methyl thio isovalerate

Full Material List
S-methyl 3-methylbutanethioate

Identifiers

FEMA 3864
CAS 23747-45-7
EINECS 245-863-6
Synonyms
  • butanethioic acid, 3-methyl-, S-methyl ester
  • cheesy isovalerate
  • methane thioisopentanoate
  • methane thiol isovalerate
  • methanethiol isovalerate
  • methyl (3-methyl)thiobutyrate
  • S- methyl 3-methyl butane thioate
  • S- methyl 3-methylbutanethioate
  • 3- methyl butane thioic acid S-methyl ester
  • 3- methyl butanethioic acid S-methyl ester
  • S- methyl isopentane thioate
  • S- methyl isopentanethioate
  • S- methyl thioisovalerate
  • methyl thiol isovalerate
  • S- methylisovalerate
  • methylthiol isovalerate
JECFA Food Flavoring 487
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.157 S-methyl isopentanethioate
DG SANTE Food Contact Materials N/A
FDA UNII UB23WZ59H0
CoE Number 11506
XlogP3-AA N/A
Molecular Weight 132.22584
Molecular Formula C6 H12 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: cheesy sharp ripe cheesy sulfurous acidic fermented tomato mushroom
  • Odor Description:at 0.10 % in propylene glycol. sharp ripe cheese sulfury acrid fermented tomato mushroom
  • sharp ripe cheesy sulfurous acidic fermented tomato mushroom potato vegetable dairy
  • Odor Description:at 1.00 %. Sharp ripe cheesy, sulfurous, acrid fermented with tomato, mushroom and potato vegetative notes and dairy cheesy nuancesMosciano, Gerard P&F 25, No. 3, 25, (2000)
Odor cheesy
sharp, ripe, cheesy, sulfurous, acidic, fermented, tomato, mushroom, potato, vegetable, dairy
Flavor fermented
fermented, creamy, dairy, cheesy, vegetable,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 0.93500 to 0.94000 @ 25.00 °C.
Lbs/Gal (est) 7.780 to 7.822
Refractive Index N/A
Melting Point N/A
Boiling Point 157.00 to 158.00 °C. @ 760.00 mm Hg
Flash Point 111.00 °F. TCC ( 43.89 °C. )
Acid Value N/A
Vapor Pressure 2.672000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.232 (est)
Soluble In
  • alcohol
  • peanut oil
  • water, 3701 mg/L @ 25 °C (est)
  • water
Occurrence
  • cheese
  • fish
  • hop