FEMA #3578 — 2‑Methyl‑4‑propyl‑1,3‑oxathiane

Here’s a comprehensive flavor ingredient profile for FEMA #3578 — 2‑Methyl‑4‑propyl‑1,3‑oxathiane (also called tropical oxathiane or galbanum oxathiane) — including its identity, occurrence, sensory profile, flavor applications, typical use/dosage guidance, and regulatory context:

Substance Overview — FEMA #3578

Name & Identifiers

• FEMA Number: 3578 — listed as a GRAS flavoring ingredient by the Flavor and Extract Manufacturers Association (FEMA).
• Preferred name: 2‑Methyl‑4‑propyl‑1,3‑oxathiane (tropical oxathiane).
• Synonyms / Other names:
  • cis‑2‑methyl‑4‑propyl‑1,3‑oxathiane
  • trans‑2‑methyl‑4‑propyl‑1,3‑oxathiane
  • Galbanum oxathiane (cis form) ■
• CAS Number: 67715‑80‑4 (primary isomer) ■
• JECFA Number: 464 — evaluated by the FAO/WHO Joint Committee on Food Additives.
• FLAVIS (EU) Numbers: 16.030 (for one isomer) and 16.062 (for the trans isomer).
• Molecular formula: C₈H₁₆OS.
• Chemical class: Organosulfur heterocycle (an oxathiane ring).

Regulatory Status: Classified as GRAS for flavor use by FEMA, with JECFA finding no safety concern at intended levels.

Occurrence

• 2‑Methyl‑4‑propyl‑1,3‑oxathiane is a synthetic flavor ingredient used to impart specific sensory effects in flavor formulations.
• It also occurs naturally in yellow passion fruit (Passiflora edulis) and related tropical fruits, where it contributes to the characteristic aroma of the fruit.

Flavor & Sensory Description

Organoleptic Profile
Although FEMA’s public information page lists only “green” as the basic profile, published sensory and supplier data provide a richer picture:

• Primary sensory descriptors:
  • Tropical fruity green (e.g., passion fruit, pineapple).

• Sulfurous tropical notes with some passion fruit‑like essence.
• Grapefruit‑like tartness / catty/metallic nuances in some fruit contexts.
• Fresh, oily/waxy, citrus‑leaning facets at trace levels.

General Sensory Impression:
This compound is a low‑threshold, powerful, sulfur‑containing tropical note that can give fruity, green, passion fruit‑like and citrus nuances, often with a slightly sulfidic edge that enhances authenticity in exotic flavors.

Functional Role in Flavor Formulations

FEMA #3578 is primarily used as a flavor modifier or accent ingredient to provide tropical, passion fruit, citrus, and green depth in various flavor categories:

Key Application Areas

• Tropical fruit flavors: Particularly passion fruit, pineapple, mango, guava, and related exotic profiles.
• Citrus flavors: Enhances grapefruit, mandarin, tangerine, orange, and lemon profiles with a balancing green, fruity edge.
• Green fruit nuances: Adds fresh, leafy green nuances that lift other fruit components.
• Beverages & soft confectioneries: Can be used in frozen dairy, soft sweets, and non‑alcoholic beverages for nuanced tropical fruit character with a bright edge at low levels.
• Complex fruit blends: Helpful where a sulfurous green note balances sweetness and enhances perceived juiciness and freshness.

It is not typically a dominant note but rather works to enhance and round fruit complexity in advanced flavor constructs.

Usage Levels & Dosage Guidance

Because 2‑methyl‑4‑propyl‑1,3‑oxathiane is potent and low‑threshold, it is used at very low levels in flavor concentrates and formulations.

Guideline Starting Ranges (in flavor concentrate prior to dilution)

• Tropical fruit systems (e.g., passion fruit): ~0.05 – 0.5 ppm (or 0.1 – 1.0 ppm depending on matrix)
• Citrus flavors: ~0.01 – 0.2 ppm
• Beverages & dairy confections: ~0.05 – 0.2 ppm

Actual use levels are fine‑tuned through iterative sensory evaluation because even slight overdosing can shift the profile toward strong sulfur/tropical intensity.

Safety & Regulatory Considerations

• FEMA GRAS: 2‑Methyl‑4‑propyl‑1,3‑oxathiane (FEMA #3578) is recognized as Generally Recognized As Safe for flavor use by the FEMA Expert Panel.
• JECFA: Evaluated under JECFA Number 464, with the Joint FAO/WHO Expert Committee on Food Additives concluding no safety concern at flavor use levels.
• Occurrence in food: Its natural occurrence in passion fruit and presence in flavorings supports human exposure at low levels typical of flavor use.
• Handling: Like many volatile organosulfur compounds, the neat material can be irritant or strong‑smelling, so standard lab PPE and ventilation are recommended.

Summary Table — FEMA #3578: 2‑Methyl‑4‑propyl‑1,3‑oxathiane

Flavorist Notes

• In passion fruit flavors, this compound is often considered the signature green/tropical note, bringing authenticity and complexity when paired with complementary esters and thiols.
• In citrus formulations, it can reinforce juicy grapefruit and mandarin characters when balanced with citrus background esters.

FEMA #3477: 2,3‑Butanedithiol

Here’s a full profile for FEMA #3477: 2,3‑Butanedithiol covering its identity, occurrence, flavor descriptors, typical applications, use levels, and regulatory context:

Substance Overview — FEMA #3477

Name & Identifiers

• FEMA Number: 3477 — flavoring ingredient on the FEMA GRAS list.
• Primary name: 2,3‑Butanedithiol (also listed as butane‑2,3‑dithiol, 2,3‑dimercaptobutane).
• CAS Number: 4532‑64‑3.
• JECFA Number: 539 — evaluated by the Joint FAO/WHO Expert Committee on Food Additives.
• Chemical class: Aliphatic dithiol (low‑molecular‑weight thiol) — an organosulfur compound with two –SH groups.

Occurrence

• 2,3‑Butanedithiol is a synthetic flavoring substance used to impart savory, roasted, and meat‑like characteristicsin flavor systems.
• Although largely produced industrially due to its strong odor properties, alkylthiols like this may also be present at trace amounts in thermally processed foods via Maillard and sulfur‑related oxidative reactions (general organosulfur chemistry context).

Flavor & Sensory Description

Organoleptic / Odor Profile

• FEMA’s Flavor Library classifies 2,3‑butanedithiol as savory.

Supplier and literature descriptions report extremely potent, sulfurous sensory notes that can dominate at higher concentrations, including:
• Meaty / beefy / roasted meat nuances.

• Sulfurous, alliaceous (onion/garlic‑like) characteristics.
• Skunky or radish‑like facets at trace levels — contributing to savory complexity.

Because of strong sulfur contribution, this compound is very low threshold and impacts aroma at trace parts per billion levels in finished flavors.

Functional Role in Flavor Systems

2,3‑Butanedithiol is used by flavorists as an accent ingredient to immensely enrich savory, roasted, and meat type profiles due to its potent sulfur heteroatom character. Because it is so powerful, it is typically used at ultra‑low levels to avoid overpowering the blend.

