p-menthane-8-thiol-3-one

1.9 µg

"Catty, like blackcurrant juice or tom cat urine"

Cider flavour standard used to train professional cider tasters to recognize and scale the intensity of catty character. Catty notes in cider can arise from the interaction of chemical contaminants, including paint-derived materials and solvents, with yeast metabolites. The sulphury note formed resembles tom cat urine.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

Assessment
Without covering the glass, swirl the beer to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
1.9 µg
Threshold
1.9 µg in cider
Origins
Catty flavour arises due to contamination of juice with precursor materials. For example, H2S produced during fermentation reacts with mesityl oxide to produce a catty note.
Importance
Imparts an undesirable odour to cider, reminiscent of tom cat urine. Mesityl oxide contamination can arise from contact of raw materials with painted surfaces or plastic coatings. The presence of solvent materials such as acetone can also be associated with such problems.
CAS registry number
38462-22-5
Other names
  • para-mentha-8-thiol-3-one
  • buchu mercaptan
  • mangone
  • buchu ketone
  • 2-(1-mercapto-1-methyl ethyl)-5-methyl cyclohexan-1-one
  • 8-mercapto-para-menthan-3-one
  • 8- mercapto-para-menthane-3-one
  • mercaptoisopropyl-5-methyl cyclohexanone
  • 5-methyl-2-(2-sulfanylpropan-2-yl)cyclohexan-1-one
  • pulegone mercaptan
  • ribes mercaptan
  • thiomenthone
Remarks
A range of compounds impart catty characters to cider. The specific compound depends on the source. The compound used in this flavour standard is representative of the flavour of such compounds.
Threshold distribution
Graph
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