50746-09-3

Usage

Uses

Used in Fragrance Industry:
3-Mercapto-3-methylbutyl acetate is used as a fragrance ingredient for its strong, fruit-like aroma. It is particularly useful in creating complex and long-lasting scents in various perfumes, colognes, and other fragrance products.
Used in Flavor Industry:
In the flavor industry, 3-Mercapto-3-methylbutyl acetate is used as an additive to enhance the taste and aroma of various food and beverage products. Its high strength odor makes it an effective ingredient in creating a wide range of fruit-flavored products, from candies and gums to beverages and baked goods.
Used in Cosmetics and Personal Care Industry:
3-Mercapto-3-methylbutyl acetate is also utilized in the cosmetics and personal care industry, where it serves as a key ingredient in the formulation of various products such as lotions, creams, and shampoos. Its pleasant fruit aroma adds a sensory appeal to these products, making them more enjoyable for consumers to use.
Used in Air Fresheners and Cleaning Products:
Due to its potent and long-lasting scent, 3-Mercapto-3-methylbutyl acetate is used in the production of air fresheners and cleaning products. It helps to mask unpleasant odors and leaves a pleasant, fruit-like fragrance in the environment, making it a popular choice for home and commercial use.
Used in the Pharmaceutical Industry:
In the pharmaceutical industry, 3-Mercapto-3-methylbutyl acetate may be used as a component in the development of drugs that target specific receptors or pathways related to olfactory sensations or as a component in the formulation of certain medications that require a distinct and recognizable aroma for patient compliance.

InChI:InChI=1/C7H14O2S/c1-6(8)9-5-4-7(2,3)10/h10H,4-5H2,1-3H3

Upstream product

• 34300-94-2 3-Methyl-3-sulfanylbutan-1-ol 
• 108-24-7 acetic anhydride 
• 50746-14-0 β-acetylsulfanyl-isovaleraldehyde 
• 75-36-5 acetyl chloride 

Downstream Products

• 34300-94-2 3-Methyl-3-sulfanylbutan-1-ol 

Relevant academic research and scientific papers

Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice

Together with 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate, already known to contribute to the aroma of passion fruit (Passiflora edulis), 3- mercapto-3-methylbutan-1-ol and 3-mercapto-3-methylbutyl acetate have been identified for the first time in this fruit. 3-Mercaptohexan-1-ol and 3- mercapto-3-methylbutan-1-ol may be produced in vitro from nonvolatile extracts of this fruit by the enzymatic action of a cell-free extract of Eubacterium limosum, which has a β-lyase activity on S-cysteine conjugates (EC 4.4.1.13). This release strongly suggests that these volatile thiols are present in combined form, as S-cysteine conjugates. It was possible to identify the precursor of 3-mercaptohexan-1-ol as S-(3-hexan-1-ol)-L- cysteine, in the form of trimethylsilylated derivatives from the juice of this fruit, using GC/MS analysis. The presence of free and combined forms of these volatile thiols in this fruit has now been demonstrated.

Volatile organic sulfur-containing constituents in Poncirus trifoliata (L) Raf. (Rutaceae)

During our screening of plant materials to find new natural fragrance and flavor ingredients, we discovered two series of 3-sulfanylalkyl alkanoates in a peel extract of fruits of wild-growing Poncirus trifoliata (L) Raf. (Rutaceae), a species closely related to Citrus. The two series belong to alkanoates of 3-methyl-3-sulfanylbutan-1-ol and 3-sulfanylhexan-1-ol, respectively, and thus are members of a family of natural molecules having in common a 1,3-positioned O,S moiety. The alkanoate residues comprise all even-numbered saturated fatty acids from C2 (acetate) to C18 (octadecanoate). Among the 20 sulfur-containing compounds identified, 14 are described for the first time as naturally occurring in a botanical species. Several cysteine-S-conjugates were synthesized as hypothetical precursors of the new volatile sulfur-containing constituents, where after S-(3-hydroxy-1,1-dimethylpropyl)-L-cysteine, S-[3-(acetyloxy)-1,1- dimethylpropyl]-L-cysteine, and S-[1-(2-hydroxyethyl)butyl]-L-cysteine were identified in the fruit peel. No cysteine-S-conjugates were detected in the fruit juice.

Nitrosated and nitrosylated alpha-adrenergic receptor antagonist compounds, compositions and their uses

The present invention is directed to nitrosated or nitrosylated a-adrenergic receptor antagonists, compositions comprising a-adrenergic receptor antagonists that are optionally substituted with at least one NO or NO2 moiety and compounds that donate, transfer or release nitric oxide or elevate levels of endogenous endothelium-derived relaxing factor, and methods for treating sexual dysfunctions in males and females.

Nitrosated and nitrosylated alpha-adrenergic receptor antagonists, compositions and methods of use

The present invention describes novel nitrosated and/or nitrosylated α-adrenergic receptor antagonists, and novel compositions containing at least one nitrosated and/or nitrosylated α-adrenergic receptor antagonist, and, optionally, one or more compounds

NITROSATED AND NITROSYLATED ALPHA-ADRENERGIC RECEPTOR ANTAGONIST, COMPOSITIONS AND METHODS OF USE

The present invention describes novel nitrosated and/or nitrosylated α-adrenergic receptor antagonists, and novel compositions containing at least one nitrosated and/or nitrosylated α-adrenergic receptor antagonist, and, optionally, one or more compounds

Nitrosated and nitrosylated α-adrenergic receptor antagonist compounds, compositions and their uses

Disclosed are nitrosated and nitrosylated α-adrenergic receptor antagonists, compositions of an α-adrenergic receptor antagonist (α-antagonist), which can optionally be substituted with at least one NO or NO2 moiety, and a compound that donates

Mercapto alcohols and mercaptoalkyl esters

New compounds having the formula EQU1 wherein R1 represents a hydrocarbon moiety having from 1 to 7 carbontoms, R2 is hydrogen, methyl or ethyl, and R3 is hydrogen, formyl or acetyl. The compounds are useful in the preparation, modification and intensification of a great variety of flavor and perfume compositions.