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

4-methyl 4-mercaptopentan-2-one 1% solution
4-mercapto-4-methyl-2-pentanone 1% in pg

Sponsors

Name:4-methyl-4-sulfanylpentan-2-one
CAS Number: 19872-52-7Picture of molecule3D/inchi
% from:1.00%
ECHA EINECS - REACH Pre-Reg:243-386-8
FDA UNII:9524RG5ZQL
Nikkaji Web:J104.455I
MDL:MFCD00085208
CoE Number:11500
XlogP3-AA:0.80 (est)
Molecular Weight:132.22584000
Formula:C6 H12 O S
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:propylene glycol 99.00%
 mesityl oxide 48.00% to 50.00% 1%
EFSA/JECFA Comments:
The Register name to be changed to 4-mercapto-4-methyl-2-pentanone. Min. assay value is 48% and secondary component 4-methyl-3-penten-2-one [FL-no: 07.101] 48-50% (DG SANCO, 2011);supplied as a 1% solution in propylene glycol. More than 95% identified components
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
JECFA Food Flavoring:1293 4-mercapto-4-methyl-2-pentanone 1% in pg
FLAVIS Number:12.169 (Old)
DG SANTE Food Flavourings:12.169 2-methyl-4-oxopentane-2-thiol 1% in pg
FEMA Number:3997 4-mercapto-4-methyl-2-pentanone 1% in pg
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-MERCAPTO-4-METHYL-2-PENTANONE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 0.90 to 1.10
Food Chemicals Codex Listed: No
Specific Gravity:1.03200 to 1.03700 @ 25.00 °C.
Pounds per Gallon - (est).: 8.587 to 8.629
Refractive Index:1.43100 to 1.43700 @ 20.00 °C.
Boiling Point: 181.65 °C. @ 760.00 mm Hg (est)
Vapor Pressure:0.843000 mm/Hg @ 25.00 °C. (est)
Flash Point: 147.00 °F. TCC ( 63.70 °C. ) (est)
logP (o/w): 1.432 (est)
Soluble in:
 alcohol
 water
 water, 1.097e+004 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous meaty catty currant bud black currant bud green fruity
Odor Description:at 0.10 % in propylene glycol. sulfurous meaty catty black currant
Odor and/or flavor descriptions from others (if found).
Frutarom
4-METHYL-4-MERCAPTOPENTAN-2-ONE 1% IN PG
Odor Description:Blackcurrant, Catty, Fruity, Sulphurus
Suggested Uses: Alcoholic Beverages, Blackcurrant, Soft Fruits
Treatt
4-Methyl-4-mercaptopentan-2-one neat Halal, Kosher
Odor Description:blackcurrant; somewhat green fruity "catty" odour in high dilution
Frutarom
4-METHYL-4-MERCAPTOPENTAN-2-ONE
Odor Description:Blackcurrant, Catty, Fruity, Sulphurus
Suggested Uses: Alcoholic Beverages, Blackcurrant, Soft Fruits
Taytonn
4-Methyl 4-mercaptopentan-2-one (1% In PG)
Odor Description:Catty, Fruity, Sulphurous
 
