(3R)-3-mercaptohexyl hexanoate - herbaceous, fresh sulfur note Ref: A. Bernreuther, U. Epperlein and B. Koppenhoefer, Enantiomers: why they are important and how to resolve them, in Techniques for Analyzing Food Aroma, Ray Marseli, Ed., CRC Press, 1996, pp 143-208.; Weber, B; Haag, H.-P.; Mosandl, A., 3-Mercaptohexyl- and 3-methylthioalkanoates - structure and properties of the enantiomers, Z. Lebensm. Unters. Forsch., 195, 426-428, 1992

(3S)-3-mercaptohexyl hexanoate - sulfurous, burnt Ref: A. Bernreuther, U. Epperlein and B. Koppenhoefer, Enantiomers: why they are important and how to resolve them, in Techniques for Analyzing Food Aroma, Ray Marseli, Ed., CRC Press, 1996, pp 143-208.; Weber, B; Haag, H.-P.; Mosandl, A., 3-Mercaptohexyl- and 3-methylthioalkanoates - structure and properties of the enantiomers, Z. Lebensm. Unters. Forsch., 195, 426-428, 1992

Ionones, Irones, Damascones & Structurally Related Odorants

Acyclics (Alcohols, Esters, Acids, Aldehydes)

Lactones

Sesquiterpenoid Related Odorants