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

4-methoxy-2-methyl butane thiol
4-methoxy-2-methyl-2-butanethiol

Supplier Sponsors

Name:4-methoxy-2-methylbutane-2-thiol
CAS Number: 94087-83-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:301-977-9
FDA UNII:X72J2YFL9Y
Nikkaji Web:J368.082G
CoE Number:12145
XlogP3-AA:1.30 (est)
Molecular Weight:134.24178000
Formula:C6 H14 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
JECFA Food Flavoring:548 4-methoxy-2-methyl-2-butanethiol
FLAVIS Number:12.145 (Old)
DG SANTE Food Flavourings:12.145 4-methoxy-2-methylbutane-2-thiol
FEMA Number:3785 4-methoxy-2-methyl-2-butanethiol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):94087-83-9 ; 4-METHOXY-2-METHYL-2-BUTANETHIOL
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.90700 to 0.92300 @ 25.00 °C.
Pounds per Gallon - (est).: 7.547 to 7.680
Refractive Index:1.44500 to 1.45500 @ 20.00 °C.
Boiling Point: 159.00 to 160.00 °C. @ 760.00 mm Hg
Vapor Pressure:3.305000 mmHg @ 25.00 °C. (est)
Flash Point: 120.00 °F. TCC ( 48.89 °C. )
logP (o/w): 1.825 (est)
Soluble in:
 alcohol
 oils
 propylene glycol
 water, 2263 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous catty currant black currant minty tropical
Odor Description:at 0.10 % in triacetin. sulfurous catty black currant minty tropical
sweet sulfurous skunk catty minty tropical mango peach currant black currant grapefruit
Odor Description:at 0.10 % in propylene glycol. Sweet, sulfurous, skunk-like and catty, with a minty tropical thiomenthone like mango, peach, black currant and grapefruit nuances
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Flavor Type: sulfurous
sulfurous catty tropical fruity mango peach spearmint beefy chicken
Taste Description: at 0.10 - 0.40 ppm. Strong sulfurous, catty, tropical fruity notes reminiscent of mango, peach and spearmint. It has minor nuances of beef and chicken
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
4-Methoxy-2-methyl-2-butanethiol Halal, Kosher
Odor Description:blackcurrant; characteristic sulphur note of blackcurrant
Odour threshold in oil : 0.03-0.06 ppb.
Taste Description:black currant
This material is responsible for the "catty" fruity sensory properties & sulphurous note found in blackcurrant buds. Traditionally, buchu oil and Thiomenthone have been used to achieve this type of note in the formulation of blackcurrant flavours. Used in other fruit flavours, such as tropical fruit and peach
Frutarom
METHOXYMETHYLBUTANETHIOL 1% IN PG
Odor Description:Blackcurrant, Fruity, Powerful
Suggested Uses: Blackcurrant, Chocolate, Soft Fruits, Tropical Fruits
Frutarom
4-METHOXY-2-METHYL-2-BUTANETHIOL
Odor Description:Blackcurrant, Fruity, Powerful
Suggested Uses: Blackcurrant, Chocolate, Peach, Soft Fruits, Tropical Fruits
Frutarom
METHOXYMETHYLBUTANETHIOL 10% PROP.
Odor Description:Blackcurrant, Fruity, Powerful
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Augustus Oils
Methoxy Methyl Butanethiol
Services
BOC Sciences
For experimental / research use only.
4-Methoxy-2-methyl-2-butanethiol
Charkit Chemical
METHOXY-2-METHYL-2-BUTANE THIOL,4- 1 PPM DPG
Charkit Chemical
METHOXY-2-METHYL-2-BUTANETHIOL ,4- 1% DPG FEMA 3785
Charkit Chemical
METHOXY-2-METHYL-2-BUTANETHIOL ,4- 1% PG FEMA 3785
Charkit Chemical
METHOXY-2-METHYLBUTANE-2-THIOL ,4- M0290 FEMA 3785
Endeavour Specialty Chemicals
4-Methoxy-2-methyl-2-butanethiol 98% F&F
Speciality Chemical Product Groups
Frutarom
4-METHOXY-2-METHYL-2-BUTANETHIOL
Odor: Blackcurrant, Fruity, Powerful
Use: Suggested Uses: Blackcurrant, Chocolate, Peach, Soft Fruits, Tropical Fruits
Frutarom
METHOXY METHYLBUTANETHIOL 0.1% IN TEC
Frutarom
METHOXYMETHYLBUTANETHIOL 1% IN PG
Odor: Blackcurrant, Fruity, Powerful
Use: Suggested Uses: Blackcurrant, Chocolate, Soft Fruits, Tropical Fruits
Frutarom
METHOXYMETHYLBUTANETHIOL 10% PROP.
Penta International
4-METHOXY-2-METHYL-2-BUTANETHIOL 10% IN PROPYL ALCOHOL
Penta International
4-METHOXY-2-METHYL-2-BUTANETHIOL SYNTHETIC 1% IN ETOH
Penta International
4-METHOXY-2-METHYL-2-BUTANETHIOL SYNTHETIC 1% IN P.G.
Penta International
4-METHOXY-2-METHYL-2-BUTANETHIOL
R C Treatt & Co Ltd
4-Methoxy-2-methyl-2-butanethiol 1% in TEC
Kosher
R C Treatt & Co Ltd
4-Methoxy-2-methyl-2-butanethiol 1ppm in DPG
Kosher
R C Treatt & Co Ltd
4-Methoxy-2-methyl-2-butanethiol
Halal, Kosher
Odor: blackcurrant; characteristic sulphur note of blackcurrant
Use: Odour threshold in oil : 0.03-0.06 ppb.
Flavor: black currant
This material is responsible for the "catty" fruity sensory properties & sulphurous note found in blackcurrant buds. Traditionally, buchu oil and Thiomenthone have been used to achieve this type of note in the formulation of blackcurrant flavours. Used in other fruit flavours, such as tropical fruit and peach
R C Treatt & Co Ltd
4-Methoxy-4-methylbutane-2-thiol 1% in DPG
Kosher
Robinson Brothers
4-Methoxy-2-methyl-2-butanethiol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Taytonn
Methoxy Methylbutanethiol
Taytonn
Methoxymethylbutanethiol (1% IN PG)
 
