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Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Organoleptic Properties:
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| Odor Type: sulfurous |
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| | sulfurous smoky leek onion skunk |
Odor Description: at 0.10 % in propylene glycol. | sulfurous smoke leek onion skunky |
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| Odor and/or flavor descriptions from others (if found). |
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| R C Treatt & Co Ltd |
| Prenyl mercaptan 1% Triacetin Kosher |
| Odor Description: | Intense leek, onion-like, skunky |
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Cosmetic Information:
Suppliers:
| Axxence Aromatic |
| PRENYL MERCAPTAN, Natural, Kosher
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| Sustainability |
| BOC Sciences |
| For experimental / research use only. |
| 3-Methyl-2-buten-1-thiol > 95%
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| Charkit Chemical |
| PRENYL MERCAPTAN 1% IN TRIACETIN FEMA 3896
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| Endeavour Specialty Chemicals |
| Prenyl mercaptan 1% in Triacetin
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| Speciality Chemical Product Groups |
| Frutarom |
| PRENYL MERCAPTAN 1% IN TRIACETIN
KOSHER Flavor: Smoky, Sulfurous, Onion, Leek, Burnt |
| CBD Offering |
| IFF |
| PRENYL MERCAPTAN 1% IN TRIACETIN
KOSHER Flavor: Smoky, Sulfurous, Onion, Leek, Burnt |
| M&U International |
| PRENYLTHIOL, Kosher
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| Penta International |
| PRENYL MERCAPTAN 1% IN ETHYL ALCOHOL
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| Penta International |
| PRENYL MERCAPTAN 1% IN TRIACETIN
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| Penta International |
| PRENYL MERCAPTAN NATURAL 0.1% IN D'LIMONENE
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| Penta International |
| PRENYL MERCAPTAN NATURAL 1% IN D'LIMONENE
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| Penta International |
| PRENYL MERCAPTAN NATURAL 1% IN ETHYL ALCOHOL
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| Penta International |
| PRENYL MERCAPTAN NATURAL 1% IN NEOBEE
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| Penta International |
| PRENYL MERCAPTAN NATURAL 1% IN PROPYLENE GLYCOL
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| Penta International |
| PRENYL MERCAPTAN NATURAL 1% IN TRIACETIN
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| Penta International |
| PRENYL MERCAPTAN NATURAL NEAT
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| Penta International |
| PRENYL MERCAPTAN
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| R C Treatt & Co Ltd |
| Prenyl mercaptan 1% Triacetin
Kosher Odor: Intense leek, onion-like, skunky |
| Robinson Brothers |
| Prenyl mercaptan 1% in Triacetin
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| https://www.robinsonbrothers.uk/chemistry-competences |
| Taytonn ASCC |
| Prenyl Mercaptan (1% In TAC)
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| Taytonn ASCC |
| Prenyl Mercaptan
Odor: Burnt, Roast |
| TCI AMERICA |
| For experimental / research use only. |
| 3-Methyl-2-butene-1-thiol >95.0%(T)
|
| WholeChem |
| Prenylthiol
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Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. 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 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: |
|
Not determined
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Safety in Use Information:
| Category: | flavoring agents |
| Recommendation for prenyl mercaptan usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | ND (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: 18 |
| Click here to view publication 18 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.05000 | 5.00000 |
