FlavScents AInsights Entry for Methyl Propyl Trisulfide (CAS: 17619-36-2)

1. Identity & Chemical Information

• Common Name(s): Methyl Propyl Trisulfide
• IUPAC Name: 1-(Methylsulfanyl)propane-1-thiol
• CAS Number: 17619-36-2
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C4H10S3
• Molecular Weight: 154.31 g/mol
• Functional Groups and Structure–Odor Relevance: Methyl propyl trisulfide contains sulfide groups, which are known for their potent and often pungent odors. The presence of multiple sulfur atoms contributes to its characteristic aroma, which is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methyl propyl trisulfide is characterized by a strong, garlic-like odor with a hint of onion. It is known for its high intensity and diffusion, making it a powerful impact note in formulations. The compound's sensory role is often as a top note in flavor systems, providing a sharp, savory character that can enhance the realism of garlic and onion flavors. Taste and odor thresholds are not clearly reported, but its potent nature suggests low threshold levels.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Methyl propyl trisulfide is naturally found in Allium species, such as garlic and onions. It forms through enzymatic reactions when these plants are cut or crushed, specifically from the degradation of precursor compounds like alliin. This compound is relevant for "natural flavor" designations due to its occurrence in commonly consumed vegetables.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Methyl propyl trisulfide is used in savory flavor categories, particularly in garlic, onion, and other allium-based profiles. It serves as an impact note, providing authenticity and depth to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is relatively stable under typical cooking conditions but may degrade at high temperatures or in highly acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, methyl propyl trisulfide is used in trace amounts to impart a realistic, savory note, often in culinary-themed or novelty fragrances. It contributes primarily as a top note due to its high volatility. Typical concentrations are very low, often below 0.1%, to avoid overpowering the fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors may be subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage aligns with general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Specific regulations in Japan and China are not well-documented; general safety and usage guidelines apply.
• Latin America: Usage in Brazil and MERCOSUR countries follows general flavoring regulations, with no specific listings.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not found. Usage should be guided by industry best practices and safety evaluations.
• Dermal Exposure: Not typically used in direct skin applications due to potential irritation; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: High volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Methyl propyl trisulfide is valued for its ability to impart a realistic garlic or onion note in both flavors and fragrances. It synergizes well with other sulfur-containing compounds to enhance savory profiles. Formulators should be cautious of its potency, as overuse can lead to overpowering and undesirable results. It is often under-used in fragrance applications due to its strong odor.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methyl propyl trisulfide is well-established in terms of its sensory characteristics and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on general industry practices and safety evaluations.

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 2026-06-10 08:21:09 GMT (p2)