butyl mercaptan

Material Search

butane-1-thiol

Identifiers

CAS (Single)	109-79-5
FEMA	3478
EINECS	203-705-3
Synonyms	bear skunk 1- butane thiol butane-1-thiol 1- butanethiol 1- butyl mercaptan N- butyl mercaptan butyl mercaptan synthetic butyl sulfide butyl sulphide butyl thioalcohol butyl thiol N- butyl-sulfide 1- mercaptobutane thiobutyl alcohol
JECFA Food Flavoring	511
JECFA Food Additive	N/A
DG SANTE Food Flavourings	12.010 butane-1-thiol
DG SANTE Food Contact Materials	N/A
FDA UNII	77OY909F30
CoE Number	526
XlogP3-AA	2.30 (est)
Molecular Weight	90.1887
Molecular Formula	C4 H10 S

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	0.83800 to 0.84800 @ 25.00 °C.
Lbs/Gal (est)	6.973 to 7.056
Refractive Index	1.43600 to 1.44600 @ 20.00 Â°C.
Melting Point	-116.00 Â°C. @ 760.00 mm Hg
Boiling Point	98.50 Â°C. @ 760.00 mm Hg
Flash Point	55.00 Â°F. TCC ( 12.78 Â°C. )
Acid Value	N/A
Vapor Pressure	45.500000 mmHg @ 25.00 Â°C.
Vapor Density	3.1 ( Air = 1 )
logP (o/w)	2.28
Soluble In	oils, slightly water, 597 mg/L @ 20 °C (exp)
Occurrence	beef beer cheese cheddar cheese chicken raw chicken egg boiled egg potato cooked potato turkey raw turkey

Organoleptic

Organoleptic Notes	1. Odor Type: sulfurous sulfurous garlic onion egg nog coffee Odor Description:at 0.10 % in propylene glycol. sulfury garlic onion egg coffee sulfurous fatty beefy roasted beefy onion cooked onion egg nog coffee garlic Odor Description:Sulfureous, fatty, stewed beef, sauteed onion, egg, coffee and garlicMosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor	sulfurous sulfurous, garlic, onion, egg, nog, coffee, fatty, beefy, roasted, cooked
Flavor	sulfurous sulfurous, vegetable, savory, meaty, garlic, onion,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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Suppliers

	Advanced Biotech BUTYL MERCAPTAN SYNTHETIC • 4080 Supplier Detail
	Axxence Corporation 1-Butanethiol • 347800 Supplier Detail
	Penta Fine Ingredients 02-45400 Supplier Detail
	Penta Fine Ingredients 02-45410 Supplier Detail