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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: | 98.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.01500 to 1.02000 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 8.446 to 8.487
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| Refractive Index: | 1.56300 to 1.57300 @ 20.00 °C.
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| Melting Point: | -30.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 196.00 to 198.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 87.00 to 88.00 °C. @ 11.00 mm Hg
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| Vapor Pressure: | 0.507000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 4.7 ( Air = 1 ) |
| Flash Point: | 161.00 °F. TCC ( 71.67 °C. )
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| logP (o/w): | 2.173 (est) |
| Soluble in: |
| | fats | | | propylene glycol | | | water, 486.3 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
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| Odor Type: burnt |
| |
| | roasted burnt beefy pork lamb chicken |
Odor Description: at 0.10 % in propylene glycol. | roasted burnt beef pork lamb chicken |
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| Odor and/or flavor descriptions from others (if found). |
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| Taytonn ASCC |
| Benzyl Methyl Sulphide |
| Odor Description: | Burnt, Meaty, Roast |
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Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.
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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 benzyl methyl sulfide usage levels up to: | | | not for fragrance use.
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| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.09 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.02 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | ND (μg/person/day) |
| Threshold of Concern: | 540 (μg/person/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: 12 |
| Click here to view publication 12 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 0.20000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | 0.05000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | - | 0.05000 |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | 0.10000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | 0.20000 |
| soft candy: | - | - |
| soups: | - | 0.05000 |
| 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 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011) 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 Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012) View page or View pdf |
Safety and efficacy of eight compounds belonging to different chemical groups when used as flavourings for cats and dogs View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,ß-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5 View page or View pdf |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 766-92-7 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 13016 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 3334 |
| WGK Germany: | 3 |
| | methylsulfanylmethylbenzene |
| Chemidplus: | 0000766927 |
References:
Other Information:
Potential Blenders and core components note
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| For Odor |
| coffee |
| coffee |
| roasted arabica | coffee bean oil CO2 extract | FL/FR |
| | coffee difuran | FL/FR |
| | furfuryl mercaptan | FL/FR |
| floral |
| 6,8- | dimethyl-2-nonanol | FR |
| marine |
| 5-sec- | butyl-2,3-dimethyl pyrazine | FL/FR |
| | meaty dithiane | FL/FR |
| 4- | methyl nonanoic acid | FL/FR |
| | fish thiol | FL/FR |
| | furfuryl thioacetate | FL/FR |
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| For Flavor |
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| No flavor group found for these |
| 2- | butenoic acid | FL |
| 5-sec- | butyl-2,3-dimethyl pyrazine | FL/FR |
| 2-iso | butyl-4,5-dimethyl oxazole | FL |
| burnt |
| | tea pyrrole | FL |
| coffee |
| roasted arabica | coffee bean oil CO2 extract | FL/FR |
| | coffee difuran | FL/FR |
| 2,4- | dimethyl thiazole | FL |
| | furfuryl mercaptan | FL/FR |
| corn chip |
| 2- | acetyl-2-thiazoline | FL |
| eggy |
| iso | propyl mercaptan | FL |
| fatty |
| 4,5- | dimethyl-2-propyl oxazole | FL |
| 4- | methyl nonanoic acid | FL/FR |
| 2,4- | octadien-1-ol | FL |
| green |
| 2,5- | dimethyl-4-ethyl oxazole | FL |
| meaty |
| 4- | allyl-2,6-dimethoxyphenol | FL |
| 2,5- | dimethyl-3-furan thiol | FL |
| | meaty dithiane | FL/FR |
| 3- | mercapto-2-butanone | FL |
| 2- | methyl 3-(methyl thio) furan | FL |
| 2- | methyl-3-tetrahydrofuran thiol | FL |
| | pyrazinyl ethane thiol | FL |
| 2- | pyridinyl methane thiol | FL |
| nutty |
| 3- | acetyl-2,5-dimethyl thiophene | FL |
| roasted |
| | furfuryl thioacetate | FL/FR |
| | hexyl mercaptan | FL |
| sulfurous |
| | fish thiol | FL/FR |
| 3- | methyl-2-butane thiol | FL |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | benzene, ((methylthio)methyl)- | | | benzene, (methylthio)methyl - | | | benzene, [ (methylthio)methyl]- | | | benzene, [(methylthio)methyl]- | | | benzyl methyl sulphide | | | benzyl(methyl)sulfane | | | methyl benzyl sulfide | | ( | methyl thio) methyl benzene | | alpha-( | methyl thio) toluene | | (( | methyl thio)methyl) benzene | | | methyl thiomethyl benzene | | ( | methyl thiomethyl) benzene | | alpha- | methyl thiotoluene | | [( | methylsulfanyl)methyl]benzene | | | methylsulfanylmethylbenzene | | (( | methylthio)methyl)benzene | | a-( | methylthio)toluene | | | methylthiomethylbenzene | | 1- | phenyl-2-thiapropane | | | PTF | | | sulfide, benzyl methyl |
Articles:
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