FlavScents AInsights Entry: Radish Isothiocyanate (CAS: 505-79-3)

1. Identity & Chemical Information

• Common Name(s): Radish isothiocyanate
• IUPAC Name: 4-isothiocyanato-1-butene
• CAS Number: 505-79-3
• FEMA Number: Not available
• Other Identifiers: FL number not available, CoE number not available, IFRA reference not available
• Molecular Formula: C5H7NS
• Molecular Weight: 113.18 g/mol
• Functional Groups and Structure–Odor Relevance: Radish isothiocyanate contains an isothiocyanate group, which is known for its pungent and spicy aroma, contributing to its characteristic odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Radish isothiocyanate is characterized by its sharp, pungent, and spicy odor, reminiscent of radishes and mustard. It is known for its high intensity and rapid diffusion, making it a potent impact note in formulations. The taste and odor thresholds for radish isothiocyanate are not clearly reported in the literature, but its strong sensory impact suggests it is effective at low concentrations. Typically, it serves as an impact note or a modifier in flavor systems, adding a distinctive sharpness and heat.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Radish isothiocyanate naturally occurs in cruciferous vegetables, particularly in radishes and mustard. It is formed through the enzymatic hydrolysis of glucosinolates, specifically glucoraphanin, by the enzyme myrosinase. This reaction is part of the plant's defense mechanism against herbivores and pathogens. Its presence in natural sources qualifies it for use in "natural flavor" designations, provided it is derived from these sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Radish isothiocyanate is used in flavor formulations to impart a spicy, pungent note typical of radishes and mustard. It is commonly applied in savory flavor categories, such as condiments, dressings, and spice blends. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the matrix of the product. It is relatively stable under acidic conditions but may degrade under high heat and oxidative environments, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, radish isothiocyanate is used to add a fresh, spicy top note, often in compositions that aim to replicate the scent of fresh vegetables or spicy accords. It is typically used in trace amounts due to its high volatility and strong impact, contributing primarily to the top notes of a fragrance. Its role is often as a modifier or to add realism to green or spicy fragrance families.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Radish isothiocyanate does not have a specific FEMA GRAS status but is generally recognized as safe when used in accordance with good manufacturing practices.
• European Union: It is not specifically listed under Regulation (EC) No 1334/2008, and its use would be subject to general safety assessments.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, with no specific divergence reported.
• Asia: In Japan and China, it is used in food flavors under general safety guidelines, with no specific restrictions noted.
• Latin America: In Brazil and MERCOSUR countries, it is used under general flavoring regulations, with no specific approvals or restrictions noted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, radish isothiocyanate is considered safe at low concentrations typical of flavor use, with no specific ADI or MSDI established. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, although specific IFRA guidelines are not available. Inhalation exposure is primarily a concern in occupational settings due to its volatility, necessitating appropriate ventilation and handling precautions. The risk profiles for food and fragrance applications are generally similar, with the primary concern being irritation at higher concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Radish isothiocyanate is valued for its ability to impart a sharp, spicy note that can enhance the authenticity of savory flavors and add a fresh, spicy top note to fragrances. It synergizes well with other spicy and green notes but can easily overpower a formulation if used excessively. Common pitfalls include overuse, leading to an undesirable pungency, and instability under certain conditions, such as high heat. It is often under-used in applications where a subtle spicy note could enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on radish isothiocyanate is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and detailed toxicological data are less documented, leading to reliance on industry-typical practices and general safety guidelines. Known data gaps include precise sensory thresholds and comprehensive regulatory listings.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-26 11:01:13 GMT (p2)