Typical Flavor Applications

• Meat and Poultry Flavors: Adds roasted, braised, beefy, pork, or lamb depth to cooked meat constructs.
• Savory Broths and Stocks: Enhances umami‑adjacent complexity in soup bases, consommés, gravies, and bouillons.
• Sauces & Seasonings: Provides deep, sulfury roasted facets when balanced with other roast/thermal heterocycles (e.g., pyrazines, thiols).
• Roasted Snacks / Prepared Foods: Can contribute authentic cooked meat/umami cues in dry and processed savory snacks.

Blend Synergies: Works with other sulfur‑containing compounds (e.g., mercaptans, disulfides), Maillard products, and heterocyclic roast notes to create layered savory realism.

Usage Levels & Dosage Guidance

Due to extreme potency and very low sensory threshold, 2,3‑butanedithiol is used at ultra‑trace concentrations in flavor concentrates — followed by significant dilution into the final food matrix.

Typical Starting Ranges (in flavor concentrate before dilution)

• Savory/meat flavor systems: ~0.001 – 0.01 ppm or lower — initial trace testing recommended.
• Sauces/broth accents: ~0.0001 – 0.005 ppm (guideline)
• Roasted/nugget enhancement: ~0.0005 – 0.008 ppm (guideline)

These are guideline starting points and require iterative sensory panel evaluation. Because organosulfur compounds are impactful at ultra‑trace levels, overuse can lead to overly sulfury, harsh, or off‑note profiles.

Safety & Regulatory Considerations

• FEMA GRAS: 2,3‑Butanedithiol is classified as Generally Recognized As Safe (GRAS) by the FEMA Expert Panel for use as a flavoring ingredient in food.
• JECFA Evaluation: Reviewed under JECFA Number 539, with safety assessments indicating no concern at intended dietary exposure levels.
• Toxicological assessments include rodent studies showing no adverse effects at doses vastly above potential human intake from flavor use.
• Handling: As with concentrated volatile thiols, 2,3‑butanedithiol can be irritant to skin, eyes, and respiratory tract, and is flammable; proper PPE, ventilation, and careful handling practices are essential in the formulation lab.

Summary Table — FEMA #3477: 2,3‑Butanedithiol

Formulator Notes

• Begin with ultra‑low amounts and evaluate in a neutral base (e.g., water, propylene glycol) before incorporating into final flavor builds.
• Pair with pyrazines and roast heterocycles to enhance savory depth, but balance carefully to prevent overt sulfur dominance.
• Ensure lab ventilation and PPE due to strong odor and potential irritancy hazards.

FEMA #3996 — 3‑Mercapto‑2‑methylpentan‑1‑ol

Here’s a full profile for FEMA #3996 — 3‑Mercapto‑2‑methylpentan‑1‑ol covering its identity, occurrence, flavor descriptors, typical applications, use levels, and regulatory context:

🔬 Substance Overview — FEMA #3996

Name & Chemical Identifiers

• FEMA Number: 3996 — on the FEMA GRAS (Generally Recognized as Safe) flavor ingredient list.
• Primary name: 3‑Mercapto‑2‑methylpentan‑1‑ol (racemic form used in flavors).
• Synonyms:
  • 3‑MMP (abbreviation)
  • 2‑Methyl‑3‑sulfanylpentan‑1‑ol
  • 3‑mercapto‑2‑methylpentanol
• CAS Number: 227456‑27‑1.
• JECFA (WHO) Flavor Number: 1291.
• Chemical class: Organosulfur thiol (mercaptan) — a primary thiol with a hydroxy group; notably potent in aroma chemistry.
• Molecular formula: C₆H₁₄OS.

🌱 Occurrence

• 3‑Mercapto‑2‑methylpentan‑1‑ol is synthetically produced for flavor use.
• It has also been identified in real foods, particularly onions and other allium species (e.g., cooked/raw onion), and is regarded as a key aroma compound contributing to their characteristic savory profiles.

👃 Flavor & Sensory Description

Organoleptic Profile
This compound is a potent sulfur‑containing thiol, with very low odor thresholds. Its sensory character is concentration‑dependent:

• Primary descriptors (at low levels):
  • Onion / leek‑like
  • Savory / meaty / broth‑like
  • Sweaty, cooked Allium nuances
• Secondary impressions:
  • Metallic, roasted or alliaceous nuances at somewhat higher levels
• At very low concentrations (~0.5 ppb), it imparts a pleasant savory, meat broth, onion/leek character before turning more sulfurous at much higher levels.

Descriptors Summarized:

• Sulfurous, onion/leek aroma
• Savory, cooked meat/broth character
• Alliaceous and metallic facets

This aligns with its classification as a flavoring agent with an alliaceous, savory quality.

🍲 Functional Role in Flavor Systems

3‑Mercapto‑2‑methylpentan‑1‑ol (FEMA #3996) is used as a powerful modifier/accent flavor ingredient, especially where onion, savory, and cooked Allium characters are desired:

Typical Applications

• Allium flavors: Onion, leek, garlic accent in soups, sauces, broths.
• Savory meat and broth flavors: Adds depth and meaty, cooked dimensions to beef, chicken, or vegetable broths.
• Seasoning systems: Enhances realistic savory blends in snacks, seasonings, and complex flavor formulations.
• Umami enhancement: It has been shown experimentally to enhance savory perception in taste mixtures, potentially elevating umami and overall savory impact.

Because it is a thiol, it is typically used as a supporting accent – not a dominant note – blended with other ingredients to craft balanced savory or allium‑rich flavors.

📏 Typical Usage & Dosage Guidance

Exact industrial formulae are often proprietary, but 3‑mercapto‑2‑methylpentan‑1‑ol is very potent and usually included at very low levels:

Guideline Ranges (Flavor Concentrate Before Dilution)

• Savory/allium accent: ~0.1 – 2 ppm (parts per million) as a starting range in flavor concentrates.

➡️ Final use levels in finished food products will be much lower after incorporation and dilution in the food matrix (often in the ppb range retronasal or orthonasal sensory impact). Formulation should be refined with sensory panels due to thiols’ strong perceptual effects.

⚖️ Safety & Regulatory Context

• FEMA GRAS: Listed as GRAS (Generally Recognized as Safe) for use as a flavor substance by the FEMA Expert Panel.
• JECFA Evaluation: Reviewed under JECFA Flavor Number 1291, indicating safety at intended levels of use.
• As with other volatile thiols, concentrated material should be handled with care in formulation labs due to strong odor and potential irritancy, using appropriate ventilation and PPE.

🧾 Summary — FEMA #3996: 3‑Mercapto‑2‑methylpentan‑1‑ol

🧠 Flavorist Tips

• Because 3‑mercapto‑2‑methylpentan‑1‑ol is ultra‑potent, begin with tiny additions and adjust based on sensory evaluation – even sub‑ppb effects can be significant.
• In savory formulations, pairing it with pyrazines, furans, or other savory agents can lead to richer, more rounded profiles without overwhelming sulfur character.

FEMA #3415 — 3‑(Methylthio)propanol

Here’s a comprehensive flavor ingredient profile for FEMA #3415 — 3‑(Methylthio)propanol — including its identity, occurrence, sensory descriptors, typical applications in flavors, general usage guidelines, and regulatory context:

🔬 Substance Overview — FEMA #3415

Identity & Chemical Details

• FEMA Number: 3415 — listed on the FEMA GRAS Flavor Ingredient Library.
• Preferred name: 3‑(Methylthio)propanol (commonly called 3‑methylthiopropanol).
• CAS Number: 505‑10‑2.
• JECFA Number: 461 — evaluated by the Joint FAO/WHO Expert Committee on Food Additives.
• Chemical class: Organosulfur compound — a primary alcohol bearing a methylthio‑group.
• Molecular formula: C₄H₁₀OS (implied from structure and CAS).

