1,2,4-trithiolane

sulfurous sulfide

Found in 7 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C2H4S3
Molecular weight: 124.3 g/mol
PubChem CID: 9258 — full record on PubChem

Properties

Odor description: sulfurous, meaty, cooked, garlic
Odor threshold — in a food matrix: 1.3 ppb 1 published value · see all 1 with sources
Volatility: high
CAS number: 289-16-7

Regulatory · United States

FEMA GRAS — Generally Recognized As Safe for flavoring use

? Partial match

FEMA number: 4094
GRAS publication: GRAS 22
FEMA primary name: Mixture of 3,6-Diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane

Reported use levels (ppm by food category)

Typical vs maximum reported addition levels in finished food. Use as a regulatory ceiling reference — verify against the current GRAS publication for your product category.

Food category	Typical (ppm)	Maximum (ppm)
baked goods	10	30
beverages (alcoholic)	5	10
beverages (nonalcoholic)	1	5
cheese	10	30
fats/oils	5	20
frozen dairy	5	10
hard candy	10	20
imitation dairy	5	10
meat products	10	20
processed vegetables	5	20
seasonings/ flavors	10	30
snack foods	10	20
soups	5	20

Source: FEMA GRAS publications 1-33. 2 related FEMA records for this name — verify the exact substance for regulatory use.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

cooked, garlic, green, sweet, soy, camphor, pungent FlavorDB 2.0

meat-like FlavorDB 2.0

sulfurous, meaty, cooked, garlic shown above Llm Adjudicated

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garlic Flavordb Odor Column

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cooked Flavordb Odor Column

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green, sweet, soy, camphor, pungent Flavordb Odor Column

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Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

1 measured value from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In a food matrix

1.3 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
1.3 ppb	water (food: shiitake mushrooms)	Literature corpus	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (1.27 ppb, the engine's canonical value — see the 1 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
mushroom	0.0	0.00	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain 1,2,4-trithiolane. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 1,2,4-trithiolane in it. Full concentrations are in the OAV table above.

158 cmpds

190 cmpds

237 cmpds

245 cmpds