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S-(methyl thio) butyrate
methyl thiobutyrate

Sponsors

Name:S-methyl butanethioate
CAS Number: 2432-51-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:219-407-1
FDA UNII:2P1E432MYZ
Nikkaji Web:J125.734J
MDL:MFCD00009872
CoE Number:2328
XlogP3-AA:1.50 (est)
Molecular Weight:118.19890000
Formula:C5 H10 O S
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance 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:484 methyl thiobutyrate
FLAVIS Number:12.032 (Old)
DG SANTE Food Flavourings:12.032 S-methyl butanethioate
FEMA Number:3310 methyl thiobutyrate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: METHYL THIOBUTYRATE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.13500 to 1.13800 @ 25.00 °C.
Pounds per Gallon - (est).: 9.444 to 9.469
Refractive Index:1.43200 to 1.43700 @ 20.00 °C.
Boiling Point: 142.00 to 143.00 °C. @ 757.00 mm Hg
Boiling Point: 38.00 to 40.00 °C. @ 12.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:5.872000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.0 ( Air = 1 )
Flash Point: 94.00 °F. TCC ( 34.44 °C. )
logP (o/w): 1.878 (est)
Soluble in:
 alcohol
 diethyl ether
 oils
 propylene glycol
 water, 9515 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: cheesy
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous cheesy cabbage garlic
Odor Description:at 0.10 % in propylene glycol. sulfury cheese putrid cabbage garlic
sulfurous eggy cheesy tomato fruit tropical fruit
Odor Description:at 1.00 % in ethyl alcohol. Sulfurous, egg and cheese notes, tomato, tropical-fruit top notes
Mosciano, Gerard P&F 23, No. 6, 31, (1998)
Flavor Type: musty
musty sulfurous cheesy limburger cheese metallic cheesy
Taste Description: at 5.00 ppm. Musty, sulfureous, Limburger-type cheese top notes, metallic cheese body
Mosciano, Gerard P&F 23, No. 6, 31, (1998)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
METHYL THIOBUTYRATE (10% IN TRIACETIN) ≥99.0%, Kosher
Odor Description:powerful, sweet cheesy
Taste Description:musty
For use in cheese, tomato and for sulfury notes in other savory flavors.
Frutarom
METHYL THIOBUTYRATE
Odor Description:Cheese, Fruity, Powerful, Rancid, Sweet
Suggested Uses: Cheese, Coffee, Dairy Products, Soft Fruits, Strawberry, Tropical Fruits, Vanilla
Treatt
Methyl thio butyrate Halal, Kosher
Odor Description:powerful sweet cheesy, cocoa odour on dilution
Taste Description:cheesy
Finds use in extreme dilution in cheese, berry and chocolate flavors. A combination of this material and isobutyraldehyde is similar to the aroma of cocoa distillate. Normal use levels in finished consumer product: 0.0005-0.5 ppm. Council of Europe limits: Foods (5 ppm).
Natural Advantage
Methylthio Butyrate Nat
Taste Description:Powerful sweet, cheesy
Flavor Use: Cheese, Berry and Chocolate. Use Level: 0.0005 - 0.5 ppm as consumed in finished goods.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
METHYL THIO BUTYRATE 5% ETOH NATURAL
Advanced Biotech
METHYL THIOBUTYRATE 5% IN ETOH NATURAL
Odor: Alcoholic, Cabbage, Sour
Advanced Biotech
METHYL THIOBUTYRATE NATURAL
5% min. (in OS)
Odor: Cabbage, Sour
Advanced Biotech
METHYL THIOBUTYRATE SYNTHETIC
Alfrebro
Methyl Thiobutyrate, Natural
Odor: Sulfurous, Egg and Cheese Notes Tomato, Tropical-fruit Top notes
Anhui Haibei
Methyl Thiobutyrate
Odor: Sulfury cheese putrid cabbage garlic
Aurochemicals
METHYL THIOBUTYRATE 10% IN ETOH, Natural
Axxence Aromatic
METHYL THIOBUTYRATE 5% IN ETHANOL, Natural, Kosher
Sustainability
Axxence Aromatic
METHYL THIOBUTYRATE 98%, Natural, Kosher
Bedoukian Research
METHYL THIOBUTYRATE (10% IN TRIACETIN)
≥99.0%, Kosher
Odor: powerful, sweet cheesy
