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. 

Coffee (Arabica) /3-Damascenone, 2-furylmethanethiol, 3-sulfanyl-3-methylbutyl formate (126), homofuronol (127), furaneol, guaiacol, 4-vinylguaiacol, methional, sotolone, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, vanillin, 4-ethylguaiacol, homosotolone (128) 147... 

SYNS FEMA No. 2069 FORMIC ACID, ISOPENTYL ESTER ISOAMYL METHANOATE ISOPENTYL ALCOHOL, FORMATE ISOPENTYL FORMATE 3-METHYLBUTYL FORMATE... 

METHYLBUTYI- ETHANOATE see IHO850 METHYL BUTYL ETHER see BRU780 METHYL n-BUTYL ETHER see BRU780 METHYL tert-BUTYL ETHER see MHV859 METHYL tert-BUTYL ETHER (DOT) see MHV859 3-METHYLBUTYL FORMATE see IHSOOO 3-METHYLBUTYL 2-HYDROXYBENZOATE see IMEOOO... 

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... 

METHYLBUTYL FORMATE (110-45-2) Forms explosive mixture with air (flash point 73F/23°C). Violent reaction with strong oxidizers. Incompatible with sulfuric acid, nitric acid, caustics, aliphatic amines, isocyanates. Flow or agitation of substance may generate electrostatic charges due to low conductivity. 

Synonyms Amyl formate Formic acid, isopentyl ester Isoamyl methanoate Isopentyl alcohol, formate Isopentyl formate 3-Methylbutyl formate 3-Methylbutyl methanoate Empirical C6H12O2 Formula HCOOCH2CH2CH(CH3)2 Properties Colorless liq., plum-like odor sol. in alcohol, oxygenated soivs. misc. with ether, propylene glycol very si. sol. in water insol. in glycerin m.w. 116.16 dens. 0.859 vapor pressure 10 mm (17.1 C) b.p. 123-124 C flash pt. 86 F ref. index 1.3960-1.40... 

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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