amyl mercaptan
1-pentanethiol
 
Notes:
Used as a food additive [EAFUS]
  • CTC Organics
    • CTC Organics
      For More Than 40 Year
      Your source for rare aroma chemicals for the flavor and fragrance industy.
      “The world is run by middle men.” The number of times I have heard Dr. Liu utter those words are innumerable. He loved reciting and recording famous quotes and had many of his own. Among his many talents, Dr. Liu had a unique genius in the area of chemistry. He had an uncanny understanding of the pulse of the chemical industry and was a superb salesman.
      US Email: Customer Service
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      US Fax: (404) 577-1651
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      Product(s):
      W1687 1-pentanethiol
       
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in Small to Medium Scale Chemical Manufacturing
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, all produced at the highest standards of quality.
      Endeavour Speciality Chemical has 25 years' experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavour's products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
      Email: Info
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      Product(s):
      TH0040 1-Pentanethiol 98% F&F
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
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      US Fax: (973) 740-1839
      Product(s):
      16-08490 1-PENTANETHIOL, Kosher, Halal
       
  • Robinson Brothers
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
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      News
      Product(s):
      1-Pentanethiol Halal, Kosher

      Used in meat, durian & coffee flavours: in dairy/bakery, at 0.05-0.5ppm; and in seasonings at 0.4-2.0ppm.
       
      1-Pentanethiol 10% in Triacetine
       
Synonyms   Articles   Notes   Search
pentane-1-thiol (Click)
CAS Number: 110-66-7Picture of molecule
ECHA EINECS - REACH Pre-Reg: 203-789-1
FDA UNII: 9A3YK965F3
Nikkaji Web: J43.568F
Beilstein Number: 1730979
MDL: MFCD00004907
XlogP3-AA: 2.30 (est)
Molecular Weight: 104.21564000
Formula: C5 H12 S
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1662  1-pentanethiol
Flavis Number: 12.191 (Old)
DG SANTE Food Flavourings: 12.191  pentane-1-thiol
FEMA Number: 4333  1-pentanethiol
FDA Mainterm: 1-PENTANETHIOL
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.83100 to 0.84400 @  25.00 °C.
Pounds per Gallon - (est).: 6.915 to  7.023
Refractive Index: 1.44100 to 1.45000 @  20.00 °C.
Boiling Point: 126.00 to  127.00 °C. @ 760.00 mm Hg
Vapor Pressure: 13.800000 mm/Hg @ 25.00 °C.
Flash Point: 65.00 °F. TCC ( 18.33 °C. )
logP (o/w): 2.740
Soluble in:
 alcohol
 water, 156 mg/L @ 20 °C (exp)
Similar Items: note
allyl 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
2-thienyl mercaptan
3-thienyl mercaptan
tridecyl mercaptan
undecyl mercaptan
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 sulfurous  fatty  roasted  meaty  vegetable  
Odor Description:
at 0.10 % in propylene glycol. 
sulfurous fatty roasted meaty vegetable
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
CTC Organics
1-pentanethiol
EMD Millipore
For experimental / research use only.
1-Pentanethiol
Endeavour Specialty Chemicals
1-Pentanethiol 98% F&F
Speciality Chemical Product Groups
Penta International
1-PENTANETHIOL, Kosher, Halal
Robinson Brothers
1-Pentanethiol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
1-Pentanethiol
Sigma-Aldrich: Aldrich
For experimental / research use only.
1-Pentanethiol
TCI AMERICA
For experimental / research use only.
1-Pentanethiol >98.0%(GC)(T)
Treatt
1-Pentanethiol 10% in Triacetine
Treatt
1-Pentanethiol
Halal, Kosher
Odor: Sulphurous; fatty/roast meat; vegetative.Meaty aroma. Odour threshold in water = 0.8 ppb
Flavor: Sulphurous
Used in meat, durian & coffee flavours: in dairy/bakery, at 0.05-0.5ppm; and in seasonings at 0.4-2.0ppm.
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 11 - Highly flammable.
R 20/22 - Harmful by inhalation and if swallowed.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 23 - Do not breath vapour.
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:
subcutaneous-mouse LD50 > 100 mg/kg
Nature. Vol. 174, Pg. 737, 1954.

Inhalation Toxicity:
inhalation-rat TCLo 2000 ppm/4H
Journal of Industrial Hygiene and Toxicology. Vol. 31, Pg. 343, 1949.