Flavor: musty
For use in cheese, tomato and for sulfury notes in other savory flavors.
Beijing Lys Chemicals
Methyl thiobutyrate
Berjé
Methyl Thio Butyrate
Happening at Berje
Blue Marble Biomaterials
METHYL THIOBUTYRATE ≥95%
Odor: Sulfury, cheese, putrid, cabbage, garlic
BOC Sciences
For experimental / research use only.
Methyl thiobutyrate
Charkit Chemical
METHYL THIOBUTYRATE FEMA 3310
Charkit Chemical
METHYL THIOBUTYRATE NATURAL FEMA 3310
DeLong Chemicals America
Methyl thiobutyrate, Kosher
Endeavour Specialty Chemicals
S-Methyl thiobutyrate 99% F&F
Speciality Chemical Product Groups
Ernesto Ventós
METHYL THIOBUTYRATE
Odor: PUTRID, CABBAGE
Excellentia International
Methyl ThioButyrate Natural
Frutarom
METHYL THIOBUTYRATE
Odor: Cheese, Fruity, Powerful, Rancid, Sweet
Use: Suggested Uses: Cheese, Coffee, Dairy Products, Soft Fruits, Strawberry, Tropical Fruits, Vanilla
H. Interdonati, Inc.
Methyl thiobutyrate Kosher
Featured Products
Indenta Group
Methyl Thiobutyrate
Indukern F&F
METHYL THIOBUTYRATE
Odor: POWERFUL, SULFUROUS, CHEESE, PUTRID
Jinan Enlighten Chemical Technology(Wutong Aroma )
S-Methyl thiobutyrate Kosherk
Jinan Enlighten Chemical Technology(Wutong Aroma )
S-Methyl Thiobutyrate
Lluch Essence
METHYL THIOBUTYRATE NATURAL
M&U International
METHYL THIOBUTYRATE, Kosher
Natural Advantage
Methylthio Butyrate Nat, 5% in OH
Natural Advantage
Methylthio Butyrate Nat, 5% in PG
Natural Advantage
Methylthio Butyrate Nat
Flavor: Powerful sweet, cheesy
Flavor Use: Cheese, Berry and Chocolate. Use Level: 0.0005 - 0.5 ppm as consumed in finished goods.
Penta International
METHYL THIOBUTYRATE, Kosher
Penta International
METHYL THIOBUTYRATE, NATURAL 5% IN ETOH, Kosher
Penta International
METHYL THIOBUTYRATE, NATURAL, Kosher
Reincke & Fichtner
Methyl Thiobutyrate
Riverside Aromatics
METHYL THIOBUTYRATE, NATURAL
Riverside Aromatics
METHYL THIOBUTYRATE
Robertet
METHYL THIOBUTYRATE
Pure & Nat (EU)
Robinson Brothers
S-Methyl thiobutyrate F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
S-Methyl thiobutanoate
Sigma-Aldrich
Methyl thiobutyrate, ≥97%, FG
Odor: cheese; musty; alliaceous (onion, garlic); animal; vegetable
Certified Food Grade Products
Sigma-Aldrich
Methyl thiobutyrate, natural, 98%, FG
Sunaux International
Methyl Thiobutyrate
Synerzine
Methylthiobutyrate
Taytonn
Methyl Thiobutyrate
Odor: Cheese, Fruity, Powder/ Powdery, Rancid, Sweet
TCI AMERICA
For experimental / research use only.
S-Methyl Thiobutyrate >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
S-Methyl thiobutyrate
Treatt
Methyl thio butyrate
Halal, Kosher
Odor: powerful sweet cheesy, cocoa odour on dilution
Flavor: cheesy
Finds use in extreme dilution in cheese, berry and chocolate flavors. A combination of this material and isobutyraldehyde is similar to the aroma of cocoa distillate. Normal use levels in finished consumer product: 0.0005-0.5 ppm. Council of Europe limits: Foods (5 ppm).
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for S-(methyl thio) butyrate usage levels up to:
  0.0300 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.90 (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: -7.00000
beverages(nonalcoholic): -0.00050
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.05000
fruit ices: -0.05000
gelatins / puddings: -0.06000
granulated sugar: --
gravies: --
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -0.06000
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 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):2432-51-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62444
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:3
S-methyl butanethioate
Chemidplus:0002432511
 
