2-mercapto-4-heptanol

2-Mercapto-4-heptanol (IUPAC name 2-sulfanylheptan-4-ol) is an organosulfur compound characterized by the molecular formula C₇H₁₆OS and a molecular weight of approximately 148.27 g/mol. It appears as a liquid with a distinctive fruity and tropical odor that has been described as reminiscent of guava and watercress with subtle vegetal nuances. This compound and its racemic forms are known synonyms and are referenced under various trivial names such as 2-thioheptan-4-ol. 2-Mercapto-4-heptanol is primarily produced through synthetic chemical processes and may also be found in trace amounts in natural flavor sources. Its chemical and sensory attributes make it a valuable ingredient used in flavor formulation, particularly for imparting complex fruity and sulfurous notes. Comprehensive compound data is cataloged in chemical databases like PubChem which provides detailed structural and safety information.

2-Mercapto-4-heptanol occurs in low concentrations naturally in some foods, contributing to their characteristic aroma profiles, particularly those with tropical fruit notes. Its primary application is as a flavoring agent within the food industry, where it enhances the fruity and sulfurous aroma in a variety of products. The compound is widely used in baked goods, chewing gum, fats and oils, processed fruits and vegetables, and seasoning blends, providing complexity and freshness to flavor profiles. Usage levels and safety assessments follow standards such as FEMA (US), which assigns it flavor number 4733 and recognizes it as generally safe for flavor use. Regulatory frameworks like REACH (EU) monitor and control its application to ensure consumer safety. These standards guide manufacturers on appropriate concentration limits that maintain both flavor integrity and compliance with safety requirements.

2-Mercapto-4-heptanol features physico-chemical characteristics influential to its function and formulation within flavors. At 25 °C, it has a specific gravity ranging between 0.888 and 1.008, indicating a density near that of water, which affects its solubility and dispersion in different media. Its refractive index at 20 °C spans from 1.4705 to 1.4745, useful for purity and identity verification during quality control. The compound exhibits limited solubility in water estimated at approximately 400.5 mg/L at 25 °C, yet it is soluble in alcohol, facilitating incorporation in ethanol-based flavor extracts. The estimated XLogP value of 1.90 supports moderate hydrophobicity, aligning with its distribution in lipophilic and aqueous phases. These properties, combined with its functional groups—a mercapto (–SH) and a hydroxyl (–OH)—influence its volatility, reactivity, and sensory impact, all critical parameters when tailoring flavor applications.

	2-sulfanylheptan-4-ol
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	122423543
Pubchem (cas):	1006684-20-3

(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
HMDB (The Human Metabolome Database):	Search
VCF-Online:	VCF Volatile Compounds in Food

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 2-mercapto-4-heptanol usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		56 (μg/person/day)
Threshold of Concern:		540 (μg/person/day)
Structure Class:		II
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: 26
Click here to view publication 26
		average usual ppm	average maximum ppm
baked goods:		0.08000	0.60000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		0.10000	1.00000
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		0.06000	0.50000
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		0.06000	0.50000
hard candy:		0.06000	0.50000
imitation dairy:		-	-
instant coffee / tea:		0.06000	0.50000
jams / jellies:		0.05000	0.50000
meat products:		0.06000	0.50000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		0.06000	0.50000
processed vegetables:		0.06000	0.50000
reconstituted vegetables:		0.06000	0.50000
seasonings / flavors:		0.06000	0.50000
snack foods:		0.06000	0.50000
soft candy:		-	-
soups:		0.06000	0.50000
sugar substitutes:		-	-
sweet sauces:		0.05000	0.50000
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		-	-
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.06000	0.50000
Edible ices, including sherbet and sorbet (03.0):		-	-
Processed fruit (04.1):		0.23000	2.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		0.23000	2.00000
Confectionery (05.0):		0.06000	0.55000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		-	-
Bakery wares (07.0):		0.14000	1.10000
Meat and meat products, including poultry and game (08.0):		0.06000	0.50000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		-	-
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		0.23000	2.00000
Foodstuffs intended for particular nutritional uses (13.0):		-	-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		0.06000	0.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		-	-
Ready-to-eat savouries (15.0):		-	-
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		0.10000	1.00000

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):

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

Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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

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EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :122423543

National Institute of Allergy and Infectious Diseases:Data

2-sulfanylheptan-4-ol

Chemidplus:1006684203