2-BUTYLISOTHIOCYANATE

CAS: 4426-79-3 FLAVORING AGENT OR ADJUVANT

2-Butylisothiocyanate (CAS 4426-79-3) is a flavoring agent or adjuvant with a green, pungent odor that has been evaluated for safety in flavor use.

What It Is

2-Butylisothiocyanate is an organosulfur compound identified by the CAS number 4426-79-3 and recognized within flavor science as a flavoring agent or adjuvant. It belongs to a class of compounds known as isothiocyanates, which are characterized by the functional group -N=C=S attached to an aliphatic hydrocarbon chain. In flavor chemistry, this compound has been cataloged and evaluated for use as a flavoring substance, often associated with green, sharp, or pungent sensory notes consistent with certain cruciferous vegetables and mustard-type flavors. Regulatory flavor libraries assign it a FEMA number 4419, indicating its presence in formal flavor evaluations conducted by expert panels that assess safety under intended conditions of use. The compound’s identity and classification are supported by authoritative chemical databases and flavor industry references that document its synonyms and structural identifiers, including 2-isothiocyanatobutane and sec-butyl isothiocyanate. In food science contexts, flavoring agents like 2-Butylisothiocyanate function to impart specific aromatic characteristics to food products, especially those where a pungent, green, or sulfurous note is desirable. It is not generally used as a primary ingredient but rather as a component within complex flavor formulations that contribute to the overall sensory profile of foods and beverages. Its inclusion in reference flavor libraries indicates that it has been considered by safety evaluation bodies, although its application concentration and use conditions must align with customary industry practices. The compound’s use is typically guided by principles of good manufacturing practice for flavorings, meaning it is used at the minimum effective level required to achieve the intended flavor effect.

How It Is Made

2-Butylisothiocyanate is typically synthesized through standard organic chemistry methods used for preparing isothiocyanates, in which an appropriate amine precursor such as sec-butylamine reacts with a thiocarbonyl source under controlled laboratory conditions to form the isothiocyanate functional group. The exact industrial processes for producing food-grade material, where relevant, are proprietary to chemical manufacturers and involve purification steps to ensure consistency and minimize impurities. Chemical producers that supply the compound for research or industrial use provide specifications that include a high purity percentage, reflecting standard practices in fine chemical production. turn(SCBT) In general, the synthesis of isothiocyanates follows reaction pathways where amines are treated with reagents such as carbon disulfide derivatives or thiophosgene analogs, followed by steps to liberate the desired isothiocyanate product. After synthesis, purification techniques like distillation or chromatography may be applied to achieve a grade appropriate for research, industrial, or potentially food flavoring use. These procedures are in line with common organic synthesis practices and are designed to produce material with defined physical properties, such as boiling point and density, which are documented in chemical reference texts and supplier catalogs. Although this compound is available commercially from chemical suppliers, the exact details of food-grade manufacturing and certification, when applicable, are governed by regulatory frameworks relevant to the intended market.

Why It Is Used In Food

In the food industry, 2-Butylisothiocyanate is used as a flavoring agent or adjuvant to contribute specific sensory characteristics, particularly sharp, green, or pungent aroma notes associated with natural flavors in vegetables like mustard, horseradish, and related botanicals. Flavor chemists leverage the potency of such compounds to fine-tune the overall aroma and taste perception of food products where a distinctive, biting note is desired. Its use is consistent with the broader category of flavoring agents that enhance sensory complexity in savory sauces, condiments, snacks, and other processed foods. The compound’s presence in flavor libraries demonstrates that it has been evaluated within the context of flavor science for safe use at low concentrations according to sensory impact and industry guidelines. (女性风味协会) Flavoring agents like 2-Butylisothiocyanate are not added for nutritional purposes but are valued for their ability to modulate or intensify specific taste and aroma attributes. In practical formulation, it is blended with other compounds to achieve a balanced flavor profile that resonates with consumer expectations. Because isothiocyanates can be potent, formulators pay careful attention to dosage levels to ensure the compound’s contribution is noticeable but not overpowering. This approach reflects longstanding practices within flavor science where a suite of compounds, each with distinct sensory roles, collectively define the character of a finished food product.

Adi Example Calculation

Because a formal ADI for 2-Butylisothiocyanate is not established in the authoritative regulatory sources d, a specific illustrative calculation using numeric ADI values cannot be provided. The absence of a numeric ADI reflects the nature of flavoring evaluations where use levels are controlled by sensory thresholds and principles of good manufacturing practice rather than by fixed daily intake limits.

Safety And Health Research

Safety assessments of flavoring agents like 2-Butylisothiocyanate focus on hazard identification and exposure under intended use conditions rather than intrinsic therapeutic effects. Regulatory flavor evaluation bodies such as FEMA and JECFA review available toxicological and exposure data to determine whether there is concern under typical conditions of flavor use, which are generally at low exposure levels in finished food products. These evaluations consider studies on metabolism, acute and chronic toxicity, and structure-activity relationships of similar compounds to inform decisions about safety margins and any potential concerns. (女性风味协会) Because 2-Butylisothiocyanate is used at low concentrations as a sensory agent in foods, and its inclusion in flavor libraries has been evaluated for safety within that context, explicit health effects at normal dietary levels have not been flagged as concerns by authoritative evaluators based on the evidence d in flavor safety evaluations. Research outside flavor use, such as studies on biological activities of related isothiocyanates in laboratory settings, does not by itself establish regulatory safety conclusions for food use and is considered separate from regulatory risk assessments.