References:
 S-methyl butanethioate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:2432-51-1
Pubchem (cid):62444
Pubchem (sid):135019141
 
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):HMDB31191
FooDB:FDB003211
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Methyl thiobutyrate
 
Potential Blenders and core components note
For Odor
acidic
iso
butyric acid
FL/FR
cyclohexyl acetic acid
FL/FR
2-
methyl butyric acid
FL/FR
alliaceous
propyl mercaptan
FL/FR
buttery
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
cheesy
butyric acid
FL/FR
2-
methyl hexanoic acid
FL/FR
2-
methyl valeric acid
FL/FR
2-
methyl-2-hexenoic acid
FR
coffee
coffee difuran
FL/FR
fatty
hexanoic acid
FL/FR
floral
2-
decanone
FL/FR
fruity
cyclohexyl carboxylic acid
FL/FR
ethyl 3-hexenoate
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
(Z)-3-
hexen-1-yl 2-methyl-2-pentenoate
FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
prenyl hexanoate
FL/FR
sorbyl butyrate
FL/FR
green
(E)-2-
hexenal
FL/FR
nutty
nutty quinoxaline
FL/FR
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
methyl mercaptan
FL/FR
2-(
methyl thio) phenol
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
ammonium sulfide 20% in water
FL
iso
butyl amine
FL
ethyl cyclohexyl carboxylate
FL
(E,E)-2,4-
heptadien-1-ol
FL
(Z)-3-
hexenoic acid
FL
mercaptoacetaldehyde
FL
5-
methyl hexanoic acid
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
4-
methyl thiobutyl isothiocyanate
FL
5-
methyl thiopentyl isothiocyanate
FL
4-
methyl valeric acid
FL
2-
methyl-5-methoxythiazole
FL
prenyl hexanoate
FL/FR
iso
propyl disulfide
FL
propyl mercaptan
FL/FR
tetrahydrothiophene
FL
S-
tropical 2-thiobutyrate
FL/FR
acidic
acidic
iso
butyric acid
FL/FR
buttery
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
cheesy
hexanoic acid
FL/FR
coffee
coffee difuran
FL/FR
creamy
acetoin butyrate
FL
butyl butyryl lactate
FL/FR
2-
methyl-4-pentenoic acid
FL
dairy
4-
pentenoic acid
FL
ethereal
4-
hexen-3-one
FL
fatty
dimethyl sulfoxide
FL
nonanoic acid
FL/FR
(E)-2-
octenoic acid
FL
fermented
2-
decanone
FL/FR
methyl thio isovalerate
FL
fruity
cyclohexyl carboxylic acid
FL/FR
ethyl 3-hexenoate
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methionyl butyrate
FL
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
sorbyl butyrate
FL/FR
green
(E)-2-
hexenal
FL/FR
meaty
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
S-(2-
methyl-3-furyl) ethane thioate
FL
pyrazinyl ethane thiol
FL
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
onion
methyl propyl trisulfide
FL
sour
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl sulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl mercaptan
FL/FR
methyl thioacetate
FL
methyl thiomethyl butyrate
FL
sweet
cyclohexyl acetic acid
FL/FR
toasted
acetyl propionyl
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
2-
nonanol
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
 berry
 candy
FLcheese
 chocolate cocoa
FLcoffee
FLcream
FLcream ice cream
FLdairy
 fruit tropical fruit
FLgarlic
FLonion
 shellfish
FLstrawberry
FLtomato
FLvanilla
FLyogurt
 