This compound belongs to the thioalcohol/mercaptan‑related flavor chemistry family, known for low‑threshold aroma impacts and sulfur‑rich contributions.

🌱 Occurrence & Source

• 3‑(Methylthio)propanol is primarily synthetic and produced for use as a flavoring ingredient.
• Compounds of this class are also formed naturally via Maillard reaction and sulfur amino acid degradation during cooking or thermal processing of foods (e.g., potatoes, onions, meats), contributing to cooked, savory, and roasted notes (general organosulfur chemistry context).

👃 Flavor & Sensory Description

Organoleptic Profile
According to the FEMA Flavor Library and technical odor data:

• Primary sensory descriptors:
  • Earthy / potato‑like
  • Garlic / light onion nuance
  • Soy / savory background
• Secondary facets:
  • Meaty broth / cooked nuance
  • Soft savory warmth (supplier odor descriptions)

This compound provides a gentle sulfurous accent that can enhance fresh‑cooked realism, particularly in savory and cooked‑vegetable profiles.

Typical Aroma Impressions

• Earthy, late‑cooked potato
• Mild garlic/onion
• Savory broth background
  These sensory features make it a useful background note rather than a dominant flavor.

🍲 Functional Role in Flavor Systems

3‑(Methylthio)propanol is used as a modifier and accent in complex flavor formulations where subtle sulfuraceous realism is desired.

Common Flavor Applications

• Savory & Broth Flavors: Enhances meaty, cooked broth character and adds a rounded sulfur nuance.
• Potato & Vegetable Profiles: Accentuates boiled/roasted potato, cooked vegetable impressions.
• Allium Accents: Adds garlic‑like / light onion qualities in soups, sauces, and seasonings.
• Soy & Umami Notes: Supports savory backbone in soy‑based or umami‑forward formulations.

Used as an accent/nuance component, it helps make flavor profiles richer and more authentic without overshadowing primary notes.

📏 Usage Levels & Dosage Guidance

Exact use levels are typically proprietary and depend on the food matrix and target profile, but because 3‑(methylthio)propanol is a potent sulfurous modifier with a low odor threshold, it is used at very low concentrations:

Guideline Starting Ranges (in flavor concentrate; final dilution into food yields much lower levels)

• Savory broth/meaty systems: ~0.1 – 1.0 ppm
• Potato/vegetable accents: ~0.05 – 0.5 ppm
• Allium or soy nuances: ~0.05 – 0.5 ppm

These ranges are initial guidelines for sensory testing; final use should be refined via sensory evaluation panels since organosulfur compounds can significantly alter aroma at trace levels.

Supplier materials describe ultra‑trace sulfur usage in ppm ranges to achieve balanced savory or earthy enhancements without overt sulfur dominance.

⚖️ Safety & Regulatory Context

• FEMA GRAS: 3‑(Methylthio)propanol (FEMA #3415) is listed as Generally Recognized As Safe (GRAS) for use as a flavoring ingredient by the FEMA Expert Panel.
• JECFA Evaluation: Included in JECFA safety evaluations (No. 461), indicating no safety concern at intended flavor use levels.
• As with other volatile sulfur compounds, handling concentrated material in the flavor lab should involve proper ventilation and PPE due to strong aroma and possible irritation at high concentrations. (Standard organosulfur compound safety practice)

🧾 Summary Table — FEMA #3415: 3‑(Methylthio)propanol

🧠 Flavorist Tips

• Use very low dosages to add authentic savory/earthy depth without introducing harsh sulfur tones.
• Best employed in soup bases, seasoned snacks, and cooked vegetable blends to gently reinforce complexity.

FEMA #2747 — 3‑Methylthiopropionaldehyde (Methional)

Here’s a detailed flavor ingredient profile for FEMA #2747 — 3‑Methylthiopropionaldehyde (Methional):

🔬 Substance Overview — FEMA #2747

Name & Identifiers

• FEMA Number: 2747 — on the FEMA GRAS (Generally Recognized as Safe) Flavor Ingredient list.
• Primary name: 3‑Methylthio‑propionaldehyde (commonly known as Methional).
• Synonyms / Other names:
  • 3‑methylthio‑propanal
  • β‑methiopropionaldehyde / 3‑(methylthio)propionaldehyde
• CAS Number: 3268‑49‑3.
• JECFA Number: 466 (evaluated by the Joint FAO/WHO Expert Committee on Food Additives).
• Chemical Class: Sulfur‑containing aldehyde (organosulfur compound).

🌱 Occurrence

• 3‑Methylthiopropionaldehyde (Methional) is not only used as a synthetic flavoring ingredient, but is also formed naturally during the Maillard reaction in cooked foods — particularly through Strecker degradation of methionine and other sulfur‑containing amino acids.
• It is identified in the aroma profiles of roasted/fried potatoes, cooked meats, and some vegetables, where it contributes characteristic cooked, savory, and roasted notes.

👃 Flavor & Sensory Description

Organoleptic / Odor Profile

• Character: Sulfurous, savory, cooked‑potato and meaty.

Primary sensory descriptors:
• Cooked/fried potato — a classic “potato bouquet” note recognized in sensory chemistry.

• Meaty / brothy nuances — adding depth to savory formulations.
• Earthy / mushroom / umami‑like richness — useful in savory and tomato‑centric profiles.

• At neat concentration the material can have a quite strong sulfur base, but at very low levels it contributes rich cooked and savory aroma complexity.

Summary odor descriptors:

• Cooked potato, roasted meat, savory, umami/briny background.

🍲 Functional Role in Flavor Systems

Methional is widely used in flavor formulation as a potent aroma modifier/accent for savory, cooked, and roasted characteristics. It is a central Maillard reaction‑type flavor building block, contributing depth and realism in a variety of categories:

Key Application Areas

• Potato & Fried Foods: Enhances cooked‑potato/fried‑potato sensory cues.
• Tomato & Sauces: Adds fresh tomato, earthy, and savory nuances — helping round out acidity and umami.
• Meat & Broths: Supports meaty, roasted, and stock‑like dimensions in beef, poultry, and mixed meat flavor systems.
• Mushroom / Vegetable Blends: Brings earthy/savory backbone to vegetable and mushroom profiles.
• Savory Seasonings & Snack Flavors: Used in sage/roast seasoning blends and snacks requiring cooked/allium characteristics.

📏 Usage Levels & Dosage Guidance

Because Methional is highly potent — especially organosulfur aldehydes — it is used at very low concentrations in flavor formulations.

Guideline Concentration (Flavor Concentrate Before Dilution into Food)

• Savory / cooked potato systems: ~0.01 – 0.5 ppm
• Tomato & sauce enhancers: ~0.005 – 0.2 ppm
• Meat & broth backgrounds: ~0.005 – 0.3 ppm

These values are starting points for formulation; typical practice is to adjust based on sensory panel results because small changes in organosulfur compounds can strongly shift overall aroma perception.

