The Potent Aroma of 4-Mercapto-4-methylpentan-2-one
Discover the unique sensory profiles of this key aroma chemical, vital for crafting distinctive flavors and fragrances.
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4-Mercapto-4-methylpentan-2-one
4-Mercapto-4-methylpentan-2-one, identified by CAS number 19872-52-7, is a highly impactful synthetic aroma compound. It is primarily utilized for its distinctive olfactory characteristics, lending a unique meaty, black currant, and sometimes cat-like note to formulations. This compound is essential for recreating the authentic 'catty note' associated with black currants and is also found naturally in sources like hops and wines, contributing to their complex aromas.
- Leveraging the unique blackcurrant flavor ingredient: This compound is indispensable for flavorists aiming to achieve genuine blackcurrant profiles.
- Enhancing hop flavor profiles: Its presence in hops makes it a key component for replicating those natural aromas in various applications.
- Understanding wine flavor ingredients: Its detection in wines offers insights into the complex bouquet of fermented beverages.
- Exploring synthetic fragrance possibilities: The distinct aroma of this molecule opens up avenues for innovative fragrance creation.
Key Advantages
Versatile Application
The ability to create 'catty notes' makes this a crucial synthetic fragrance for blackcurrant profiles, a valuable food flavor additive.
Natural Occurrence Relevance
Its natural presence in hops highlights its authenticity and usefulness in replicating complex natural scents and flavors.
Impactful Sensory Profile
With a potent and recognizable aroma, it significantly shapes the final sensory experience of products where it is used as a flavor compound.
Key Applications
Flavor Creation
Essential for achieving authentic blackcurrant notes, this aroma chemical is a staple for food flavorists seeking specific profiles.
Fragrance Development
Its unique olfactory profile allows for the creation of distinctive and memorable scents in daily fragrance applications.
Beverage Enhancement
As a component found in wines and hops, it can be used to enhance or recreate similar aromatic complexities in beverages.
Research & Development
Its potential as a biomarker for VOC exposure and its unique chemical structure make it a subject of interest in scientific research.