butyl ethyl disulfide
1-ethyldisulfanylbutane
 
Notes:
Used as a food additive [EAFUS]
  • BOC Sciences
    • BOC Sciences
      Best of Chemicals Supplier
      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.
      BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services.
      BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
      Email: Marketing
      US Email: Marketing
      Email: Sales
      US Email: Sales
      Voice: 1-631-485-4226
      Fax: 1-631-614-7828
      US Voice: 1-631-485-4226
      US Fax: 1-631-614-7828
      Europe44-203-286-1088
      Facebook
      Twitter
      Linkedin
      Blog
      Get the App!
      Product(s):
      63986-03-8 Butyl Ethyl Disulfide
       
  • Jiangyin Healthway
    • Jiangyin Healthway International Trade Co., Ltd
      Independent Ingredients Supplier
      We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.
      Jiangyin Healthway International Trade Co., Ltd is a professional company, main engaged in manufacturing and exporting aroma chemicals ,food additives , cosmetic ingredient ,pharmaceutical intermediates & other fine chemicals; especially on aroma chemicals , as the major manufacturer of heterocyclic and sulphur aroma compounds , we are the leading independent ingredients supplier to the flavour and fragrance industries in China, can offer hundreds of different high quality aroma chemicals.
      Email: Info
      Email: Sales
      Voice: 86-510-86023169
      Fax: 86-510-86023170
      Mobile0086-13093133011
      Services
      Biochemical
      Natural Food Colour
      New functional food ingredients
      Product(s):
      HL0204 Butyl ethyl disulphide
       
  • 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.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      02-59900 BUTYL ETHYL DISULFIDE
       
  • 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.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      Twitter
      Linkedin
      Youtube
      News
      Product(s):
      Butyl ethyl disulphide NI, Kosher

      Used in alliaceous flavors (onion, garlic, leek) as well as in savoury, soup, meat and seafood flavours, at 0.05-0.1ppm
       
       
Synonyms   Articles   Notes   Search
CAS Number: 63986-03-8Picture of molecule3D/inchi
% from: 90.00% to 93.00%
FDA UNII: 547878JR6J
Nikkaji Web: J543.237E
XlogP3-AA: 2.50 (est)
Molecular Weight: 150.30758000
Formula: C6 H14 S2
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: diethyl disulfide 2.00% to 3.00%
 butyl disulfide 5.00% to 6.00%
EFSA/JECFA Comments: Minimum assay (90%). Secondary components diethyl disulfide (2-3%) and dibutyl disulfide (5-6%) (EFFA, 2006u; EFFA, 2010a).
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
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1698  butyl ethyl disulfide
DG SANTE Food Flavourings: 12.254  butyl ethyl disulfide
FEMA Number: 4027 butyl ethyl disulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):63986-03-8 ; BUTYL ETHYL DISULFIDE
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 90.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.95000 to 0.96800 @  20.00 °C.
Pounds per Gallon - (est).: 7.914 to  8.064
Specific Gravity: 0.95000 to 0.96800 @  25.00 °C.
Pounds per Gallon - est.: 7.905 to 8.055
Refractive Index: 1.49200 to 1.50200 @  20.00 °C.
Boiling Point: 202.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.735000 mmHg @ 25.00 °C. (est)
Flash Point: 154.00 °F. TCC ( 67.78 °C. )
logP (o/w): 4.188 (est)
Soluble in:
 alcohol
 water, 39.94 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: sulfurous
 
 sulfurous  onion cooked onion  onion  garlic  
Odor Description:
at 0.01 % in propylene glycol. 
sulfurous cooked onion garlic
 
Odor and/or flavor descriptions from others (if found).
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
BOC Sciences
For experimental / research use only.
Butyl Ethyl Disulfide
Jiangyin Healthway
Butyl ethyl disulphide
New functional food ingredients
Penta International
BUTYL ETHYL DISULFIDE
R C Treatt & Co Ltd
Butyl ethyl disulphide
NI, Kosher
Odor: strong, cooked onion-garlic
Flavor: onion garlic
Used in alliaceous flavors (onion, garlic, leek) as well as in savoury, soup, meat and seafood flavours, at 0.05-0.1ppm
Synonyms   Articles   Notes   Search   Top
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
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavoring agents
Recommendation for butyl ethyl disulfide 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): 7.3 (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: 21
Click here to view publication 21
 average usual ppmaverage maximum ppm
baked goods: 0.100000.20000
beverages(nonalcoholic): 0.050000.10000
beverages(alcoholic): 0.050000.10000
breakfast cereal: --
cheese: --
chewing gum: 0.300000.60000
condiments / relishes: 0.050000.10000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.060000.12000
fruit ices: 0.050000.10000
gelatins / puddings: 0.050000.10000
granulated sugar: --
gravies: 0.050000.10000
hard candy: 0.100000.20000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 0.050000.10000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.050000.10000
soft candy: 0.060000.12000
soups: 0.050000.10000
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
Synonyms   Articles   Notes   Search   Top
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
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 63986-03-8
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 522111
National Institute of Allergy and Infectious Diseases: Data
 1-ethyldisulfanylbutane
Chemidplus: 0063986038
Synonyms   Articles   Notes   Search   Top
References:
 1-ethyldisulfanylbutane
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 522111
Pubchem (sid): 135308102
Synonyms   Articles   Notes   Search   Top
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): HMDB32180
FooDB: FDB009043
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
alliaceous
 dimethyl trisulfideFL/FR
 dipropyl disulfideFL/FR
 ferula assa-foetida gum oilFL/FR
 methyl furfuryl disulfideFL/FR
 propyl mercaptanFL/FR
citrus
 grapefruit mercaptanFL/FR
coffee
 coffee difuranFL/FR
ethereal
2-methyl-1-butanolFL/FR
meaty
 meaty dithianeFL/FR
spicy
 ethyl vinyl ketoneFL/FR
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
 ferula assa-foetida absoluteFL/FR
 methyl 3-(methyl thio) propionateFL/FR
2-methyl 5-(methyl thio) furanFL/FR
3-(methyl thio) hexanolFL/FR
2-(methyl thio) phenolFL/FR
 onion oilFL/FR
4-tropical oxathianeFL/FR
 
