> ## Content Index > Fetch the complete content index at: https://www.flavorist.com/llms.txt > Use this file to discover other available public pages before exploring further. # Important Synthetic Flavor Compounds - Part 5 (cis-3-hexenyl acetate, cis-3-hexenyl butyrate, methyl mercaptan, dimethyl sulfide, methional,methyl thiobutyrate, methyl 3-methylthiopropionate, cyclotene, methyl jasmonate, linalool) - URL: https://www.flavorist.com/important-synthetic-flavor-compounds-part-5-cis-3-hexenyl-acetate-cis-3-hexenyl-butyrate-methyl-mercaptan-dimethyl-sulfide-methional-methyl-thiobutyrate-methyl-3-methylthiopropionate-cy/ - Published: 2026-03-10T02:18:00.000Z - Updated: 2026-03-29T00:40:22.000Z - Author: Editor These are among the 128 synthetic flavor compounds that John Wright, in his book *Flavor Creation*, suggests every flavorist should know and work with. Part 5 (cis-3-hexenyl acetate, cis-3-hexenyl butyrate, methane thiol or methyl mercaptan, dimethyl sulfide, 3-(methylthio) propanal,methyl thiobutyrate, methyl 3-methylthiopropionate, 3-methylcyclopentane-1,2-dione, methyl jasmonate, linalool) Here are the 10 compounds in the enhanced format consistent with the previous series: --- ## cis-3-Hexenyl Acetate - **CAS Number:** 3681-71-8 - **FEMA Number:** 3171 - **Regulatory Status:** FEMA GRAS. JECFA No. 135. - **Flavor Note(s):** Powerful, green, fruity, banana, pear, apple, with a characteristic fresh, leafy undertone. The acetate ester of cis-3-hexenol provides a sweeter, more fruity character compared to the alcohol. - **Odor Threshold:** Approximately 1–10 ppb in water - **Compounds That Render Similar Flavor Note:** cis-3-Hexenol (greener, more grassy), cis-3-hexenyl butyrate (softer, more buttery-fruity), hexyl acetate (less green, more fruity). - **Compounds Often Used Together With:** Used extensively with cis-3-hexenol, cis-3-hexenyl butyrate, and other green esters in apple, pear, banana, and strawberry flavors. Also used in tea, jasmine, and other floral-green complexes. - **All Potential Applications:** Apple, pear, banana, strawberry, melon, and tropical fruit flavors. Also used in green tea, jasmine, and vegetable profiles to add fresh, green top notes. - **General Usage Levels:** In finished products: 0.5–15 ppm. In flavor concentrates: 0.005–0.15% (50–1500 ppm). For apple/pear: 2–10 ppm; for banana: 3–12 ppm; for strawberry: 1–8 ppm. - **Safety & Handling:** Colorless to pale yellow liquid. Flash point: 140°F (60°C). Store in a cool, dry place in tightly sealed containers, protected from light. Stable under normal storage conditions. Shelf life: 24 months. --- ## cis-3-Hexenyl Butyrate - **CAS Number:** 16491-36-4 - **FEMA Number:** 3402 - **Regulatory Status:** FEMA GRAS - **Flavor Note(s):** Green, fruity, fresh, with a sweet, buttery, and slightly tropical nuance. Softer and more rounded than cis-3-hexenyl acetate, with a pleasant pear-apple character. - **Odor Threshold:** Approximately 1–10 ppb in water - **Compounds That Render Similar Flavor Note:** cis-3-Hexenyl acetate (sharper, more banana-like), cis-3-hexenol (greener, less fruity), hexyl butyrate (less green, more fruity). - **Compounds Often Used Together With:** Used with cis-3-hexenol, cis-3-hexenyl acetate, and other green and fruity esters in apple, pear, strawberry, and tropical fruit flavors. Adds a smooth, buttery-green depth to fruit complexes. - **All Potential Applications:** Apple, pear, strawberry, banana, tropical fruits, and berry flavors. Also used in some floral and tea profiles for added naturalness. - **General Usage Levels:** In finished products: 0.5–15 ppm. In flavor concentrates: 0.005–0.15% (50–1500 ppm). For apple/pear: 2–10 ppm; for strawberry: 1–8 ppm; for tropical: 2–12 ppm. - **Safety & Handling:** Colorless to pale yellow liquid. Flash point: >200°F (>93°C). Store in a cool, dry place in tightly sealed containers, protected from light. Stable under normal storage conditions. Shelf life: 24 months. --- ## Methane Thiol (Methyl Mercaptan) - **CAS Number:** 74-93-1 - **FEMA Number:** 2716 - **Regulatory Status:** FEMA GRAS. Subject to strict usage limits