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Safety in Use Information:
Category: flavoring agents
Recommendation for amyl mercaptan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day)
NOEL (No Observed Effect Level): 0.56 (mg/kg bw per 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: 23
Click here to view publication 23
 average usual ppmaverage maximum ppm
baked goods: 0.060000.50000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: 0.010000.05000
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: 0.100000.50000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.050000.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.100000.50000
milk products: 0.100000.50000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.400002.00000
snack foods: --
soft candy: --
soups: 0.100000.50000
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): 0.100000.30000
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
Synonyms   Articles   Notes   Search   Top
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 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 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
Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 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
Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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
NIOSH International Chemical Safety Cards: search
NIOSH Pocket Guide: search
NLM Hazardous Substances Data Bank: Search
EPA Substance Registry Services (TSCA): 110-66-7
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 8067
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1111
WGK Germany: 3
 pentane-1-thiol
Chemidplus: 0000110667
EPA/NOAA CAMEO: hazardous materials
RTECS: 110-66-7
Synonyms   Articles   Notes   Search   Top
References:
 pentane-1-thiol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 110-66-7
Pubchem (cid): 8067
Pubchem (sid): 134974524
Synonyms   Articles   Notes   Search   Top
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): HMDB32457
FooDB: FDB010034
Export Tariff Code: 2930.90.9190
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Formulations/Preparations:
•grades or purity: 96.0+% •98% grade
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
alliaceous
 dimethyl trisulfideFL/FR
 dipropyl disulfideFL/FR
 ferula assa-foetida gum oilFL/FR
 methyl furfuryl disulfideFL/FR
 propyl mercaptanFL/FR
 rum etherFL/FR
2,6-dimethyl pyrazineFL/FR
citrus
 grapefruit mercaptanFL/FR
coffee
 coffee difuranFL/FR
2-methyl-3-,5 or 6-(furfuryl thio) pyrazineFL/FR
 nutty pyrazineFL/FR
fermented
 ethyl crotonateFL/FR
 tropical thiazoleFL/FR
 tropical trithianeFL/FR
green
2-heptyl furanFL/FR
(E,Z)-2,6-nonadienalFL/FR
 meaty dithianeFL/FR
4-methyl nonanoic acidFL/FR
 sulfurolFL/FR
 sulfuryl acetateFL/FR
 hazelnut pyrazineFL/FR
 strawberry furanone methyl etherFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-ethyl pyrazineFL/FR
2-ethyl-4-methyl thiazoleFL/FR
2-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
phenolic
2,3-dimethyl benzofuranFL/FR
ortho-guaiacolFL/FR
4-vinyl phenolFL/FR
2-methyl-1-butanolFL/FR
 pyroligneous acidsFL/FR
 benzothiazoleFL/FR
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
 ethyl 2-mercaptopropionateFL/FR
 ethyl 3-mercaptopropionateFL/FR
 ferula assa-foetida absoluteFL/FR
 fish thiolFL/FR
2-mercaptopropionic acidFL/FR
 methyl 3-(methyl thio) propionateFL/FR
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
2-methyl 5-(methyl thio) furanFL/FR
3-(methyl thio) hexanolFL/FR
2-(methyl thio) phenolFL/FR
 onion oilFL/FR
tobacco
 methyl benzoxoleFL/FR
 
