2,4,6-trithiaheptane 10% in triacetin
Used as a food additive [EAFUS]
  • BOC Sciences
    • BOC Sciences
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      Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds.
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      6540-86-9 Methane,1,1'-thiobis[1-(methylthio)-
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in high impact aroma chemicals
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, at small to medium scale.
      Speciality Chemical has more than 25 years experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavours products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
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      SU0370 2,4,6-Trithiaheptane 97% F&F
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      20-85525 2,4,6-TRITHIAHEPTANE
  • Robinson Brothers
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
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      2,4,6-Trithiaheptane Kosher

      0.05 to 0.5ppm in soups and processed foods; 0.1 to 1.0ppm in oils, fats, sauces; and at 0.5 to 5ppm in seasonings.
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CAS Number: 6540-86-9Picture of molecule3D/inchi
Nikkaji Web: J1.102.051H
MDL: MFCD08436096
XlogP3-AA: 2.40 (est)
Molecular Weight: 154.31870000
Formula: C4 H10 S3
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: triacetin 90.00%
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 1684  2,4,6-trithiaheptane 10% in triacetin
DG SANTE Food Flavourings: 12.240  2,4,6-trithiaheptane 10% in triacetin
FEMA Number: 4214 2,4,6-trithiaheptane 10% in triacetin
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):6540-86-9 ; 2,4,6-TRITHIAHEPTANE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.54000 to 1.55000 @  25.00 °C.
Pounds per Gallon - (est).: 12.814 to 12.898
Refractive Index: 1.44400 to 1.44500 @  20.00 °C.
Boiling Point: 255.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.115000 mmHg @ 25.00 °C. (est)
Flash Point: 199.00 °F. TCC ( 92.78 °C. )
logP (o/w): 1.679 (est)
Soluble in:
 water, 374.8 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Type: sulfurous
 sulfurous  cooked  roasted  
Odor Description:
at 0.01 % in propylene glycol. 
sulfurous cooked roasted
Flavor Type: sulfurous
 sulfurous  onion  
Taste Description:
sulfurous onion
Odor and/or flavor descriptions from others (if found).
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Cosmetic Information:
None found
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BOC Sciences
For experimental / research use only.
DeLong Chemicals America
2,4,6-Trithiaheptane, Kosher
Endeavour Specialty Chemicals
2,4,6-Trithiaheptane 97% F&F
Speciality Chemical Product Groups
Penta International
R C Treatt & Co Ltd
Odor: Fried onions/mushrooms; fried liver and onions
Flavor: onion
0.05 to 0.5ppm in soups and processed foods; 0.1 to 1.0ppm in oils, fats, sauces; and at 0.5 to 5ppm in seasonings.
Robinson Brothers
2,4,6-Trithiaheptane F&F
Santa Cruz Biotechnology
For experimental / research use only.
Bis(methylthiomethyl) sulfide
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Safety Information:
Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2,4,6-trithiaheptane 10% in triacetin usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day)
NOEL (No Observed Effect Level): 250 (mg/kg bw per day)
Threshold of Concern:1800 (μg/person/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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 0.200002.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: 0.050000.50000
chewing gum: --
condiments / relishes: 0.050000.50000
confectionery froastings: --
egg products: --
fats / oils: 0.100001.00000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.100001.00000
hard candy: --
imitation dairy: 0.100001.00000
instant coffee / tea: --
jams / jellies: --
meat products: 0.050000.50000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: 0.050000.50000
reconstituted vegetables: 0.050000.50000
seasonings / flavors: 0.500005.00000
snack foods: 0.100001.00000
soft candy: --
soups: 0.050000.50000
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.200001.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.200001.00000
Processed fruit (04.1): 0.200001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.200001.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.100000.50000
Bakery wares (07.0): 0.200001.00000
Meat and meat products, including poultry and game (08.0): 0.100000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.20000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100000.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.200001.00000
Ready-to-eat savouries (15.0): 0.400002.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100000.50000
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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 91 (FGE.91): 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.08Rev1 (2009)
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 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
Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,-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
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 399848
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
Chemidplus: 0006540869
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NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 399848
Pubchem (sid): 135297273
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB32547
FooDB: FDB010424
Export Tariff Code: 2930.90.9999
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
For Odor
 dimethyl trisulfideFL/FR
 methyl furfuryl disulfideFL/FR
(E)-benzyl tiglateFL/FR
 furfuryl mercaptanFL/FR
 dibenzyl etherFL/FR
 butyl laevo-lactateFL/FR
 nonyl octanoateFL/FR
 octyl acetateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
 octyl propionateFL/FR
 methyl 2-furoateFL/FR
 butyl lactateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 phenethyl furoateFL/FR
1-octen-3-yl butyrateFL/FR
2-mercaptopropionic acidFL/FR
 methyl laurateFL/FR
For Flavor
No flavor group found for these
1,2-butane dithiolFL
isobutyl mercaptanFL
3,6-diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceriFL
(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiolFL
3-(ethyl thio) butanolFL
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
1-(3-hydroxy-5-methyl-2-thienyl) ethanoneFL
tris(methyl thio) methaneFL
 nonyl octanoateFL/FR
 phenethyl furoateFL/FR
1-phenyl-3(5)-propyl pyrazoleFL
3-isopropenyl pentane dioic acidFL
 thioacetic acidFL
(±)-3-(methyl thio) heptanalFL
3-(methyl thio) methyl thiopheneFL
2-methyl-1-methyl thio-2-buteneFL
 dimethyl trisulfideFL/FR
(E)-benzyl tiglateFL/FR
 butyl laevo-lactateFL/FR
 methyl 2-furoateFL/FR
 furfuryl mercaptanFL/FR
 methyl furfuryl disulfideFL/FR
 acetyl ethyl carbinolFL
1,8-octane dithiolFL
 octyl propionateFL/FR
 dimethyl sulfoxideFL
 methyl thio isovalerateFL
 dibenzyl etherFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
 butyl lactateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
2-mercaptopropionic acidFL/FR
 propyl 2-mercaptopropionateFL
1-octen-3-yl butyrateFL/FR
2-ethyl benzene thiolFL
 lactoyl ethanolamineFL
 lactoyl ethanolamine phosphateFL
1-(methyl thio)-2-butanoneFL
2-naphthyl mercaptanFL
 psidium guajava fruitFL
 methyl laurateFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
5-ethyl-2-methyl pyridineFL
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Potential Uses:
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Occurrence (nature, food, other): note
 truffle white truffle
Search  PMC Picture
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bis-methyl sulfanyl methyl sulfide 10% in triacetin
bis-(methyl sulfanyl methyl) sulfide 10% in triacetin
bis-(methyl thiomethyl) sulfide 10% in triacetin
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 None found yet.
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