FlavScents AInsights Entry: Benzyl Mercaptan (CAS: 100-53-8)

1. Identity & Chemical Information

• Common Name(s): Benzyl mercaptan
• IUPAC Name: Benzenemethanethiol
• CAS Number: 100-53-8
• FEMA Number: 2159
• Other Identifiers: FL No. 12.002
• Molecular Formula: C7H8S
• Molecular Weight: 124.20 g/mol

Benzyl mercaptan is characterized by the presence of a thiol group (-SH) attached to a benzyl group. This functional group is crucial for its distinctive sulfurous odor, which is often described as reminiscent of garlic or onion. The thiol group is responsible for the compound's high reactivity and its significant impact on odor perception.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzyl mercaptan is known for its potent sulfurous odor, which can be described as garlic-like, onion-like, or reminiscent of cooked cabbage. It has a strong, penetrating character with high intensity and diffusion. The odor threshold is relatively low, making it a powerful impact note even at minimal concentrations. In flavor applications, it is often used to impart a realistic sulfurous note, enhancing the authenticity of savory profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzyl mercaptan occurs naturally in various plants and foods, including garlic, onions, and certain types of cheese. It can also be formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process, contributing to the complex flavors of cooked foods. Its presence in natural sources allows it to be designated as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

Benzyl mercaptan is primarily used in savory flavor applications, such as in meat, cheese, and vegetable flavors, where it serves as an impact note to enhance authenticity. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is generally stable under typical food processing conditions but can be sensitive to oxidation, which may alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, benzyl mercaptan is used sparingly due to its potent odor. It is typically employed in trace amounts to add realism to sulfurous or earthy fragrance profiles. It can contribute to the top or middle notes of a fragrance composition, depending on its volatility and the overall formulation. Concentration ranges are generally qualitative, with usage often below 0.1% in the final product.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Benzyl mercaptan is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: It is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in flavorings.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, with no significant divergence reported.
• Asia: In Japan and China, benzyl mercaptan is permitted for use in flavors, subject to local regulations.
• Latin America: Countries like Brazil and members of MERCOSUR recognize its use in flavor applications, following international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, benzyl mercaptan is considered safe at the low concentrations typically used in flavor applications, with an acceptable daily intake (ADI) not specifically established but implied under GRAS status. Dermal exposure in fragrance use is limited due to potential irritation and sensitization, with IFRA providing guidelines on safe usage levels. Inhalation exposure is generally minimal in consumer products, but occupational exposure should be managed with appropriate ventilation and protective equipment.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Benzyl mercaptan is valued for its ability to impart a realistic sulfurous note, enhancing the authenticity of savory flavors. It synergizes well with other sulfur-containing compounds and can be used to balance sweetness in complex flavor systems. Formulators should be cautious of its potent odor, which can easily overpower a formulation if not used judiciously. It is often under-used due to its strong character, but when applied correctly, it can significantly enhance flavor profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on benzyl mercaptan is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific use levels may vary based on formulation needs. Some data gaps exist in the precise quantification of its sensory thresholds, but these are generally addressed through industry experience and best practices.

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 2026-01-20 05:04:54 GMT (p2)