Safety Information:
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 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-methoxy-2-methyl butane thiol usage levels up to:
  0.0100 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.80 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): ND (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: 16. Update in publication number(s): 17
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.010000.02000
beverages(alcoholic): 0.010000.03000
breakfast cereal: --
cheese: --
chewing gum: 0.020000.10000
condiments / relishes: --
confectionery froastings: 0.001000.01000
egg products: --
fats / oils: --
fish products: 0.001000.01000
frozen dairy: 0.000100.01000
fruit ices: 0.020000.06000
gelatins / puddings: 0.000100.01000
granulated sugar: --
gravies: 0.020000.03000
hard candy: 0.020000.05000
imitation dairy: 0.000100.01000
instant coffee / tea: 0.001000.01000
jams / jellies: 0.001000.01000
meat products: 0.020000.05000
milk products: 0.001000.01000
nut products: --
other grains: --
poultry: 0.001000.01000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.001000.01000
snack foods: --
soft candy: 0.020000.05000
soups: --
sugar substitutes: --
sweet sauces: 0.001000.01000
 
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

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 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 91, Revision 1 (FGE.91Rev1): 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.08Rev3 (2011)
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

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

EPI System: View
EPA Substance Registry Services (TSCA):94087-83-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :526195
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3336
WGK Germany:3
4-methoxy-2-methylbutane-2-thiol
Chemidplus:0094087839
 
References:
 4-methoxy-2-methylbutane-2-thiol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:94087-83-9
Pubchem (cid):526195
Pubchem (sid):135256758
Flavornet:94087-83-9
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB36194
FooDB:FDB015049
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:4-Methoxy-2-methyl-2-butanethiol
 
