amyl mercaptan
1-pentanethiol

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  Beijing Lys Chemicals Co, LTD.

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  BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
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  10581 1-Pentanethiol

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  Endeavour Specialty Chemicals Ltd

  Expertise in high impact aroma chemicals
  Endeavour Speciality Chemicals offers high-impact aroma chemicals, at small to medium scale.
  Speciality Chemical has more than 25 years experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavours 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.
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  TH0040 1-Pentanethiol 98% F&F

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  Penta International Corporation

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  16-08490 1-PENTANETHIOL

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  Robinson Brothers Limited

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  Award-winning UK chemical manufacturer of chemical intermediates and high-impact aroma chemicals.
  Based in the UK, Robinson Brothers is an award-winning chemical manufacturer of chemical intermediates and high-impact aroma chemicals. Robinson Brothers serve many industry sectors across the globe, include: flavour/fragrance, pharmaceutical, agrochemical and material sciences. Our team of Chemists are experts in custom synthesis, contract manufacture and process optimisation.
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  Synerzine, Inc.

  Innovation. Customization. Aroma Ingredients.
  Synerzine is a leading supplier of flavor and fragrance ingredients.
  Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
  Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
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  TCI AMERICA

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  P0053 1-Pentanethiol >98.0%(GC)(T)
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  R C Treatt and Co Ltd

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  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

