An intensely sulfurous, fruity thioester with a powerful tropical-pineapple character overlaid with cheesy, sweaty nuances. In extreme dilution it reads as ripe pineapple and passionfruit; neat it is aggressive and gassy. A trace-level material used to lift fruity accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 910.
Colorless mobile liquid.
Very slightly soluble in water, soluble in alcohol and oils.
Extremely powerful, diffusive and penetrating sweet-sulfuraceous odor, only in dilution becoming endurable and fruity-sweet. Its onion-like character in high concentration changes to cooked-fruity odor in minute concentrations.
The flavor is fruity-sweet, pineapple-like in concentrations below 5 ppm, most pleasant below 1 ppm. The flavor is clearly perceptible and agreeable well below 0.1 ppm.
This material was synthesized shortly after being identified as a trace component in pineapple juice in 1945. It is now used widely in pineapple imitation flavors, and in reconstitution of pineapple flavor in processed (canned) pineapple preparations. Later, it has found application in meat flavors where its effect resembles that of onion and garlic oils: in very minute traces it simply lifts the flavor, accentuates the existing aroma without participating or contributing any typical onion-like or other sulfuraceous flavor. The concentration used of title material is about 0.05 to 1 ppm in the consumer product.
Produced via Mercaptan ester reaction.