FlavScents AInsights Entry for 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: 2149
• Other Identifiers: FL No. 12.001
• Molecular Formula: C7H8S
• Molecular Weight: 124.20 g/mol

Benzyl mercaptan is characterized by the presence of a thiol group attached to a benzyl moiety. The thiol group is responsible for its distinctive sulfurous odor, which is significant in both flavor and fragrance applications. The compound's structure contributes to its potent odor profile, making it a valuable impact note in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzyl mercaptan is known for its strong, sulfurous odor reminiscent of garlic and onion, with a slight floral undertone. Its intensity is high, and it diffuses rapidly, making it a powerful impact note in both flavors and fragrances. The odor threshold is low, indicating that even small concentrations can be perceptible. In flavor systems, it is often used to impart a realistic, savory note, while in fragrances, it can add depth and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzyl mercaptan occurs naturally in certain foods, such as coffee and roasted meats, where it contributes to their characteristic aromas. It can form through the Maillard reaction during cooking processes, where amino acids and reducing sugars interact. This compound is relevant to "natural flavor" designations when derived from natural sources or processes.

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

4. Use in Flavors

Benzyl mercaptan is utilized in savory flavor categories, including meat, garlic, and onion flavors. It serves as an impact note, providing authenticity and depth to flavor profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering sulfur notes. It is relatively stable under heat but can oxidize, which may alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, benzyl mercaptan is used in trace amounts to enhance realism and complexity, particularly in compositions that mimic natural scents like garlic or onion. It is typically found in concentrations below 0.1% due to its potent odor. Its volatility allows it to contribute primarily to the top notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Permitted under Regulation (EC) No 1334/2008 with an assigned FL number.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in MERCOSUR countries, though specific regulations may vary.

Explicit approvals exist for flavor use, while fragrance applications are subject to IFRA guidelines. Variability in regulations may occur based on regional interpretations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, benzyl mercaptan is considered safe at low concentrations typical in flavor applications, with a margin of safety established by FEMA. Dermal exposure in fragrances is limited by IFRA standards to prevent irritation and sensitization. Inhalation exposure is generally low-risk due to its rapid diffusion and low usage levels. The risk profiles differ slightly between food and fragrance applications, primarily due to exposure routes.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Benzyl mercaptan is valued for its ability to impart authentic savory notes. It synergizes well with other sulfur-containing compounds and can enhance the realism of meat and vegetable flavors. Formulators should be cautious of its potency, as overuse can lead to undesirable sulfurous notes. It is often under-utilized in fragrance applications due to its strong odor, but when used judiciously, it can add depth and complexity.

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 documented, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, primarily related to specific regional regulatory interpretations.

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 2026-03-16 14:02:55 GMT (p2)