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  WholeChem, LLC

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  1-Pentanethiol

Name: pentane-1-thiol CAS Number: 110-66-7 3D/inchi 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, Edge 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 DG SANTE Food Flavourings: 12.191 pentane-1-thiol FEMA Number: 4333 1-pentanethiol FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 110-66-7 ; 1-PENTANETHIOL   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 mmHg @ 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   Organoleptic Properties: Odor Type: sulfurous sulfurous fatty roasted meaty vegetable Odor Description:at 0.10 % in propylene glycol. sulfurous fatty roasted meaty vegetable Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Beijing Lys Chemicals 1-Pentanethiol EMD Millipore For experimental / research use only. 1-Pentanethiol sds Endeavour Specialty Chemicals 1-Pentanethiol 98% F&F Speciality Chemical Product Groups Penta International 1-PENTANETHIOL R C Treatt & Co Ltd 1-Pentanethiol 10% in Triacetine R C Treatt & Co Ltd 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. 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 sds Synerzine 1-Pentanethiol TCI AMERICA For experimental / research use only. 1-Pentanethiol >98.0%(GC)(T) sds WholeChem 1-Pentanethiol   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.   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 ppm average maximum ppm baked goods: 0.06000 0.50000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: - - cheese: 0.01000 0.05000 chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: 0.10000 0.50000 frozen dairy: - - fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: 0.05000 0.50000 hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: 0.10000 0.50000 milk products: 0.10000 0.50000 nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 0.40000 2.00000 snack foods: - - soft candy: - - soups: 0.10000 0.50000 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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.20000 1.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.10000 0.50000 Edible ices, including sherbet and sorbet (03.0): 0.20000 1.00000 Processed fruit (04.1): 0.20000 1.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 0.20000 1.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.10000 0.50000 Bakery wares (07.0): 0.20000 1.00000 Meat and meat products, including poultry and game (08.0): 0.10000 0.20000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.10000 0.20000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.10000 0.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.20000 1.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.10000 0.30000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.20000 1.00000 Ready-to-eat savouries (15.0): 0.40000 2.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.10000 0.50000   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 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 AIDS Citations:Search Cancer Citations:Search Toxicology Citations: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   References:   pentane-1-thiol NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 110-66-7 Pubchem (cid): 8067 Pubchem (sid): 134974524   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (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): HMDB32457 FooDB: FDB010034 Export Tariff Code: 2930.90.9190 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View Wikipedia: View Formulations/Preparations: •grades or purity: 96.0+% •98% grade   Potential Blenders and core components note For Odor alliaceous dimethyl trisulfide FL/FR dipropyl disulfide FL/FR ferula assa-foetida gum oil FL/FR methyl furfuryl disulfide FL/FR propyl mercaptan FL/FR burnt rum ether FL/FR chocolate 2,6- dimethyl pyrazine FL/FR citrus grapefruit mercaptan FL/FR coffee coffee difuran FL/FR 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR earthy nutty pyrazine FL/FR ethereal 2- methyl-1-butanol FL/FR fermented ethyl crotonate FL/FR fruity tropical thiazole FL/FR tropical trithiane FL/FR green 2- heptyl furan FL/FR (E,Z)-2,6- nonadienal FL/FR meaty meaty dithiane FL/FR 4- methyl nonanoic acid FL/FR sulfurol FL/FR sulfuryl acetate FL/FR moldy strawberry furanone methyl ether FL/FR musty hazelnut pyrazine FL/FR nutty 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- ethyl pyrazine FL/FR 2- ethyl-4-methyl thiazole FL/FR 2- methyl pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR phenolic 2,3- dimethyl benzofuran FL/FR ortho- guaiacol FL/FR 4- vinyl phenol FL/FR smoky pyroligneous acids FL/FR sulfurous benzothiazole FL/FR dimethyl disulfide FL/FR dimethyl sulfide FL/FR ethyl 2-mercaptopropionate FL/FR ethyl 3-mercaptopropionate FL/FR ferula assa-foetida absolute FL/FR fish thiol FL/FR 2- mercaptopropionic acid FL/FR methyl 3-(methyl thio) propionate FL/FR 4- methyl 4-mercaptopentan-2-one 1% solution FL/FR 2- methyl 5-(methyl thio) furan FL/FR 3-( methyl thio) hexanol FL/FR 2-( methyl thio) phenol FL/FR onion oil FL/FR 1- phenethyl mercaptan FL/FR tobacco methyl benzoxole FL/FR For Flavor No flavor group found for these 4- acetyl-2-methyl pyrimidine FL allyl methyl disulfide FL allyl methyl trisulfide FL allyl propyl disulfide FL allyl propyl sulfide FL allyl propyl trisulfide FL gamma- aminobutyric acid FL iso amyl mercaptan FL 1,2- butane dithiol FL 2-(2- butyl)-4,5-dimethyl-3-thiazoline FL cyclopropyl (E,Z)-2,6-nonadienamide FL 2,5- diethyl thiazole FL diethyl trisulfide FL dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine FL dimethyl tetrasulfide FL 2,6- dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone FL bis(2,5- dimethyl-3-furyl) disulfide FL (Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol FL (Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran FL 2,5- dimethyl-3-thiofuroyl furan FL dipropyl sulfide FL ethyl (E,Z)-2,6-nonadienamide FL S- ethyl 2-acetyl aminoethane thioate FL ethyl 3-mercaptopropionate FL/FR ethyl 4-(acetyl thio) butyrate FL ethyl methyl trisulfide FL ethyl propyl disulfide FL ethyl propyl trisulfide FL 2- ethyl-3-methyl thiopyrazine FL (Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL (Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL heptyl mercaptan FL 2- hexyl thiophene FL 1-(3- hydroxy-5-methyl-2-thienyl) ethanone FL 3- mercapto-3-methyl butyl formate FL 4- mercapto-3-methyl-2-butanol FL 4- methyl 4-mercaptopentan-2-one 1% solution FL/FR methyl dihydrofuran thiol FL 2- methyl thiazolidine FL 2-( methyl thio) ethanol FL 2-( methyl thio) methyl-2-butenal FL 2- methyl-1-butane thiol FL 4- methyl-2-(methyl thiomethyl)-2-hexenal FL 2- methyl-2-thiazoline FL 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-furyl tetrasulfide FL 3-((2- methyl-3-furyl)thio)-4-heptanone FL 4-((2- methyl-3-furyl)thio)-5-nonanone FL 1,9- nonane dithiol FL peanut dithiazine FL 1- phenethyl mercaptan FL/FR 1,3- propane dithiol FL propenyl propyl disulfide FL iso propyl disulfide FL 2- propyl pyridine FL 2-iso propyl-3-(methyl thio) pyrazine FL thiazole FL 3- thienyl mercaptan FL thioacetic acid FL 2,3,5- trithiahexane FL 3,5- diisopropyl-1,2,4-trithiolane FL N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide FL 3,5- dimethyl-1,2,4-trithiolane FL 3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide FL 2,4- dimethyl-3-oxazoline FL 4- mercapto-2-pentanone 1% in acetoin FL (±)-3-( methyl thio) heptanal FL 2- methyl-1-methyl thio-2-butene FL pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine FL 1-(2- thienyl) butanone FL alliaceous alliaceous allyl disulfide FL allyl mercaptan FL allyl thiopropionate FL benzyl mercaptan FL 1,3- butane dithiol FL cyclopentyl mercaptan FL dicyclohexyl disulfide FL diethyl disulfide FL dimethyl trisulfide FL/FR dipropyl disulfide FL/FR dipropyl trisulfide FL ferula assa-foetida gum oil FL/FR 3- mercapto-2-methyl pentanol FL 3- mercapto-2-pentanone FL methyl 3-mercaptobutanoate FL 2- methyl thioacetaldehyde FL propyl mercaptan FL/FR 3- tetrahydrothiophenone FL tropical thiazole FL/FR burnt bacon dithiazine FL 1,6- hexane dithiol FL rum ether FL/FR cabbage methyl 2-thiofuroate FL chemical 2,3- dimethyl benzofuran FL/FR 2,5- dimethyl furan FL citrus grapefruit mercaptan FL/FR cocoa butyraldehyde FL coffee coffee difuran FL/FR 2- ethyl-4-methyl thiazole FL/FR methyl furfuryl disulfide FL/FR corn chip 2- acetyl-2-thiazoline FL earthy difurfuryl sulfide FL 1,8- octane dithiol FL eggy iso propyl mercaptan FL ethereal 2- methyl-1-butanol FL/FR fatty (E,E)-2,4- decadienal FL 2- heptyl furan FL/FR 4- methyl nonanoic acid FL/FR 2- pentyl thiophene FL fruity 2- ethyl-2,5-dihydro-4-methyl thiazole FL tropical trithiane FL/FR garlic allyl methyl sulfide FL garlic oleoresin FL green 4- methyl thiazole FL (E,Z)-2,6- nonadienal FL/FR 4- penten-1-yl acetate FL herbal massoia bark oil FL meaty 4- allyl-2,6-dimethoxyphenol FL benzothiazole FL/FR 2,6- dimethyl pyrazine FL/FR 2,6- dimethyl thiophenol FL 2,5- dimethyl-3-furan thiol FL 1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% FL furfuryl 2-methyl-3-furyl disulfide FL 4- furfuryl thio-2-pentanone FL meaty dithiane FL/FR 3- mercapto-2-butanone FL (R,S)-2- mercapto-3-butanol FL 2- mercaptomethyl pyrazine FL 2- mercaptopropionic acid FL/FR 2- methyl 3-(methyl thio) furan FL 2-( methyl thio) phenol FL/FR methyl thiofuryl butanal FL 12- methyl tridecanal FL bis(2- methyl-3-furyl) disulfide FL S-(2- methyl-3-furyl) ethane thioate FL 2- methyl-3-tetrahydrofuran thiol FL 2- methyl-3-thioacetoxytetrahydrofuran FL phenyl mercaptan FL propyl 2-mercaptopropionate FL propyl 2-methyl-3-furyl disulfide FL pyrazinyl ethane thiol FL 2- pyridinyl methane thiol FL sulfurol FL/FR sulfuryl acetate FL/FR thialdine FL ortho- thiocresol FL ortho- thioguaiacol FL metallic 2,5- dihydroxy-1,4-dithiane FL 3-( methyl thio) hexanol FL/FR moldy strawberry furanone methyl ether FL/FR musty 2- ethoxythiazole FL hazelnut pyrazine FL/FR 2- methyl 5-(methyl thio) furan FL/FR nutty 3- acetyl-2,5-dimethyl thiophene FL 2- acetyl-4-methyl thiazole FL arachis hypogaea fruit extract FL 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- ethyl pyrazine FL/FR methyl benzoxole FL/FR 2- methyl pyrazine FL/FR nutty pyrazine FL/FR nutty thiazole FL onion ethyl 2-mercaptopropionate FL/FR furfuryl isopropyl sulfide FL methionol FL methyl propyl disulfide FL methyl propyl trisulfide FL propyl thioacetate FL phenolic 2- ethyl benzene thiol FL 4- vinyl phenol FL/FR popcorn 2- propionyl-2-thiazoline FL radish 3-( methyl thio) propyl mercaptoacetate FL roasted ethyl 3-(furfuryl thio) propionate FL hexyl mercaptan FL rummy ethyl crotonate FL/FR savory N-(2,4- dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL N-( heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide FL N1-(2- methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL N1-(2- methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide FL seafood 1,4- dithiane FL smoky prosopis juliflora wood extract FL pyroligneous acids FL/FR sulfurous allyl sulfide FL 2,3- butane dithiol FL butyl mercaptan FL diallyl polysulfides FL diallyl tetrasulfide FL diallyl trisulfide FL dimethyl disulfide FL/FR dimethyl sulfide FL/FR ethyl methyl sulfide FL S- ethyl thioacetate FL ferula assa-foetida absolute FL/FR fish thiol FL/FR furfuryl methyl sulfide FL furfuryl thiopropionate FL 3- mercapto-2-methyl pentanal FL methyl 2-(methyl thio) butyrate FL methyl 2-methyl-3-furyl disulfide FL methyl thiomethyl butyrate FL 3- methyl-2-butane thiol FL 2- naphthyl mercaptan FL onion oil FL/FR onion oleoresin FL roasted butanol FL 2,4,6- trithiaheptane 10% in triacetin FL vegetable methyl 3-(methyl thio) propionate FL/FR tyramine FL wasabi 2-( methyl thio) ethyl acetate FL woody ortho- guaiacol FL/FR yeasty faex extracts FL   Potential Uses: FL bacon FL bakery FL beef FL beef roasted beef FL beer FL beer bantu beer FL chicken FR coffee FL dairy FL durian FR hawthorn FR hop FL lamb FL liver FL meat FL meat grilled meat FL meat roasted meat FL meat smoked meat FL pork FL salami FL shellfish FL turkey   Occurrence (nature, food, other):note   beer - up to 0.008 mg/kg Search PMC Picture   chive Search Trop Picture   sesame seed roasted Search Trop Picture   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   Articles: PubMed:Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.

Notes: Used as a food additive [EAFUS]