methyl thio isovalerate

FEMA	3864
CAS	23747-45-7
EINECS	245-863-6
JECFA Food Flavoring	487
CoE Number	11506
Organoleptic Notes	1. Odor Type: cheesy sharp ripe cheesy sulfurous acidic fermented tomato mushroom Odor Description:at 0.10 % in propylene glycol. sharp ripe cheese sulfury acrid fermented tomato mushroom sharp ripe cheesy sulfurous acidic fermented tomato mushroom potato vegetable dairy Odor Description:at 1.00 %. Sharp ripe cheesy, sulfurous, acrid fermented with tomato, mushroom and potato vegetative notes and dairy cheesy nuancesMosciano, Gerard P&F 25, No. 3, 25, (2000)
Odor	cheesy sharp, ripe, cheesy, sulfurous, acidic, fermented, tomato, mushroom, potato, vegetable, dairy
Flavor	fermented fermented, creamy, dairy, cheesy, vegetable,
Material Notes	Prod. by micrococaceae and coryneform bacteria isolated from cheeses. Also in hop oil, honeydew melon, galbanum oil and (tentatively) cantaloupes. Flavouring ingredient

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