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Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 96.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.05500 to 1.06000 @ 20.00 °C.
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| Pounds per Gallon - (est).: | 8.789 to 8.831
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| Refractive Index: | 1.57900 to 1.58200 @ 20.00 °C.
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| Melting Point: | 10.00 to 13.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 194.00 to 196.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 105.00 °C. @ 22.00 mm Hg
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| Vapor Pressure: | 0.601000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 147.00 °F. TCC ( 63.89 °C. )
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| logP (o/w): | 2.870 (est) |
| Soluble in: |
| | alcohol | | | water, 167.9 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
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| Odor Type: meaty |
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| | meaty sulfurous onion garlic eggy rubbery |
Odor Description: at 0.10 % in propylene glycol. | meaty sulfurous onion garlic egg rubber |
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| | meaty sulfurous onion garlic eggy chemical rubbery naphthyl musty |
Odor Description:
| Meaty,sulfuraceous, onion, garlic, egg, chemical, rubber, naphthyl and musty Mosciano, Gerard P&F 14, No. 6, 47, (1989) |
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| Flavor Type: meaty |
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| | meaty brothy |
Taste Description:
| meat broth |
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| | meaty onion garlic chemical metallic |
Taste Description: at 4.00 ppm. | Meaty, onion, garlic, chemical and metallic Mosciano, Gerard P&F 14, No. 6, 47, (1989) |
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| Odor and/or flavor descriptions from others (if found). |
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| R C Treatt & Co Ltd |
| o-Thiocresol Halal, Kosher |
| Odor Description: | A “roast meat” top-note on dilution |
| Taste Description: | meaty Used in snack foods at < 10ppm, and in savoury products at 1-2ppm. |
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Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 37/38 - Irritating to respiratory system and skin. R 41 - Risk of serious damage to eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection.
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
intraperitoneal-mouse LD50 100 mg/kg National Technical Information Service. Vol. AD277-689
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | flavoring agents |
| Recommendation for ortho-thiocresol usage levels up to: | | | not for fragrance use.
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| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 17.00 (μg/capita/day) |
| NOEL (No Observed Effect Level): | 0.51 (mg/kg bw per day) |
| Structure Class: | II |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 4 |
| Click here to view publication 4 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 0.20000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | 0.20000 |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | 0.20000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
| European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf |
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species View page or View pdf |
| EPI System: | View |
| EPA Substance Registry Services (TSCA): | 137-06-4 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 8712 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WGK Germany: | 3 |
| | 2-methylbenzenethiol |
| Chemidplus: | 0000137064 |
| RTECS: | XT8750000 for cas# 137-06-4 |
References:
Other Information:
Potential Blenders and core components note
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| For Odor |
| alliaceous |
| | dibutyl sulfide | FL/FR |
| | methyl furfuryl disulfide | FL/FR |
| | propyl mercaptan | FL/FR |
| citrus |
| | grapefruit mercaptan | FL/FR |
| fermented |
| | ethyl (E)-2-crotonate | FL/FR |
| spicy |
| | ethyl vinyl ketone | FL/FR |
| | benzothiazole | FL/FR |
| | dimethyl sulfide | FL/FR |
| | ethyl 2-mercaptopropionate | FL/FR |
| | ethyl methyl mercaptopropionate | FL/FR |
| | ferula assa-foetida absolute | FL/FR |
| | fish thiol | FL/FR |
| 2- | mercaptopropionic acid | FL/FR |
