(3R)-(-)-3-mercaptohexyl acetate - In dilution, posseses attractive tropical fruity notes (for the (3R)-3-mercaptohexyl acetate and (3R)-3-mercaptohexyl butanoate) - (description of Werkhoff, et. al.); Werkhoff, et. al. described the 3-mercaptohexyl acetates as grapefruit, black currant, buccu, mango, passion fruit, guava; Tominga et.al. (2006) indicates "The less odoriferous R form is reminiscent of passion fruit, while the S form has a more herbaceous odor of boxwood" Flavor perception threshold = 0.009 ppb in 12% alcohol/water (Tominaga, et al.) Odor threshold = 0.10 ng/L in air (Steinhaus, et al.)  Ref: Werkhoff, P.; Guntert, M.; Krammer G.; Sommer, H.; Kaulen, J.; Vacuum Headspace Method in Aroma Research: Flavor Chemistry of Yellow Passion Fruits, J. Agric. Food Chem., 46(3); 1076-1093, 1998; See also Engel, K. H., Tressl, R., Identification of new sulfur-containing volatiles in yellow passion fruits (Passiflora edulis f. flavicarpa). J. Agric. Food Chem., 39, 2249-2252, 1991; Tominaga, T., Darriet, P., Dubourdieu, D., Identification de l’acétate de 3-mercaptohexanol, composé à forte odeur de buis, intervenant dans l’arôme des vins de Sauvignon. Vitis, 35, 4, 207-210, 1996; 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; Takatoshi Tominaga, Yvan Niclass, Eric Frerot, and Denis Dubourdieu, Stereoisomeric Distribution of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate in Dry and Sweet White Wines Made from Vitis vinifera (Var. Sauvignon Blanc and Semillon), J. Agric. Food Chem., 54 (19), 7251 -7255, 2006; Martin Steinhaus, Diana Sinuco, Johannes Polster, Coralia Osorio, and Peter Schieberle, Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis, J. Agric. Food Chem., 56 (11), 4120–4127, 2008

(3S)-(+)-3-mercaptohexyl acetate - In dilution, posseses insignificant sulfury, herbaceous and oniony characteristics (for the (3S)-3-mercaptohexyl acetate and (3S)-3-mercaptohexyl butanoate) - (description of Werkhoff, et. al.); Tominga et.al. (2006) indicates "The less odoriferous R form is reminiscent of passion fruit, while the S form has a more herbaceous odor of boxwood" Flavor perception threshold = 0.0025 ppb in 12% alcohol/water (Tominaga, et al.) Odor threshold = 0.03 ng/L in air (Steinhaus, et al.) Ref: Werkhoff, P.; Guntert, M.; Krammer G.; Sommer, H.; Kaulen, J.; Vacuum Headspace Method in Aroma Research: Flavor Chemistry of Yellow Passion Fruits, J. Agric. Food Chem., 46(3); 1076-1093, 1998; See also Engel, K. H., Tressl, R., Identification of new sulfur-containing volatiles in yellow passion fruits (Passiflora edulis f. flavicarpa). J. Agric. Food Chem., 39, 2249-2252, 1991; Tominaga, T., Darriet, P., Dubourdieu, D., Identification de l’acétate de 3-mercaptohexanol, composé à forte odeur de buis, intervenant dans l’arôme des vins de Sauvignon. Vitis, 35, 4, 207-210, 1996; 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; Takatoshi Tominaga, Yvan Niclass, Eric Frerot, and Denis Dubourdieu, Stereoisomeric Distribution of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate in Dry and Sweet White Wines Made from Vitis vinifera (Var. Sauvignon Blanc and Semillon), J. Agric. Food Chem., 54 (19), 7251 -7255, 2006; Martin Steinhaus, Diana Sinuco, Johannes Polster, Coralia Osorio, and Peter Schieberle, Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis, J. Agric. Food Chem., 56 (11), 4120–4127, 2008

Ionones, Irones, Damascones & Structurally Related Odorants

Acyclics (Alcohols, Esters, Acids, Aldehydes)

Lactones

Sesquiterpenoid Related Odorants