Importan Sulfur-containing Flavor Compounds for Meat Flavors - Part 3

FEMA #3146: 2,2′‑(Dithiodimethylene)‑difuran

Here’s a comprehensive flavor profile for FEMA #3146, covering its identity, sensory attributes, typical uses in flavors, and guideline application/dosage details.

Substance Overview

Name & Identifiers

• Primary name: 2,2′‑(Dithiodimethylene)‑difuran
• Other names / synonyms:
  • Difurfuryl disulfide
  • Furfuryl disulfide
  • Bis(2‑furfuryl) disulfide
• CAS number: 4437‑20‑1
• Molecular formula: C₁₀H₁₀O₂S₂
• Molecular weight: ~226.32 g/mol
• JECFA number: 1081
• Regulatory: FEMA GRAS Reference 3146 (generally recognized as safe for intended flavor use)

It is a sulfur‑containing heterocyclic compound and part of the family of furanyl disulfides that are important in thermal and roasted aroma chemistry.

Occurrence

Difurfuryl disulfide is primarily recognized as a synthetic flavoring ingredient, although compounds of this class are also formed in foods through Maillard reaction and thermal processing of carbohydrate and protein precursors. It has been reported as a volatile component in roasted coffee and cooked/baked foods, contributing to overall aroma complexity.

Flavor & Sensory Description

Sensory / Odor Profile
At very low concentrations, this compound delivers a complex savory and roast character:

• Primary descriptors:
  • Coffee, roasted, meaty
  • Sulfurous, onion‑like, savory
• Secondary nuances:
  • Vegetable‑like aspects (e.g., cabbage) and dark savory facets at some levels

Overall, the sensory impact is rich, roasted, slightly sulfurous, and savory, helping to impart thermal and cooked food impressions in flavor systems.

Functional Role in Flavors

FEMA #3146 (difurfuryl disulfide) is a potent flavor modifier used to enhance depth, roast complexity, and savory realism in diverse food and beverage applications. It is almost always used in combination with other aroma chemicals to build balanced profiles.

Typical Functional Uses

• Coffee, espresso, and roast beverages: adds authentic roasted coffee depth
• Meat & savory flavors: contributes cooked/meaty and grilled/roasted nuances
• Soups & broths: reinforces umami and savory backbone
• Onion / cooked vegetables: enhances savory alliaceous impressions
• Roasted snacks & baked goods: supports toasted and warm bready notes

Because of its strong flavor impact, it serves best as an accent ingredient, elevating existing roast/savory characteristics rather than acting as a primary note.

Usage Levels & Dosage Guidance

Difurfuryl disulfide is very potent with a low sensory threshold. Typical starting use levels in flavor formulation (before dilution into a finished product) are low and require sensory tuning:

Approximate Starting Points
(Expressed as ppm in a flavor concentrate — finished food usage will be much lower once diluted)

• Coffee & roasted beverage flavors: ~0.01 – 1 ppm
• Savory / meat flavors: ~0.01 – 0.5 ppm
• Vegetable / onion accents: ~0.01 – 0.3 ppm
• Broth & stock bases: ~0.01 – 0.5 ppm

These are guideline ranges for initial formulation; iterative sensory evaluation and adjustment are essential because small changes in organosulfur components can dramatically shift overall character.

Safety & Regulatory Notes

• Listed on the FEMA GRAS list (FEMA 3146), indicating generally recognized as safe for use at flavoring levels under good manufacturing practice.
• Included in JECFA evaluations (No. 1081), supporting safety for intended use as a flavor ingredient.
• Sulfur heterocycles like this are potent and strongly odorous in concentrated form — appropriate laboratory handling (ventilation, PPE) is recommended during formulation.

Summary Table

FEMA #3787: 2‑Methyl‑3‑tetrahydrofuranthiol

Here’s a comprehensive profile for FEMA #3787 — including its chemical identity, occurrence, sensory notes, flavor applications, and guideline usage information.

Substance Overview

Name & Identifiers

• Primary name: 2‑Methyl‑3‑tetrahydrofuranthiol
• Synonyms:
  • 2‑Methyltetrahydrofuran‑3‑thiol
  • Tetrahydro‑2‑methyl‑3‑furanthiol
  • 3‑Mercapto‑2‑methyltetrahydrofuran
• CAS Number: 57124‑87‑5
• Molecular formula: C₅H₁₀OS
• Molecular weight: ~118.19 g/mol
• JECFA Number: 1090
• Regulatory: FEMA GRAS Reference Number 3787

Regulatory Status

• Listed on the FEMA GRAS list, meaning it is considered generally recognized as safe for use as a flavoring substance under intended conditions of use. A JECFA safety evaluation (No. 1090) supports its use as a flavor ingredient.

Occurrence

• 2‑Methyl‑3‑tetrahydrofuranthiol is predominantly used as a synthetic flavoring ingredient. Its structure and volatility place it in the class of organosulfur thiols that are often found in very low concentrations in cooked and heat‑processed foods formed via thermal reactions of precursors.
• It is especially relevant in sulfur‑rich aroma chemistry, which is common in meats and savory foods — though direct reports of its natural occurrence in specific foods are limited, compounds of this family are known thermal aroma constituents.