Cosmetic Information:
None found
 
Suppliers:
Axxence Aromatic
4-MERCAPTO-4-METHYL-2-PENTANONE, 1% IN PG, Natural
Kosher
Sustainability
Beijing Lys Chemicals
4-Methyl-4-mercaptopentan-2-one
BOC Sciences
For experimental / research use only.
4-Methyl 4-mercaptopentan-2-one
Charkit Chemical
METHYL-4-MERCAPTOPENTAN-2-ONE 1 PPM IN TEC FEMA 3997
Charkit Chemical
METHYL-4-MERCAPTOPENTAN-2-ONE 1% IN PG FEMA 3997
Charkit Chemical
METHYL-4-MERCAPTOPENTAN-2-ONE FEMA 3997
DeLong Chemicals America
4-Methyl-4-mercaptopentan-2-one, Kosher
Endeavour Specialty Chemicals
4-Mercapto-4-methyl-pentan-2-one 98% F&F
Speciality Chemical Product Groups
Excellentia International
4-Mercapto-4-Methyl-2-Pentanone Natural
Frutarom
4-METHYL-4-MERCAPTOPENTAN-2-ONE 1% IN PG
Odor: Blackcurrant, Catty, Fruity, Sulphurus
Use: Suggested Uses: Alcoholic Beverages, Blackcurrant, Soft Fruits
Frutarom
4-METHYL-4-MERCAPTOPENTAN-2-ONE
Odor: Blackcurrant, Catty, Fruity, Sulphurus
Use: Suggested Uses: Alcoholic Beverages, Blackcurrant, Soft Fruits
Jiangyin Healthway
4-Methyl-4-mercapto-2-pentanone
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
4-Mercapto-4- methyl-2-pentanone Kosherk
M&U International
4-METHYL-4-MERCAPTO-2-PENTANONE, Kosher
Natural Advantage
4-Mercapto-4-methyl-2-pentanone Nat, 1% in PG
Natural Advantage
4-Mercapto-4-methyl-2-pentanone Nat,1% in OH
Natural Advantage
4-Mercapto-4-methyl-2-pentanone Nat,1% in Triacetin
Natural Advantage
4-Mercapto-4-methyl-2-pentanone Nat
Pearlchem Corporation
4-Methyl-4-mercapto-2-pentanone
Penta International
4-METHYL-4-MERCAPTOPENTAN-2-ONE 1% IN PG, Kosher
Penta International
4-METHYL-4-MERCAPTOPENTAN-2-ONE PURE, Kosher
Robinson Brothers
4-Mercapto-4-methyl-pentan-2-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
4-Methyl 4-mercaptopentan-2-one ≥97.5%
Shijiazhuang Donglian Nankai Aroma Chemicals
4-Methyl-4-mercapto-2-pentanone
Odor: Roast and coffee
Sunaux International
4-Methyl-4-mercapto-2-pentanone
Synerzine
4-Methyl-4-mercapto-pentan-2-one (1% PG)
Taytonn
4-Methyl 4-mercaptopentan-2-one (1% In PG)
Odor: Catty, Fruity, Sulphurous
Taytonn
Natural 4-Methyl-4-Mercaptopentan-2-One (1% In PG)
Tengzhou Jitian Aroma Chemiclal
4-Methyl-4-mercapto-2-pentanone
Tengzhou Xiang Yuan Aroma Chemicals
4-Methyl-4-Mercapto-2-Pentanone
Treatt
4-Mercapto-4-methylpentan-2-one 1% in PG
Kosher
Treatt
4-Mercapto-4-Methylpentan-2-one 1ppm in TEC
Kosher
Treatt
4-Methyl-4-mercaptopentan-2-one neat
Halal, Kosher
Odor: blackcurrant; somewhat green fruity "catty" odour in high dilution
Wujiang CIYUN Flavor & Fragrance
4-Methyl-4-mercaptan-2-pentanone ≥98.0%
 
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 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 4-methyl 4-mercaptopentan-2-one 1% solution usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.64 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.02 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 348 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 20
 average usual ppmaverage maximum ppm
baked goods: 5.0000010.00000
beverages(nonalcoholic): 0.100001.00000
beverages(alcoholic): 0.500005.00000
breakfast cereal: 0.100000.50000
cheese: --
chewing gum: 10.0000030.00000
condiments / relishes: --
confectionery froastings: 0.500005.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 2.0000020.00000
fruit ices: 1.0000010.00000
gelatins / puddings: 0.500005.00000
granulated sugar: --
gravies: --
hard candy: 5.0000025.00000
imitation dairy: --
instant coffee / tea: 0.200002.00000
jams / jellies: 1.000005.00000
meat products: --
milk products: 0.100001.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 1.000005.00000
soups: --
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): 0.600002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.040001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.200001.50000
Confectionery (05.0): 0.750002.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.620001.00000
Bakery wares (07.0): 0.800002.00000
Meat and meat products, including poultry and game (08.0): 0.730001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100001.00000
Eggs and egg products (10.0): 0.080001.00000
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.450001.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.500001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.100002.00000
Ready-to-eat savouries (15.0): 1.100005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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 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 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 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 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.08Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 2 (FGE.74Rev2): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 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.08Rev3 (2011)
View page or View pdf

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the 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.08Rev5 (2012)
View page or View pdf

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 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.08Rev5
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):19872-52-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :88290
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1170
WGK Germany:3
4-methyl-4-sulfanylpentan-2-one
Chemidplus:0019872527
 
References:
 4-methyl-4-sulfanylpentan-2-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:19872-52-7
Pubchem (cid):88290
Pubchem (sid):135046704
Flavornet:19872-52-7
 