For Flavor
 
No flavor group found for these
4-acetyl-2-methyl pyrimidineFL
 allyl methyl disulfideFL
 allyl methyl trisulfideFL
 allyl propyl disulfideFL
 allyl propyl sulfideFL
 allyl propyl trisulfideFL
gamma-aminobutyric acidFL
isoamyl mercaptanFL
1,2-butane dithiolFL
2-(2-butyl)-4,5-dimethyl-3-thiazolineFL
 cyclopropyl (E,Z)-2,6-nonadienamideFL
2,5-diethyl thiazoleFL
 diethyl trisulfideFL
 dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazineFL
 dimethyl tetrasulfideFL
2,6-dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanoneFL
bis(2,5-dimethyl-3-furyl) disulfideFL
(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiolFL
(Z+E)-2,5-dimethyl-3-thioacetoxytetrahydrofuranFL
2,5-dimethyl-3-thiofuroyl furanFL
 dipropyl sulfideFL
 ethyl (E,Z)-2,6-nonadienamideFL
S-ethyl 2-acetyl aminoethane thioateFL
 ethyl 3-mercaptopropionateFL/FR
 ethyl 4-(acetyl thio) butyrateFL
 ethyl methyl trisulfideFL
 ethyl propyl disulfideFL
 ethyl propyl trisulfideFL
2-ethyl-3-methyl thiopyrazineFL
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
 heptyl mercaptanFL
2-hexyl thiopheneFL
1-(3-hydroxy-5-methyl-2-thienyl) ethanoneFL
 massoia bark oilFL
3-mercapto-2-methyl pentanolFL
3-mercapto-3-methyl butyl formateFL
4-mercapto-3-methyl-2-butanolFL
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
 methyl benzoxoleFL/FR
 methyl dihydrofuran thiolFL
2-methyl thiazolidineFL
2-(methyl thio) ethanolFL
2-(methyl thio) methyl-2-butenalFL
2-methyl-1-butane thiolFL
2-methyl-1-butanolFL/FR
4-methyl-2-(methyl thiomethyl)-2-hexenalFL
2-methyl-2-thiazolineFL
2-methyl-3-,5 or 6-(furfuryl thio) pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-furyl tetrasulfideFL
3-((2-methyl-3-furyl)thio)-4-heptanoneFL
4-((2-methyl-3-furyl)thio)-5-nonanoneFL
1,9-nonane dithiolFL
 peanut dithiazineFL
2-pentyl thiopheneFL
1-phenethyl mercaptanFL
1,3-propane dithiolFL
 propenyl propyl disulfideFL
 propyl 2-methyl-3-furyl disulfideFL
isopropyl disulfideFL
 propyl mercaptanFL/FR
2-propyl pyridineFL
2-isopropyl-3-(methyl thio) pyrazineFL
 thiazoleFL
3-thienyl mercaptanFL
 thioacetic acidFL
2,3,5-trithiahexaneFL
3,5-diisopropyl-1,2,4-trithiolaneFL
N-(2-(3,4-dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amideFL
3,5-dimethyl-1,2,4-trithiolaneFL
3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamideFL
2,4-dimethyl-3-oxazolineFL
4-mercapto-2-pentanone 1% in acetoinFL
(±)-3-(methyl thio) heptanalFL
2-methyl-1-methyl thio-2-buteneFL
 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazineFL
1-(2-thienyl) butanoneFL
alliaceous
 allyl disulfideFL
 allyl mercaptanFL
 allyl thiopropionateFL
 benzyl mercaptanFL
1,3-butane dithiolFL
 cyclopentyl mercaptanFL
 dicyclohexyl disulfideFL
 diethyl disulfideFL
 dimethyl trisulfideFL/FR
 dipropyl disulfideFL/FR
 dipropyl trisulfideFL
 ferula assa-foetida gum oilFL/FR
3-mercapto-2-pentanoneFL
 methyl 3-mercaptobutanoateFL
2-methyl thioacetaldehydeFL
3-tetrahydrothiophenoneFL
 tropical thiazoleFL/FR
burnt
 bacon dithiazineFL
1,6-hexane dithiolFL
 rum etherFL/FR
cabbage
 methyl 2-thiofuroateFL
chemical
2,3-dimethyl benzofuranFL/FR
2,5-dimethyl furanFL
citrus
 grapefruit mercaptanFL/FR
cocoa
 butyraldehydeFL
coffee
 coffee difuranFL/FR
2-ethyl-4-methyl thiazoleFL/FR
 methyl furfuryl disulfideFL/FR
corn chip
2-acetyl-2-thiazolineFL
earthy
 difurfuryl sulfideFL
1,8-octane dithiolFL
eggy
isopropyl mercaptanFL
fatty
(E,E)-2,4-decadienalFL
2-heptyl furanFL/FR
4-methyl nonanoic acidFL/FR
fruity
2-ethyl-2,5-dihydro-4-methyl thiazoleFL
 tropical trithianeFL/FR
garlic
 allyl methyl sulfideFL
 garlic oleoresinFL
green
4-methyl thiazoleFL
(E,Z)-2,6-nonadienalFL/FR
4-penten-1-yl acetateFL
meaty
4-allyl-2,6-dimethoxyphenolFL
 benzothiazoleFL/FR
2,6-dimethyl thiophenolFL