Supplier information (non‑regulatory) suggests use even in the low‐PPM to sub‐PPM range to avoid harsh sulfurous off‑notes and to achieve the desired cooked/meaty complexity.

⚖️ Safety & Regulatory Context

• FEMA GRAS: Included on the FEMA Expert Panel’s list of Generally Recognized As Safe flavor ingredients for intended use in food.
• JECFA Evaluation: Assessed by the Joint FAO/WHO Expert Committee on Food Additives (Number 466).
• Regulatory filing: The flavor summary lists cooked potato and soy/savory notes as primary sensory descriptors.
• As with all concentrated organosulfur aldehydes, formulation lab handling should include adequate ventilation and PPE due to strong odor and potential irritancy at high concentrations.

🧾 Summary Table — FEMA #2747: 3‑Methylthio‑propionaldehyde (Methional)

🧠 Flavorist Notes

• Methional is considered one of the signature cooked/roasted aroma chemicals in flavor work, particularly for potato, savory stews, and meat profiles.
• In tomato sauces, it can help bring out umami and earthiness while smoothing out acidic edges.
• Use ultra low levels and adjust by sensory analysis — even trace shifts can alter the overall impact significantly.

FEMA #3502 — 2‑Mercapto‑3‑butanol

Here’s a complete flavor ingredient profile for FEMA #3502 — 2‑Mercapto‑3‑butanol including identity, occurrence, sensory notes, functional uses, typical use levels, and regulatory context:

🔬 Substance Overview — FEMA #3502

Name & Identifiers

• FEMA Number: 3502 — listed as a flavoring agent.
• Primary name: 2‑Mercapto‑3‑butanol (also known as 3‑mercapto‑2‑butanol, 2‑hydroxy‑3‑butanethiol).
• CAS Number: 37887‑04‑0.
• JECFA Number: 546 — evaluated by the FAO/WHO Joint Expert Committee on Food Additives.
• FLAVIS Number: 12.024.
• Chemical class: Organosulfur mercaptoalcohol — contains both a thiol (‑SH) and hydroxyl (‑OH) functional group.
• Molecular formula: C₄H₁₀OS.

This type of sulfur‑containing alcohol is part of the mercapto family, known for low‑threshold, potent aroma activity in savory flavors.

🌱 Occurrence

• 2‑Mercapto‑3‑butanol is a synthetic flavor ingredient produced for food flavor applications; it does not appear to be a major naturally‑occurring food constituent at significant levels.
• Compounds of this type (mercaptoalcohols) may also form in trace amounts during thermal processing (Maillard) and sulfur amino acid degradation in cooked foods, contributing to savory/roasted characteristics (general flavor chemistry context).

👃 Flavor & Sensory Description

Organoleptic Profile

• Sensory sources describe 2‑mercapto‑3‑butanol as having strong sulfurous and savory notes, typical of low‑molecular‑weight thiols.
• Typical sensory descriptors include:
  • Meaty / roasted meat
  • Sulfurous (sulfury)
  • Alliaceous / garlic‑onion nuances
  • Savory, HVP‑like background

Such compounds are known to contribute meaty and roasted depth even at low concentrations in complex flavor systems.

Summary sensory impression: Potent meaty, savory, and sulfurous (onion/garlic‑like) aromatics with roasted nuances.

🍲 Functional Role in Flavor Systems

2‑Mercapto‑3‑butanol is used primarily as a modifier or accenting ingredient in formulations where meaty, roasted, or savory notes are desired. Its sulfurous character can be highly impactful and is typically used in small amounts to avoid overwhelming the flavor.

Typical Application Areas

• Meat and Poultry Flavors: Enriches brothy and cooked meat notes (beef, chicken, pork).
• Savory Broths and Stocks: Enhances umami‑like depth in soups, gravies, sauces, and bouillons.
• Roasted Vegetable Profiles: Contributes roasted/earthy nuances reminiscent of cooked vegetables.
• Allium Accents: Can reinforce subtle onion/garlic background notes when properly balanced with other components.
• Snack Seasonings: Useful in savory snack seasonings, flavor bases, and prepared foods for authenticity.

Flavorists often blend this ingredient with other sulfur compounds, pyrazines, and heterocyclic roast notes to create rich, integrated, and authentic savory profiles.

📏 Usage Levels & Dosage Guidance

Because 2‑mercapto‑3‑butanol is potent and low‑threshold, it is typically used at very low concentrations in flavor concentrates. Final food use levels are much lower once diluted into the product.

Guideline Starting Ranges (in flavor concentrate prior to incorporation into food)

• Savory/meat systems: ~0.1–2 ppm (parts per million) as an initial range to evaluate by sensory panels.

These are guideline suggestions; actual use should always be determined by iterative sensory evaluation due to the strong impact of sulfur aromatics even at trace levels.

⚖️ Safety & Regulatory Context

• FEMA GRAS: 2‑Mercapto‑3‑butanol (FEMA #3502) is recognized as Generally Recognized as Safe (GRAS) for use as a flavoring agent by the FEMA Expert Panel.
• JECFA: Evaluated under JECFA Number 546 with no safety concerns identified at intended levels of use as a flavoring.
• ADI: JECFA’s evaluation concluded that there is no safety concern at current levels of intake when used according to good flavoring practices.

Like many volatile sulfur compounds, concentrated material should be handled with appropriate ventilation and PPE in formulation labs due to strong odor and potential irritancy.

🧾 Summary Table — FEMA #3502: 2‑Mercapto‑3‑butanol

🧠 Flavorist Notes

• 2‑Mercapto‑3‑butanol is part of a class of meaty sulfur compounds that can significantly influence savory flavors at low levels. Its structure (mercapto + alcohol) contributes to complex roasted/meaty perceptions when combined with other components.
• Begin with very small additions in neutral bases and always refine via sensory panels.

FEMA #3298 — 3‑Mercapto‑2‑butanone

Here’s a complete flavor ingredient profile for FEMA #3298 — 3‑Mercapto‑2‑butanone including identity, occurrence, sensory descriptors, typical uses, guideline dosages, and regulatory context:

🔬 Substance Overview — FEMA #3298

Chemical Identity

• FEMA Number: 3298 — listed in the FEMA GRAS Flavor Ingredient Library.
• Preferred name: 3‑Mercapto‑2‑butanone (also written 3‑sulfanylbutan‑2‑one).
• CAS Number: 40789‑98‑8.
• JECFA Number: 558 — evaluated by the FAO/WHO Joint Expert Committee on Food Additives.
• FLAVIS (EU) Number: 12.047.
• Chemical class: Organosulfur ketone (thioketone) — combines a thiol (‑SH) group with a carbonyl (ketone) functionality.
• Molecular formula: C₄H₈OS.

This compound is a low‑molecular‑weight sulfur ketone, known for extremely potent aroma effects characteristic of sulfurous Maillard‑type aroma chemicals.

🌱 Occurrence & Source

• 3‑Mercapto‑2‑butanone is synthetic for use as a flavoring ingredient.
• Related organosulfur ketones occur in thermally processed foods (especially meats) through the Maillard reaction between sugars and sulfur amino acids (e.g., cysteine) — a key pathway for cooked meat aromas.

👃 Flavor & Sensory Description

Organoleptic Profile

• Primary descriptors:
  • Meaty / roast beef‑like — delivers cooked meat character.

