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

2-thienyl mercaptan
2-thienylmercaptan

Supplier Sponsors

Name:thiophen-2-ylmethanethiol
CAS Number: 6258-63-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:228-394-1
FDA UNII:9JML279XS6
Nikkaji Web:J100.416F
MDL:MFCD00107135
XlogP3:1.80 (est)
Molecular Weight:130.23282000
Formula:C5 H6 S2
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
FLAVIS Number:15.108 (Old)
DG SANTE Food Flavourings:15.108 2-thiophenemethanethiol
FEMA Number:3258
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.25000 to 1.23500 @ 25.00 °C.
Pounds per Gallon - (est).: 10.401 to 10.276
Refractive Index:1.61800 to 1.63200 @ 20.00 °C.
Boiling Point: 166.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.463000 mm/Hg @ 25.00 °C. (est)
Flash Point: 177.00 °F. TCC ( 80.56 °C. )
logP (o/w): 2.334 (est)
Soluble in:
 alcohol
 water, slightly
 water, 988.3 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
allyl mercaptan
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
3-thienyl mercaptan
tridecyl mercaptan
undecyl mercaptan
 
Organoleptic Properties:
Odor Type: coffee
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
coffee roasted coffee fishy
Odor Description:at 0.10 % in propylene glycol. roast coffee fishy
Flavor Type: sulfurous
sulfurous coffee
Taste Description: sulfurous, mercaptan coffee
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
2-Thenyl mercaptan
BOC Sciences
For experimental / research use only.
2-Thienylmethanethiol
M&U International
2-THIENYL MERCAPTAN, Kosher
Penta International
2-THENYLMERCAPTAN, Kosher
Taytonn
Thienyl Mercaptan
Odor: Coffee, Fish, Roast
TCI AMERICA
For experimental / research use only.
2-Thiophenemethanethiol >95.0%(GC)
WholeChem
2-Thenyl mercaptan
Wujiang CIYUN Flavor & Fragrance
2-Thienyl Mercaptan ≥ 98.0%
 
Safety Information:
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-thienyl mercaptan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0073 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (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: 5
 average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): -5.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -5.00000
condiments / relishes: -5.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.00000
fruit ices: -5.00000
gelatins / puddings: -5.00000
granulated sugar: --
gravies: -5.00000
hard candy: -5.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -5.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -5.00000
sugar substitutes: --
sweet sauces: --
 
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): 0.200001.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.200001.00000
Processed fruit (04.1): 0.200001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.200001.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.100000.50000
Bakery wares (07.0): 0.200001.00000
Meat and meat products, including poultry and game (08.0): 0.100000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.20000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100000.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.200001.00000
Ready-to-eat savouries (15.0): 0.400002.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100000.50000
 
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 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf

Flavouring Group Evaluation 93 (FGE.93): Consideration of sulphur heterocyclic evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl evaluated by EFSA in FGE.21Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 2 (FGE.21Rev2): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30.
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 3 (FGE.21Rev3): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 4 (FGE.21Rev4): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 21, Revision 5 (FGE.21Rev5): Thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :80408
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
thiophen-2-ylmethanethiol
Chemidplus:0006258635
 
References:
 thiophen-2-ylmethanethiol
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):80408
Pubchem (sid):135039057
Flavornet:6258-63-5
 