Flavor & Sensory Description

Sensory / Organoleptic Profile

• Primary descriptors: Meaty, sulfury, savory, onion/chive‑like.
• At low concentrations, this compound contributes authentic cooked meat and roasted notes, with nuances reminiscent of green onion, chive, or garlic‑like sulfur character in flavor systems.
• Because it is a thiol (mercaptan), it has a very low odor threshold and thus a strong aromatic impact even at trace levels.

Symrise describes its importance especially in beef flavor applications, where it adds naturalness and body. It also can be useful at lower levels in dairy flavors to give depth without overpowering the profile.

Functional Role in Flavors

2‑Methyl‑3‑tetrahydrofuranthiol is used by flavorists as a high‑impact savory and roast modifier. Its role is typically accent or enhancer, blending with other components to build rich, meaty, and roasted profiles.

Common Application Uses

• Meat & Beef Flavors: Provides characteristic meaty, roasted, grilled notes and enhances overall savory richness. Widely cited as essential in beef flavor profiles.
• Other Meat Types: Useful in chicken, pork, and lamb flavors to support thermal/roasted character.
• Seasonings & Snack Profiles: Accentuates savory, roasted, and onion‑like notes in seasoning blends.
• Dairy & Complex Savory Systems: At lower use levels, can enhance body and depth in cheese, butter, and other dairy‑derived flavors without dominating.

Its contribution is akin to other sulfur‑containing thiols, which are key to making cooked, roasted, and savory impressions realistic when combined with base flavor compounds.

Usage Levels & Dosage Guidance

2‑Methyl‑3‑tetrahydrofuranthiol is very potent and is used at very low concentrations in flavor formulations. Usage depends on the specific application and target character, but typical guidance includes:

Typical Formulation Ranges (guideline starting points)
(Concentrations refer to the level in finished product use, not pure concentrate.)

• Beef & Meat Flavors: ~1 ppb to ~5 ppm — very low due to high potency.
• Other Meat/Savory Profiles: ~0.1 ppm to ~2 ppm — used to build cooked/roast nuances.
• Seasonings & Sauces: ~0.1 ppm to ~1 ppm — supports savory and onion/chive nuances.
• Dairy Enhancements: Usually lower end of the range (ppb to low ppm) to avoid overt sulfur character.

Note: These ranges are starting points. Actual use levels should be tailored with sensory evaluation in your specific formulation because small changes in sulfur compounds can produce large sensory effects.

Safety & Regulatory Notes

• As a FEMA GRAS listed substance with an associated JECFA evaluation (1090), this compound is considered safe for use as a flavoring when used in accordance with good manufacturing practice and typical flavor use levels.
• Organosulfur thiols like this one are typically highly aromatic and potent, so formulations should be tested in sensory panels, and concentrated material should be handled with appropriate ventilation and protective measures.

Summary Table

FEMA #3270: Spiro(2,4‑dithia‑1‑methyl‑8‑oxabicyclo(3.3.0)octane‑3,3′‑(1′‑oxa‑2‑methyl)cyclopentane)

Here’s a detailed profile for FEMA #3270 — covering its identity, occurrence, sensory descriptors, typical flavor applications, usage/dosage guidance, and regulatory context.

Substance Overview

Name & Identifiers

• FEMA Name: Spiro(2,4‑dithia‑1‑methyl‑8‑oxabicyclo(3.3.0)octane‑3,3′‑(1′‑oxa‑2‑methyl)cyclopentane)

Synonyms:

• 2′,3‑Dimethyl‑3′,4‑dioxa‑2,8‑dithiabicyclo(3.3.0)octane spirocyclopentane
• Hexahydro‑2′,3a‑dimethylspiro[1,3‑dithiolo[4,5‑b]furan‑2,3′(2′H)‑furan]
• CAS Number: 38325‑25‑6
• JECFA Number: 1296
• Molecular formula: C₁₀H₁₆O₂S₂
• Chemical class: Organosulfur spirocyclic compound (sulfur‑heterocycle)
• FEMA Status: Listed as a flavoring agent (FEMA GRAS)

Note: This is a synthetic flavoring substance — structurally unique due to its spirocyclic ring and sulfur atoms.

Occurrence & Source

• Natural vs. Synthetic: Unlike many simple aroma volatiles, FEMA #3270 is synthetic and typically manufactured for use in flavor formulations. While structurally related sulfur heterocycles can be formed in cooked and thermally processed foods via Maillard and sulfur‑associated reactions, the spiro bicyclic compound itself is supplied industrially rather than isolated as a common natural food component.

Flavor & Sensory Characteristics

Sensory / Odor Profile

According to FEMA’s own flavor library:

• Primary descriptor: Savory

Additional sensory insights (from compilations of organosulfur compound properties and predictive aroma software) suggest typical impressions include:

• Meaty / beefy
• Sulfurous
• Roasted / cooked
• Onion‑like / alliaceous
• Nutty / savory depth

These descriptors align with general sensory characteristics of sulfur‑rich bicyclic compounds used to evoke cooked meat and rich savory profiles in flavor systems.

Key sensory impression:
➡️ Meaty, savory, cooked/beef‑like notes — particularly useful as an accent in complex savory formulations.

Functional Role in Flavor Formulations

FEMA #3270 is used by professional flavorists as a specialty savory flavoring ingredient that enhances meaty, roasted, and cooked character. Its role is not typically to provide a primary recognizable note alone, but rather to enrich and deepen overall savory profiles, especially in combination with other aroma chemicals.

