| FEMA | 3578 |
| CAS | 59323-76-1 |
| EINECS | 261-699-8 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | tropical sulfurous, green, galbanum, fruity, tropical, pineapple, onion, |
| Flavor | green green, nasturtium, chrysanthemum, galbanum, earthy, lettuce, tropical, cabbage, |
| Material Notes | Fischetti (1980) described this material as having a �styrallyl acetate-like odour� and �green, raspberry, rhubarb taste�. Mosciano, et.al. Report that this material has a �sulfuraceous, onion/garlic with a green vegetable nuance� odor and a �green, raw vegetable-like with meaty nuances� taste at 15ppm. Primary use is in Fruit flavors although it probably also finds use in Vegetable and Condiment flavors. Camps (1985) indicates that this material is closest in odor profile to 2-methyl-4-propyl-1, 3-oxathiane (Fema: 3578) (although perhaps more green), which is considered to be a key organoleptic constituent of Yellow Passion Fruit. Normal use levels in finished consumer product: 0.02~6ppm. |