FlavScents AInsights Entry for Truffle Sulfide (CAS: 1618-26-4)

1. Identity & Chemical Information

• Common Name(s): Truffle sulfide
• IUPAC Name: 3-(methylthio)propanal
• CAS Number: 1618-26-4
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C4H8OS
• Molecular Weight: 104.17 g/mol
• Functional Groups and Structure–Odor Relevance: Truffle sulfide contains a thioether group, which is crucial for its characteristic earthy and sulfurous odor reminiscent of truffles. The presence of sulfur is significant in contributing to its potent aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Truffle sulfide is known for its intense, earthy, and sulfurous aroma, often described as reminiscent of black truffles. It has a strong diffusion and can be perceived at low concentrations.
• Taste and/or Odor Thresholds: Specific threshold data not found; however, it is known to be effective at very low concentrations due to its potent aroma.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing authenticity and depth to truffle-flavored products.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Truffle sulfide is naturally found in black truffles (Tuber melanosporum) and contributes significantly to their characteristic aroma.
• Formation Pathways: It is formed naturally in truffles through enzymatic processes involving sulfur-containing amino acids.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in truffles, it can be labeled as a natural flavor or fragrance component when derived from natural sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Truffle sulfide is primarily used in savory flavor applications, including sauces, dressings, and gourmet products to impart a truffle-like aroma.
• Functional Role in Flavor Systems: It acts as a characterizing agent, providing authenticity and enhancing the overall flavor profile of truffle-flavored products.
• Typical Use Levels: Documented use levels are not clearly reported; however, industry-typical use is in the range of 0.1 to 1 ppm in finished products.
• Stability Considerations: Truffle sulfide is relatively stable under typical food processing conditions but may degrade under extreme heat or oxidative conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Used in fine fragrances and luxury personal care products to impart an earthy, sophisticated note.
• Functional Role: Acts as a trace realism component, adding depth and complexity to fragrance compositions.
• Typical Concentration Ranges: Typically used at trace levels due to its potent aroma, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Truffle sulfide contributes primarily to the middle notes, providing a lasting earthy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): High-level regulatory information not found; usage should comply with local flavoring standards.
• Latin America (e.g., Brazil, MERCOSUR): Specific regulatory status not found; general compliance with local regulations is advised.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; however, usage at low ppm levels in food is generally considered safe.
• Dermal Exposure: No specific data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: Generally considered safe at low concentrations typical in flavor and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Truffle sulfide is prized for its ability to impart a genuine truffle aroma, enhancing the sensory appeal of gourmet products.
• Typical Synergies: Pairs well with other sulfur-containing compounds and umami enhancers to create complex, savory profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sulfurous note; careful dosing is essential.
• Situations Where It is Frequently Over- or Under-Used: Often under-used due to its potency; precise formulation is key to achieving the desired effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Known for its characteristic aroma and natural occurrence in truffles.
• Industry-Typical but Undocumented Practices: Use levels and applications are often based on industry experience rather than formal documentation.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited; formulators should verify compliance with local regulations.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• “Citation hooks:” line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-08-10 05:12:27 GMT (p2)