| 4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| 2- | methyl 5-(methyl thio) furan | FL/FR |
| 3-( | methyl thio) hexanol | FL/FR |
| 2-( | methyl thio) phenol | FL/FR |
| | onion oil | FL/FR |
| 4- | tropical oxathiane | FL/FR |
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| For Flavor |
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| No flavor group found for these |
| | allyl methyl trisulfide | FL |
| | allyl propyl trisulfide | FL |
| | diethyl trisulfide | FL |
| | diisopropyl trisulfide | FL |
| | dipropyl sulfide | FL |
| | ethyl 4-(acetyl thio) butyrate | FL |
| | heptyl mercaptan | FL |
| 4- | mercapto-3-methyl-2-butanol | FL |
| 4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| | methyl butyl sulfide | FL |
| 2- | methyl-1-butane thiol | FL |
| 2- | methyl-3-furyl tetrasulfide | FL |
| 1,9- | nonane dithiol | FL |
| 2- | phenethyl mercaptan | FL |
| 1,3- | propane dithiol | FL |
| iso | propyl disulfide | FL |
| 2,3,5- | trithiahexane | FL |
| alliaceous |
| | allyl disulfide | FL |
| | allyl mercaptan | FL |
| | allyl thiopropionate | FL |
| | benzyl mercaptan | FL |
| 1,3- | butane dithiol | FL |
| | cyclopentyl mercaptan | FL |
| | dicyclohexyl disulfide | FL |
| | diethyl disulfide | FL |
| 3- | mercapto-2-methyl pentanol | FL |
| 2- | methyl thioacetaldehyde | FL |
| | propyl mercaptan | FL/FR |
| 3- | tetrahydrothiophenone | FL |
| | truffle sulfide | FL |
| buttery |
| | butter onion garlic flavor | FL |
| citrus |
| | grapefruit mercaptan | FL/FR |
| coffee |
| | methyl furfuryl disulfide | FL/FR |
| earthy |
| | difurfuryl sulfide | FL |
| 1,8- | octane dithiol | FL |
| 2- | thienyl disulfide | FL |
| eggy |
| iso | propyl mercaptan | FL |
| fruity |
| 4- | tropical oxathiane | FL/FR |
| garlic |
| | allyl methyl sulfide | FL |
| | garlic oleoresin | FL |
| green |
| | dibutyl sulfide | FL/FR |
| 4- | penten-1-yl acetate | FL |
| meaty |
| | benzothiazole | FL/FR |
| 2,6- | dimethyl thiophenol | FL |
| 2,5- | dimethyl-3-furan thiol | FL |
| | furfuryl 2-methyl-3-furyl disulfide | FL |
| 3- | mercapto-2-butanone | FL |
| (R,S)-2- | mercapto-3-butanol | FL |
| 2- | mercaptopropionic acid | FL/FR |
| 2- | methyl 3-(methyl thio) furan | FL |
| 2-( | methyl thio) phenol | FL/FR |
| bis(2- | methyl-3-furyl) disulfide | FL |
| S-(2- | methyl-3-furyl) ethane thioate | FL |
| 2- | methyl-3-tetrahydrofuran thiol | FL |
| | pyrazinyl ethane thiol | FL |
| metallic |
| 2,5- | dihydroxy-1,4-dithiane | FL |
| 3-( | methyl thio) hexanol | FL/FR |
| musty |
| | ethyl (E)-2-crotonate | FL/FR |
| 2- | methyl 5-(methyl thio) furan | FL/FR |
| nutty |
| | nutty thiazole | FL |
| onion |
| | ethyl 2-mercaptopropionate | FL/FR |
| | methionol | FL |
| | methyl propyl disulfide | FL |
| | methyl propyl trisulfide | FL |
| | propyl thioacetate | FL |
| roasted |
| | ethyl 3-(furfuryl thio) propionate | FL |
| | hexyl mercaptan | FL |
| seafood |
| 1,4- | dithiane | FL |
| spicy |
| | ethyl vinyl ketone | FL/FR |
| sulfurous |
| | allyl sulfide | FL |
| 2,3- | butane dithiol | FL |
| | butyl mercaptan | FL |
| | diallyl polysulfides | FL |
| | diallyl tetrasulfide | FL |
| | dimethyl sulfide | FL/FR |
| | ethyl methyl mercaptopropionate | FL/FR |
| | ethyl methyl sulfide | FL |
| S- | ethyl thioacetate | FL |
| | ferula assa-foetida absolute | FL/FR |
| | fish thiol | FL/FR |
| | furfuryl methyl sulfide | FL |
| | furfuryl thiopropionate | FL |
| 3- | mercapto-2-methyl pentanal | FL |
| | methyl 2-methyl-3-furyl disulfide | FL |
| | methyl 4-(methyl thio) butyrate | FL |
| 2- | naphthyl mercaptan | FL |
| | onion oil | FL/FR |
| | roasted butanol | FL |
| vegetable |
| | tyramine | FL |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | benzenethiol, 2-methyl- | | o- | cresyl mercaptan | | ortho- | cresyl mercaptan | | 2- | mercaptotoluene | | o- | mercaptotoluene | | ortho- | mercaptotoluene | | 2- | methyl benzene thiol | | ortho- | methyl benzene thiol | | 2- | methyl benzene-1-thiol | | 2- | methyl phenyl thiol | | 2- | methyl thiophenol | | 2- | methyl(thiophenol) | | 2- | methylbenzene-1-thiol | | 2- | methylbenzenethiol | | o- | methylbenzenethiol | | 2- | methylphenylthiol | | 2- | methylthiophenol | | 2- | thiocresol | | o- | thiocresol | | 2- | toluene thiol | | ortho- | toluene thiol | | | toluene-2-thiol | | 2- | toluenethiol | | o- | toluenethiol | | ortho- | toluenethiol | | o- | tolyl mercaptan | | ortho- | tolyl mercaptan |
Articles:
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