due to extreme potency and toxicity at high concentrations. - **Flavor Note(s):** Extremely powerful, pungent, garlic, cabbage, putrid, sulfurous, with a characteristic "rotten egg" or "natural gas" odor at high concentrations. At extremely low dilutions, contributes to cheese, coffee, and savory notes. - **Odor Threshold:** Extremely low; approximately 0.02–0.2 ppb in water (0.00002–0.0002 ppm) - **Compounds That Render Similar Flavor Note:** Dimethyl sulfide (cabbage, corn, less pungent), dimethyl disulfide (onion, cabbage, more roasted), ethyl mercaptan (similar pungency, more garlic-onion). - **Compounds Often Used Together With:** Used sparingly with other sulfur compounds (dimethyl sulfide, dimethyl disulfide, thiazoles) in cheese, coffee, meat, and savory flavors to add authenticity and depth. - **All Potential Applications:** Cheese flavors (especially Cheddar, Swiss), coffee, meat (beef, chicken), savory snacks, and some vegetable profiles where a sulfurous, cooked note is desired. - **General Usage Levels:** Extremely potent. In finished products: 0.001–0.1 ppb (0.000001–0.0001 ppm). In flavor concentrates: 0.000001–0.0001% (0.01–1 ppm). Always handle as an extremely diluted solution (0.001–0.01% in solvent). - **Safety & Handling:** Colorless gas or volatile liquid. Boiling point: 42°F (6°C). Extremely flammable. Flash point: -54°F (-48°C). Toxic by inhalation. Lachrymator. Must be handled under fume hood with extreme care using appropriate PPE. Store as a dilute solution in tightly sealed containers under inert gas. Due to extreme odor and toxicity, use only in well-ventilated areas with strict safety protocols. Shelf life: 12 months when stored properly as dilute solution. --- ## Dimethyl Sulfide - **CAS Number:** 75-18-3 - **FEMA Number:** 2746 - **Regulatory Status:** FEMA GRAS. JECFA No. 452. - **Flavor Note(s):** Powerful, sulfurous, cabbage, corn, asparagus, seafood, tomato. At low dilutions, contributes a sweet, cooked vegetable, and marine character. - **Odor Threshold:** Extremely low; approximately 0.3–3 ppb in water - **Compounds That Render Similar Flavor Note:** Dimethyl disulfide (more cooked, onion-garlic), dimethyl trisulfide (more intense, cooked vegetable), methional (potato, cooked). - **Compounds Often Used Together With:** Used with other sulfur compounds, pyrazines, and aldehydes in tomato, corn, asparagus, seafood, and savory flavors. Key component in cooked vegetable and marine profiles. - **All Potential Applications:** Tomato, corn, asparagus, cooked vegetable flavors, seafood (crab, shrimp, clam), cheese, coffee, and tropical fruit nuances. - **General Usage Levels:** Very potent. In finished products: 0.01–2 ppm. In flavor concentrates: 0.0001–0.02% (1–200 ppm). For tomato: 0.05–0.5 ppm; for corn: 0.1–1 ppm; for seafood: 0.2–2 ppm. - **Safety & Handling:** Colorless to pale yellow liquid. Extremely flammable. Flash point: -36°F (-38°C). Volatile. Store in tightly sealed containers away from ignition sources under inert gas. Use adequate ventilation. Shelf life: 12–24 months. --- ## 3-(Methylthio) Propanal (Methional) - **CAS Number:** 3268-49-3 - **FEMA Number:** 2747 - **Regulatory Status:** FEMA GRAS - **Flavor Note(s):** Powerful, sulfurous, cooked potato, vegetable broth, meaty, savory. Characteristic of boiled potatoes and savory broths. - **Odor Threshold:** Extremely low; approximately 0.2–1 ppb in water - **Compounds That Render Similar Flavor Note:** Methionine (the amino acid precursor), 3-(methylthio) propanol (alcohol version, less intense), dimethyl sulfide (cabbage, less meaty). - **Compounds Often Used Together With:** Used with pyrazines, thiazoles, and other sulfur compounds in potato, meat, savory, and cheese flavors. Key component in chicken, beef, and vegetable broth profiles. - **All Potential Applications:** Potato flavors (mashed, boiled, french fry), meat flavors (chicken, beef), vegetable broths, cheese, and savory snacks. - **General Usage Levels:** Very potent. In finished products: 0.05–3 ppm. In flavor concentrates: 0.0005–0.03% (5–300 ppm). For potato: 0.5–2 ppm; for meat/broth: 0.2–1.5 ppm; for