1‑Butanethiol
CAS: 109‑79‑5 Alias: Butyl Mercaptan FEMA No.:3478, JECFA No.:511
Basic Chemical Info
- Molecular Formula: \(\boldsymbol{C_4H_{10}S}\)
- Molecular Weight: 90.19
- SMILES:
CCCCS - LogP: 2.28
- HS Code: 2930909090
Appearance & Color
- Color: Colorless clear liquid; may turn pale yellow upon long‑term air exposure due to oxidation
- Odor: Very powerful pungent sulfur‑like odor; skunk‑like raw smell. At extreme dilution, it presents beef, onion, garlic, egg and cheesy savory notes
- Odor Threshold: Extremely low, ppb level
- Physical state: Liquid at 25℃
Chemical‑Physical Properties
- Boiling Point: 98℃ (760 mmHg)
- Melting Point: −116℃
- Density: 0.842 g/mL @25℃
- Refractive Index: 1.443 @20℃
- Flash Point: 2℃ (CC), highly flammable
- Solubility: Slightly soluble in water; miscible with ethanol, propylene glycol and oils
- Stability: Air‑sensitive, thiol group easy to be oxidized. Incompatible with strong oxidants, strong bases and alkali metals. Keep away from heat and open flame
- Commercial Purity: 98% min (flavor grade)
- Storage Condition: Sealed, cool & dark environment, inert gas sealing recommended. Storage temperature below 30℃
- Shelf‑life: 12 months under proper sealed storage
Applications
- Food flavoring: Savory flavor compound for beef, cheese, boiled egg, onion, garlic, meat soup base and snack seasonings
- Function: Provides typical sulfur‑rich savory, meaty and onion‑garlic character for savory systems, used in trace amount
- Recommended Dosage: 0.002‑0.05 ppm in final finished food; 10‑100 ppm in flavor compound