• Onion / fried onion / alliaceous sulfur nuance.
• Roasted / chestnut‑like facets at low dual‑notes.
• Sulfurous back‑bone, expressing depth and warmth.

• Secondary nuances: Under some conditions, coffee, chocolate‑like, and subtle dairy or eggy accents may be perceptible when blended or highly diluted.

Because of its organosulfur chemistry, this compound is very low threshold — meaning it is detectable at very low parts per billion/ppm levels and highly impactful in aroma blends.

🍲 Functional Role in Flavor Systems

3‑Mercapto‑2‑butanone is used as a potent aroma modifier/accents ingredient across savory and roast categories. Its sulfurous and roasted cues make it valuable in flavor formulation when realism and depth are required.

Key Application Areas

• Meat & Roast Profiles: Enhances cooked meat, roasted beef, lamb, or pork characteristics.
• Savory Broths & Stocks: Strengthens meaty, roasted base notes in broths, gravies, and umami‑rich sauces.
• Allium & Onion Enhancements: Complements onion/allium character in savory blends.
• Complex Brown/Heat‑Generated Notes: Adds richness to roasted coffee, cocoa, or brown flavors when used appropriately.
• Specialty Dairy/Roasted Nuances: At very low levels, may contribute subtle roasted dairy or egg‑like background complexity.

Used primarily in small, controlled amounts, it is not a primary flavor but a background enhancer providing authenticity and depth.

📏 Typical Usage Levels & Dosage Guidance

Because 3‑Mercapto‑2‑butanone has a very low odor threshold and strong aroma impact, it is included at very low concentrations in flavorings.

🧪 Guideline Starting Ranges (in *flavor concentrate before final food dilution)

• Savory/meat accent systems: ~0.1 – 2 ppm
• Onion/allium enhancements: ~0.05 – 1.0 ppm (sensory evaluation recommended)
• Roasted meat/brown notes: ~0.1 – 0.5 ppm

Final use levels in finished foods are much lower — often in the ppb to low ppm range after formulation into the product. Sensory panel evaluation is essential due to sulfur compounds’ influence on overall profile.

⚖️ Safety & Regulatory Context

• FEMA GRAS: 3‑Mercapto‑2‑butanone (FEMA #3298) is recognized as Generally Recognized as Safe (GRAS) for flavoring use by the FEMA Expert Panel.
• JECFA: Evaluated under JECFA Number 558, with safety assessment included in the WHO Food Additives Series.
• Being typical of volatile sulfur aroma chemicals, concentrated material should be handled in formulation labs with appropriate PPE and ventilation due to strong odor and possible irritation at high concentrations (common safety practice for organosulfur compounds).

🧾 Summary Table — FEMA #3298: 3‑Mercapto‑2‑butanone

🧠 Flavorist Tips

• Use at trace levels and build gradually; organosulfur ketones can easily overwhelm if overdosed.
• Pair with other roast and Maillard‑associated compounds (e.g., pyrazines, thiols, sulfur heterocycles) for rounded, realistic cooked meat or savory depth.
• In savory blends, it can bridge between meat, onion, and roasted notes when balanced with complementary accents.

FEMA #3300 — 3‑Mercapto‑2‑pentanone

Here’s a complete flavor ingredient profile for FEMA #3300 — 3‑Mercapto‑2‑pentanone, including its identity, sensory profile, flavor applications, guideline usage, and regulatory context:

🔬 Substance Overview — FEMA #3300

Name & Identifiers

• FEMA Number: 3300 — on the FEMA GRAS flavoring ingredient list.
• Preferred name: 3‑Mercapto‑2‑pentanone (also 3‑sulfanylpentan‑2‑one).
• CAS Number: 67633‑97‑0.
• JECFA Number: 560 — evaluated by the Joint FAO/WHO Expert Committee on Food Additives.
• FLAVIS (EU) Number: 12.031.
• Chemical class: Organosulfur ketone — a sulfur‑containing ketone with a thiol functional group.
• Molecular formula: C₅H₁₀OS.

This structure combines a carbonyl (ketone) with a mercapto (‑SH) group, giving it pronounced aroma impact typical of sulfur aroma chemicals.

🌱 Occurrence

• 3‑Mercapto‑2‑pentanone is manufactured synthetically for flavor use but belongs to a class of compounds closely related to Maillard reaction products that form during cooking/thermal processing of proteins, especially in roasted meats, broths, and savory foods.

👃 Flavor & Sensory Description

Organoleptic Profile
According to industry sensory data sources:

• Primary odor impressions:
  • Sulfurous, alliaceous (onion‑like)
  • Meaty, roasted, savory character
  • Metallic, horseradish or roasted potato nuances
    
• Other sensory facets:
  • Nutty, hazelnut or roasted depth at certain dilutions
  • Faint tropical fruit/grapefruit nuances reported by some suppliers (depending on solvent and concentration)
    
• Taste impression: In dilutions (~0.02–0.20 ppm), sensory descriptions include intense alliaceous/meaty savory notes.

This compound is typical of low–odor threshold, high‑impact sulfur ketones often used to impart cooked and savory realism in flavor constructs.

🍲 Functional Role in Flavor Systems

3‑Mercapto‑2‑pentanone (FEMA #3300) is primarily used as a potent accent ingredient in savory and roasted flavor applications where depth and complexity from sulfur and roast notes are desirable:

Key Flavor Applications

• Meat & savory flavors: Adds cooked/meaty roast complexity to beef, lamb, pork, poultry and hybrid meat blends.
• Soups, broths & stocks: Enhances full savory backbone in liquid bouillons and simmered savory liquids.
• Roasted/allium impressions: Supports onion, garlic and roasted vegetable cues in sauces, gravies and meal centers.
• Snacks & bakery: Can be used in seasoned snacks, baked goods and cereal products for meaty/roast nuance at low levels.
• Complex savory blends: Works alongside other sulfur compounds, pyrazines and heterocyclics to craft layered, authentic depth.

This substance is generally used as a background enhancer rather than a standalone character note because of its powerful impact at trace levels.

📏 Usage Levels & Dosage Guidance

Precise use levels are proprietary, but because 3‑mercapto‑2‑pentanone is a low odor threshold compound with strong sensory impact, it is used at very low concentrations in flavor formulations:

Typical Starting Ranges (in flavor concentrate prior to final dilution into food product)

• Savory/meat systems: ~0.05 – 1.0 ppm
• Soups & sauces: ~0.02 – 0.5 ppm
• Roasted/allium accents: ~0.01 – 0.3 ppm

These are guideline figures. Actual formulation should always be guided by sensory panel testing since even small changes in sulfur compound levels can profoundly alter the overall sensory profile.

⚖️ Safety & Regulatory Context

• FEMA GRAS: 3‑Mercapto‑2‑pentanone (FEMA #3300) is recognized as Generally Recognized As Safe for use as a flavoring ingredient by the FEMA Expert Panel.
• JECFA Evaluation: Evaluated under JECFA Number 560 with no identified safety concern at anticipated use levels.
• FDA EAFUS: Listed as a flavoring agent or adjuvant in the FDA Substances Added to Food database (formerly EAFUS) with declared FEMA number 3300.

