Arteleo Chemistry Journal

Aromatic sulfides

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(q-25) (q.26)

(Q.25) Benzene, (methylthio)-, (methylsulfanyl)benzene, (methylthio) benzene, methyl phenyl sulfide, thioanisole [100-68-5] FEMA 3873

Identified in roasted coffee flavor by Stoll et al. (1967). At a concentration of 0.1 ppm it has a phenolic, quinoline, dirty flavor (Chemisis, 1997).

(Q.26) Phenol, 2-(methylthio)-, 2- (methylsulfanyl)phenol, 2- (methylthio)phenol, 2-(methylmercapto)phenol, o-hydroxythioanisole [1073-29-6J FEMA 3210

Identified by Stoll et al. (1967). The flavor is described as burnt, phenolic, straw, groundsy (Chemisis, 1964).