trans-galbanum oxathiane
None found
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      W1850B 2-methyl-4-propyl-1,3-oxathiane
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(2S,4S)-2-methyl-4-propyl-1,3-oxathiane (Click)
CAS Number: 59324-17-3Picture of molecule
ECHA EINECS - REACH Pre-Reg: 261-700-1
Nikkaji Web: J304.847K
CoE Number: 11540
XlogP3-AA: 2.70 (est)
Molecular Weight: 160.27972000
Formula: C8 H16 O S
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Stereoisomeric composition to be specified. CASrn in Register refers to 1,3-Oxathiane, 2-methyl-4-propyl-, (2R,4R)-rel-. Mixture of diastereoisomers: 25 % of each (EFFA, 2012j).
Category: flavor and fragrance 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
IBM Patents: Obtain
Pubchem Patents: Search
Flavis Number: 16.062 (Old)
DG SANTE Food Flavourings: 16.062  trans-2-methyl-4-propyl-1,3-oxathiane
FEMA Number: 3578  trans-2-methyl-4-propyl-1,3-oxathiane
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.97000 to 0.98200 @  25.00 °C.
Pounds per Gallon - (est).: 8.071 to  8.171
Refractive Index: 1.47500 to 1.48500 @  20.00 °C.
Boiling Point: 226.00 to  227.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.123000 mm/Hg @ 25.00 °C. (est)
Flash Point: 195.00 °F. TCC ( 90.56 °C. )
logP (o/w): 2.990 (est)
Soluble in:
 water, 672.1 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Type: tropical
 sulfurous  onion green onion  onion  garlic  tropical  
Odor Description:
at 0.10 % in dipropylene glycol. 
sulfurous green onion garlic tropical
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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CTC Organics
(E)-galbanum oxathiane
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Safety Information:
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: flavor and fragrance agents
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.00 (μg/capita/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: 11
Click here to view publication 11
 average usual ppmaverage maximum ppm
baked goods: -0.10000
beverages(nonalcoholic): -0.05000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.10000
fruit ices: --
gelatins / puddings: -0.10000
granulated sugar: --
gravies: --
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: --
soft candy: -0.10000
soups: --
sugar substitutes: --
sweet sauces: --
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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):
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 08, Revision 5 (FGE.08Rev5): 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
EPA Substance Registry Services (TSCA): 59324-17-3
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 6931727
National Institute of Allergy and Infectious Diseases: Data
Chemidplus: 0059324173
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 59324-17-3
Pubchem (cid): 6931727
Pubchem (sid): 43541467
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
HMDB (The Human Metabolome Database): Search
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
None Found
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 not found in nature
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trans-galbanum oxathiane
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 None found yet.
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