Like other volatile sulfur compounds, 3‑mercapto‑2‑pentanone in its concentrated form should be handled with proper ventilation and PPE due to strong odor and potential for irritation, although typical consumer exposures in food are extremely low and considered safe.

🧾 Summary Table — FEMA #3300: 3‑Mercapto‑2‑pentanone

✨ Flavorist Notes

• Because 3‑mercapto‑2‑pentanone is strong and low threshold, start formulation at trace levels and build upward with sensory guidance.
• Pair with complementary compounds such as pyrazines, thiazoles, and heterocyclic roast‑related molecules to create rich, authentic savory and cooked meat flavor systems.

FEMA #3509 — α‑Methyl‑β‑hydroxypropyl‑α‑methyl‑β‑mercaptopropyl sulfide

Here’s a detailed flavor ingredient profile for FEMA #3509 — α‑Methyl‑β‑hydroxypropyl‑α‑methyl‑β‑mercaptopropyl sulfide, covering its identity, sensory/olfactory properties, functional flavor uses, guideline dosages, and regulatory context:

Substance Overview — FEMA #3509

Name & Identifiers

• FEMA Number: 3509 — listed by the Flavor and Extract Manufacturers Association (FEMA) as a GRAS flavoring ingredient.
• Preferred name: α‑Methyl‑β‑hydroxypropyl‑α‑methyl‑β‑mercaptopropyl sulfide (systematic).
• IUPAC / Other synonyms:
  • 3‑[(2‑Mercapto‑1‑methylpropyl)thio]‑2‑butanol
  • 2‑Butanol, 3‑(2‑mercapto‑1‑methylpropyl)thio‑
• CAS Number: 54957‑02‑7 (unique chemical identifier).
• JECFA Number: 547 — evaluated by the Joint FAO/WHO Expert Committee on Food Additives.
• FLAVIS Number: 12.036 (EU flavoring inventory).
• Chemical Class: Organosulfur sulfide/mercaptan derivative — contains both a thiol (–SH) and sulfide (C–S–C) functional group.
• Molecular formula: C₈H₁₈OS₂; molecular weight ~194.35 g/mol.

This is a sulfur‑containing heteroatomic flavor compound often used for savory complexity due to its potent odor profile.

Occurrence & Source

• Synthetic Flavor Ingredient: FEMA #3509 is manufactured synthetically for use in flavor formulations and is not commonly reported as a major natural food constituent.
• Structurally related mercapto/sulfide compounds are often generated via Maillard or thermal chemistry in cooked foods, contributing roasted/meaty sulfur notes (general flavor chemistry context).

Flavor & Sensory Description

Olfactory / Organoleptic Profile
According to sensory data and chemical catalog descriptions:

• Primary aroma descriptors:
  • Meaty / roasted meat
  • Savory, sulfurous breadth
  • Burnt / fatty / brothy nuances
• At low concentrations, oriented toward brothy, roasted, and savory aroma tones characteristic of organosulfur sulfides.

Typical Sensory Impressions

• Sulfurous, roasted meatiness
• Savory depth with fatty/brothy accents
• Subtle cooked protein character

This profile makes it a useful accent in savory or umami‑rich systems where meatlike complexity is desired without dominating the blend.

Functional Role in Flavor Systems

FEMA #3509 is primarily used by flavorists as a modifier or accent ingredient to contribute savory/meaty nuances and sulfur‑rich depth in complex flavor constructs:

Typical Flavor Applications

• Meat, Poultry & Broth Flavors: Enhances cooked meat, roasted beef/pork, and savory broth character.
• Savory Snacks & Seasonings: Adds richness and depth to seasonings, soups, sauces, and seasoned snack blends.
• Umami/Protein Rich Systems: Supports brothy, stock‑like background impressions in vegetable or mixed savory profiles.
• Complex Food Bases: Often paired with heterocyclic roast notes (e.g., pyrazines) and other sulfur compounds to build rounded meaty or cooked depth.

Used primarily as a modifier/enhancer rather than a dominant aromatic due to its potency and sulfur forward quality.

Usage Levels & Dosage Guidance

Precise commercial usage levels are proprietary, but sulfur‑based flavoring ingredients like FEMA #3509 are highly potent and typically used at very low concentrations in flavor concentrates:

• Guideline starting ranges:
  • Meat/broth bases: ~0.01 – 1 ppm (in concentrate)
  • Savory seasoning blends: ~0.005 – 0.5 ppm
  • Rich umami systems: ~0.01 – 0.3 ppm

These are initial sensory guideline ranges. Actual use should always be fine‑tuned through iterative sensory panel evaluation because thiols and sulfides can dramatically alter perception even at trace levels. (General industry practice)

The compound’s sensory threshold is typically very low, meaning even sub‑ppm additions can significantly influence overall flavor.

Regulatory & Safety Context

• FEMA GRAS: FEMA #3509 has been determined Generally Recognized as Safe for use as a flavoring agent by the FEMA Expert Panel.
• JECFA Evaluation: JECFA’s evaluation (No. 547) concluded there is no safety concern at anticipated use levels in food flavorings.
• Metabolism & Toxicology: In addition to FEMA’s GRAS finding, related toxicological data showed no adverse effects in subchronic dietary studies of comparable sulfur‑containing compounds at doses far above flavor use levels.
• In formulation labs, all concentrated sulfur compounds should be handled with adequate ventilation and appropriate PPE because of strong odors and potential irritation, even though consumer exposures at use levels are very low.

Summary Table — FEMA #3509: α‑Methyl‑β‑hydroxypropyl‑α‑methyl‑β‑mercaptopropyl sulfide

Flavorist Notes

• This compound belongs to a class of sulfide/mercaptan flavor molecules prized for their ability to provide roasted/meaty nuance and savory richness at trace levels.
• Because of its potent sulfurous profile, it is best used in combination with other roast/thermal notes and balanced with non‑sulfur aromatics for a rounded, authentic savory impression.

FEMA #3878 — bis(methylthio)methane

Here’s a detailed flavor ingredient profile for FEMA #3878 — bis(methylthio)methane, including its identity, sensory/occurrence data, flavor applications, guideline use levels, and regulatory context:

🔬 Substance Overview — FEMA #3878

Name & Identifiers

• FEMA Number: 3878 — listed as a GRAS flavoring ingredient by the Flavor and Extract Manufacturers Association (FEMA).
• Primary name: bis(methylthio)methane (also known as bis‑(methylmercapto)methane, methylene bis(methyl sulfide), formaldehyde dimethyl mercaptal, 2,4‑dithiapentane).
• CAS Number: 1618‑26‑4.
• JECFA Number: 533 — evaluated by the Joint FAO/WHO Expert Committee on Food Additives.
• Chemical Formula: C₃H₈S₂.
• Molecular Weight: ~108.22 g/mol.
• Chemical Class: Organosulfur compound (dithioacetal) — two methylthio groups attached to a central methylene.

🌱 Occurrence

• bis(methylthio)methane is primarily used as a synthetic flavoring ingredient in the food industry.
• Organosulfur compounds of this type are typically formed during cooking/thermal processing via sulfur reactions in foods, contributing savory/sulfury aromatic notes in cooked meats, alliums (onion/garlic), and roasted products (general flavor chemistry context).