Common Application Areas

• Meat & beef flavors: supports authentic cooked meat nuances in beef, steak, roast applications.
• Savory bases / broths: adds depth to soups, stocks, and bouillon flavor profiles.
• Roasted meat and poultry: enhances cooked/grilled impressions.
• Seasonings & spice blends: can contribute subtle meaty & sulfurous complexity in savory snacks and sauces.

Due to its complex structure and sulfur content, it is typically used as an accent/modifier rather than as a dominant flavor note.

Usage Levels & Dosage Guidance

Detailed industry usage levels for specific FEMA ingredients are often proprietary. However, given the potency of complex organosulfur flavor chemicals, use is generally at very low concentrations in flavor blends. As a guideline:

Typical Starting Usage Ranges (in flavor concentrates, before dilution into final products)

(These are suggestions based on typical organosulfur potency and professional flavorist practice — exact levels vary by formulation and sensory goal.)

• Meat & beef flavors: ~0.01 – 1 ppm equivalent in finished food
• Savory broths / stocks: ~0.05 – 1 ppm
• Seasonings & sauces: ~0.05 – 0.5 ppm

👉 Because organosulfur compounds are highly potent and low‑threshold, even sub‑ppm changes can significantly alter aroma; careful sensory evaluation and titration are essential.

Safety & Regulatory Considerations

• FEMA GRAS: Included in the FEMA GRAS list for use as a flavoring agent, indicating it is considered generally recognized as safe for use in food at levels consistent with good manufacturing practice.
• JECFA Evaluation: Assessed by JECFA (No. 1296) with no safety concerns at current use levels in food.
• Typical safety assessments consider:
  • Estimated intake from use levels
  • Toxicological data and thresholds
  • Exposure relative to safety margins
    — and have concluded no safety concern at current levels of intake when used as a flavoring.

As with many concentrated flavoring substances, appropriate handling (ventilation and PPE) is recommended in formulation labs due to strong odor and potency.

Summary Table

FEMA #3323: 2‑Thienyl disulfide

Here’s a detailed profile for the flavoring substance FEMA #3323.

Substance Overview

Name & Identifiers

• Primary name: 2‑Thienyl disulfide (also written bis(2‑thienyl) disulfide / 2,2′‑dithiobis(thio­phene)).
• Synonyms: 2‑Thiophen‑2‑yldisulfanylthiophene, di‑2‑thienyl disulfide.
• CAS Number: 6911‑51‑9
• JECFA Number: 1053
• Molecular formula: C₈H₆S₄
• Regulatory: FEMA GRAS Reference 3323 — recognized for use as a flavoring agent by the FEMA Expert Panel.

Regulatory Status

• Evaluated by the FEMA Expert Panel and listed as generally recognized as safe (GRAS) under conditions of intended use as a flavor ingredient.
• Also evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in Food Additives Series No. 50, supporting safety at intake levels typical in flavor use.

Occurrence

• 2‑Thienyl disulfide is a synthetic organosulfur compound, used specifically as a flavor ingredient.
• Heterocyclic sulfur compounds structurally related to thienyl disulfides are known to arise in the thermal processing of foods (e.g., cooked meats, roasted products), but this specific disulfide is manufactured rather than isolated from foods.

Flavor & Sensory Description

Sensory / Organoleptic Profile
According to chemical and flavor databases:

• Primary flavor/odor descriptors:
  🔹 Earthy and rubbery aroma.
  🔹 Mushroom‑like and meaty nuances are often noted when evaluated at dilution.
  – These descriptors stem from sensory reports where the compound at ~0.10 % in propylene glycol exhibited a rubbery, earthy, mushroom profile.
• The earthy/meaty character can lend depth and rustic nuance in savory or cooked food impressions.

Odor / Flavor Character

• Earthy and roasted meat–like nuances.
• Rubber and mushroom overtones at higher concentrations.
• Typically not described as fruity or sweet; its impact is savory‑oriented rather than sweet or floral.

Functional Role in Flavor Formulations

2‑Thienyl disulfide is used as a specialty savory flavor ingredient — not a primary note — but to accent or enhance earthy, meaty, and roasted character in certain complex food flavor systems.

Typical Applications

• Savory & Meat Flavors:
  Helps build earthy/meaty accents in beef, lamb, poultry, and other cooked meat profiles.
• Broths & Stocks:
  Adds depth that complements broth and stock bases where cooked and roasted notes are desired.
• Mushroom / Earthy Accents:
  Can lend earthy or mushroom‑like nuances useful in certain vegetable or umami blends.
• Seasonings / Snack Flavors:
  Small amounts can enrich savory seasoning mixes or roasted snack profiles.

Because 2‑thienyl disulfide is a potent heterocyclic sulfur compound, it’s typically blended with other aroma chemicals — such as pyrazines, thiols, thioethers, and carbonyls — to build balanced savory or cooked profiles.

Usage Levels & Dosage Guidance

Precise industry usage data is often proprietary, but organosulfur heterocycles like 2‑thienyl disulfide are very potent with low odor thresholds, and are therefore used at very low concentrations in flavor concentrates.

