3-tetrahydrothiophenone

FEMA	3266
CAS	1003-04-9
EINECS	213-698-9
JECFA Food Flavoring	498
CoE Number	2337
Organoleptic Notes	1. Odor Type: alliaceous garlic meaty green vegetable clam buttery Odor Description:at 0.10 % in dipropylene glycol. garlic meaty green vegetables clams buttery alliaceous cooked meaty green vegetable Odor Description:Alliaceous, cooked meaty with green vegetable nuancesMosciano, Gerard P&F 15, No. 1, 19, (1990)
Odor	alliaceous garlic, meaty, green, vegetable, clam, buttery, alliaceous, cooked
Flavor	alliaceous alliaceous, onion, garlic, coffee, chive, cooked, meaty, vegetable
Material Notes	Present in cooked beef, coffee, roast filbert and roasted peanut. Food flavouring agent

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