👃 Flavor & Sensory Description

Organoleptic Profile

• According to FEMA’s Flavor Library and supplier aroma descriptions: alliaceous, garlic, and sulfurous odor character.
• Supplier sources describe sensory impressions including:
  • Alliaceous (garlic/onion) notes
  • Sulfurous, pungent, savory aspects
  • Green, spicy, slightly sautéed/meaty nuance at low levels.

Summary Sensory Impressions

• Primary: Garlic, cabbage/vegetable sulfur, savory
• Secondary: Green/vegetative, slightly roasted or sautéed nuance

This compound’s strong low‑threshold sulfur profile makes it impactful even in small amounts, particularly in savory contexts.

🍲 Functional Role in Flavor Systems

bis(methylthio)methane is used by flavorists as a modifier or accent agent to enhance and build savory, sulfur‑rich nuances. It is not typically a primary character note on its own, but supports realism and depth.

Typical Flavor Applications

• Allium & Onion/Garlic Accents: Enhances cooked onion, garlic, leek, and related profiles.
• Savory/Umami Systems: Adds depth to broths, stocks, gravies, and meat flavor constructs.
• Cooked Vegetable Profiles: Contributes to cabbage, Brussels sprout, and brassica notes.
• Roasted/Meaty Savory Notes: Complements roast meat, sausage, and grilled flavors, especially in combination with other sulfur and Maillard reaction compounds.
• Seasonings & Complex Blends: Used in savory seasoning mixes, sauces, and prepared food flavorings to enrich authenticity.

Because of its strong sulfurous character, bis(methylthio)methane is typically used at trace to low ppm levels where it enhances complexity without dominating.

📏 Usage Levels & Dosage Guidance

Exact formulae in commercial use are proprietary, but organosulfur flavor ingredients of this type are very potent and used at very low concentrations.

Guideline Starting Ranges (in flavor concentrate before food dilution)

• Allium/savory accents: ~0.01 – 1 ppm
• Broths/stocks/umami bases: ~0.005 – 0.5 ppm
• Cooked vegetable/cabbage nuances: ~0.005 – 0.3 ppm

These are guideline starting points; final use should be refined by sensory panel evaluation because sulfur compounds quickly shift overall aroma character at small increases.

Supplier sources in the flavor ingredients market show aroma activity and recommend low ppm use to avoid overpowering sulfur dominance while capturing garlic/onion nuance.

⚖️ Safety & Regulatory Context

• FEMA GRAS: bis(methylthio)methane (FEMA #3878) is recognized as Generally Recognized as Safe (GRAS) for use as a flavoring ingredient under conditions of intended use by the FEMA Expert Panel.
• JECFA Evaluation: Evaluated under JECFA Number 533, indicating that the Joint FAO/WHO Expert Committee on Food Additives found safety acceptable at flavor use levels.
• Inclusion in FEMA’s GRAS list implies it is also included in the FDA Substances Added to Food Inventory. (General regulatory context)
• As with all volatile sulfur compounds, concentrated material should be handled with proper ventilation and PPE due to strong odor and potential irritancy at high concentration, even though consumer exposures from typical use are very low.

🧾 Summary Table — FEMA #3878: bis(methylthio)methane

Practical Notes for Flavorists

• When adding bis(methylthio)methane in savory blends, start with ultra‑low levels and adjust based on sensory feedback — organosulfur effects escalate quickly.
• It pairs well with Maillard/roast heterocycles and pyrazines to help create rich, authentic cooked onion/garlic/meat type backgrounds in flavor profiles.

FEMA #3448 — Dicyclohexyl disulfide

Here’s a complete flavor profile for FEMA #3448 — Dicyclohexyl disulfide, covering its identity, sensory descriptors, typical flavor uses, guideline application levels, and regulatory context:

🔬 Substance Overview — FEMA #3448

Name & Chemical Identifiers

• FEMA Number: 3448 — listed on the FEMA GRAS Flavor Ingredient Library for use as a flavoring agent.
• Preferred name: Dicyclohexyl disulfide
• Synonyms:
  • Cyclohexyl disulfide
  • Bis(cyclohexyl) disulfide
• CAS Number: 2550‑40‑5
• JECFA Number: 575 (evaluated by the Joint FAO/WHO Expert Committee on Food Additives).
• FLAVIS (EU) Number: 12.028
• Chemical class: Organosulfur disulfide — a sulfur‑containing compound with two cyclohexyl groups bridged by a disulfide linkage.
• Molecular Formula: C₁₂H₂₂S₂

🌱 Occurrence & Source

• Dicyclohexyl disulfide is synthetically manufactured for flavor use; it is not widely reported as a significant natural food constituent.
• Although pure dicyclohexyl disulfide itself is not typically a major natural aroma compound, organosulfur compounds of the disulfide family can be formed or released during thermal processing, Maillard reactions, and sulfur amino acid degradation in cooked foods — especially in meats, roasted vegetables, and allium (onion/garlic) categories (general flavor chemistry context).

👃 Flavor & Sensory Description

Organoleptic Profile

• Primary flavor character: Savory — described simply as “savory” in FEMA’s flavor library (indicating contribution to depth, complexity, or roasted/meaty nuance).
• Secondary sensory nuances (based on the chemistry of related disulfides and organosulfur compounds):
  • Sulfury / roasted sulfur character
  • Meaty / roasted meat cues
  • Alliaceous (onion/garlic‑like) undertones
  • Warm, earthy / savory breadth

Organosulfur disulfides typically impart depth to savory and roasted profiles at very low concentrations, contributing umami and cooked character rather than sweet/fruity notes.

🍲 Functional Role in Flavor Systems

Dicyclohexyl disulfide is used as a modifier or accent ingredient in systems where savory, roasted, and complex cooked attributes are desired. Because organosulfur compounds tend to be potent even at trace levels, it is usually employed sparingly to enrich background aroma complexity rather than dominate the profile.

Typical Application Areas

• Savory/Meat Flavors: Enhances cooked meat, braised joints, roasted beef/pork, and brothy nuances in meat flavor formulations.
• Allium Accents: Can accentuate onion, garlic, shallot impressions in sauces, soups, and seasonings.
• Roasted/Grilled Profiles: Adds roasted/charred breadth when combined with other thermal or Maillard‑derived notes.
• Complex Seasonings & Umami Bases: Supports depth and savoriness in gravies, consommés, and prepared food flavor builds.

Because of its sulfurous backbone, this compound is most powerful as a background enhancer that lifts the richness and realism of savory constructs when used carefully.

📏 Usage Levels & Dosage Guidance

Exact usage levels in commercial formulations are proprietary to individual flavor houses, but organosulfur disulfides like dicyclohexyl disulfide are very potent and used at low concentrations in flavor concentrates.

Typical Guideline Ranges (in flavor concentrate before dilution)

• Savory/meat accent systems: ~0.05 – 1.0 ppm
• Allium/sauces & broths: ~0.01 – 0.5 ppm
• Roasted/umami enhancement: ~0.01 – 0.3 ppm

These ranges are starting points for sensory evaluation only. Final use should be refined with a trained sensory panel since sulfur compounds can profoundly shift perception even at trace differences.

