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The Good Scents Company - Aromatic/Hydrocarbon/Inorganic Ingredients Catalog information

4-(methyl thio) butanol
4-(methylthio)butanol

Supplier Sponsors

  • BOC Sciences

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    BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
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    CODE103701 CODE103701
    Product(s):
    20582-85-8 4-(Methylthio)butanol
  • Endeavour Specialty Chemicals

    Expertise in high impact aroma chemicals
    Endeavour Speciality Chemicals offers high-impact aroma chemicals, at small to medium scale.
    Speciality Chemical has more than 25 years experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavours products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
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    Product(s):
    AT0150 4-(Methylthio)butanol 98% F&F
  • Penta International

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    For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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    CODE103701 CODE103701
    Product(s):
    13-69710 4-METHYLTHIOBUTANOL
  • Robinson Brothers

  • Sigma-Aldrich

  • Synerzine

    Innovation. Customization. Aroma Ingredients.
    Synerzine is a leading supplier of flavor and fragrance ingredients.
    Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
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    CODE103701 CODE103701
    Product(s):
    W1451 4-(Methylthio) Butanol
  • R C Treatt & Co Ltd

    Innovative ingredient solutions
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    CODE103701 CODE103701
    Product(s):
    4-Methylthiobutanol Halal, Kosher

    Typically used at 0.5ppm in meat products, soups/sauces, and seasonings/flavourings.
Name:4-methylsulfanylbutan-1-ol
CAS Number: 20582-85-8Picture of molecule3D/inchi
FDA UNII: YL87URY6PC
Nikkaji Web:J899.833G
MDL:MFCD00002973
XlogP3-AA:0.90 (est)
Molecular Weight:120.21484000
Formula:C5 H12 O S
NMR Predictor:Predict (works with chrome, Edge or firefox)

Category:flavoring agents

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:462 4-(methylthio)butanol
DG SANTE Food Flavourings:12.078 4-(methylthio)butanol
FEMA Number:3600 4-(methylthio)butanol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):20582-85-8 ; 4-(METHYLTHIO)BUTANOL

Physical Properties:

Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.96400 to 0.97400 @ 20.00 °C.
Pounds per Gallon - (est).: 8.031 to 8.114
Refractive Index:1.47400 to 1.48900 @ 20.00 °C.
Boiling Point: 95.00 to 98.00 °C. @ 20.00 mm Hg
Boiling Point: 62.00 to 67.00 °C. @ 0.40 mm Hg
Vapor Pressure:0.170000 mmHg @ 25.00 °C. (est)
Flash Point: 215.00 °F. TCC ( 101.67 °C. )
logP (o/w): 0.787 (est)
Soluble in:
 fats
 water, 1.617e+004 mg/L @ 25 °C (est)
Insoluble in:
 water

Organoleptic Properties:

Odor Type: alliaceous
cabbage garlic sulfurous potato green vegetable
Odor Description:at 0.10 % in propylene glycol. cabbage garlic sulfury potato green vegetable
Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

Suppliers:

BOC Sciences
For experimental / research use only.
4-(Methylthio)butanol
Endeavour Specialty Chemicals
4-(Methylthio)butanol 98% F&F
Speciality Chemical Product Groups
Penta International
4-METHYLTHIOBUTANOL
R C Treatt & Co Ltd
4-Methylthiobutanol

Halal, Kosher

Odor: Pungent cabbage odour, garlic/potato/green on dilution

Flavor: sulfurous

Typically used at 0.5ppm in meat products, soups/sauces, and seasonings/flavourings.

Robinson Brothers
4-(Methylthio)butanol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
4-(Methylthio)-1-butanol
Sigma-Aldrich
4-(Methylthio)butanol, 97%, FG
Certified Food Grade Products
Synerzine
4-(Methylthio) Butanol

Safety Information:

Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
flavoring agents
Recommendation for 4-(methyl thio) butanol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 12
Click here to view publication 12
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.50000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.50000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -0.50000
snack foods: --
soft candy: --
soups: -0.50000
sugar substitutes: --
sweet sauces: --

Safety References:

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :519793
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
4-methylsulfanylbutan-1-ol
Chemidplus:0020582858

References:

Other Information:

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB41562
FooDB:FDB021551
YMDB (Yeast Metabolome Database):YMDB01622
Export Tariff Code:2930.20.0000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:4-(Methylthio)butanol

Potential Blenders and core components note

For Odor
alliaceous
propyl mercaptan
FL/FR
cheesy

S-(

methyl thio) butyrate
FL/FR
chocolate
cocoa hexenal
FL/FR
coffee
coffee difuran
FL/FR
earthy