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
HMDB (The Human Metabolome Database):HMDB31519
FooDB:FDB008119
YMDB (Yeast Metabolome Database):YMDB01415
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
animal
civet absolute
FL/FR
methyl (E)-2-octenoate
FL/FR
balsamic
iso
amyl benzoate
FL/FR
fir carboxylate
FR
hexyl cinnamate
FR
citrus
(R)-
citronellyl nitrile
FR
citrus specialty
FR
2-
heptanol
FL/FR
ethereal
cyclohexyl formate
FL/FR
fatty
3-
decen-2-one
FL/FR
hexyl pivalate
FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
floral
alpha-
amyl cinnamaldehyde diethyl acetal
FR
boronia absolute
FL/FR
boronia concrete
FL/FR
cassis cyclohexene
FR
gamma-
damascone
FR
dihydrocarvyl acetate
FL/FR
(±)-2,3-
dihydrofarnesol
FL/FR
6,8-
dimethyl-2-nonanol
FR
(E)-
geranyl acetone
FL/FR
geranyl formate
FL/FR
geranyl isobutyrate
FL/FR
hexyl lactate
FL/FR
hexyl nonanoate
FL/FR
jasmin cyclopentanol
FR
(Z)-
jasmone
FL/FR
(2-
methoxy-1-methyl propyl) benzene
FR
para-
methyl benzyl acetate
FL/FR
papaya isobutyrate
FL/FR
tilia cordata flower oil CO2 extract
FR
fruity
allyl amyl glycolate
FR
allyl butyrate
FL/FR
3-
allyl oxy-1,4-dimethyl bicyclo(3.2.1)octane
FR
iso
amyl butyrate
FL/FR
3-
butyl bicyclo[3.2.1]-6-octen-2-one
FR
iso
butyl octanoate
FL/FR
iso
butyl propionate
FL/FR
cherry pentenoate
FL/FR
cinnamyl hexanoate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
(Z)-beta-
damascone
FL/FR
1,4-
dibutyl-6,8-dioxabicyclo(3.2.1)octane
FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-3-hexenoate
FL/FR
ethyl 2-cyclohexyl propionate
FR
ethyl 2-hexenoate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl acetoacetate
FL/FR
endo-
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FR
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
fig crotonate
FR
fruity butanate
FR
geranyl ethyl ether
FL/FR
geranyl isovalerate
FL/FR
2-
heptyl butyrate
FL/FR
heptyl isobutyrate
FL/FR
heptyl valerate
FR
2-
hexen-1-ol
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
hexyl isovalerate
FL/FR
hexyl propionate
FL/FR
hexyl valerate
FL/FR
methyl heptanoate
FL/FR
methyl octadienoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
nerolidyl isobutyrate
FR
(Z)-6-
nonen-1-al dimethyl acetal
FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
2-
pentyl furan
FL/FR
3-
phenyl propyl hexanoate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
pineapple pentenoate
FL/FR
prenyl hexanoate
FL/FR
rhubarb undecane
FR
(E,E)-
sorbyl butyrate
FL/FR
sorbyl butyrate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical specialty
FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
green
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
actinidia chinensis fruit extract
FL/FR
actinidia chinensis fruit water
FR
actinidia chinensis seed extract
CS
allyl phenethyl ether
FR
black
currant bud absolute replacer
FL/FR
alpha-
decalactone
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
galbanum specialty
FR
green dioxolane
FR
green note propionate
FL/FR
herbal cyclohexane
FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexenal propylene glycol acetal
FL/FR
3-
hexenyl acetate
FL/FR
(Z)-3-
hexenyl methyl ether
FR
hexyl isobutyrate
FL/FR
hexyl octanoate
FL/FR
manzanate (Givaudan)
FL/FR
methyl (E)-3-hexenoate
FL/FR
neogall
FR
(E)-2-
pentenal
FL/FR
propylene acetal
FL/FR
(E,E)-
sorbyl isobutyrate
FL/FR
sorbyl isobutyrate
FL/FR
1-[(3aS,7aR)-3a,4,7,7a-
tetrahydro-1H-inden-6-yl]ethanone
FR
thiogeraniol
FL/FR
violet dienyne
FR
herbal
buchu mercaptan acetate
FL/FR
6-
methoxy-2,6-dimethyl octanal
FR
methyl ortho-anisate
FL/FR
(1S,5R)-
myrtenyl acetate
FL/FR
2-
pentyl acetate
FL/FR
tagete oil india
FL/FR
tricyclodecyl acetate
FR
viridiflorol
FL/FR
minty
carvyl acetate
FL/FR
spicy
cinnamyl propionate
FL/FR
2,5-
dimethyl bicyclo(3.2.1)-2-octen-3-yl acetate + 1,4-dimethyl bicyclo(3.2.1)-2-octen-3-yl acetate
FR
sulfurous
ethyl 2-mercaptopropionate
FL/FR
fish thiol
