{ "id": "ainsights_entry_buchu_mercaptan", "name": "FlavScents AInsights Entry for Buchu Mercaptan", "version": "1.0.0", "material": "buchu mercaptan (CAS: 38462-22-5)", "sections": [ { "id": "identity", "title": "Identity & Chemical Information", "content": "Buchu mercaptan, also known as p-mentha-8-thiol-3-one, is a sulfur-containing compound with the CAS number 38462-22-5. It is recognized by its IUPAC name and is often referred to in the industry by its common name. The molecular formula for buchu mercaptan is C10H18OS, and it has a molecular weight of 186.32 g/mol. This compound is characterized by the presence of a thiol group, which contributes significantly to its potent odor profile. The functional groups present in buchu mercaptan are crucial for its sensory attributes, particularly its strong, sulfurous aroma that is reminiscent of blackcurrant.\n\nCitation hooks: FlavScents; PubChem; FEMA" }, { "id": "sensory", "title": "Sensory Profile", "content": "Buchu mercaptan is known for its intense and distinctive odor, often described as blackcurrant-like with sulfurous undertones. The compound exhibits a high odor intensity and is typically used in very low concentrations due to its potent nature. It serves as an impact note in flavor formulations, providing a characteristic blackcurrant aroma that is both unique and recognizable. The taste and odor thresholds for buchu mercaptan are notably low, making it effective in trace amounts to achieve the desired sensory effect.\n\nCitation hooks: FlavScents; peer-reviewed sensory literature" }, { "id": "natural_occurrence", "title": "Natural Occurrence & Formation", "content": "Buchu mercaptan is naturally found in the essential oil of buchu plants, which are native to South Africa. The compound is formed through enzymatic processes within the plant, contributing to the characteristic aroma of buchu oil. Its presence in natural sources allows it to be classified under 'natural flavor' designations, which is significant for flavor applications seeking natural labeling. The formation of buchu mercaptan in plants is a result of complex biochemical pathways involving sulfur metabolism.\n\nCitation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs" }, { "id": "flavor_use", "title": "Use in Flavors", "content": "In the flavor industry, buchu mercaptan is primarily used in blackcurrant and berry flavor formulations. It acts as a key impact note, providing authenticity and depth to fruit flavors. Typical use levels in finished food products range from 0.1 to 1 ppm, depending on the desired intensity and the specific application. Buchu mercaptan is stable under acidic conditions but may degrade under high heat or oxidative environments, which should be considered during formulation.\n\nCitation hooks: FlavScents; FEMA GRAS documentation; formulation literature" }, { "id": "fragrance_use", "title": "Use in Fragrances", "content": "Buchu mercaptan is utilized in the fragrance industry for its unique blackcurrant note, often incorporated into fruity and green fragrance families. It serves as a modifier, enhancing the realism and complexity of fragrance compositions. Typical concentrations in fragrance products are very low, often less than 0.1%, due to its strong odor. The compound contributes primarily to the top notes of a fragrance, given its high volatility.\n\nCitation hooks: FlavScents; IFRA; fragrance chemistry texts" }, { "id": "regulatory", "title": "Regulatory Status (Regional Overview)", "content": "In the United States, buchu mercaptan is recognized under FEMA GRAS status for flavor use. In the European Union, it is subject to regulations under Reg. (EC) No 1334/2008, with specific FL number status. Post-Brexit, the United Kingdom aligns closely with EU regulations but may have specific divergences. In Asia, countries like Japan and China have their own regulatory frameworks, which generally align with international standards but require specific approvals. In Latin America, regulatory practices vary, with Brazil and MERCOSUR countries having distinct guidelines for flavor and fragrance materials.\n\nCitation hooks: FEMA; EFSA; national authority publications" }, { "id": "safety", "title": "Toxicology, Safety & Exposure Considerations", "content": "Buchu mercaptan's safety profile is primarily evaluated through its use in flavors and fragrances. For oral exposure, it is considered safe at low concentrations typical of flavor use, with an acceptable daily intake (ADI) not clearly reported but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrances is limited due to potential irritation and sensitization, with IFRA providing guidelines for safe use levels. Inhalation exposure is minimal due to its low volatility in typical use concentrations, but occupational exposure should be managed with appropriate ventilation.\n\nCitation hooks: EFSA; FEMA; PubChem; toxicology literature" }, { "id": "insights", "title": "Practical Insights for Formulators", "content": "Buchu mercaptan is valued for its ability to impart a distinctive blackcurrant note, making it a powerful tool in both flavor and fragrance formulations. It synergizes well with other berry and fruit notes, enhancing overall complexity. Formulators should be cautious of its potent nature, as overuse can lead to overpowering sulfurous notes. It is often under-utilized due to its strong odor, but when used judiciously, it can significantly enhance product profiles.\n\nCitation hooks: FlavScents; industry practice" }, { "id": "confidence", "title": "Confidence & Data Quality Notes", "content": "The data on buchu mercaptan is well-established, particularly regarding its sensory profile and regulatory status. Industry practices are well-documented, though specific numeric safety thresholds are less frequently reported. Known data gaps include detailed toxicological studies, which are often extrapolated from similar compounds.\n\nCitation hooks: FlavScents" }, { "id": "qa_check", "title": "QA Check", "content": "- All required sections 1-9 are present\n- \"Citation hooks:\" line is present under each section\n- Flavor section includes ppm ranges\n- Toxicology section covers oral, dermal, inhalation\n- Regulatory section mentions US, EU, UK, Asia, Latin America\n- If complex natural material: includes section 5a (not applicable here)\n\nCitation hooks: (internal)" } ] }

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 2026-09-14 14:27:55 GMT (p2)