Extremely pungent, sulfurous top-note material with a sharp cress, watercress, and mustard-like character. In heavy dilution it reads as a green, vegetal, slightly radish/nasturtium facet; neat it is aggressive and almost gas-like. Used in trace amounts to give natural green-vegetable and cruciferous nuances.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 225.
Colorless or pale yellowish mobile liquid.
Insoluble in water, soluble in alcohol and oils.
Lachrymator. Sharp, but refreshing, vegetable odor type, slightly green. Pleasant in dilutions of less than 1 ppm.
The taste is in between that of Watercress and that of Cabbage (fresh).
Suggested for use in spice blends, soup flavors, meat sauce or pickle flavorings, etc.
1) from secondary-Butylamine plus Carbon disulfide plus basic Lead acetate, or 2) from Thiocarbony chloride plus secondary-Monobutylamine.