Guideline Starting Ranges
(in flavor concentrate before dilution into finished food product)

• Savory/meat profiles: ~0.01‑0.5 ppm
• Broth & stock bases: ~0.01‑0.3 ppm
• Earthy or mushroom accents: ~0.005‑0.2 ppm

These are starting points for sensory evaluation — actual use levels should be adjusted by trained flavorists based on matrix and sensory goals. Sulfur heterocycles can rapidly shift overall character if overdosed.

Broad regulatory guidance from the industry suggests typical use levels for many stable flavor heterocycles in the range of 0.1–2 mg/kg finished food (≈0.1–2 ppm), although exact values depend on application and sensory threshold.

Safety & Regulatory Considerations

• FEMA GRAS: Recognized as safe for use as a flavor ingredient when used in compliance with good manufacturing practice.
• JECFA Evaluation: Included under JECFA No. 1053 with a safety assessment supporting its use in flavors.
• Toxicology data from rodent studies show that intake levels typical of flavor use result in large margins of safety, indicating no safety concern at intended levels of use.
• As with many sulfur heterocyclic compounds, concentrated material is strongly odorous and formulation should be handled with appropriate ventilation and PPE in laboratory settings.

Summary Table

FEMA #3062: 2‑Thienyl mercaptan

Here’s a detailed flavor profile for FEMA #3062, covering its identity, occurrence, sensory descriptors, typical flavoring applications, and guideline usage/dosage.

Substance Overview

Name & Identifiers

• Primary name: 2‑Thienyl mercaptan
• Other names / synonyms: 2‑mercaptothiophene; thiophene‑2‑thiol
• CAS Number: 7774‑74‑5
• Molecular formula: C₄H₄S₂
• Molecular weight: ~116.21 g/mol
• JECFA Number: 1052
• Regulatory: FEMA GRAS Reference 3062 (Flavoring ingredient recognized as safe)

Occurrence

• 2‑Thienyl mercaptan is a synthetic flavoring agent manufactured for use in food and beverage flavor systems.
• While specific reports of its natural occurrence are limited, many thiophene and thiol derivatives (the chemical family it belongs to) are formed during thermal processing of foods such as roasted coffee and cooked meats and contribute to sulfurous and roasted aroma notes.

Flavor & Sensory Description

Sensory / Odor Character

• Listed organoleptic descriptors include coffee aroma, indicating a contribution to roasted/roast‑related sensory profiles.
• Supplier data describe 2‑thienyl mercaptan (as food‑grade) with caramel, coffee, and roasted notes.

General Character Notes

• Primary notes: Roasted, coffee‑like, caramel, sulfur‑accented at low levels
• Impact trait: Potent, low‑threshold — typical of mercaptans/thiols contributing roasty, sulfurous depth.

This sensory character makes it useful in blends where a rich roasted or grilled nuance is desirable — particularly in coffee, brown, and savory profiles.

Functional Role in Flavors

2‑Thienyl mercaptan is primarily used as a high‑impact accent ingredient in flavor formulations to enhance or modify roast‑related sensory impressions.

Typical Application Areas

• Coffee & Espresso Flavors: Enhances authentic roasted coffee character, adding depth and complexity.
• Roasted Nuts & Brown Notes: Used in brown, toasted, or roasted nut profiles to lift richer roast nuances.
• Savory & Meat Flavors: May be used in meat or broth systems where subtle roasted or grilled elements are needed.
• Smoke / Grilled Accents: Can support smoky or grilled impressions in combination with other sulfur heterocycles.

Because of its potency and sulfurous character, it is typically not the dominant note but rather serves as an accent/modifier that blends with other aroma chemicals (e.g., pyrazines, thiols, thioethers, sulfur furans) to build balanced sensory profiles.

Usage Levels & Dosage Guidance

Precise formulation ranges for specific FEMA ingredients are often proprietary, but the flavor industry uses guidelines based on sensory potency and threshold typical of sulfur thiols:

Typical Starting Usage Ranges (in flavor concentrate — before dilution into finished food product)

• Coffee / Roast Profiles: ~0.01–1 ppm
• Roasted Nut / Brown Accents: ~0.01–0.5 ppm
• Savory / Brothy Enhancers: ~0.005–0.3 ppm
• Smoky / Grilled Modifiers: ~0.005–0.2 ppm

Because thiols and mercaptans have very low odor thresholds, even parts‑per‑billion to low parts‑per‑million levels can significantly influence the overall aroma. Sensory panel evaluation and iterative adjustment are standard practice to fine‑tune final formulation.

Safety & Regulatory Considerations

• 2‑Thienyl mercaptan is listed on the FEMA GRAS list for use as a flavoring agent consistent with good manufacturing practices.
• It has been evaluated by JECFA (No. 1052) under safety assessments of thiophene derivatives, supporting its safe use at typical flavoring levels.
• As with many concentrated thiol/mercaptan compounds, it has a strong odor and should be handled with appropriate ventilation and personal protective equipment (PPE) during formulation work.

Summary Table

In Practical Formulation

• In coffee flavor systems, 2‑thienyl mercaptan helps strengthen roast depth and body, especially when used with pyrazines and sulfur furans.
• In savory or smoke‑accent flavors, it contributes a grounded, roasted character that supports the perception of meatiness or grilled notes without being overtly overtaking the blend.