For Flavor
 
No flavor group found for these
 allyl methyl disulfideFL
 allyl methyl trisulfideFL
 allyl propyl disulfideFL
 allyl propyl sulfideFL
 allyl propyl trisulfideFL
isoamyl mercaptanFL
 diethyl trisulfideFL
(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiolFL
(Z+E)-2,5-dimethyl-3-thioacetoxytetrahydrofuranFL
 dipropyl sulfideFL
 ethyl methyl trisulfideFL
 ethyl propyl disulfideFL
 ethyl propyl trisulfideFL
 heptyl mercaptanFL
4-mercapto-3-methyl-2-butanolFL
 methyl butyl sulfideFL
2-(methyl thio) methyl-2-butenalFL
1,1-propane dithiolFL
 propenyl propyl disulfideFL
isopropyl disulfideFL
2,3,5-trithiahexaneFL
alliaceous
 allyl disulfideFL
 allyl mercaptanFL
 allyl thiopropionateFL
 benzyl mercaptanFL
1,3-butane dithiolFL
 cyclopentyl mercaptanFL
 dicyclohexyl disulfideFL
 diethyl disulfideFL
 dimethyl trisulfideFL/FR
 dipropyl disulfideFL/FR
 dipropyl trisulfideFL
 ferula assa-foetida gum oilFL/FR
3-mercapto-2-methyl pentanolFL
3-mercapto-2-pentanoneFL
 methyl 3-mercaptobutanoateFL
2-methyl thioacetaldehydeFL
 propyl mercaptanFL/FR
cabbage
 methyl 2-thiofuroateFL
citrus
 grapefruit mercaptanFL/FR
coffee
 coffee difuranFL/FR
 methyl furfuryl disulfideFL/FR
corn chip
2-acetyl-2-thiazolineFL
eggy
isopropyl mercaptanFL
ethereal
2-methyl-1-butanolFL/FR
fruity
4-tropical oxathianeFL/FR
garlic
 allyl methyl sulfideFL
 garlic oleoresinFL
meaty
 meaty dithianeFL/FR
3-mercapto-2-butanoneFL
(R,S)-2-mercapto-3-butanolFL
2-(methyl thio) phenolFL/FR
bis(2-methyl-3-furyl) disulfideFL
ortho-thiocresolFL
metallic
3-(methyl thio) hexanolFL/FR
musty
2-methyl 5-(methyl thio) furanFL/FR
onion
 methionolFL
 methyl propyl disulfideFL
 methyl propyl trisulfideFL
 propyl thioacetateFL
roasted
 ethyl 3-(furfuryl thio) propionateFL
seafood
1,4-dithianeFL
spicy
 ethyl vinyl ketoneFL/FR
sulfurous
 allyl sulfideFL
 butyl mercaptanFL
 diallyl polysulfidesFL
 diallyl tetrasulfideFL
 diallyl trisulfideFL
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
S-ethyl thioacetateFL
 ferula assa-foetida absoluteFL/FR
 furfuryl methyl sulfideFL
 furfuryl thiopropionateFL
3-mercapto-2-methyl pentanalFL
 methyl 2-(methyl thio) butyrateFL
 methyl 2-methyl-3-furyl disulfideFL
 methyl 4-(methyl thio) butyrateFL
 methyl thiomethyl butyrateFL
 onion oilFL/FR
 onion oleoresinFL
vegetable
 methyl 3-(methyl thio) propionateFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 garlicFL
 leekFL
 meatFL
 onionFL
 savoryFL
 seafoodFL
 soupFL
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 asafoetida
Search Trop  Picture
 durian fruit
Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
N-butyl ethyl disulfide
 butyl ethyl disulphide
 disulfide, butyl ethyl
3,4-dithiaoctane
1-ethyl disulfanyl butane
 ethyl N-butyl disulphide
1-ethyldisulfanyl-butane
1-(ethyldisulfanyl)butane
1-ethyldisulfanylbutane
Synonyms   Articles   Notes   Search   Top
Synonyms   Articles   Notes   Search   Top
Please share your Comments.
Email Address:
 
 
 
 
Top of Page Home
Copyright © 1980-2021 Perflavory ™ Disclaimer Privacy Policy