FlavScents AInsights Entry: Methyl Mercaptan (CAS: 74-93-1)
1. Identity & Chemical Information
- Common Name(s): Methyl Mercaptan, Methanethiol
- IUPAC Name: Methanethiol
- CAS Number: 74-93-1
- FEMA Number: 2746
- Other Identifiers: FL No. 10.008
- Molecular Formula: CH₄S
- Molecular Weight: 48.11 g/mol
Methyl mercaptan is a volatile sulfur compound characterized by its simple structure, consisting of a methyl group attached to a thiol group. This structure is crucial for its distinctive odor profile, often described as rotten cabbage or garlic-like. The presence of the thiol group is primarily responsible for its strong, pungent odor, which is detectable at very low concentrations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Methyl mercaptan is known for its potent and distinctive odor, often described as resembling rotten cabbage or garlic. It is a highly diffusive compound with a low odor threshold, detectable at concentrations as low as 0.002 ppm. In flavor applications, it serves as an impact note, providing a sulfurous, savory character that can enhance the authenticity of certain food profiles, such as cooked vegetables or meat.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Methyl mercaptan occurs naturally in various foods, including some nuts, cheese, and vegetables like cabbage and broccoli. It is also a byproduct of the microbial degradation of organic matter, contributing to its presence in the environment. In the context of natural flavors, methyl mercaptan can be derived from natural sources or synthesized to mimic its natural occurrence.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Methyl mercaptan is used in flavor formulations to impart a sulfurous, savory note, often enhancing the authenticity of cooked vegetable or meat flavors. It is typically used at low concentrations, ranging from 0.1 to 1 ppm in finished food products, depending on the desired intensity. Its stability can be affected by heat and oxidation, necessitating careful formulation to maintain its sensory impact.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, methyl mercaptan is used sparingly due to its potent odor. It can contribute to the realism of certain fragrance profiles, particularly those mimicking natural environments or specific food-related scents. Its volatility makes it a top note, but it is generally used in trace amounts to avoid overpowering the fragrance composition.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific concentration limits.
- Latin America: Generally accepted under MERCOSUR regulations, with country-specific variations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Methyl mercaptan is considered safe for use in flavors at low concentrations, with an established ADI by relevant authorities. For dermal exposure in fragrances, it is not a primary irritant but should be used with caution due to its strong odor. Inhalation exposure is a consideration in occupational settings, where adequate ventilation is recommended to mitigate potential irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Methyl mercaptan is valued for its ability to impart a realistic sulfurous note in flavor and fragrance formulations. It synergizes well with other sulfur compounds to enhance savory profiles. Formulators should be cautious of its strong odor, which can easily dominate a composition if not balanced properly. It is often under-used due to its potent nature, but when used judiciously, it can significantly enhance product authenticity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on methyl mercaptan is well-established, with comprehensive sensory and regulatory information available. Industry practices are documented, though some variability exists in concentration recommendations due to its potent nature. Regulatory frameworks are generally harmonized, but formulators should verify specific regional requirements.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
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.
Generated 2026-09-11 08:04:05 GMT (p2)
