3-Mercapto-3-methylbutyl formate

Fig. 4.2 Hydrolytic activity of cauxin on 3-MBCG and proposed metabolic pathways for the conversion of 3-MBG to felinine in the cat kidney. The 3-MBCG (20 mM) was incubated with or without cauxin (1.5 mg/ml) at 38°C for 6 h, and the reaction mixtures were analyzed by thin layer chromatography with ninhydrin staining. y-GTP, y-glutamyl transferase RDP, renal dipeptidase a, 3-mercapto-3-methylbutyl formate b, 3-mercapto-3-methyl-l-butanol c, 3-methyl-3-methylthio-1-butanol and d, 3-methyl-3-(2-methyldisulfanyl)-l-butanol...

Masanetz, C., Blank, I and Grosch, W. 1995. Synthesis of [2H6]-3-mercapto-3-methylbutyl formate to be used as internal standard in quantification assays. Flavour Fragrance J. 10 9-14. 

Comparative aroma dilution analyses of the headspace of aqueous solutions, containing either the total volatiles isolated from a fresh coffee brew or these volatiles mixed with the melanoidins isolated from coffee brew, revealed drastic losses of odorous thiols, 2-furfurylthiol, 3-methyl-2-butenethiol, 3-mercapto-3-methylbutyl formate, 2-methyl-3-furanthiol, and methanethiol, in the presence of melanoidins.509 The first compound was affected most, the reduction being 16-fold, and was accompanied by an overall reduction in roasty-sulfury aroma. The rapid loss of thiols was confirmed by stable-isotope dilution analysis. [2H]-NMR and LC-MS gave strong evidence that the thiols become covalently bound via Maillard-derived pyrazinium compounds. 

Q.20) 1-Butanol, 3-mercapto-3-methyl-, 1-formate, 3-methyl-3-sulfanylbutyl formate, 3-mercapto-3-methylbutyl formate [50746-10-6J FEMA 3855... 

Significant aliphatic sulfur compounds are methional, 3-methyl-but-2-ene-1-thiol, 3-mercapto-3-methylbutan-l-ol (8-124), its ester 3-mercapto-3-methylbutyl formate, methanethiol and dimethyltrisulfide. 3-Mercapto-3-methyl-l-ol also occurs in passion fruit and blackcurrant, and as a putative cat pheromone in cat urine, where it is formed as a degradation product of amino acid L-felinine (see Section 2.2.1.2.2). Of more than 70 known pyrazines, the most important compounds in roasted coffee are isopropylpyrazine, 2-isobutyl-3-methoxypyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,6-dimethyl-3-vinylpyrazine and 2-ethyl-6-methyl-3-vinylpyrazine. Pyridine and its alkyl derivatives and bicyclic pyridines have a negative impact on the quality of coffee aroma. Important aromatic... 

Green-black currant 190 130 62 62 3-Mercapto-3-methylbutyl formate ... 

Furfurylthiol is the primary character impact compound for the aroma of roasted Arabica coffee (45). It has a threshold of 5 ppt and smells like freshly brewed coffee at concentrations between 0.01 and 0.5 ppb (46). At higher concentrations it exhibits a stale coffee, sulfury note. Other potent odorants in roasted coffee include 5-methylfurfurylthiol (0.05 ppb threshold), which smells meaty at 0.5-1 ppb, and changes character to a sulfury mercaptan note at higher levels (46). Furfuryl methyl disulfide has a sweet mocha coffee aroma (15). A key aromatic that markedly contributes to coffee aroma is 3-mercapto-3-methylbutyl formate. The pure compound has a blackcurrant-like, catty note, however, in the context of brewed coffee, it contributes roast coffee likeness (47,48). 

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