2-

ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
ethereal

2-

methyl valeraldehyde
FL/FR
floral
hexyl nonanoate
FL/FR
fruity

2-

heptyl butyrate
FL/FR
tropical thiazole
FL/FR
green

2-iso

butyl pyrazine
FL/FR
cucumber essence
FL/FR
geranium thiazole
FL/FR

(Z)-4-

heptenal
FL/FR

(Z)-4-

hexen-1-ol
FL/FR

(Z)-3-

hexen-1-yl (E)-crotonate
FL/FR

(Z)-3-

hexen-1-yl tiglate
FL/FR

4-

hexenol
FL/FR

2-

octen-1-ol
FL/FR

1-

penten-3-ol
FL/FR

iso

propyl decanoate
FL/FR
herbal

3-

butylidene phthalide
FL/FR

2-

pentyl acetate
FL/FR
melon

(Z)-6-

nonen-1-ol
FL/FR
minty

iso

propyl tiglate
FL/FR
nutty

2-

acetyl-3-ethyl pyrazine
FL/FR

3,6-

cocoa pyrazine
FL/FR
spicy
cumin seed oil
FL/FR
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ferula assa-foetida absolute
FL/FR
grapefruit menthane
FL/FR
methyl mercaptan
FL/FR

3-(

methyl thio) hexanol
FL/FR

2-(

methyl thio) phenol
FL/FR
onion oil
FL/FR

S-

tropical 2-thiobutyrate
FL/FR
vegetable
methional
FL/FR
waxy
propyl decanoate
FL/FR
For Flavor
No flavor group found for these
allyl propyl disulfide
FL

2-iso

butyl pyrazine
FL/FR
diethyl trisulfide
FL
dimethyl tetrasulfide
FL

2-

ethyl-3-methoxypyrazine
FL/FR

2-

ethyl-4,5-dimethyl oxazole
FL
green pea pyrazine
FL

2-

heptyl butyrate
FL/FR

(Z)-3-

hexen-1-yl (E)-crotonate
FL/FR

(E)-4-

hexenal
FL
hexyl nonanoate
FL/FR
mercaptoacetaldehyde
FL

2-

methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL

S-

methyl benzothioate
FL
methyl butyl sulfide
FL

2-

methyl thiazole
FL

2-(

methyl thio) methyl-2-butenal
FL

4-

methyl thiobutyl isothiocyanate
FL

5-

methyl thiopentyl isothiocyanate
FL

2-

methyl-5-methoxythiazole
FL

2-

methyl-6-propoxypyrazine
FL

iso

propyl decanoate
FL/FR
propyl decanoate
FL/FR

iso

propyl disulfide
FL

2-iso

propyl pyridine
FL

2-iso

propyl-3-(methyl thio) pyrazine
FL
tetrahydrothiophene
FL

S-

tropical 2-thiobutyrate
FL/FR
alliaceous
alliaceous

3-

mercapto-2-pentanone
FL

2-

methyl thioacetaldehyde
FL
propyl mercaptan
FL/FR

3-

tetrahydrothiophenone
FL
tropical thiazole
FL/FR
celery

3-

butylidene phthalide
FL/FR
cocoa
cocoa hexenal
FL/FR
coffee
coffee difuran
FL/FR
dairy

2-

pentyl acetate
FL/FR
fatty

2-

octen-1-ol
FL/FR
fruity
methionyl butyrate
FL
green
cucumber essence
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
geranium thiazole
FL/FR

(Z)-4-

heptenal
FL/FR

(E)-2-

heptenal
FL

(Z)-4-

hexen-1-ol
FL/FR

(Z)-3-

hexen-1-yl tiglate
FL/FR

3-(5-

methyl-2-furyl) butanal
FL

1-

penten-3-ol
FL/FR

2-

propyl pyrazine
FL

iso

propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
meaty

2-(

methyl thio) phenol
FL/FR
pyrazinyl ethane thiol
FL
metallic

4-

hexenol
FL/FR

3-(

methyl thio) hexanol
FL/FR
milky

dextro,laevo-3-(

methyl thio) butanone
FL
musty

S-(

methyl thio) butyrate
FL/FR
nutty

2-

acetyl-3-ethyl pyrazine
FL/FR

3,6-

cocoa pyrazine
FL/FR

2-

ethyl-6-methyl pyrazine
FL
nutty pyrazine
FL/FR
spicy
cumin seed oil
FL/FR
sulfurous
diallyl polysulfides
FL
diallyl tetrasulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl sulfide
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
grapefruit menthane
FL/FR
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl mercaptan
FL/FR
onion oil
FL/FR
potato butanone
FL
tomato
methional
FL/FR
vegetable

2-

methyl valeraldehyde
FL/FR
potato butyraldehyde
FL
waxy

(Z)-6-

nonen-1-ol
FL/FR
winey

5-

ethyl-2-methyl pyridine
FL

Potential Uses:

Occurrence (nature, food, other):note

Synonyms:

 butanol, 4-(methylthio)-
1-butanol, 4-(methylthio)-
4-(methyl thio)-1-butanol
4-methyl thiobutanol
4-(methylmercapto)butanol
4-methylsulfanyl-butan-1-ol
4-(methylsulfanyl)-1-butanol
4-(methylsulfanyl)butan-1-ol
4-methylsulfanylbutan-1-ol
4-(methylthio) butanol
4-(methylthio)-1-butanol
4-(methylthio)butanol
4-methylthiobutan-1-ol
4-methylthiobutanol

Articles:

Notes:

Present in coffee. Flavouring ingredient