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
(S)-1-
methoxy-3-heptane thiol
FL/FR
passiflora acetate
FL/FR
waxy
(E)-
methyl geranate
FL/FR
octyl 2-methyl butyrate
FL/FR
winey
methyl 3-acetoxyoctanoate
FL/FR
woody
verdoxan
FR
For Flavor
No flavor group found for these
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
actinidia chinensis fruit juice
FL
allyl levulinate
FL
allyl tiglate
FL
boronia concrete
FL/FR
iso
butyl octanoate
FL/FR
cinnamyl hexanoate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
alpha-
decalactone
FL/FR
2,5-
diethyl-4-propyl thiazole
FL
(±)-2,3-
dihydrofarnesol
FL/FR
ethyl 2-(methyl thio) acetate
FL
ethyl 2-hexenoate
FL/FR
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FL/FR
geranyl ethyl ether
FL/FR
2-
heptyl butyrate
FL/FR
(E)-3-
hexenal
FL
2-
hexenal
FL
2-
hexenal diethyl acetal
FL
(E)-2-
hexenal propylene glycol acetal
FL/FR
3-
hexenyl acetate
FL/FR
hexyl (E)-2-hexenoate
FL
hexyl nonanoate
FL/FR
hexyl propionate
FL/FR
hexyl valerate
FL/FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
methyl 3-acetoxyoctanoate
FL/FR
methyl 3-hydroxybutyrate
FL
(E)-
methyl geranate
FL/FR
methyl octadienoate
FL/FR
methyl ortho-anisate
FL/FR
2-
methyl-1-butane thiol
FL
2-
methyl-3-heptanone
FL
1,9-
nonane dithiol
FL
(E,E)-3,5-
octadien-2-one
FL
3-
octyl butyrate
FL
4-
phenyl-2-butyl acetate
FL/FR
prenyl hexanoate
FL/FR
iso
propyl disulfide
FL
propylene acetal
FL/FR
(E,E)-
sorbyl butyrate
FL/FR
(E,E)-
sorbyl isobutyrate
FL/FR
viridiflorol
FL/FR
sorbyl isobutyrate
FL/FR
alliaceous
alliaceous
1,3-
butane dithiol
FL
tropical thiazole
FL/FR
animal
civet absolute
FL/FR
berry
heptyl isobutyrate
FL/FR
(S)-1-
methoxy-3-heptane thiol
FL/FR
cooling
manzanate (Givaudan)
FL/FR
creamy
2,4-
heptadienal
FL
dairy
2-
pentyl acetate
FL/FR
earthy
1-
hexen-3-yl acetate
FL
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
estery
ethyl acetoacetate
FL/FR
fatty
ethyl (E)-4-decenoate
FL/FR
floral
cinnamyl propionate
FL/FR
dihydrocarvyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
fruity
iso
amyl benzoate
FL/FR
boronia absolute
FL/FR
buchu mercaptan acetate
FL/FR
iso
butyl propionate
FL/FR
cherry pentenoate
FL/FR
black
currant bud absolute replacer
FL/FR
(Z)-beta-
damascone
FL/FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-3-hexenoate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
2-
heptanol
FL/FR
2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
hexyl lactate
FL/FR
kiwi distillates
FL
methyl (E)-2-octenoate
FL/FR
para-
methyl benzyl acetate
FL/FR
methyl heptanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
(Z)-3-
nonen-1-yl acetate
FL
(Z)-5-
octen-1-yl acetate
FL
octen-1-yl cyclopentanone
FL/FR
3-
phenyl propyl hexanoate
FL/FR
pineapple pentenoate
FL/FR
sorbyl butyrate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical trithiane
FL/FR
green
actinidia chinensis fruit extract
FL/FR
allyl butyrate
FL/FR
cyclohexyl formate
FL/FR
3-
decen-2-one
FL/FR
geranyl formate
FL/FR
geranyl isovalerate
FL/FR
green note propionate
FL/FR
(E,E)-2,4-
hexadienal
FL
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
hexyl octanoate
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl 2-undecynoate
FL
papaya isobutyrate
FL/FR
(E)-2-
pentenal
FL/FR
2-
pentyl furan
FL/FR
herbal
tagete oil india
FL/FR
meaty
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
furfuryl 2-methyl-3-furyl disulfide
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
pyrazinyl ethane thiol
FL
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
minty
carvyl acetate
FL/FR
thiogeraniol
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
pungent
acetaldehyde
FL
sour
3-
methyl valeric acid
FL
sulfurous
2,3-
butane dithiol
FL
fish thiol
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
tropical
passiflora acetate
FL/FR
waxy
iso
amyl butyrate
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl butyrate
FL/FR
woody
(Z)-
jasmone
FL/FR
(1S,5R)-
myrtenyl acetate
FL/FR
 
