FlavScents AInsights Entry for Truffle Sulfide (CAS: 1618-26-4)

1. Identity & Chemical Information

• Common Name(s): Truffle sulfide
• IUPAC Name: 3-(methylthio)propanal
• CAS Number: 1618-26-4
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not applicable
• Molecular Formula: C4H8OS
• Molecular Weight: 104.17 g/mol
• Functional Groups and Structure–Odor Relevance: Truffle sulfide contains a thioether group, which is crucial for its characteristic earthy and sulfurous odor profile. This functional group is often associated with potent aroma compounds found in truffles and other sulfur-containing flavor materials.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Truffle sulfide is known for its distinctive earthy, sulfurous, and slightly garlic-like aroma. It is often described as having a strong intensity with moderate diffusion.
• Taste and/or Odor Thresholds: Specific threshold data not found; however, it is typically used in trace amounts due to its potent aroma.
• Typical Sensory Role: Truffle sulfide serves as an impact note in flavor formulations, providing authenticity and depth to truffle-flavored products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Truffle sulfide is naturally found in black truffles (Tuber melanosporum) and contributes significantly to their characteristic aroma.
• Formation Pathways: It is formed through enzymatic processes in truffles and can also be synthesized via chemical pathways involving methylation of thiol precursors.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a naturally occurring compound in truffles, it can be labeled as a natural flavor when derived from natural sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Truffle sulfide is primarily used in savory flavor applications, including sauces, dressings, and gourmet food products.
• Functional Role in Flavor Systems: It acts as a characterizing agent, providing the signature truffle aroma.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 1 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Truffle sulfide is relatively stable under typical food processing conditions but may degrade under high heat or prolonged exposure to air.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Used in niche perfumery, particularly in earthy and gourmand fragrance compositions.
• Functional Role: Provides trace realism and acts as a modifier to enhance the complexity of fragrance blends.
• Typical Concentration Ranges: Typically used at very low concentrations, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Truffle sulfide contributes primarily to the middle notes, offering a lasting earthy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not clearly reported; assumed to be used under general flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): High-level data not found; typically follows international flavoring standards.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; assumed to follow general international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Specific ADI or MSDI not found; use in flavors should be minimal due to potent aroma.
• Dermal Exposure: Not typically used in direct skin applications; potential for irritation or sensitization is low at typical fragrance concentrations.
• Inhalation Exposure: Volatility suggests minimal risk at typical use levels; occupational exposure should be managed with standard safety practices.
• Risk Profiles: Generally considered safe when used within recommended levels for both food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Truffle sulfide is prized for its ability to impart a genuine truffle aroma, enhancing the authenticity of gourmet products.
• Typical Synergies: Pairs well with other sulfur-containing compounds and umami enhancers to create complex savory profiles.
• Common Formulation Pitfalls: Overuse can lead to overpowering sulfur notes; balance is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used due to its potency; careful dosing is essential to achieve the desired effect without overwhelming other flavors.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Known for its presence in truffles and its characteristic aroma.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than published data.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory listings and toxicological thresholds are not well-documented.

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 2026-09-10 04:31:56 GMT (p2)