A powerful sulfur-fruity aromachemical reminiscent of blackcurrant bud and tropical fruit skins, with a green, slightly catty topnote. In dilution it reads as juicy passionfruit / grapefruit zest with a distinct thiol edge; overdosed it becomes sweaty and pungent.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 659.
Pale yellowish oily liquid.
Almost insoluble in water, soluble in alcohol and oils.
Extremely powerful burnt-alliacous-sulfuraceous odor. In dilution the odor becomes less repulsive, and shows resemblance to the odor of freshly roasted coffee or cocoa beans, still with some onion-like character.
The taste in dilutions below 2 ppm is burnt-caramellic, remotely reminiscent of coffee.
This material, which is not a well-defined chemical, is used as a fortifier in coffee and chocolate flavor compositions. The concentration used is normally equivalent to 0.1 to 1.0 ppm, in exceptional cases somewhat higher.
Produced by condensation of tolyl aldehyde and hexylmercaptan (7-Hexanethiol) using a trace of hydrochloric acid as starter catalyst.