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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31853
FooDB:FDB008537
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
acidic
cyclohexyl acetic acid
FL/FR
alliaceous
methyl furfuryl disulfide
FL/FR
balsamic
2-
acetyl furan
FL/FR
buttery
acetoin
FL/FR
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
caramel furanone solution
FL/FR
caramel pentadione
FL/FR
coffee dione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
alpha,alpha-
dimethyl anisyl acetone
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl cyclopentenolone
FL/FR
ethyl maltol
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
fenugreek absolute
FL/FR
fenugreek oleoresin
FL/FR
immortelle absolute
FL/FR
levulinic acid
FL/FR
maltol
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
menthone lactone
FL/FR
5-
methyl furfural
FL/FR
iso
propenyl pyrazine
FL/FR
rosefuran
FL/FR
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
toffee furanone
FL/FR
chocolate
cocoa hexenal
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
coconut
gamma-
heptalactone
FL/FR
coffee
cichorium intybus root extract
FL/FR
cichorium intybus root solid extract
FL/FR
coffea arabica seed extract
FL/FR
roasted
coffea arabica seed extract
FL/FR
coffea arabica seed oil
FL/FR
coffee absolute
FL/FR
arabica
coffee bean butter
FL/FR
roasted arabica
coffee bean essence
FL/FR
roasted
coffee bean extract
FL/FR
roasted arabica
coffee bean oil
FL/FR
roasted arabica
coffee bean oil CO2 extract
FL/FR
coffee bean oil extract
FL/FR
coffee difuran
FL/FR
coffee resinoid
FL/FR
furfuryl mercaptan
FL/FR
1-
hydroxy-2-butanone
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
creamy
gamma-
butyrolactone
FL/FR
earthy
nutty pyrazine
FL/FR
ethereal
ethyl 4-pentenoate
FL/FR
ethyl pyruvate
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
fruity
(E)-
ethyl tiglate
FL/FR
tetrahydrofurfuryl acetate
FL/FR
tropical thiazole
FL/FR
green
iso
amyl 3-(2-furan) propionate
FL/FR
herbal
butyl levulinate
FL/FR
thymyl methyl ether
FL/FR
wormwood oil america
FL/FR
wormwood oil cuba
FL/FR
wormwood oil italy
FL/FR
wormwood oil poland
FL/FR
medicinal
2,6-
xylenol
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
3-
acetyl-2,5-dimethyl furan
FL/FR
menthofuran
FL/FR
nutty
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
2,6-
lutidine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
sesame absolute
FL/FR
sesame absolute CO2 extract
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
phenolic
para-alpha-
dimethyl styrene
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
roasted
fenugreek resinoid
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
spicy
(E)-
tiglic acid
FL/FR
sulfurous
benzothiazole
FL/FR
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
3-
thiohexanol
FL/FR
sweet
2-
hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
FL/FR
vanilla oleoresin bali
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
woody
juniper berry oleoresin
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-3,4,5,6-tetrahydropyridine
FL
2-
acetyl-6-methyl pyrazine
FL
allyl 2-furoate
FL
benzyl disulfide
FL
2,5-
diethyl tetrahydrofuran
FL
alpha,alpha-
dimethyl anisyl acetone
FL/FR
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
ethyl 4-pentenoate
FL/FR
5-
ethyl-2,3,4,5-tetramethyl-2-cyclohexen-1-one
FL/FR
2-
formyl pyrrole
FL
furfuryl acetone
FL
2-
hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
FL/FR
menthone lactone
FL/FR
3-
mercapto-3-methyl butyl formate
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
pyrazines mixture
FL
rosefuran
FL/FR
iso
amyl 3-(2-furan) propionate
FL/FR
absinthe
absinthe
absinthe flavor
FL
acidic
levulinic acid
FL/FR
dextro,laevo-
tartaric acid
FL
alliaceous
benzyl mercaptan
FL
dicyclohexyl disulfide
FL
tropical thiazole
FL/FR
bready
mango furanone
FL
brown
2-oxo
butyric acid
FL/FR
fenugreek oleoresin
FL/FR
1-
hydroxy-2-butanone
FL/FR
5-
methyl furfural
FL/FR
tetrahydrofurfuryl acetate
FL/FR
(E)-
tiglic acid
FL/FR
burnt
furfuryl alcohol
FL
1-(2-
furfuryl thio) propanone
FL
2-
methyl quinoxaline
FL
iso
propenyl pyrazine
FL/FR
tea pyrrole
FL
2,6-
xylenol
FL/FR
buttery
diacetyl
FL
3,4-
hexane dione
FL/FR
caramellic
caramel furanone
FL
caramel furanone solution
FL/FR
caramel pentadione
FL/FR
cyclotene
FL/FR
cyclotene hydrate
FL/FR
ethyl maltol
FL/FR
5-
ethyl-3,4,5,6-tetramethyl cyclohexen-2-one
FL
fenugreek absolute