cheese: 0.1–1 ppm. - **Safety & Handling:** Colorless to pale yellow liquid. As an aldehyde, prone to oxidation and polymerization. Store under inert gas (nitrogen) in a cool, dark place in tightly sealed containers. Use adequate ventilation. Shelf life: 12–18 months when properly stored. --- ## Methyl Thiobutyrate - **CAS Number:** 2432-51-1 - **FEMA Number:** 3310 - **Regulatory Status:** FEMA GRAS - **Flavor Note(s):** Sulfurous, fruity, pineapple, tropical, cheese, with a sharp, pungent edge. Combines fruity ester character with sulfurous intensity. - **Odor Threshold:** Very low; approximately 0.5–5 ppb in water - **Compounds That Render Similar Flavor Note:** Methyl 3-methylthiopropionate (tropical, pineapple, less cheesy), ethyl thiobutyrate (similar, more ethereal), methyl thioacetate (sharper, more pungent). - **Compounds Often Used Together With:** Used with other sulfurous esters and tropical fruit notes in pineapple, mango, passionfruit, and cheese flavors. Adds complexity and depth to fruit and savory profiles. - **All Potential Applications:** Pineapple, mango, tropical fruit flavors, cheese flavors (especially aged), and some meaty and savory applications. - **General Usage Levels:** Very potent. In finished products: 0.05–5 ppm. In flavor concentrates: 0.0005–0.05% (5–500 ppm). For tropical fruit: 0.5–3 ppm; for cheese: 0.2–2 ppm. - **Safety & Handling:** Colorless to pale yellow liquid. Flammable. Store in a cool, dry place in tightly sealed containers, protected from light. Sulfur compound; may cause olfactory fatigue. Use adequate ventilation. Shelf life: 12–24 months. --- ## Methyl 3-Methylthiopropionate - **CAS Number:** 13532-18-8 - **FEMA Number:** 2720 - **Regulatory Status:** FEMA GRAS - **Flavor Note(s):** Sulfurous, tropical, pineapple, passionfruit, tomato, with a sweet, fruity, and slightly cooked vegetable nuance. - **Odor Threshold:** Very low; approximately 0.1–1 ppb in water - **Compounds That Render Similar Flavor Note:** Methyl thiobutyrate (more cheesy, less tropical), ethyl 3-methylthiopropionate (softer, more fruity), methional (more potato, less fruity). - **Compounds Often Used Together With:** Used with other sulfurous compounds and fruity esters in pineapple, passionfruit, mango, and tomato flavors. Key component in tropical fruit and savory-fruit blends. - **All Potential Applications:** Pineapple, passionfruit, mango, tropical fruit blends, tomato, and some cheese and savory applications. - **General Usage Levels:** Very potent. In finished products: 0.05–5 ppm. In flavor concentrates: 0.0005–0.05% (5–500 ppm). For tropical fruit: 0.5–4 ppm; for tomato: 0.2–2 ppm. - **Safety & Handling:** Colorless to pale yellow liquid. Store in a cool, dry place in tightly sealed containers, protected from light. As a sulfur compound, may cause olfactory fatigue. Use adequate ventilation. Shelf life: 12–24 months. --- ## 3-Methylcyclopentane-1,2-dione (Cyclotene) - **CAS Number:** 80-71-7 - **FEMA Number:** 3435 - **Regulatory Status:** FEMA GRAS - **Flavor Note(s):** Sweet, caramel, maple, nutty, coffee, with a warm, burnt sugar character. Used extensively as a caramel and maple flavor enhancer. - **Odor Threshold:** Approximately 10–100 ppb in water - **Compounds That Render Similar Flavor Note:** Maltol (softer, more cotton candy-like), ethyl maltol (more intense, sweeter), furaneol (strawberry-caramel), 2,3-pentanedione (buttery-caramel). - **Compounds Often Used Together With:** Used with maltol, ethyl maltol, vanillin, and furaneol in caramel, maple, butterscotch, coffee, and nut flavors. Enhances sweetness and provides warm, brown notes. - **All Potential Applications:** Caramel, maple syrup, butterscotch, coffee, nut (hazelnut, pecan), tobacco, and baked good flavors. - **General Usage Levels:** In finished products: 5–100 ppm. In flavor concentrates: 0.05–1.0% (500–10,000 ppm). For caramel/maple: 10–60 ppm; for coffee: 5–30 ppm; for nut: 5–25 ppm. - **Safety & Handling:** White to pale yellow crystalline solid. Melting point: 105–108°F (41–42°C). Flash point: >200°F (>93°C). Store in a cool, dry place in tightly sealed