S-(methyl thio) butyrate

Full Material List
S-methyl butanethioate

Identifiers

FEMA 3310
CAS 2432-51-1
EINECS 219-407-1
Synonyms
  • butanethioic acid S-methyl ester
  • butanethioic acid, S-methyl ester
  • butyric acid, thio-, S-methyl ester
  • cheese butyrate
  • methane thiol butyrate
  • S- methyl butane thioate
  • S- methyl butanethioate
  • methyl thio butyrate
  • methyl thio butyrate 5% in ethanol natural
  • S-( methyl thio) butanoate
  • S- methyl thiobutanoate
  • methyl thiobutyrate
  • S- methyl thiobutyrate
  • methyl thiobutyrate (10% in triacetin)
  • methyl thiobutyrate 5% in ETOH natural
  • methyl thiobutyrate natural
  • methyl thiobutyrate synthetic
  • methyl thiobutyrate, natural 5% in ETOH
  • methyl thiolbutyrate
  • S-( methylthio)butanoate
  • S-( methylthio)butyrate
  • methylthiobutyrate
  • methylthiol n-butyrate
  • thiobutyric acid methyl ester
JECFA Food Flavoring 484
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.032 S-methyl butanethioate
DG SANTE Food Contact Materials N/A
FDA UNII 2P1E432MYZ
CoE Number 2328
XlogP3-AA N/A
Molecular Weight 118.1989
Molecular Formula C5 H10 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: cheesy sulfurous cheesy cabbage garlic
  • Odor Description:at 0.10 % in propylene glycol. sulfury cheese putrid cabbage garlic
  • sulfurous eggy cheesy tomato fruit tropical fruit
  • Odor Description:at 1.00 % in ethyl alcohol. Sulfurous, egg and cheese notes, tomato, tropical-fruit top notesMosciano, Gerard P&F 23, No. 6, 31, (1998)
Odor cheesy
sulfurous, cheesy, cabbage, garlic, eggy, tomato, fruit, tropical
Flavor musty
musty, sulfurous, cheesy, limburger, cheese, metallic,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 1.13500 to 1.13800 @ 25.00 °C.
Lbs/Gal (est) 9.444 to 9.469
Refractive Index 1.43200 to 1.43700 @ 20.00 °C.
Melting Point N/A
Boiling Point N/A
Flash Point 94.00 °F. TCC ( 34.44 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 5.872000 mmHg @ 25.00 °C. (est)
Vapor Density 4.0 ( Air = 1 )
logP (o/w) 1.878 (est)
Soluble In
  • alcohol
  • diethyl ether
  • oils
  • propylene glycol
  • water, 9515 mg/L @ 25 °C (est)
  • water
Occurrence
  • cheese cheddar cheese
  • fish oil
  • melon
  • shrimp cooked shrimp
  • strawberry wild strawberry fruit