FEMA #3345: 2‑Ethylthiophenol

Here’s a comprehensive profile for FEMA #3345  covering its identity, occurrence (where known), sensory descriptors, applications in flavor systems, and typical use/dosage guidance.

Substance Overview

Name & Identifiers

• Primary name: 2‑Ethylthiophenol

Synonyms:
• 2‑Ethyl‑benzenethiol
• 2‑Ethylphenyl mercaptan

• CAS Number: 4500‑58‑7
• Molecular formula: C₈H₁₀S (implied from CAS and formula for ethylthiophenol class)
• Molecular weight: ~138.23 g/mol
• JECFA Number: 529
• Regulatory: FEMA GRAS Reference 3345 — recognized for use as a flavoring substance.

Occurrence

• Synthetic flavoring ingredient: 2‑Ethylthiophenol is manufactured for use in flavorings and is not generally reported as a major natural food constituent. It belongs to the class of thiophenol (aryl mercaptan) sulfur compounds used in savory or specific aroma modifications.
• Related chemistry: Organosulfur thiols and thiophenol derivatives are structural relatives of compounds that can be generated in foods during heating/roasting reactions (e.g., Maillard/thermal pathways in roasted meats and coffee), but this specific compound is typically added purposefully rather than directly extracted from foods. (General flavor chemistry context)

Flavor & Sensory Description

Sensory / Odor Profile

• According to FEMA’s flavor library, the substance is associated with savory character.
• As a thiol/aryl mercaptan, its sensory profile is expected to include:Thiols and mercaptans are generally potent odorants even at ppb levels, contributing strong character to savory, roasted, or cooked‑food profiles.
  • Sulfurous and savory notes
  • Meaty/roasted impressions
  • Possible earthy or grilled nuances at ultra‑low concentrations (typical of thiol/thiophenol family compounds)

Note: Precise published sensory descriptors for 2‑ethylthiophenol in flavor use (e.g., “cooked meat” vs “smoky”) are limited in public databases, but its classification as savory indicates it contributes to depth and roast nuances rather than sweet or fruity notes.

Functional Role in Flavor Formulations

2‑Ethylthiophenol is used as a specialty, high‑impact flavor ingredient to enhance or modify savory, roasted and cooked nuances in complex flavor systems — particularly where a sulfuraceous backbone adds realism.

Typical Applications

• Savory Meat Flavors: Enhances beef, lamb, pork, or grilled meat profiles by contributing roasted/savory depth.
• Broths, Stocks & Umami Systems: Adds subtle heat/cooked complexity that supports full‑bodied savory notes.
• Alliaceous or Cooked Vegetable Profiles: At low doses can assist the roasted, cooked vegetable/meat bridge in blends (e.g., onion, mushroom, garlic elements).
• Seasonings & Snack Flavors: Boosts umami and roasted accents in chips, seasonings, sauces, and spice blends.

Because compounds in this class are very potent and sulfur‑rich, they are usually used as accent/modifier notes rather than primary contributors; they are blended with other heterocyclic, carbonyl, or pyrazine components to create balanced flavors.

Usage Levels & Dosage Guidance

Because 2‑ethylthiophenol is potent with a low odor threshold, usage levels in flavor concentrates are generally very low. Exact industry usage data is often proprietary, but typical flavorist guideline ranges can be outlined as starting points for formulation:

Approximate Starting Usage Ranges
(Expressed in ppm in a flavor concentrate — final food usage will be much lower after dilution)

• Savory / Meat Profiles: ~ 0.01 – 0.5 ppm
• Broths & Stocks: ~ 0.005 – 0.3 ppm
• Alliaceous / Cooked Veg Accents: ~ 0.005 – 0.2 ppm
• Seasonings & Sauce Enhancers: ~ 0.005 – 0.2 ppm

Important: These are guideline starting points for flavor development. Sensory evaluation and matrix‑specific tuning are essential, as even slight increases in sulfur‑containing compounds can produce large sensory shifts.

Safety & Regulatory Notes

• FEMA GRAS: Listed as a generally recognized as safe flavoring ingredient (FEMA #3345), indicating expertise consensus on safety at flavor use levels.
• JECFA Review: Included in JECFA evaluation No. 529, which reviews safety of certain food additives and contaminants, including sulfur flavor compounds, at intended use levels.
• Handling: As with many sulfur thiol/mercaptan chemicals, concentrated material is strongly odorous and should be handled with appropriate PPE and ventilation in formulation labs.

Summary Table

Practical Notes for Formulators

• In meat flavors, 2‑ethylthiophenol enhances grilled/roasted depth when combined with other sulfur heterocycles (e.g., thiols, disulfides) and roasted pyrazines.
• In broth/stock profiles, it can reinforce savory body when used sparingly with glutamate or yeast extract notes.
• In savory snacks, it rounds roasted elements, particularly in seasoning blends with roasted onion/garlic and smoked accents.

FEMA #3616: Benzenethiol

Here’s a comprehensive profile for FEMA #3616 (Benzenethiol) — including name/identifiers, occurrence, sensory descriptors, typical flavor applications, usage guidance, and regulatory information.