Potential Blenders and core components note
For Odor
No odor group found for these
curcuma amada roxb. rhizome oil
CS
acidic
acidic
2-
ethyl butyric acid
FL/FR
aldehydic
iso
valeraldehyde
FL/FR
balsamic
linalyl cinnamate
FL/FR
scotch
pine wood/needles resinoid
FR
berry
black
currant fragrance
FR
black
currant infusions
FL/FR
caramellic
maltyl isobutyrate
FL/FR
citrus
grapefruit mercaptan
FL/FR
coconut
delta-
decalactone
FL/FR
delta-
octalactone
FL/FR
delta-
undecalactone
FL/FR
creamy
creamy lactone
FL/FR
ethereal
iso
propyl formate
FL/FR
fatty
allyl octanoate
FL/FR
floral
benzyl isobutyrate
FL/FR
boronia absolute
FL/FR
cassis buteneone
FR
citronellyl acetate
FL/FR
citronellyl formate
FL/FR
citronellyl isovalerate
FL/FR
black
currant bud concrete
FL/FR
delta-
damascone
FL/FR
geranyl isobutyrate
FL/FR
geranyl propionate
FL/FR
heliotropyl acetone
FL/FR
jasmin lactone (IFF)
FL/FR
jasmin pyranone
FL/FR
beta-
ocimene
FL/FR
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl isovalerate
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
rose butanoate
FL/FR
styralyl propionate
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl butyrate
FL/FR
allyl cinnamate
FL/FR
allyl hexanoate
FL/FR
allyl propionate
FL/FR
amyl butyrate
FL/FR
iso
amyl isovalerate
FL/FR
iso
amyl propionate
FL/FR
para-
anisyl propionate
FL/FR
artemisia pallens herb oil
FL/FR
benzyl butyrate
FL/FR
berry pentadienoate
FL/FR
butyl 2-decenoate
FL/FR
iso
butyl hexanoate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl isovalerate
FL/FR
butyl valerate
FL/FR
2-tert-
butyl-5-methyl-2-propyl tetrahydrofuran
FR
cassyrane
FL/FR
black
currant essence
FL/FR
cyclohexyl carboxylic acid
FL/FR
cyclohexyl cinnamate
FL/FR
(E)-beta-
damascone
FL/FR
(E)-alpha-
damascone
FL/FR
beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
davana oil CO2 extract
FL/FR
gamma-
decalactone
FL/FR
decen-1-yl cyclopentanone
FL/FR
alpha,alpha-
dimethyl benzyl isobutyrate
FL/FR
epsilon-
dodecalactone
FL/FR
gamma-
dodecalactone
FL/FR
etaspirene
FR
ethyl 2-methyl butyrate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl cyclohexane propionate
FL/FR
fleuramone (IFF)
FR
fruit specialty
FR
fruity butanate
FR
fruity cyclopentanone
FR
herbanate (Givaudan)
FR
mango peach fragrance
FR
3-
mercaptohexyl acetate
FL/FR
methyl 2-methyl valerate
FL/FR
methyl nonanoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
peach cyclopentanone
FR
peach nitrile
FR
peach pivalate
FR
plum crotonate
FR
iso
propyl 2-methyl butyrate
FL/FR
propyl hexanoate
FL/FR
propyl isobutyrate
FL/FR
ribes nigrum fruit extract
FL/FR
iso
spirene
FR
tetrahydrofurfuryl butyrate
FL/FR
tropical indene
FR
tropical ionone
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
iso
amyl formate
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
green note propionate
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
hexyl 2-methyl butyrate
FL/FR
marigold pot absolute
FL/FR
1-
penten-3-ol
FL/FR
terpinyl propionate
FL/FR
thiogeraniol
FL/FR
herbal
6-
acetoxydihydrotheaspirane
FL/FR
benzyl octanoate
FL/FR
buchu mercaptan acetate
FL/FR
eucalyptus radiata leaf/stem oil
FR
jambu oleoresin
FL/FR
juniper carboxaldehyde
FR
linalyl isovalerate
FL/FR
methyl ortho-anisate
FL/FR
2-
pentyl acetate
FL/FR
viridiflorol
FL/FR
minty
diosphenol
FL/FR
(R)-(+)-
pulegone
FR
phenolic
2'-
hydroxyacetophenone
FL/FR
spicy
myrcene
FR
origanum majorana oil
FL/FR
sulfurous
blackberry thiophenone
FL/FR
buchu mercaptan
FL/FR
cassis pentanone
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
mango thiol
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
passiflora acetate
FL/FR
1-
phenethyl mercaptan
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
terpenic
gamma-
terpinene
FL/FR
tropical
delta-
dodecalactone
FL/FR
cis-
galbanum oxathiane
FL/FR
genet absolute
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
hexyl 2-methyl-3-pentenoate
FL/FR
hotrienol
FL/FR
passiflora edulis fruit extract
FL/FR
psidium guajava fruit extract
FL/FR
tropical 3-thiobutyrate
FL/FR
2-
tropical oxathiane
FL/FR
waxy
iso
amyl laurate
FL/FR
ethyl nonanoate
FL/FR
heptyl octanoate
FL/FR
nonyl acetate
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
6-
acetoxydihydrotheaspirane
FL/FR
allyl cinnamate
FL/FR
allyl cyclohexyl valerate
FL
iso
amyl 3-methyl thiopropionate
FL
para-
anisyl propionate
FL/FR
benzyl octanoate
FL/FR