Regulatory Status Worldwide

In the United States, synthetic flavoring substances and adjuvants are addressed under federal food additive regulations at 21 CFR 172.515, which permits the use of a broad list of flavoring agents under good manufacturing practice conditions; while this section does not list every individual compound by name, inclusion of flavoring agents in the FEMA GRAS inventory and their submission to the FDA Substances Added to Food inventory provide context for their recognized use in flavor applications. (联邦公报) The Flavor and Extract Manufacturers Association (FEMA) has assigned 2-Butylisothiocyanate the FEMA number 4419 and included it in its flavoring ingredient library, indicating that the flavor industry has evaluated it for safety under conditions of intended use as a flavoring substance in food. FEMA GRAS status reflects expert panel evaluation of available data and is submitted to the U.S. Food and Drug Administration for inclusion in the Substances Added to Food inventory. (女性风味协会) Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated 2-Butylisothiocyanate, assigning it JECFA number 1890 and indicating in official flavoring specifications that it has been considered within the context of flavoring agent safety at its session evaluations. Specifications for flavoring agents prepared by JECFA include physical and analytical parameters, further supporting structured assessment and documentation for substances used in flavor applications. (FAOHome

Taste And Functional Properties

The sensory properties of 2-Butylisothiocyanate are described within flavor science as green, pungent, and sharp, which are typical of isothiocyanates that evoke aromatic qualities similar to mustard or horseradish. These functional properties make it useful in flavor formulations that aim to replicate or enhance such sensory profiles. The compound is considered potent, meaning that it imparts noticeable aroma characteristics at relatively low concentrations when combined with carrier solvents or other ingredients in flavor blends. (女性风味协会) Functionally, 2-Butylisothiocyanate’s behavior in food matrices is influenced by its volatility and chemical stability. Like many small organosulfur compounds, it may be sensitive to heat and processing conditions that can alter or diminish its sensory impact, so flavorists often consider the timing of addition and processing parameters to maintain desired sensory outcomes. The compound’s solubility profile, consistent with many isothiocyanates, suggests limited water solubility and greater compatibility with organic and lipid phases within complex food systems. These functional characteristics guide its practical use in flavor design and formulation, where interactions with other ingredients can further shape the overall aroma and taste experience.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) represents a level of daily exposure to a chemical that, based on available toxicological data, is considered to be without appreciable risk over a lifetime. For many flavoring agents that have been evaluated by expert committees, ADI values may not be explicitly established because these compounds are used at very low levels and safety evaluations focus on exposure under those conditions rather than deriving a formal ADI. In the case of 2-Butylisothiocyanate, authoritative evaluations by flavor expert panels support safe use under intended conditions but do not provide a specific numeric ADI in publicly accessible sources for this compound. As a result, no formal ADI is provided here, and its use as a flavoring agent is governed by general principles of use at minimal effective levels.

Comparison With Similar Additives

2-Butylisothiocyanate can be compared with other isothiocyanate flavoring compounds that share structural features and sensory profiles. For example, allyl isothiocyanate, another organosulfur compound widely recognized for its mustard-type pungent flavor, is included on regulatory flavor lists and serves similar sensory functions in food applications. Both compounds contribute distinctive sharp sensory notes and are used at low concentrations in flavor formulations. Other related sulfur-containing flavoring agents, such as benzyl isothiocyanate, also exhibit potent aroma characteristics and are evaluated within flavor safety frameworks, illustrating how structurally related additives are considered for use in food. These comparisons highlight the role of chemical structure in determining flavor impact and regulatory evaluation context.

Common Food Applications Narrative

Flavoring agents like 2-Butylisothiocyanate have specific roles in food formulation where targeted sensory effects are sought. When chefs and product developers aim to evoke sharp, green, or pungent notes reminiscent of mustard, horseradish, or fresh cruciferous vegetables, compounds with organosulfur functional groups such as isothiocyanates are considered because of their distinctive aroma profiles. In savory sauces and dressings, especially those meant to deliver a bold flavor punch, small amounts of such compounds can play an important role in rounding out the sensory constellation that defines the product’s character. Similarly, snack foods, particularly those with savory and umami themes, often rely on blends of flavoring agents to produce complex taste experiences, and a component like 2-Butylisothiocyanate can contribute sharpness that complements other aromatic notes. In condiments such as mustard and horseradish sauces, the contribution of isothiocyanate derivatives to sensory perception is well recognized, and formulators may use carefully controlled amounts to achieve the desired balance. Because flavoring agents are typically used at very low concentrations relative to the bulk ingredients, their influence is more about quality than quantity—shaping the nuance of flavor without materially altering the composition of the food. Across product categories where intense or green sensory attributes are desirable, compounds with well defined sensory roles continue to be explored by flavor chemists as part of broader flavor design strategies.

Safety & Regulations

FDA

  • Notes: Specific FDA food additive listing not found; use is guided by FEMA GRAS inclusion and general flavor regulations.

EFSA

  • Notes: No specific EFSA authorization or E number identified.

JECFA

  • Year: 2008
  • Notes: JECFA evaluated the substance in session 69 without a numeric ADI in accessible sources.

Sources

Comments

No comments yet. Be the first to share!