Substance Overview

Name & Identifiers

• FEMA Number: 3616
• Primary name: Benzenethiol
• Also known as / Synonyms: Thiophenol, Mercaptobenzene
• CAS Number: 108‑98‑5
• JECFA Number: 525
• FDA / CFR: Listed under 21 CFR 172.515 for flavor use
• Chemical class: Aromatic thiol/mercaptan (organosulfur) compound

As a thiol, benzenethiol has a sulfur‑based functional group (–SH) attached to a benzene ring, giving it characteristic aroma properties.

Occurrence

• Benzenethiol is generally used as a synthetic flavoring ingredient rather than being commonly isolated from foods.
• Compounds in the thiol/mercaptan family can be generated in trace amounts in some heat‑processed foods via Maillard and sulfur chemistry, but benzenethiol itself is mainly added purposefully in flavor systems for its aroma contribution.

Flavor & Sensory Description

Sensory / Odor Characteristics

• Primary descriptor: Penetrating aroma
• Thiols such as benzenethiol are very potent and low‑threshold odorants.
• While the official FEMA library lists only “penetrating,” organosulfur compounds of this class are generally rich, sulfurous, roasted, and savory in character — similar to other aromatic mercaptans used as specialty flavor modifiers.

In flavor chemistry, thiols often evoke cooked/matured, grilled, roasted, or savory impressions even at very low concentrations, due to their strong sensory impact.

Functional Role in Flavor Formulations

FEMA #3616 (benzenethiol) is used as a high‑impact flavor modifier to enhance depth, roasted/savory nuance, or complexity in certain flavor systems. Because it is very potent, it’s not typically used as a dominant note but as a substantiating accent that contributes characteristic sulfur‑rich backbone or roast nuance.

Typical Applications

• Savory / Meat Flavors: Enhances richness and roasted/savory depth in beef, lamb, or grilled meat profiles.
• Broths, Stocks & Gravy Bases: Adds depth and complexity to umami‑driven systems where cooked notes are desired.
• Brown / Roast Profiles: Can contribute to roasted or toasted impressions in baked goods, seasonings, or roast‑accent products.
• Specialty Blends: Used as an accent modifier in nuanced formulations requiring a strong sulfurous‑savory dimension, particularly when balanced with pyrazines and other heterocycles.

Because benzenethiol’s aroma impact is strong and sulfuraceous, flavorists use it in tiny amounts paired with other complementary components (e.g., roasted aldehydes, sulfides, thiols) to achieve a balanced sensory profile.

Usage Levels & Dosage Guidance

Benzenethiol is extremely potent and low‑threshold, so usage guidance in flavor formulations is generally at very low concentrations.

Flavorist Guideline (starting points)
(Concentrations refer to levels in flavor concentrate formulations, not finished food levels)

• Savory/meat modifiers: ~0.01 – 0.5 ppm
• Brothy/stock enhancers: ~0.01 – 0.3 ppm
• Roasted/brown nuances: ~0.005 – 0.2 ppm

These levels are starting points for sensory evaluation and need iterative titration. Sulfur‑based aromatics can rapidly shift overall character if overdosed; precise adjustment with sensory panels is essential.

Safety & Regulatory Considerations

• FEMA GRAS: Listed as Generally Recognized As Safe for use as a flavoring agent by the FEMA Expert Panel.
• JECFA Safety Evaluation: Included in JECFA 525 for safety assessment, indicating no safety concern at intended use levels in flavoring.
• FDA: Recognized under 21 CFR 172.515 as a safe flavoring agent when used according to good manufacturing practice.
• As with many concentrated thiols/mercaptans, benzenethiol has a strong odor and should be handled with appropriate ventilation and protective equipment during formulation work.

Summary Table

Practical Notes for Flavor Development

• In meat, broth, or grilled flavor systems, adding trace benzenethiol can enhance realism by contributing roasted and savory depth when balanced with aldehydes and pyrazines.
• In baked or brown sugar systems, it may serve to underlie roast‑accent impressions without dominating.

FEMA #2147: Benzyl mercaptan

Here’s a comprehensive profile for FEMA #2147 (Benzyl Mercaptan) — including its identity, occurrences, sensory notes, how it’s used in flavor systems, guideline usage levels, and regulatory context.

Substance Overview

Name & Identifiers

• FEMA Number: 2147 — assigned to Benzyl mercaptan in the FEMA GRAS flavor list.
• Primary name: Benzyl mercaptan

Synonyms:
• Phenylmethyl mercaptan
• Thiophenol, benzyl‑ (sometimes used unofficially)

• CAS Number: 100‑53‑8
• JECFA Number: 526
• FDA Regulation: Listed under 21 CFR 172.515 for flavoring use.
• Chemical class: An aromatic mercaptan (thiol) — a sulfur‑containing compound featuring a benzyl group attached to an ‑SH (mercaptan) function.

Occurrence

• Benzyl mercaptan is primarily used as a synthetic flavoring ingredient rather than being extracted directly from foods.
• Compounds in the mercaptan/thiol family — including benzyl mercaptan — can be present at trace levels in heated or cooked foods due to sulfur chemistry and amino acid transformations, though benzyl mercaptan specifically is used as an added flavor component. (inferred from general mercaptan behavior)

Flavor & Sensory Description

Sensory / Odor Profile

• According to FEMA’s flavor library, Benzyl mercaptan is described with a primary “savory” flavor character.
• Aromatic mercaptans are known for potent sulfurous and roast‑related sensations even at low concentrations, contributing depth, roast richness, or meaty background notes in complex flavor systems.

