Intensely sulfurous and alliaceous in pure form — a sharp, garlic-onion pungency that at extreme dilution rounds into a tropical fruit facet reminiscent of blackcurrant bud, guava and passionfruit. Used at trace levels to add a naturalistic thiol lift to tropical and cassis accords; overdose is instantly obnoxious.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 225.
Colorless oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Faintly fruity, resembling Butylacetate odor, but much weaker and not really rum-like.
If it has ever been a manufacturer's intention that this ester should or could be used in perfumes or flavors, the author would recommend that it should not.
Produced by direct esterification of n-Butanol with Thioglycolic acid under azeotropic conditions.