⚖️ Safety & Regulatory Context

• FEMA GRAS: Dicyclohexyl disulfide (FEMA #3448) is Generally Recognized as Safe (GRAS) for use as a flavoring ingredient by the FEMA Expert Panel.
• JECFA Evaluation: Evaluated by the FAO/WHO Joint Expert Committee on Food Additives under JECFA No. 575, indicating no safety concern at flavor use levels.
• Inclusion in FEMA list: Adds it to the FDA’s flavor inventory (generally part of the Substances Added to Food list) in line with FEMA GRAS status.

Handling considerations: Like many volatile sulfur compounds, concentrated dicyclohexyl disulfide should be handled with appropriate ventilation and PPE in formulation labs due to potent odor and potential irritancy, although consumer exposures from typical use are far lower and considered safe.

🧾 Summary Table — FEMA #3448: Dicyclohexyl disulfide

🧠 Flavorist Notes

• Use sparingly: Sulfur disulfides are powerful even at trace levels — begin with very low additions and build up by sensory evaluation.
• Blend synergistically: Works well in combination with pyrazines, thiazoles, and aldehydes for rich roasted or meat‑like complexity.

Trithiolane 

Here’s a complete flavor chemistry profile for trithiolane (as a class of volatile sulfur heterocycles), covering what it is, where it occurs, how it smells/tastes, its use in flavoring, typical application notes, and safety/regulatory context:

🔬 Trithiolane — Overview

Basic Identity (Parent Ring)

• Trithiolane refers to a family of organosulfur heterocycles containing a five‑membered ring with three sulfur atoms and two carbons.
• The core structures include 1,2,4‑trithiolane and 1,2,3‑trithiolane ring systems; the 1,2,4‑type is the one most commonly found in food aroma chemistry.

CAS examples:
• 1,2,4‑Trithiolane (simplest) — CAS 289‑16‑7.
• Substituted versions like 3,5‑diethyl‑1,2,4‑trithiolane — CAS 54644‑28‑9 (FEMA #4030 when beverage/food use approved).

General Chemical Class:

• Organosulfur heterocycles — relatively low molecular weight, volatile, and very low odor thresholds.

Alternative Names:

• 1,2,4‑Trithiolane, diethyl‑trithiolane, methyl‑trithiolane, etc., depending on substitution.

FEMA Registration Notes:

• The specific substituted trithiolane known as 3,5‑diethyl‑1,2,4‑trithiolane is assigned FEMA #4030 as a flavoring agent.

🌱 Occurrence in Foods

Trithiolane class compounds are naturally occurring volatile sulfur compounds in a variety of cooked or processed foods — especially those with thermal or Maillard chemistry:

• Detected among volatile sulfur compounds in fried chicken and other roasted meats.
• Contribute to the aroma profile of truffles, shiitake mushrooms, and durian fruit (many substituted trithiolanes).
• Present in fermented or heat‑treated vegetables and pickled shiitake after GC‑MS analysis.

These compounds often arise from interactions of sulfur‑containing amino acids with sugars and heat, a common pathway in cooked savory foods.

👃 Flavor / Sensory Description

Aroma Characteristics (General Trithiolane Skeleton):
Trithiolane compounds typically exhibit strong sulfurous, savory, and roasted nuances with descriptors such as:

• Sulfurous / alliaceous (onion/garlic)
• Meaty / cooked meat / broth‑like
• Roasted, beefy
• Mushroom/earthy components
• Truffle‑like depth (especially in substituted trithiolanes)

Examples from Specific Derivatives:

• 3,5‑diethyl‑1,2,4‑trithiolane has a sulfurous cooked/roasted aroma at very low concentration. Sensory thresholds are extremely low (~0.000015–0.000032 ppm in water).
• A hypothetical 3‑methyl‑1,2,4‑trithiolane features sensory descriptors including meaty, onion, roasted, garlic, savory, beefy, mushroom in some data sources.
• 3,5‑dimethyl‑1,2,4‑trithiolane shows meaty beefy sulfurous character and is found in cooked meats and aroma gas profiles of foods.

🍲 Functional Role in Flavor Formulations

Although not all trithiolanes have FEMA numbers, the class plays an important modulating role in savory and roasted flavor systems due to their potent low‑threshold aroma:

Key Flavor Applications

✔ Savory / Meat Flavors: Adds cooked, roasted, brothy character or beefy depth in meat formulations.

✔ Allium / Onion/Garlic Accents: Supports onion‑like and sulfurous background notes that contribute realism.
✔ Mushroom & Truffle Notes: Some trithiolanes contribute to earthy, fungoid, or truffle‑like complexity.
✔ Savory Snacks & Seasonings: Used at trace levels to enhance savory impact in bouillons, snacks, sauces, and instant noodles.
✔ Plant‑Based Meats & Umami Systems: Helps reinforce broth/meat‑like realism in vegetarian/vegan analogue flavors.

In formulations, trithiolanes are often used in combination with pyrazines, thiazoles, disulfides, and other Maillard‑type volatiles to balance and deepen savory complexity.

📏 Usage Levels & Dosage Guidance

Because trithiolane compounds are very potent with extremely low odor thresholds, they are used at very low concentrations in flavor creation.

Guideline Starting Points (in Flavor Concentrate)

(Final in‑food levels after dilution much lower)

These are generalized sensory starting figures based on the known potency of substituted trithiolanes:

• Savory/meat & roasted systems: ~0.01 – 0.5 ppm (starting range)
• Allium/garlic accents: ~0.005 – 0.2 ppm
• Umami/broth boosters: ~0.005 – 0.1 ppm

⚠ Because the sensory thresholds are extremely low (e.g., 0.000015 ppm for some isomers), actual use should be sensory‑guided in the specific food matrix to avoid overpowering sulfur dominance.

⚖️ Safety & Regulatory Context

Regulatory Status

• Trithiolane parent (simplest 1,2,4‑trithiolane): No individual FEMA number and not itself on FEMA GRAS; it’s a structural class descriptor rather than a specific listed flavor ingredient.
• Substituted trithiolane (e.g., 3,5‑diethyl): Assigned FEMA #4030 as a flavoring agent.
• JECFA Evaluation: Specific substituted forms have JECFA specifications (e.g., JECFA #1686 for 3,5‑diethyl trithiolane).

Because the simplest trithiolane core lacks a FEMA entry, its use as a stand‑alone listed food flavoring agent may not be permitted; however, individual substituted trithiolanes with FEMA numbers (like #4030) are accepted for use as flavoring ingredients under specified conditions.

Safety Notes

• Trithiolane derivatives with FEMA numbers have undergone evaluation by flavor safety panels (e.g., FEMA Expert Panel, JECFA) at intended use levels.
• In the absence of a specific registration for the parent trithiolane, use in food flavorings should be limited to compounds with documented safety evaluations (e.g., trithiolane derivatives with GRAS/FEMA status).
• Typical flavorist handling of volatile sulfur compounds includes care with concentrated materials, appropriate ventilation, and PPE due to strong odor and potential irritancy in high doses.

🧾 Summary — Trithiolane (and Flavor‑Relevant Derivatives)

🧠 Flavorist Tips

• Start tiny — trithiolane derivatives are extremely low threshold and can quickly dominate if overdosed.
• Blend with balance — pairing with Maillard‑type pyrazines and thiols/disulfides helps integrate savory depth without overpowering sulfur character.
• Matrix matters — sulfurous compounds behave differently in aqueous vs. lipid systems; always sensory test in the true food matrix.

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