Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 99.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.83900 to 0.84100 @ 20.00 °C.
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Pounds per Gallon - (est).: | 6.989 to 7.006
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Refractive Index: | 1.45100 to 1.45400 @ 20.00 °C.
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Melting Point: | -76.00 °C. @ 760.00 mm Hg
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Boiling Point: | 182.00 to 189.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 1.200000 mmHg @ 25.00 °C. |
Vapor Density: | 5.07 ( Air = 1 ) |
Flash Point: | 165.00 °F. TCC ( 73.89 °C. )
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logP (o/w): | 4.034 (est) |
Soluble in: |
| alcohol | | ethyl ether | | water, 39.35 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: alliaceous |
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Odor Strength: | high , recommend smelling in a 0.10 % solution or less |
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Substantivity: | 20 hour(s) at 100.00 % |
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| green grassy violet leaf herbal rose geranium |
Odor Description: at 0.10 % in dipropylene glycol. | green grassy violet-leaf herbal rose geranium Luebke, William tgsc, (1989) |
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| onion garlic horseradish rubbery savory vegetable |
Odor Description: at 1.00 %. | Onion garlic, horseradish, rubbery, savory and vegetative Mosciano, Gerard P&F 24, No. 2, 49, (1999) |
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Flavor Type: green |
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| green vegetable onion garlic horseradish savory |
Taste Description: at 5.00 ppm. | Green, vegetative, onion garlic, horseradish, savory Mosciano, Gerard P&F 24, No. 2, 49, (1999) |
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Odor and/or flavor descriptions from others (if found). |
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R C Treatt & Co Ltd |
Dibutyl Sulphide Halal, Kosher |
Odor Description: | floral/violet, green leaf, herbaceous, onion/garlic |
Taste Description: | green Used in flavours for soft confection and bakery at 0.6ppm, and for desserts, beverages, and frozen dairy at 0.4ppm. Also used in fragrances as a natural green note in geranium and violet bases. |
|
Ernesto Ventós |
BUTYL SULPHIDE |
Odor Description: | ALLIACEOUS,GREEN,VIOLET,HERBACEOUS |
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Cosmetic Information:
Suppliers:
Ambles Nature et Chimie |
DIBUTYL SULFIDE
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Beijing Lys Chemicals |
Dibutyl sulfide
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Berjé |
Dibutyl Sulfide
|
Media |
BOC Sciences |
For experimental / research use only. |
Butyl Sulfide 98%
|
Charkit Chemical |
BUTYL SULPHIDE FEMA 2215
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DeLong Chemicals America |
Dibutyl sulfide, Kosher
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EMD Millipore |
For experimental / research use only. |
Dibutyl Sulfide
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Endeavour Specialty Chemicals |
Dibutyl sulphide
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Speciality Chemical Product Groups |
Ernesto Ventós |
BUTYL SULPHIDE
Odor: ALLIACEOUS,GREEN,VIOLET,HERBACEOUS |
Frutarom |
BUTYL SULPHIDE
KOSHER Flavor: Alliaceous, Grassy, Green, Leafy, Herbal, Garlic |
CBD Offering |
IFF |
BUTYL SULPHIDE
KOSHER Flavor: Alliaceous, Grassy, Green, Leafy, Herbal, Garlic |
Jiangyin Healthway |
Dibutyl sulphide
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New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
Dibutyl sulfide, Kosherk
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M&U International |
DIBUTYL SULFIDE, Kosher
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Penta International |
DIBUTYL SULFIDE
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R C Treatt & Co Ltd |
Dibutyl Sulphide 1% in TEC
Kosher |
R C Treatt & Co Ltd |
Dibutyl Sulphide
Halal, Kosher Odor: floral/violet, green leaf, herbaceous, onion/garlic Flavor: green Used in flavours for soft confection and bakery at 0.6ppm, and for desserts, beverages, and frozen dairy at 0.4ppm. Also used in fragrances as a natural green note in geranium and violet bases. |
Robinson Brothers |
Dibutyl sulphide
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https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
Dibutyl sulfide
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Sigma-Aldrich |
Butyl sulfide, ≥95%, FG
Odor: green; herbaceous; alliaceous (onion, garlic). |
Certified Food Grade Products |
Sunaux International |
Dibutyl Sulfide
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Synerzine |
Dibutyl Sulfide
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Taytonn ASCC |
Butyl Sulphide
Odor: Floral, Alliaceous, Green |
TCI AMERICA |
For experimental / research use only. |
Butyl Sulfide >98.0%(GC)
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Tengzhou Jitian Aroma Chemiclal |
Dibutyl Sulfide
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Tengzhou Xiang Yuan Aroma Chemicals |
Dibutyl Sulfide
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Tianjin Danjun International |
Butyl sulfide
|
United International |
Dibutyl Sulfide
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WholeChem |
Dibutyl sulfide
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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 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 37/39 - Wear suitable 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. |
Human Experience: |
8 % solution: no irritation or sensitization. |
Oral/Parenteral Toxicity: |
oral-rat LD50 2220 mg/kg (Moreno, 1975g)
oral-rat LD50 2220 mg/kg Food and Cosmetics Toxicology. Vol. 17, Pg. 769, 1979.
