Extremely powerful, aggressive sulfurous odor reminiscent of raw garlic, onion, and rotting alliums. Intensely diffusive and repellent in isolation — used only at trace parts-per-billion levels where it contributes savory, roasted-allium or coffee-like nuances.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 47.
Colorless mobile liquid.
Almost insoluble in water, miscible with alcohol and oils.
Penetrating and extremely diffusive onion-like, but sweet and not really pungent odor. Not a lachrymator. Odor also resembles that of leek.
This chemical finds some use in combination spice flavors, particularly for soups and meat. It is used in mere traces in such flavor compositions.
This chemical finds some use in combination spice flavors, particularly for soups and meat. It is used in mere traces in such flavor compositions.
Produced from Allyl bromide and Potassium hydrosulfide.