Potential Uses:
FRcitrus
FRcurrant black currant
 fruit tropical fruit
FRwine
 
Occurrence (nature, food, other):note
 grapefruit juice
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 wine white wine
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 yuzu peel oil
PbMd Search Trop Picture
 
Synonyms:
 cat ketone 1% in pg
2-mercapto-2-methylpentan-4-one 1% solution
4-mercapto-4-methyl-2-pentanone 1% in pg
4-mercapto-4-methyl-2-pentanone natural
4-mercapto-4-methyl-2-pentanone, 1% in PG natural
 mercapto-4-methylpentan-2-one 1% in pg
4-mercapto-4-methylpentan-2-one 1% in PG
4-mercapto-4-methylpentan-2-one 1% solution
4-methyl 4-mercaptopentan-2-one (1% in propylene glycol)
4-methyl 4-mercaptopentan-2-one 1% in propylene glycol
4-methyl-4-mercapto-2-pentanone
4-methyl-4-mercaptopentan-2-one
4-methyl-4-mercaptopentan-2-one 1% in pg
4-methyl-4-mercaptopentan-2-one neat
4-methyl-4-mercaptopentan-2-one pure
2-methyl-4-oxopentane-2-thiol 1% in pg
4-methyl-4-sulfanylpentan-2-one 1% solution
4-methyl-4-thiolpentan-2-one 1% solution
 methylmercaptopentanone
 pentan-2-one, 4-mercapto-4-methyl- 1% solution
2-pentanone, 4-mercapto-4-methyl- 1% solution
 

Articles:

PubMed:Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) Analysis.
PubMed:Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wine.
PubMed:Development of a routine analysis of 4-mercapto-4-methylpentan-2-one in wine by stable isotope dilution assay and mass tandem spectrometry.
PubMed:Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry.
PubMed:Ethyl propiolate derivatisation for the analysis of varietal thiols in wine.
PubMed:Influence of volatile thiols in the development of blackcurrant aroma in red wine.
PubMed:Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles.
PubMed:Volatile compounds responsible for aroma of Jutrzenka liquer wine.
PubMed:The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.
PubMed:Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed:Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine.
PubMed:Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.
PubMed:Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices.
PubMed:New factor characterizing the in-mouth release of odorants (volatile thiols): compositional changes in odorants exhaled from the human nose during drinking.
PubMed:Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.
PubMed:Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed:Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
PubMed:The influence of yeast on the aroma of Sauvignon Blanc wine.
PubMed:First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice.
PubMed:Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications.
PubMed:Comparison of 4-Mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regions.
PubMed:Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
PubMed:Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives.
PubMed:Modulation of volatile sulfur compounds by wine yeast.
PubMed:Occurrence of polyfunctional thiols in fresh lager beers.
PubMed:Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination.
PubMed:Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
PubMed:Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation.
PubMed:Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha).
PubMed:Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.
PubMed:Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
PubMed:Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed:Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues.
PubMed:Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. Development and application of a stable isotope dilution assay.
PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:Aroma composition changes in early season grapefruit juice produced from thermal concentration.
PubMed:Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
PubMed:Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma.
PubMed:Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed:Odor similarity between stress-inducing odorants in wistar rats.
PubMed:Catty odours in food: confirmation of the identity of 4-mercapto-4-methylpentan-2-one by GC-MS.
 
Notes:
Present in Sauvignon wines
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