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Dermal Toxicity: |
skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 17, Pg. 765, 1979.
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for dibutyl sulfide usage levels up to: | | 0.1000 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 2.30 (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: 3 |
Click here to view publication 3 |
| average usual ppm | average maximum ppm |
baked goods: | 0.03000 | 1.00000 |
beverages(nonalcoholic): | 0.02000 | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | 0.01000 | 1.00000 |
fruit ices: | 0.01000 | 1.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | 0.03000 | 1.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
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 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 the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 544-40-1 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 11002 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 2 |
| 1-butylsulfanylbutane |
Chemidplus: | 0000544401 |
RTECS: | ER6417000 for cas# 544-40-1 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
alliaceous |
| dipropyl disulfide | FL/FR |
1,3- | dithiane | |
| methyl furfuryl disulfide | FL/FR |
caramellic |
2-iso | butyl-3-methyl pyrazine | FL/FR |
chocolate |
2,4,5- | trimethyl thiazole | FL/FR |
citrus |
| lemongrass oil | FL/FR |
| litsea cubeba fruit oil | FL/FR |
| methyl heptenone | FL/FR |
coumarinic |
| phthalide | FL/FR |
ethereal |
2- | methyl valeraldehyde | FL/FR |
fermented |
| ethyl (E)-2-crotonate | FL/FR |
floral |
| mimosa absolute | FL/FR |
| mimosa absolute france | FL/FR |
| mimosa absolute india | FL/FR |
| mimosa absolute morocco | FL/FR |
(Z)- | rose oxide | FL/FR |
fruity |
| butyl 2-methyl butyrate | FL/FR |
(Z)-3- | hexen-1-yl isobutyrate | FL/FR |
2- | methyl-2-pentenal | FL/FR |
| prenyl ethyl ether | FL/FR |
green |
| acetaldehyde butyl phenethyl acetal | FL/FR |
| alfalfa absolute | FR |
| alfalfa oil | FL/FR |
| alfalfa resinoid | FL/FR |
| bark carbaldehyde | FR |
| butyl heptanoate | FL/FR |
iso | butyl methyl ketone | FL/FR |
2-iso | butyl thiazole | FL/FR |
sec- | butyl-3-methyl but-2-ene thioate | FL/FR |
| cortex pyridine | FL/FR |
3,7- | dimethyl-6-octenoic acid | FL/FR |
| galbanum decatriene | FL/FR |
| green specialty | FR |
(Z)-3- | hepten-1-ol | FL/FR |
3- | hepten-2-one | FL/FR |
| heptyl heptanoate | FL/FR |
| hexanal dihexyl acetal | FL/FR |
(Z)-2- | hexen-1-ol | FL/FR |
(Z)-3- | hexen-1-ol | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
(Z)-3- | hexenal | FL/FR |
| hexyl butyrate | FL/FR |
| hexyl hexanoate | FL/FR |
(Z)- | leaf acetal | FL/FR |
| lilac acetaldehyde | FL/FR |
| methyl heptine carbonate | FL/FR |
| nerol oxide | FL/FR |
(Z,Z)-3,6- | nonadien-1-ol | FL/FR |
| oakmoss resin | FR |
1- | penten-3-ol | FL/FR |
| propylene acetal | FL/FR |
3,5,5- | trimethyl hexanol | FL/FR |
herbal |
iso | amyl heptanoate | FL/FR |
3- | butylidene phthalide | FL/FR |
| clary sage resin america | FR |
