Extremely powerful sulfurous aroma with a raw, freshly-cut onion and garlic character. In dilution it reads as savory allium — cooked onion, leek, chive — with a slightly green, sweaty edge. Used in trace amounts in flavor work; in perfumery it appears only as a functional trace for savory or gourmand-vegetal accents.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 957.
Pale yellowish, mobile liquid.
Very powerful and penetrating, warm-herbaceous-oily odor of Onion-like character, particularly upon dilution.
Sweet, Onion-like and warm-oily taste in concentrations below 5 ppm.
Used in food flavors, mainly to reconstitute the aroma of Onion lost in the processing of dry foods.