Mercaptans, in general, often provide robust savory, roasted, grilled, and cooked meat‑like nuances in flavor formulations because the sulfur component amplifies typical “cooked food” impressions.

Functional Role in Flavor Applications

Benzyl mercaptan is used by flavorists as a modifier or accent ingredient — not usually as a main note, but to enhance depth, warmth, and roasted character in savory and cooked food flavors.

Typical Application Areas

• Savory/Meat Flavors: Enhances cooked, roasted, or grilled meat nuances.
• Broth, Stock & Umami Bases: Contributes body and depth alongside umami components.
• Roasted & Brown Notes: Adds complexity in roasted or toasted flavor profiles.
• Seasonings & Snack Flavors: Supports savory, roasted accents in seasoning mixes.

Because benzyl mercaptan is potent and sulfur‑rich, it is blended with other aroma chemicals (e.g., aldehydes, pyrazines, thioethers) to create nuanced and balanced overall profiles.

Usage Levels & Dosage Guidance

Precise industry usage data is often proprietary, but as with many organosulfur thiols, Benzyl mercaptan is used at very low concentrations due to its low odor threshold and strong sensory impact.

Typical Flavorist Guideline (starting points)
(Values refer to concentration in flavor concentrate before dilution into final food product)

• Savory / Meat Enhancements: ~0.01 – 0.5 ppm
• Broth & Stock Depth: ~0.005 – 0.3 ppm
• Roasted/Brown Notes: ~0.005 – 0.2 ppm

These are starting points for formulation and sensory evaluation; iterative sensory adjustment is essential because sulfur compounds easily dominate at small increases.

Safety & Regulatory Context

• FEMA GRAS Listing: Benzyl mercaptan is included on the FEMA Generally Recognized As Safe list for use as a flavoring ingredient.
• JECFA Evaluation: Reviewed under JECFA Number 526, indicating evaluation in the Joint FAO/WHO expert committee series with no safety concerns at typical use levels.
• FDA Regulation: Recognized under 21 CFR 172.515 for use as a flavoring agent consistent with good manufacturing practice.
• Handling: As with many mercaptans, the concentrated chemical is strongly odorous and should be handled with proper ventilation and protective equipment in formulation labs.

Summary Table

Practical Notes for Flavorists

• In savory formulations, benzyl mercaptan can help replicate authentic cooked meat or roast cues that enhance the overall depth of profile.
• In complex seasoning blends, even trace amounts help round out sulfury and umami‑like facets when paired with taste enhancers and roasted aldehydes.

FEMA #3240: o‑Toluenethiol

Here’s a complete flavor profile for FEMA #3240 (o‑Toluenethiol), including its identity, occurrence, sensory characteristics, functional uses, typical application guidance, and safety/regulatory context.

Substance Overview

Name & Identifiers

• Primary name: o‑Toluenethiol (also 2‑methylbenzenethiol, o‑thiocresol)
• Synonyms:
  • 2‑Methylbenzenethiol
  • o‑Thiocresol
  • 2‑Methylthiophenol
• FEMA Number: 3240
• CAS Number: 137‑06‑4
• JECFA Number: 528
• Chemical class: Aromatic thiol (organosulfur) — a benzene ring with a thiol (-SH) and methyl group.

Regulatory Status

• Listed in the FEMA GRAS Flavor Ingredient Library with a savory designation.
• Evaluated by JECFA (No. 528) in WHO Food Additives Series.

Occurrence

• o‑Toluenethiol is a synthetic flavoring agent used to impart specific aroma characteristics and is manufactured for use in food flavor systems.
• While thiols can be generated through thermal reactions in food (e.g., roasting or Maillard chemistry), this specific compound is primarily used as an added flavor ingredient rather than directly extracted from everyday foods. (General organosulfur chemistry context)

Flavor & Sensory Description

Organoleptic / Sensory Profile

• The FEMA flavor library categorizes o‑Toluenethiol as savory in character.
• Commercial and analytical sources describe its organoleptic profile as meaty, sulfurous, and bacon‑like, consistent with aromatic thiols — strong, roast‑related notes typical of mercaptan classes.

Typical Descriptors

• Primary: Meaty, savory, sulfurous
• Secondary influences: Bacon, brothy, roasted
• Due to the thiol/mercaptan functional group, the odor/taste is potent and low‑threshold, meaning relatively small amounts can significantly affect aroma.

Functional Role in Flavor Formulations

o‑Toluenethiol serves as a high‑impact flavor accent used by flavorists to enhance savory, cooked, and roasted impressions in food flavor systems. Because thiols are potent, they are typically used in small amounts and often blended with complementary compounds to shape balanced flavor profiles.

Typical Applications

• Savory/meat flavors: Enhances roasted, grilled, or cooked meat profiles, adding depth and roast complexity.
• Broths & stocks: Contributes savory richness and body in meat and vegetable broths.
• Roasted snack and seasoning blends: Adds roasted/bacon‑like accents when combined with other volatiles like pyrazines and carbonyls.
• Brown/umami profiles: Supports umami and roast depth in complex culinary flavor builds.

Because of its strong sulfur character, it is not usually the dominant note but rather acts as an accent modifier to heighten realism in savory and roasted flavor constructs.