FL/FR
fenugreek resinoid
FL/FR
maltol
FL/FR
maltyl propionate
FL/FR
maple furanone
FL/FR
3-
methyl butyl 2-furyl butyrate
FL
shoyu furanone
FL/FR
strawberry furanone
FL/FR
strawberry furanone acetate
FL/FR
toffee furanone
FL/FR
chocolate
mocha cream flavor
FL
cocoa
cocoa hexenal
FL/FR
coffee
cappuccino flavor
FL
chicory flavor
FL
chicory root distillates
FL
chicory root essence
FL
roasted
chicory root oil
FL
chicory tincture
FL
cichorium intybus root extract
FL/FR
cichorium intybus root solid extract
FL/FR
roasted
coffea arabica seed extract
FL/FR
coffea arabica seed extract
FL/FR
coffea arabica seed oil
FL/FR
coffea canephora seed extract
FL
coffee absolute
FL/FR
arabica
coffee bean butter
FL/FR
roasted
coffee bean concentrate
FL
roasted arabica
coffee bean essence
FL/FR
roasted robusta
coffee bean essence
FL
roasted
coffee bean essence
FL
dried roasted
coffee bean extract
FL
roasted
coffee bean extract
FL/FR
roasted robusta
coffee bean extract
FL
roasted arabica
coffee bean oil CO2 extract
FL/FR
coffee bean oil extract
FL/FR
coffee creme brulee flavor
FL
coffee difuran
FL/FR
coffee dione
FL/FR
coffee distillates
FL
espresso
coffee distillates
FL
coffee enhancers
FL
espresso
coffee essence
FL
espresso
coffee extract
FL
irish
coffee flavor
FL
coffee flavor
FL
espresso
coffee flavor
FL
dark roast
coffee flavor
FL
coffee liqueur flavor
FL
coffee pyrazine
FL
coffee resinoid
FL/FR
coffee royale flavor
FL
difurfuryl ether
FL
diisoamyl thiomalate
FL
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
2-
methyl-5-vinyl pyrazine
FL
2-iso
propyl pyrazine
FL
2-
thiophene thiol
FL
creamy
acetoin
FL/FR
2-
propanoyl thiophene
FL
dairy
creme brulle coffee flavor
FL
earthy
difurfuryl sulfide
FL
fatty
(E,E)-2,4-
undecadienal
FL
2,4-
undecadienal
FL
fruity
(E)-
ethyl tiglate
FL/FR
furfuryl isobutyrate
FL
furfuryl isovalerate
FL
furfuryl propionate
FL
furfuryl valerate
FL
2-
pentanoyl furan
FL
fusel
2-
methyl butyraldehyde
FL/FR
green
3,4-
dimethoxystyrene
FL
immortelle absolute
FL/FR
2-
methyl-5-isopropyl pyrazine
FL
herbal
butyl levulinate
FL/FR
5-
hydroxymethyl furfural
FL
wormwood oil america
FL/FR
wormwood oil cuba
FL/FR
wormwood oil italy
FL/FR
wormwood oil poland
FL/FR
jammy
ethyl cyclopentenolone
FL/FR
lactonic
gamma-
heptalactone
FL/FR
meaty
benzothiazole
FL/FR
3-
mercapto-2-butanone
FL
2-
methyl 3-(methyl thio) furan
FL
milky
gamma-
butyrolactone
FL/FR
molasses
molasses blackstrap
FL
moldy
strawberry furanone methyl ether
FL/FR
mustard
furfuryl methyl ether
FL
musty
2-
ethoxythiazole
FL
ethyl (E)-2-crotonate
FL/FR
menthofuran
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
thymyl methyl ether
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3,5(or 6)-dimethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
2,6-
lutidine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty pyrazine
FL/FR
nutty thiazole
FL
peanut oxazole
FL
sesame absolute
FL/FR
sesame absolute CO2 extract
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
onion
furfuryl isopropyl sulfide
FL
phenolic
4-
methyl-2,6-dimethoxyphenol
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
roasted arabica
coffee bean oil
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
rummy
ethyl pyruvate
FL/FR
solvent
2-
ethyl furan
FL
spicy
cinnamon hazelnut cappuccino flavor
FL
para-alpha-
dimethyl styrene
FL/FR
sulfurous
2,3-
butane dithiol
FL
butyl mercaptan
FL
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
S-
furfuryl thioformate
FL/FR
furfuryl thiopropionate
FL
3-
methyl-2-butane thiol
FL
3-
thiohexanol
FL/FR
sweet
caramel dione
FL
cyclohexyl acetic acid
FL/FR
dextro-
sorbitol
FL
vanilla oleoresin bali
FL/FR
toasted
acetyl propionyl
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
waxy
furfuryl octanoate
FL
woody
juniper berry oleoresin
FL/FR
 
Potential Uses:
 burnt
FLcaramel
FLcoffee
FLfish
 
Occurrence (nature, food, other):note
 hazelnut
Search Trop Picture
 
Synonyms:
 coffee thiol
 thenyl mercaptan
2-thenyl mercaptan
 thenyl-2 mercaptan
2-thenylmercaptan
2-thenylmercaptan, kosher
2-thienyl mercaptan, kosher
2-thienyl thiol
2-thienylmercaptan
2-thienylmethane-1-thiol
2-thienylmethanethiol
 thiophen-2-yl methane thiol
 thiophen-2-yl-methanethiol
 thiophen-2-ylmethanethiol
2-thiophene methane thiol
 thiophene-2-methane thiol
 thiophene-2-methanethiol
2-thiophenemethanethiol
 
 
Notes:
Flavouring ingredient
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy