[alt text] picture of a wedge of cheddar cheese with two crackers and a knife on top of a round, wood cutting board.
[transcription]
#Sharp stuff for the cheddar buff.
#CH3SH.
A tantalizing trace of methyl mercaptan, contributed by nature, help give cheddar cheese its tangy, gourmet-grabbing flavor.
In fact, mercaptans have a way of doing the unusual – they let you make compounds with marketing distinction. By imparting selective solubility and thermal stability, for instance. And herbicidal, fungicidal and insecticidal activity you can’t find in their oxygen analogs.
Special mercaptan reactivity leads to unique compounds. Such as sulfides, disulfides, sulfoxides, and many other thio derivatives.
Meanwhile, at Pennwalt, we give nature a helping hand by producing 19 organosulfur intermediates in commerical quantities, at commercial prices.
Call us today and we’ll talk about how you might use them to improve what you’re doing … (215) 587-7000. Or write for our literature on organosulfur intermediates. Indchem Department, Penwalt Corporation, Three Parkway, Philadelphia, PA, 19102.
[additional comments] This advertisement is for the chemical compound CH3SH and its use in cheddar cheese to help with solubility, thermal stability, and flavor. The ad highlights that “methyl mercaptan, contributed by nature” and “at Pennwalt, we give nature a helping hand”. This wording is used by the company to attempt to emphasize and persuade the audience that their product is “natural”. Something that concerned me from reading this ad is that it dissuses the “herbicidal, fungicidal, and insecticidal activity”. I feel like a product that is used to kill weeds or insects is probably not great to be ingested when you eat cheese.