containers, protected from light and moisture. Shelf life: 24 months. --- ## Methyl Jasmonate - **CAS Number:** 1211-29-6 (cis-isomer, primary form) / 39924-52-2 (mixture) - **FEMA Number:** 3411 - **Regulatory Status:** FEMA GRAS - **Flavor Note(s):** Sweet, floral, jasmine, green, fruity, with a complex tea-like and woody undertone. Natural constituent of jasmine oil and tea. - **Odor Threshold:** Approximately 0.5–5 ppb in water - **Compounds That Render Similar Flavor Note:** Jasmonic acid (more acidic, less floral), methyl dihydrojasmonate (softer, more floral), cis-jasmone (more jasmine, less green). - **Compounds Often Used Together With:** Used with cis-jasmone, linalool, benzyl acetate, and other floral notes in jasmine, tea, and floral flavors. Also used in apple, strawberry, and tropical fruit complexes for added depth and naturalness. - **All Potential Applications:** Jasmine, tea (green tea, oolong), floral flavors, apple, strawberry, tropical fruit, and some wine and tobacco profiles. - **General Usage Levels:** Used at low levels. In finished products: 0.1–10 ppm. In flavor concentrates: 0.001–0.1% (10–1000 ppm). For jasmine/floral: 0.5–8 ppm; for tea: 0.2–5 ppm; for apple/strawberry: 0.1–3 ppm. - **Safety & Handling:** Colorless to pale yellow viscous liquid. Store in a cool, dry place in tightly sealed containers, protected from light. Stable under normal storage conditions. Shelf life: 24 months. --- ## Linalool - **CAS Number:** 78-70-6 - **FEMA Number:** 2635 - **Regulatory Status:** FEMA GRAS. One of the most widely used flavor and fragrance compounds globally. - **Flavor Note(s):** Sweet, floral, citrus, bergamot, lavender, woody, with a fresh, light, and uplifting character. Occurs naturally in over 200 essential oils. - **Odor Threshold:** Approximately 1–10 ppb in water - **Compounds That Render Similar Flavor Note:** Linalyl acetate (more fruity, less floral), geraniol (more rose-like), citronellol (softer rose), terpineol (more lilac-pine). - **Compounds Often Used Together With:** Used extensively with linalyl acetate, geraniol, citronellol, and other terpenes in lavender, bergamot, citrus, and floral flavors. Key component in many fruit, spice, and tea profiles. - **All Potential Applications:** Lavender, bergamot, orange, lemon, grapefruit, peach, apricot, berry, tea, spice, and floral flavors for beverages, confectionery, baked goods, and chewing gum. - **General Usage Levels:** Used at low to moderate levels. In finished products: 2–50 ppm. In flavor concentrates: 0.02–0.5% (200–5000 ppm). For lavender/bergamot: 10–40 ppm; for citrus: 5–25 ppm; for fruit/floral: 3–20 ppm; for tea: 2–15 ppm. - **Safety & Handling:** Colorless to pale yellow liquid. Flash point: 174°F (79°C). May cause skin sensitization in susceptible individuals. Store in a cool, dry place in tightly sealed containers, protected from light. Stable under normal storage conditions. Shelf life: 24 months. --- ## Summary Table | Compound | CAS Number | FEMA Number | Key Flavor Note | Typical Use Level (Finished Product) | | ------------------------------ | ---------- | ----------- | ----------------------------------------- | ------------------------------------ | | cis-3-Hexenyl acetate | 3681-71-8 | 3171 | Green, fruity, banana, pear | 0.5–15 ppm | | cis-3-Hexenyl butyrate | 16491-36-4 | 3402 | Green, fruity, buttery, pear | 0.5–15 ppm | | Methane thiol | 74-93-1 | 2716 | Sulfurous, cabbage, garlic, putrid | 0.001–0.1 ppb | | Dimethyl sulfide | 75-18-3 | 2746 | Cabbage, corn, seafood, tomato | 0.01–2 ppm | | 3-(Methylthio) propanal | 3268-49-3 | 2747 | Cooked potato, vegetable broth, meaty | 0.05–3 ppm | | Methyl thiobutyrate | 2432-51-1 | 3310 | Sulfurous, pineapple, tropical, cheese | 0.05–5 ppm | | Methyl 3-methylthiopropionate | 13532-18-8 | 2720 | Tropical, pineapple, passionfruit, tomato | 0.05–5 ppm | | 3-Methylcyclopentane-1,2-dione | 80-71-7 | 3435 | Caramel, maple, nutty, coffee | 5–100 ppm | | Methyl jasmonate | 1211-29-6 | 3411 | Floral, jasmine, green, tea-like | 0.1–10 ppm | | Linalool | 78-70-6 | 2635 | Floral, citrus, bergamot, lavender | 2–50 ppm | --- ###