propanethiol

savory thiol

Found in 1 ingredient across the CompKitchen flavor graph.

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

Properties

Odor description: characteristic onion odor
Odor threshold — orthonasal, in clean water: 3.1 ppb 1 published value · see all 5 with sources
CAS number: 107-03-9

Regulatory · United States

FEMA GRAS — Generally Recognized As Safe for flavoring use

✓ Exact match

FEMA number: 3520
GRAS publication: GRAS 10
FEMA primary name: PROPANETHIOL

Use-level matrix not extracted for this substance — check the source publication for current ppm guidance.

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

Published thresholds

5 measured values 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.

Orthonasal, in clean water

3.1 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
3.1 ppb	water_odor	Leffingwell	—

In a food matrix

0.250 ppb – 47.0 ppb

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

Threshold	Matrix	Source	Paper
0.250 ppb	water (food: reference standard (water))	Literature corpus	—
47.0 ppb	water (food: onion)	Literature corpus	—

Retronasal / in-mouth

0.060 ppb

Tasted rather than smelled — a different sense, not comparable.

Threshold	Matrix	Source	Paper
0.060 ppb	water_flavor	Leffingwell	—

In air

0.013 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
0.013 ppb	air	Nagata 2003	—

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.

Found in

Measured impact first, then profile share

Every ingredient known to contain propanethiol. 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 propanethiol in it.

onion

vegetable

369 cmpds

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