| beverages(nonalcoholic): | 0.00100 | 5.00000 |
| beverages(alcoholic): | 0.00500 | 0.05000 |
| breakfast cereal: | 0.01000 | 5.00000 |
| cheese: | - | - |
| chewing gum: | 0.05000 | 0.10000 |
| condiments / relishes: | - | - |
| confectionery froastings: | 0.01000 | 0.05000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 0.10000 | 5.00000 |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 0.10000 | 5.00000 |
| hard candy: | 0.01000 | 0.05000 |
| imitation dairy: | - | - |
| instant coffee / tea: | 0.00100 | 0.01000 |
| jams / jellies: | - | - |
| meat products: | 0.01000 | 5.00000 |
| milk products: | 0.00500 | 5.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 0.20000 | 2.00000 |
| snack foods: | - | - |
| soft candy: | 0.10000 | 5.00000 |
| soups: | 0.10000 | 5.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | 0.10000 | 5.00000 |
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 : | 146586 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 3336 |
| WGK Germany: | 3 |
| | 3-methylbut-2-ene-1-thiol |
| Chemidplus: | 0005287456 |
References:
Other Information:
Potential Blenders and core components note
| |
| For Odor |
| balsamic |
| | guaiacyl phenyl acetate | FL/FR |
| chocolate |
| | vanillyl ethyl ether | FL/FR |
| coffee |
| | furfuryl mercaptan | FL/FR |
| fruity |
| | ethyl 3-hydroxyhexanoate | FL/FR |
| green |
| 3,7- | dimethyl-6-octenoic acid | FL/FR |
| leathery |
| | castoreum absolute | FL/FR |
| phenolic |
| 2,3- | dimethyl benzofuran | FL/FR |
| ortho- | guaiacol | FL/FR |
| 4- | methyl-2,6-dimethoxyphenol | FL/FR |
| 2- | propyl phenol | FL/FR |
| 2,5- | xylenol | FL/FR |
| | birch tar oil | FL/FR |
| 2,6- | dimethoxyphenol | FL/FR |
| alpha- | ethoxy-ortho-cresol | FL/FR |
| 4- | ethyl phenol | FL/FR |
| | pyroligneous acids | FL/FR |
| | pyroligneous acids hickory | FL/FR |
| | cubeb oil | FL/FR |
| 4- | ethyl guaiacol | FL/FR |
| | pepper tree berry oil | FL/FR |
| woody |
| | guaiacyl acetate | FL/FR |
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| For Flavor |
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| No flavor group found for these |
| | benzyl disulfide | FL |
| | birch tar oil | FL/FR |
| alpha- | ethoxy-ortho-cresol | FL/FR |
| 2- | heptane thiol | FL |
| 1- | methyl pyrrole | FL |
| | peanut dithiazine | FL |
| 2- | propyl phenol | FL/FR |
| burnt |
| | bacon dithiazine | FL |
| chemical |
| 2,3- | dimethyl benzofuran | FL/FR |
| coffee |
| | furfuryl mercaptan | FL/FR |
| floral |
| 3,7- | dimethyl-6-octenoic acid | FL/FR |
| fruity |
| | ethyl 3-hydroxyhexanoate | FL/FR |
| leathery |
| | castoreum absolute | FL/FR |
| meaty |
| 4- | allyl-2,6-dimethoxyphenol | FL |
| 2,6- | dimethyl thiophenol | FL |
| ortho- | thioguaiacol | FL |
| medicinal |
| 2,6- | dimethoxyphenol | FL/FR |
| musty |
| 2,5- | xylenol | FL/FR |
| onion |
| 2- | methyl-1,3-dithiolane | FL |
| phenolic |
| | guaiacyl phenyl acetate | FL/FR |
| 4- | methyl-2,6-dimethoxyphenol | FL/FR |
| rummy |
| | vanillyl ethyl ether | FL/FR |
| savory |
| 2,4,6- | triethyl tetrahydro-1,3,5-dithiazine | FL |
| smoky |
| 4- | ethyl phenol | FL/FR |
| | pyroligneous acids | FL/FR |
| | pyroligneous acids hickory | FL/FR |
| dextro- | xylose | FL |
| spicy |
| | chipotle chili oleoresin | FL |
| | cubeb oil | FL/FR |
| | pepper tree berry oil | FL/FR |
| woody |
| 4- | ethyl guaiacol | FL/FR |
| ortho- | guaiacol | FL/FR |
| | guaiacyl acetate | FL/FR |
| |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | but-2-ene-1-thiol, 3-methyl- | | 2- | butene-1-thiol, 3-methyl- | | 3- | methyl but-2-ene-1-thiol | | | methyl butene thiol | | 3- | methyl-2-buten-1-thiol | | 3- | methyl-2-butene-1-thiol | | 3- | methyl-2-butenyl mercaptan | | 3- | methylbut-2-ene-1-thiol | | | prenyl mercaptan 1% in triacetin | | | prenyl mercaptan natural 1% in triacetin | | | prenyl thiol | | | prenylthiol |
Articles:
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