An extremely powerful sulfur aromachemical with the unmistakable smell of freshly roasted coffee beans. In isolation it is harsh, burnt and almost meaty-sulfurous; at trace dilution it opens into a rich, roasted coffee facet with nutty and slightly smoky undertones.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 582.
Colorless oily liquid
Insoluble in water, soluble in alcohol and oils
Extremely powerful and diffusive, penetrating odor, only in proper dilution being agreeable, Coffee-like, caramellic-burnt, sweet
Dilutions below 5 ppm have a pronounced caramellic-Coffee-like taste and odor
Used in flavor compositions, mainly imitation Coffee, also reconstituted instant Coffee, and in Chocolate flavors, fruit and Nut complexes, Treacle caramel.
Produced from Furfuryl alcohol plus Hydrogen sulfide to make Difurfuryl disulfide, which is reduced to the Mercaptan