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Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 97.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.84600 to 0.84900 @ 20.00 °C.
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| Pounds per Gallon - (est).: | 7.048 to 7.073
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| Refractive Index: | 1.44500 to 1.44800 @ 20.00 °C.
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| Boiling Point: | 116.00 to 118.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 23.239000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 67.00 °F. TCC ( 19.44 °C. )
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| logP (o/w): | 2.814 (est) |
| Soluble in: |
| | alcohol | | | water, 599.2 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
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| Odor Type: sulfurous |
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| | sulfurous meaty bloody |
Odor Description: at 0.10 % in propylene glycol. | sulfurous meaty bloody |
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 11 - Highly flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 03/07/09 - Keep container tightly closed in cool, well-ventilated place. S 16 - Keep away from sources of ignition - No Smoking. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 33 - Take precautionary measures against static discharge. S 36/37/39 - Wear suitable clothing, 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: |
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Not determined
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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 2-methyl-1-butane thiol usage levels up to: | | | not for fragrance use.
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| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.30 (μg/capita/day) |
| Structure Class: | I |
| 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: 5 |
| Click here to view publication 5 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 0.80000 |
| beverages(nonalcoholic): | - | 0.80000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | 0.80000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | 0.80000 |
| hard candy: | - | 0.80000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | 0.80000 |
| milk products: | - | 0.80000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | 0.80000 |
| 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 |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 1878-18-8 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 15877 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 1111 |
| WGK Germany: | 3 |
| | 2-methylbutane-1-thiol |
| Chemidplus: | 0001878188 |
| | (2R)-2-methylbutane-1-thiol |
| | (2S)-2-methylbutane-1-thiol |
References:
Other Information:
Potential Blenders and core components note
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| For Odor |
| chocolate |
| chocolate |
| 2,5- | dimethyl pyrazine | FL/FR |
| 2,6- | dimethyl pyrazine | FL/FR |
| | sulfurol | FL/FR |
| | sulfuryl acetate | FL/FR |
| nutty |
| 2,4,5- | trimethyl oxazole | FL/FR |
| | ethyl 2-mercaptopropionate | FL/FR |
| | fish thiol | FL/FR |
| 2- | mercaptopropionic acid | FL/FR |
| 4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
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| For Flavor |
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| No flavor group found for these |
| | benzyl methyl sulfide | FL |
| | ethyl 4-(acetyl thio) butyrate | FL |
| 4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| 2- | methyl-3-furyl tetrasulfide | FL |
| 1,9- | nonane dithiol | FL |
| iso | propyl disulfide | FL |
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| 2,4- | dimethyl-3-oxazoline | FL |
| 1-(2- | thienyl) butanone | FL |
| alliaceous |
| 1,3- | butane dithiol | FL |
| burnt |
| 2,4,5- | trimethyl oxazole | FL/FR |
| chemical |
| 2,5- | dimethyl furan | FL |
| coffee |
| 2,4- | dimethyl thiazole | FL |
| earthy |
| 1,8- | octane dithiol | FL |
| eggy |
| iso | propyl mercaptan | FL |
| fatty |
| 2- | pentyl thiophene | FL |
| meaty |
| 2,6- | dimethyl pyrazine | 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 |
| 2- | mercaptopropionic acid | FL/FR |
| 2- | methyl 3-(methyl thio) furan | FL |
| 2- | methyl-3-tetrahydrofuran thiol | FL |
| | pyrazinyl ethane thiol | FL |
| 2- | pyridinyl methane thiol | FL |
| | sulfurol | FL/FR |
| | sulfuryl acetate | FL/FR |
| ortho- | thiocresol | FL |
| metallic |
| 2,5- | dihydroxy-1,4-dithiane | FL |
| musty |
| 2,5- | dimethyl pyrazine | FL/FR |
| onion |
| | ethyl 2-mercaptopropionate | FL/FR |
| roasted |
| | hexyl mercaptan | FL |
| sulfurous |
| 2,3- | butane dithiol | FL |
| | fish thiol | FL/FR |
| | methyl 2-methyl-3-furyl disulfide | FL |
| 3- | methyl-2-butane thiol | FL |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | butane-1-thiol, 2-methyl- | | 1- | butanethiol, 2-methyl- | | 1- | mercapto-2-methylbutane | | 2- | methyl butane thiol | | 2- | methyl butane-1-thiol | | 2- | methyl butanethiol | | 2- | methyl butyl mercaptan | | 2- | methyl-1-butanethiol | | 2- | methylbutane-1-thiol | | 2- | methylbutanethiol | | 2- | methylbutyl mercaptan |
Articles:
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