2,5-dimethyl-3-furan thiolFL
1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%FL
 furfuryl 2-methyl-3-furyl disulfideFL
4-furfuryl thio-2-pentanoneFL
 meaty dithianeFL/FR
3-mercapto-2-butanoneFL
(R,S)-2-mercapto-3-butanolFL
2-mercaptomethyl pyrazineFL
2-mercaptopropionic acidFL/FR
2-methyl 3-(methyl thio) furanFL
2-(methyl thio) phenolFL/FR
 methyl thiofuryl butanalFL
12-methyl tridecanalFL
bis(2-methyl-3-furyl) disulfideFL
S-(2-methyl-3-furyl) ethane thioateFL
2-methyl-3-tetrahydrofuran thiolFL
2-methyl-3-thioacetoxytetrahydrofuranFL
 phenyl mercaptanFL
 propyl 2-mercaptopropionateFL
 pyrazinyl ethane thiolFL
2-pyridinyl methane thiolFL
 sulfurolFL/FR
 sulfuryl acetateFL/FR
 thialdineFL
ortho-thiocresolFL
ortho-thioguaiacolFL
metallic
2,5-dihydroxy-1,4-dithianeFL
3-(methyl thio) hexanolFL/FR
musty
2-ethoxythiazoleFL
 hazelnut pyrazineFL/FR
2-methyl 5-(methyl thio) furanFL/FR
 strawberry furanone methyl etherFL/FR
nutty
3-acetyl-2,5-dimethyl thiopheneFL
2-acetyl-4-methyl thiazoleFL
 arachis hypogaea fruit extractFL
3,5-diethyl-2-methyl pyrazineFL
2,5-diethyl-3-methyl pyrazineFL
2,6-dimethyl pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-ethyl pyrazineFL/FR
2-methyl pyrazineFL/FR
 nutty pyrazineFL/FR
 nutty thiazoleFL
onion
 ethyl 2-mercaptopropionateFL/FR
 furfuryl isopropyl sulfideFL
 methionolFL
 methyl propyl disulfideFL
 methyl propyl trisulfideFL
 propyl thioacetateFL
phenolic
2-ethyl benzene thiolFL
4-vinyl phenolFL/FR
popcorn
2-propionyl-2-thiazolineFL
radish
3-(methyl thio) propyl mercaptoacetateFL
roasted
 ethyl 3-(furfuryl thio) propionateFL
 hexyl mercaptanFL
rummy
 ethyl crotonateFL/FR
savory
N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamideFL
N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamideFL
N1-(2-methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamideFL
N1-(2-methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamideFL
seafood
1,4-dithianeFL
smoky
 prosopis juliflora wood extractFL
 pyroligneous acidsFL/FR
sulfurous
 allyl sulfideFL
2,3-butane dithiolFL
 butyl mercaptanFL
 diallyl polysulfidesFL
 diallyl tetrasulfideFL
 diallyl trisulfideFL
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
 ethyl methyl sulfideFL
S-ethyl thioacetateFL
 ferula assa-foetida absoluteFL/FR
 fish thiolFL/FR
 furfuryl methyl sulfideFL
 furfuryl thiopropionateFL
3-mercapto-2-methyl pentanalFL
 methyl 2-(methyl thio) butyrateFL
 methyl 2-methyl-3-furyl disulfideFL
 methyl thiomethyl butyrateFL
3-methyl-2-butane thiolFL
2-naphthyl mercaptanFL
 onion oilFL/FR
 onion oleoresinFL
 roasted butanolFL
2,4,6-trithiaheptane 10% in triacetinFL
vegetable
 methyl 3-(methyl thio) propionateFL/FR
 tyramineFL
wasabi
2-(methyl thio) ethyl acetateFL
woody
ortho-guaiacolFL/FR
yeasty
 faex extractsFL
 
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Potential Uses:
 baconFL
 bakery 
 beefFL
 beef roasted beef 
 beerFL
 beer bantu beer 
 chickenFL
 coffee 
 dairy 
 durian 
 hawthornFR
 hops houblonFL/FR
 lamb 
 liver 
 meat 
 meat grilled meat 
 meat roasted meat 
 meat smoked meat 
 porkFL
 salami 
 shellfish 
 turkey 
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Occurrence (nature, food, other): note
 beer - up to 0.008 mg/kg
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 chive
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 sesame seed roasted
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Synonyms:
 amyl hydrosulfide
N-amyl mercaptan
 amyl sulfhydrate
 amyl thioalcohol
N-amylthiol
 mercaptan C5
1-pentane thiol
 pentane-1-thiol
1-pentanethiol
1-pentanethiol 10% in triacetine
 pentyl mercaptan
N-pentyl mercaptan
 pentylmercaptan
N-pentylmercaptan
 thioamyl alcohol
N-thioamyl alcohol
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