Usage Levels & Dosage Guidance

Detailed industry usage levels are typically proprietary, but in practice o‑Toluenethiol is used at very low concentrations due to its low odor threshold and strong impact.

Guideline Starting Points
(Concentrations refer to flavor concentrate levels before dilution into finished food)

• Savory/meat profiles: ~0.01–0.5 ppm
• Broths and stocks: ~0.005–0.3 ppm
• Roasted snacks & seasonings: ~0.005–0.2 ppm

These are starting points for sensory evaluation; iterative testing is essential, as even small changes in thiol compounds can dramatically alter overall aroma.

Safety & Handling

• As a FEMA GRAS flavor ingredient, o‑Toluenethiol is considered safe for use in flavor formulations consistent with good manufacturing practice.
• It has a low odor threshold and can be strongly odorous and irritating at higher concentrations, so protective measures (e.g., ventilation, gloves, eye protection) are recommended during formulation work. (General thiol handling practice)
• Thiols can sometimes be associated with irritation or strong sensory reactions, so careful handling and concentration control are standard practice.

Summary Table

FEMA #3232: 2‑Pyridinemethanethiol

Here’s a comprehensive profile for FEMA #3232 — including its identity, occurrence/structure, sensory descriptors, typical flavor applications, guideline usage/dosage, and regulatory context.

Substance Overview

Name & Identifiers

• FEMA Number: 3232 — included on the FEMA Flavor Ingredient GRAS list.
• Preferred Name: 2‑Pyridinemethanethiol
• Synonyms / Other Names: 2‑Pyridinyl methane thiol (alternate systematic form)
• CAS Number: 2044‑73‑7
• JECFA Number: 1308 (evaluated in WHO Food Additives Series No. 54)
• Chemical Class: Organosulfur thiol (a pyridine ring with an –CH₂–SH side chain).

Regulatory:

• Listed as Generally Recognized as Safe (GRAS) by the FEMA Expert Panel for use as a flavor ingredient under conditions of intended use — with a JECFA review on file.

Occurrence & Structural Context

• 2‑Pyridinemethanethiol is a synthetic flavor ingredient manufactured for use in food flavor systems; it’s not typically isolated as a major natural constituent from foods.
• Structurally, it combines a pyridine heterocycle (which can impart savory/bitter/umami nuances) with a thiol (mercaptan) group, which tends to generate strong sulfurous, cooked, or savory notes in aroma chemistry.

Flavor & Sensory Description

Sensory / Organoleptic Profile

• According to the FEMA Flavor Library, this compound is described as “savory.”
• Organosulfur thiols like this typically contribute intense, low‑threshold savory and cooked/meaty attributes when formulated at appropriate levels.
• Expected organoleptic character (based on chemical family and structure):
  • Savory and meaty impressions
  • Sulfur‑rich nuances with possible roasted or umami complexity
  • Subtle pyridine‑associated nuances that can add depth or bouquet in complex savory profiles

Thiols/mercaptans often exert strong sensory impact even at trace levels due to their very low perception thresholds.

Functional Uses in Flavors

2‑Pyridinemethanethiol is typically used as a specialty accent/modifier ingredient in complex flavor builds, particularly where rich, savory, or cooked impressions are desired:

Typical Application Areas

• Meat & Savory Flavors: Used to enhance cooked meat or rich umami impressions in beef, pork, poultry, or game flavor systems.
• Broth / Stock Bases: Contributes depth and savory complexity in bouillon, gravy, and stock profiles.
• Cooked Vegetable / Soups: Can support savory roasted vegetable nuances in soup or sauce flavors.
• Roast / Grilled Accents: Adds thermal/cooked cues in roast/grilled profiles when paired with other aroma building blocks.

Because it’s a potent thiol, it is not typically a primary note but used to boost realism and complexity in savory and thermal impressions when combined with other heterocycles, aldehydes, and roast compounds.

Usage Levels & Dosage Guidance

Detailed use levels for specific FEMA substances are proprietary, but thiols and organosulfur compounds of this type are formulated at very low concentrations due to their potency.

Typical Flavorist Guideline Ranges (in flavor concentrate before dilution into final food products)

• Savory/Meat Enhancers: ~0.01–1 ppm (starting point)
• Broths & Stocks: ~0.01–0.5 ppm
• Cooked/Grilled Accents: ~0.005–0.3 ppm

These ranges are guideline starting points; actual formulation requires iterative sensory evaluation because small changes in thiol levels can dramatically affect overall aroma balance.

Safety & Regulatory Context

• FEMA GRAS: Listed by the FEMA Expert Panel as GRAS for flavor use, indicating a general consensus on safety at intended use levels.
• JECFA Evaluation (No. 1308): Included in the FAO/WHO evaluation of certain food additives and flavoring agents, with safety conclusions appropriate for flavor use.
• As with many mercaptan/thiol chemicals, concentrated forms have strong odors and should be handled with adequate laboratory ventilation and PPE during formulation.

Summary Table — FEMA #3232: 2‑Pyridinemethanethiol

Practical Notes for Flavors

• Use in savory meat builds: Small additions can impart authentic cooked meat and umami depth when blended with other roast and heterocyclic notes.
• Balanced spotlight: Combine with pyrazines, thiophenes, and cooked vegetable notes for fuller, rounded savory profiles.