Prenyl mercaptan

Synthesis of labelled mevalonolactones continues to receive attention,47,72 and new syntheses of ( )-, (R)-, and (S)-mevalonolactones have been reported.73 The isolation74 of the energy-rich carboxylic ester (23) of prenyl mercaptan prompts the... 

Q.10) 2-Butene-1-thiol, 3-methyl-, 3-methylbut-2-ene-l-thiol, prenylthiol, prenyl mercaptan 5287-45-6 FEMA 3896... 

Sensory properties were presented in the same publication. The aroma strength of this mercaptan is very far from that of prenyl mercaptan (Q.10) which is also formed under roasting conditions. The pure substance has a sweet, soup-like odor, which is perceived as cooked meat and spicy when diluted in water to ca 0.1 ppm. Odor and taste thresholds, 2-6 and 8-10 ppb respectively, are relatively high compared to those of Q.10 and Q.20. The use of this alcohol and of its formate (see below) for artificial aromatizing of various foods has been patented (DE Patent 23.16465, 1973). At a concentration of 0.1 ppm it is characterized by a meaty, sulfury, skunky, cabbage flavor (Chemisis, 1999). 

According to the latter authors, the pure substance has a sweaty, fruity odor, becoming black currantlike and catty in aqueous solution (ca 0.1 ppm). The odor and taste thresholds, 2-5 and 5-8 ppt respectively, are nearly ten times higher than those of prenyl mercaptan (Q.10). This mercaptan... 

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