetyl thiophene
FL/FR
furfuryl isopropyl sulfide
FL
methyl propyl disulfide
FL
2-
methyl-1,3-dithiolane
FL
onion flavor
FL
propyl thioacetate
FL
oyster
oyster flavor
FL
phenolic
2-
ethyl benzene thiol
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
sausage
sausage flavor
FL
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
ethyl methyl mercaptopropionate
FL/FR
S-
ethyl thioacetate
FL
fish thiol
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
3-
mercapto-2-methyl-1-butanol
FL
4-
methoxy-2-methyl butane thiol
FL/FR
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
caramelized
onion oleoresin
FL
3-
pentane thiol
FL
roasted butanol
FL
tropical
3-
mercaptohexyl acetate
FL/FR
3-
mercaptohexyl butyrate
FL
passiflora acetate
FL/FR
vegetable
radish isothiocyanate
FL
waxy
(E)-2-
undecenal
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
FLapricot
FLbakery
FLcereal
FLdairy
FLegg
 fruit tropical fruit
FLgrapefruit
FLhazelnut
FLliver
FLmeat
FLnut
FLpeach
FLpotato
 soup
FLtomato
 
Occurrence (nature, food, other):note
 beef liver
Search PMC Picture
 coffee
Search PMC Picture
 
Synonyms:
3-mercapto-2-penanone
3-mercapto-2-pentanone 10% in PG
3-mercapto-2-pentanone natural 5% in ethyl alcohol
3-mercapto-2-pentanone natural 5% in propylene glycol
3-mercapto-2-pentanone neat
3-mercaptopentan-2-one
3-mercaptopentanone
 pentan-2-one, 3-mercapto-
2-pentanone, 3-mercapto-
3-sulfanylpentan-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:Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values.
PubMed:Identification of 5-hydroxy-3-mercapto-2-pentanone in the maillard reaction of thiamine, cysteine, and xylose.
PubMed:The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
PubMed:Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
PubMed:Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine.
PubMed:Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.
PubMed:Formation of aroma compounds from ribose and cysteine during the Maillard reaction.
PubMed:Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
PubMed:Characterization of the most odor-active compounds of Iberian ham headspace.
 
Notes:
Maillard product from reaction of cysteine and ribose. Aroma/flavour component of cookes meats. Flavouring agent
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