Occurrence (nature, food, other):note
 cheese cheddar cheese
Search PMC Picture
 fish oil
Search PMC Picture
 melon
Search PMC Picture
 shrimp cooked shrimp
Search PMC Picture
 strawberry wild strawberry fruit
Search Trop Picture
 
Synonyms:
 butanethioic acid S-methyl ester
 butanethioic acid, S-methyl ester
 butyric acid, thio-, S-methyl ester
 cheese butyrate
 methane thiol butyrate
S-methyl butane thioate
S-methyl butanethioate
 methyl thio butyrate
 methyl thio butyrate 5% in ethanol natural
S-(methyl thio) butanoate
S-methyl thiobutanoate
 methyl thiobutyrate
S-methyl thiobutyrate
 methyl thiobutyrate (10% in triacetin)
 methyl thiobutyrate 5% in ETOH natural
 methyl thiobutyrate natural
 methyl thiobutyrate synthetic
 methyl thiobutyrate, natural 5% in ETOH
 methyl thiolbutyrate
S-(methylthio)butanoate
S-(methylthio)butyrate
 methylthiobutyrate
 methylthiol n-butyrate
 thiobutyric acid methyl ester
 

Articles:

PubMed:Functional identification of APIP as human mtnB, a key enzyme in the methionine salvage pathway.
PubMed:Characteristic aroma compounds from different pineapple parts.
PubMed:Metabolism of 2-hydroxy-4-(methylthio)butanoate (HMTBA) in lactating dairy cows.
PubMed:Identification of new strawberry sulfur volatiles and changes during maturation.
PubMed:Methionine-derived metabolites in apoptosis: therapeutic opportunities for inhibitors of their metabolism in chemoresistant cancer cells.
PubMed:The tryptophan aminotransferase Tam1 catalyses the single biosynthetic step for tryptophan-dependent pigment synthesis in Ustilago maydis.
PubMed:Ruminal fermentation of propylene glycol and glycerol.
PubMed:Monocarboxylate transporter 1 mediates DL-2-Hydroxy-(4-methylthio)butanoic acid transport across the apical membrane of Caco-2 cell monolayers.
PubMed:Analogs of 1-phosphonooxy-2,2-dihydroxy-3-oxo-5-(methylthio)pentane, an acyclic intermediate in the methionine salvage pathway: a new preparation and characterization of activity with E1 enolase/phosphatase from Klebsiella oxytoca.
PubMed:Effects of 2-hydroxy-4-(methylthio) butanoic acid (HMB) on microbial growth in continuous culture.
PubMed:Analgesic doses of the enkephalin degrading enzyme inhibitor RB 120 do not have discriminative stimulus properties.
PubMed:Potentiation of opioid-induced conditioned place preference by the selective serotonin reuptake inhibitor fluoxetine.
PubMed:Weak tolerance to the antinociceptive effect induced by the association of a peptidase inhibitor and a CCKB receptor antagonist.
PubMed:The methionine salvage pathway in Klebsiella pneumoniae and rat liver. Identification and characterization of two novel dioxygenases.
PubMed:Cholecystokinin B antagonists strongly potentiate antinociception mediated by endogenous enkephalins.
PubMed:Purification and characterization of an enzyme involved in oxidative carbon-carbon bond cleavage reactions in the methionine salvage pathway of Klebsiella pneumoniae.
PubMed:Preparations ofN, N'-ethylene-bridged dipeptides(eXX) constructed from (S)-methionine, -tryptophan, -tyrosine and-N(ɛ)-benzyloxycarbonyllysine through acid-catalyzed cyclization.
PubMed:Purification and characterization of aromatic-amino-acid-glyoxylate aminotransferase from monkey and rat liver.
PubMed:A possible role of cyclic AMP in mediating the effects of thyrotropin-releasing hormone on prolactin release and on prolactin and growth hormone synthesis in pituitary cells in culture.
PubMed:Regulation of tyrosine hydroxylase activity in cultured mouse neuroblastoma cells: elevation induced by analogs of adenosine 3':5'-cyclic monophosphate.
 
Notes:
Tropical fruit topnotes. reliable correlate of estrus in golden hamster. Flavouring agent
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