blackberry thiophenone
FL/FR
citronellyl isovalerate
FL/FR
cyclohexyl cinnamate
FL/FR
diosphenol
FL/FR
2,6-
dipropyl-5,6-dihydro-2H-thiopyran-3-carboxaldehyde
FL
epsilon-
dodecalactone
FL/FR
ethyl 3-octenoate
FL
ethyl cyclohexane propionate
FL/FR
jasmin lactone (IFF)
FL/FR
3-
mercapto-3-methyl butyl formate
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl ortho-anisate
FL/FR
S-(
methyl thio) hexanoate
FL
1-
phenethyl mercaptan
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
2-
tropical oxathiane
FL/FR
viridiflorol
FL/FR
beta-
damascone
FL/FR
acidic
acidic
2-
ethyl butyric acid
FL/FR
alliaceous
allyl propionate
FL/FR
dipropyl trisulfide
FL
tropical thiazole
FL/FR
berry
black
currant flavor
FL
black
currant infusions
FL/FR
black
currant juice concentrate
FL
heliotropyl acetone
FL/FR
citrus
grapefruit mercaptan
FL/FR
mandarin mango peach flavor
FL
styralyl propionate
FL/FR
coconut
delta-
decalactone
FL/FR
delta-
octalactone
FL/FR
cooling
jambu oleoresin
FL/FR
creamy
creamy lactone
FL/FR
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
jasmin pyranone
FL/FR
massoia lactone
FL
delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
dairy
2-
pentyl acetate
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
4-
hexen-3-one
FL
fatty
allyl octanoate
FL/FR
iso
amyl laurate
FL/FR
floral
citronellyl acetate
FL/FR
geranyl isobutyrate
FL/FR
hotrienol
FL/FR
tropical ionone
FL/FR
fruity
allyl hexanoate
FL/FR
amyl butyrate
FL/FR
iso
amyl propionate
FL/FR
artemisia pallens herb oil
FL/FR
benzyl butyrate
FL/FR
benzyl isobutyrate
FL/FR
berry pentadienoate
FL/FR
boronia absolute
FL/FR
buchu mercaptan acetate
FL/FR
butyl 2-decenoate
FL/FR
iso
butyl hexanoate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl isovalerate
FL/FR
butyl valerate
FL/FR
cassyrane
FL/FR
citronellyl formate
FL/FR
black
currant bud concrete
FL/FR
black
currant essence
FL/FR
cyclohexyl carboxylic acid
FL/FR
(Z)-beta-
damascone
FL/FR
(E)-alpha-
damascone
FL/FR
(E)-beta-
damascone
FL/FR
davana oil CO2 extract
FL/FR
gamma-
decalactone
FL/FR
decen-1-yl cyclopentanone
FL/FR
alpha,alpha-
dimethyl benzyl isobutyrate
FL/FR
gamma-
dodecalactone
FL/FR
ethyl 2-methyl butyrate
FL/FR
ethyl 2-octenoate
FL/FR
tropical
fruit flavor
FL
2-
furyl pentyl ketone
FL
2,4-
hexadien-1-ol
FL
hexyl 2-methyl-3-pentenoate
FL/FR
kiwi flavor
FL
linalyl cinnamate
FL/FR
linalyl isovalerate
FL/FR
lychee flavor
FL
mango peach pineapple flavor
FL
2-
mercapto-4-heptanol
FL
3-
mercaptohexyl hexanoate
FL
methyl 2-methyl valerate
FL/FR
octen-1-yl cyclopentanone
FL/FR
papaya guava flavor
FL
passion fruit distillates
FL
phenethyl isovalerate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
iso
propyl formate
FL/FR
propyl hexanoate
FL/FR
propyl isobutyrate
FL/FR
raspberry mango flavor
FL
ribes nigrum fruit extract
FL/FR
ribes nigrum fruit juice
FL
rose butanoate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical trithiane
FL/FR
iso
valeraldehyde
FL/FR
green
allyl butyrate
FL/FR
iso
amyl formate
FL/FR
iso
amyl isovalerate
FL/FR
cassis pentanone
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
cis-
galbanum oxathiane
FL/FR
green note propionate
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
hexyl 2-methyl butyrate
FL/FR
marigold pot absolute
FL/FR
beta-
ocimene
FL/FR
1-
penten-3-ol
FL/FR
terpinyl propionate
FL/FR
hay
genet absolute
FL/FR
herbal
buchu oil fractions
FL
origanum majorana oil
FL/FR
honey
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
jammy
maltyl isobutyrate
FL/FR
juicy
lychee mercaptan acetate
FL/FR
meaty
3-
mercapto-2-butanone
FL
minty
thiogeraniol
FL/FR
naphthyl
2'-
hydroxyacetophenone
FL/FR
oily
tetrahydrofurfuryl propionate
FL
roasted
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
sulfurous
buchu mercaptan
FL/FR
grapefruit menthane
FL/FR
mango thiol
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl thiomethyl butyrate
FL
tropical 3-thiobutyrate
FL/FR
terpenic
gamma-
terpinene
FL/FR
tropical
3-
mercaptohexyl acetate
FL/FR
3-
mercaptohexyl butyrate
FL
passiflora acetate
FL/FR
passiflora edulis fruit extract
FL/FR
psidium guajava fruit
FL
psidium guajava fruit extract
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
ethyl nonanoate
FL/FR
furfuryl octanoate
FL
geranyl propionate
FL/FR
heptyl octanoate
FL/FR
nonyl acetate
FL/FR
winey
methyl nonanoate
FL/FR
woody
delta-
damascone
FL/FR
 
