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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: | 99.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.95300 to 0.95900 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 7.930 to 7.980
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| Refractive Index: | 1.45700 to 1.46300 @ 20.00 °C.
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| Boiling Point: | 137.00 to 139.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 5.872000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 92.00 °F. TCC ( 33.33 °C. )
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| logP (o/w): | 1.878 (est) |
| Soluble in: |
| | alcohol | | | water, 9515 mg/L @ 25 °C (est) |
Organoleptic Properties:
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| Odor Type: sulfurous |
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| | sulfurous onion green onion garlic green |
Odor Description: at 0.10 % in propylene glycol. | sulfurous green onion garlic green |
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| | sulfurous onion green onion garlic scallion green fresh vegetable |
Odor Description:
| Sulfureous green onion, garlic, scallion, green fresh, vegetative Mosciano, Gerard P&F 19, No. 1, 27, (1994) |
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| Flavor Type: onion |
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| | onion garlic sulfurous alliaceous fresh green |
Taste Description: at 2.00 ppm. | Onion, garlic sulfureous, alliaceous with a fresh green nuance Mosciano, Gerard P&F 19, No. 1, 27, (1994) |
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| Odor and/or flavor descriptions from others (if found). |
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| R C Treatt & Co Ltd |
| Propyl thioacetate Halal, Kosher |
| Odor Description: | sulphurous/vegetable, onion/garlic |
| Taste Description: | onion Used in bakery, cereals, sauces, and beverages at 1ppm. |
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Cosmetic Information:
Suppliers:
Safety Information:
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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 propyl thioacetate usage levels up to: | | | not for fragrance use.
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| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.27 (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: 6 |
| Click here to view publication 6 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 1.00000 |
| beverages(nonalcoholic): | - | 1.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | 1.00000 |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | 1.00000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | 1.00000 |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | 1.00000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | - | 1.00000 |
| 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 ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 61295 |
| National Institute of Allergy and Infectious Diseases: | Data |
| | S-propyl ethanethioate |
| Chemidplus: | 0002307100 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | acetic acid thiopropyl ester | | | acetic acid, thio-, S-propyl ester | | | ethane thioic acid S-propyl ester | | | ethanethioic acid S-propyl ester | | | ethanethioic acid, S-propyl ester | | | green onion acetate | | | propane thiol acetate | | | propanethiol acetate | | S- | propyl ethane thioate | | S- | propyl ethanethioate | | S- | propyl thioacetate | | S-N- | propyl thioacetate | | | propyl thioacetate natural | | | propyl thiol acetate | | | thioacetic acid S-N-propyl ester | | | thioacetic acid S-propyl ester |
Articles:
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