227456-33-9 Usage
Uses
Used in Flavor and Fragrance Industry:
3-Mercapto-2-Methyl-1-butanol is used as a flavoring agent and fragrance ingredient due to its powerful and penetrating aroma. Its unique scent makes it a valuable addition in the creation of various food and beverage flavors, as well as in perfumery and cosmetic formulations.
Used in Coffee Industry:
In the coffee industry, 3-Mercapto-2-Methyl-1-butanol is used to enhance the natural aroma and flavor profile of coffee beverages. Its presence in coffee contributes to the overall sensory experience, making it an important component in the development of coffee products.
Used in Analytical Chemistry:
3-Mercapto-2-Methyl-1-butanol can also be used in analytical chemistry as a reference compound for studying the detection and analysis of volatile organic compounds. Its distinct aroma and low aroma threshold value make it an ideal candidate for research in olfactory science and the development of analytical methods for detecting trace amounts of similar compounds.
Check Digit Verification of cas no
The CAS Registry Mumber 227456-33-9 includes 9 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 6 digits, 2,2,7,4,5 and 6 respectively; the second part has 2 digits, 3 and 3 respectively.
Calculate Digit Verification of CAS Registry Number 227456-33:
(8*2)+(7*2)+(6*7)+(5*4)+(4*5)+(3*6)+(2*3)+(1*3)=139
139 % 10 = 9
So 227456-33-9 is a valid CAS Registry Number.
InChI:InChI=1/C5H12OS/c1-4(3-6)5(2)7/h4-7H,3H2,1-2H3
227456-33-9Relevant academic research and scientific papers
Sarrazin, Elise,Shinkaruk, Svitlana,Tominaga, Takatoshi,Bennetau, Bernard,Frerot, Eric,Dubourdieu, Denis
, p. 1437 - 1444 (2007)
Specific extraction of volatile thiols using sodium p- hydroxymercuribenzoate revealed the presence of three new sulfanylalcohols in wines made from Botrytis-infected grapes: 3-sulfanylpentan-1-ol (II), 3-sulfanylheptan-1-ol (III), and 2-methyl-3-sulfanylbutan-1-ol (IV). The first two have citrus aromas, whereas the third is reminiscent of raw onion. In addition, 2-methyl-3-sulfanylpentan-1-ol, which has a raw onion odor, was tentatively identified. Like 3-sulfanylhexan-1-ol (I), already reported in Sauternes wines, compounds II, III, and IV were absent from must. They were found in wine after alcoholic fermentation, and their concentrations were drastically higher when Botrytis cinerea had developed on the grapes. In the commercial botrytized wines analyzed, the mean levels of II, III, and IV were 209, 51, and 103 ng/L, respectively. Despite their low odor activity values, sensory tests showed additive effects among I, II, and III, thus confirming their olfactory impact on the overall aroma of botrytized wines.
