Thiomenthone in Flavors

Thiomenthone in Flavors

Thiomenthone in Flavors

When talking about tropical notes, Thiomenthone (FEMA# 2667, CAS# 14073-97-3) is one of the first molecules that comes to mind.

Thiomenthone is also known as buchu mercaptan as it is found naturally in buchu leaves and gives its particular smell to the buchu oil. 

As is typical of all mercaptans, thiomenthone odor is powerful and should be used at low concentrations. Its aroma is tropical, fruity, and sulfury, with some alliaceous notes, but at the same time, with something of a fresh piney minty tone. It not only brings nice tropical notes to flavors, it also enriches the body and the complexity of the formulation.

This chemical is essential in making black currant flavors. It blends well with raspberry ketone and floral notes such as alpha- and beta-ionone, beta-damascenone, and damascone for berry flavors. Thiomenthone is also suitable for making apricot or peach flavors by mixing it with para-anisyl butyrate, peach thiazole, gamma-undecalactone, and other ingredients. 

Passion fruit is another of my favorite fruit flavors that benefits from the use of thiomenthone, mixed with leaf alcohol or cis-3-hexenyl acetate, strawberry furaneol, ethyl acetoacetate and more ingredients.

Some other fruit flavors such as mango, guava, strawberry, grapefruit, and grape are enriched when adding thiomenthone into the flavor formulation.

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