An intensely sulfurous, alliaceous material with a sharp raw-onion and garlic character. In extreme dilution it can lend a savory green, vegetal freshness reminiscent of chives, leek, or galbanum topnotes, but at any perceptible level it reads as pungent cooked-onion.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 952.
Pale yellowish mobile liquid.
Almost insoluble in water, soluble in alcohol and oils.
Very powerful, penetrating, sulfuraceous-herbaceous odor of Onion type, but non-lachrymatory and not very tenacious. In extreme dilution sweet and more pleasant 'natural' odor.
Its flavor is almost identical to its odor, a feature which is quite typical of the powerful natural condiment-components. There is a sweet taste perceptible only if the observer can eliminate the sense of olfaction, but the flavor of Onion is primarily derived from odor. At normal (pleasant) level of concentration there should be no pungency or burning mouthfeel.
The title sulfide, which is a major component of natural Onion volatile oil, has been synthesized and finds use in flavor compositions. Its primary use is in Onion flavor, artificial Onion oil (reconstitution of lost natural flavor in processing of Onion), etc.
Produced from Methyl mercaptan plus Propyl mercaptan with Bromine.