Potential Uses:
FLapricot
FLbuchu leaf
FLchocolate cocoa
FLcurrant black currant
FLfruit tropical fruit
FLgrapefruit
FLmango
FLmeat
FRpassion fruit
FLpeach
 
Occurrence (nature, food, other):note
 currant black currant fruit
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 olive oil virgin
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 tea green tea
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Synonyms:
 blackcurrant mercaptan
 butane-2-thiol, 4-methoxy-2-methyl-
2-butanethiol, 4-methoxy-2-methyl-
 cassis ketone
black currant mercaptan
 methoxy methylbutanethiol
4-methoxy-2-methyl butane thiol
4-methoxy-2-methyl butane-2-thiol
4-methoxy-2-methyl-2-butane thiol
4-methoxy-2-methyl-2-butanethiol
4-methoxy-2-methyl-2-butanethiol 1% in P.G.
4-methoxy-2-methyl-2-mercaptobutane
4-methoxy-2-methylbutane-2-thiol
4-methoxy-4-methylbutane-2-thiol
 methoxymethyl butane thiol
 methoxymethylbutanethiol
 

Articles:

PubMed:Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes.
PubMed:Determination of volatile thiols in lipid matrix by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometric analysis. Application to virgin olive oil.
PubMed:Influence of volatile thiols in the development of blackcurrant aroma in red wine.
PubMed:Improvement of the cystine measurement in granulocytes by liquid chromatograhy-tandem mass spectrometry.
PubMed:Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.
PubMed:Identification of novel aroma-active thiols in pan-roasted white sesame seeds.
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:Characterization of a cDNA encoding metallothionein 3 from cotton (Gossypium hirsutum L.).
PubMed:Late-onset form of beta-electron transfer flavoprotein deficiency.
PubMed:High activity of human butyrylcholinesterase at low pH in the presence of excess butyrylthiocholine.
PubMed:Chromatin condensation, cysteine-rich protamine, and establishment of disulphide interprotamine bonds during spermiogenesis of Eledone cirrhosa (Cephalopoda).
PubMed:Substrate activation in acetylcholinesterase induced by low pH or mutation in the pi-cation subsite.
PubMed:Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
PubMed:Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed:Pyroglutamic aciduria and nephropathic cystinosis.
 
Notes:
Present in blackcurrant buds/berries, virgin olive oil and Japanese green tea (Sen-cha)
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