methyl thio isovalerate

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S-methyl 3-methylbutanethioate

Identifiers

CAS (Single)	23747-45-7
FEMA	3864
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

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 Â°C. @ 760.00 mm Hg
Flash Point	111.00 Â°F. TCC ( 43.89 Â°C. )
Acid Value	N/A
Vapor Pressure	2.672000 mmHg @ 25.00 Â°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

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,

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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Axxence Corporation

Methylthio Isovalerate • 386400

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Penta Fine Ingredients

NATURAL S-METHYL THIOISOVALERATE NEAT • 13-70478

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