methyl 4-(methyl thio) butyrate

Methyl 4-(methyl thio) butyrate is an organic ester with the molecular formula C₆H₁₂O₂S. This compound has a sulfurous, pungent odor profile characterized by notes reminiscent of cabbage, pineapple, garlic, and cheese, making it valuable in flavor chemistry. It is known under several synonyms, including methyl 4-(methylthio)butanoate and 4-(methylthio)butyric acid methyl ester. The compound is naturally occurring, notably in Ananas comosus (pineapple) fruit, contributing to its complex aroma. Its organosulfur structure imparts distinctive sensory properties. This ester can be sourced or synthesized for use in flavor formulations. For further chemical details and identifiers, see the PubChem entry.

Methyl 4-(methyl thio) butyrate is naturally found in pineapple fruit, where it contributes to the characteristic aroma. Its application as a flavoring agent spans various food categories including cheese, citrus, dairy, tropical fruits, garlic, onion, meat, pineapple, and wine flavors. Recognized under the FEMA (US) standard with FEMA number 3412, this compound is used to impart sulfurous and savory nuances to complex flavor profiles. Its presence enhances authenticity in culinary and beverage products, aligning with flavor development in both natural and processed foods.

This ester has a moderate molecular weight of approximately 148 g/mol and exhibits a vapor pressure of 0.311 mmHg at 25 °C, indicating volatility suitable for flavor applications. The logP estimated at 1.225 suggests moderate lipophilicity, favoring solubility in alcohol and limited solubility in water at about 4534 mg/L at 25 °C. The flash point is recorded at 185 °F (85 °C), relevant for storage and handling. The sulfur atom in its molecular structure influences its distinct odor and reactivity. These properties support its stability and efficacy in formulations requiring sulfurous aroma nuances without excessive volatility or reactivity under typical usage conditions.

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB37619
FooDB:	FDB016733
Export Tariff Code:	2930.90.9165
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
FAO:	Methyl 4-(methylthio)butyrate

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for methyl 4-(methyl thio) butyrate usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.061 (μg/capita/day)
Structure Class:		I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 7
Click here to view publication 7
		average usual ppm	average maximum ppm
baked goods:		-	10.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	10.00000
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	10.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	10.00000
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :65425

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 3334

WGK Germany:3

methyl 4-methylsulfanylbutanoate

Chemidplus:0053053513