| geranium concrete | FL/FR |
| geranyl octanoate | FL/FR |
| oregano specialty | FR |
minty |
(-)-iso | pulegol | FL/FR |
iso | pulegol | FL/FR |
musty |
| cocoa butenal | FL/FR |
spicy |
| ethyl vinyl ketone | FL/FR |
3-(2- | furyl) acrolein | FL/FR |
| gingergrass oil | FR |
| ethyl 2-mercaptopropionate | FL/FR |
| ethyl methyl mercaptopropionate | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
3-( | methyl thio) hexanol | FL/FR |
4- | methyl-1,3-dithiane | |
vegetable |
1- | furfuryl pyrrole | FL/FR |
woody |
alpha- | farnesene | FL/FR |
alpha- | farnesene isomer | FL/FR |
yeasty |
2- | octen-4-one | FL/FR |
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For Flavor |
|
No flavor group found for these |
2- | acetyl-4-isopropenyl pyridine | FL |
2- | acetyl-4-isopropyl pyridine | FL |
sec- | butyl-3-methyl but-2-ene thioate | FL/FR |
2- | ethyl pyridine | FL |
3-(2- | furyl) acrolein | FL/FR |
| geranyl octanoate | FL/FR |
2- | heptenoic acid | FL |
| hexanal dihexyl acetal | FL/FR |
(Z)-3- | hexenoic acid | FL |
3-( | methyl thio) hexanal | FL |
(E,E)-3,5- | octadien-2-one | FL |
| prenyl ethyl ether | FL/FR |
| propylene acetal | FL/FR |
alliaceous |
| allyl disulfide | FL |
| allyl thiopropionate | FL |
| cyclopentyl mercaptan | FL |
| dipropyl disulfide | FL/FR |
2- | methyl thioacetaldehyde | FL |
3- | tetrahydrothiophenone | FL |
| truffle sulfide | FL |
celery |
3- | butylidene phthalide | FL/FR |
citrus |
| lemongrass oil | FL/FR |
| litsea cubeba fruit oil | FL/FR |
coffee |
| methyl furfuryl disulfide | FL/FR |
coumarinic |
| phthalide | FL/FR |
creamy |
3- | hepten-2-one | FL/FR |
floral |
3,7- | dimethyl-6-octenoic acid | FL/FR |
| mimosa absolute morocco | FL/FR |
fruity |
| butyl 2-methyl butyrate | FL/FR |
| butyl heptanoate | FL/FR |
2,4- | hexadien-1-ol | FL |
(Z)-3- | hexen-1-yl isobutyrate | FL/FR |
| hexyl hexanoate | FL/FR |
| lilac acetaldehyde | FL/FR |
2- | methyl-2-pentenal | FL/FR |
green |
| acetaldehyde butyl phenethyl acetal | FL/FR |
| alfalfa oil | FL/FR |
| alfalfa resinoid | FL/FR |
iso | butyl methyl ketone | FL/FR |
2-iso | butyl thiazole | FL/FR |
2-iso | butyl-3-methyl pyrazine | FL/FR |
| cocoa butenal | FL/FR |
| cortex pyridine | FL/FR |
| dihydroxyacetophenone (mixed isomers) | FL |
alpha- | farnesene | FL/FR |
alpha- | farnesene isomer | FL/FR |
| galbanum decatriene | FL/FR |
(Z)-3- | hepten-1-ol | FL/FR |
| heptyl heptanoate | FL/FR |
(Z)-2- | hexen-1-ol | FL/FR |
(Z)-3- | hexen-1-ol | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
(Z)-3- | hexenal | FL/FR |
| hexyl butyrate | FL/FR |
2- | hexyl pyridine | FL |
| horseradish oil | FL |
(Z)- | leaf acetal | FL/FR |
| methyl heptenone | FL/FR |
| methyl heptine carbonate | FL/FR |
4- | methyl thiazole | FL |
| nerol oxide | FL/FR |
4- | penten-1-yl acetate | FL |
1- | penten-3-ol | FL/FR |
(Z)- | rose oxide | FL/FR |
3,5,5- | trimethyl hexanol | FL/FR |
herbal |
iso | amyl heptanoate | FL/FR |
| geranium concrete | FL/FR |
meaty |
(R,S)-2- | mercapto-3-butanol | FL |
bis(2- | methyl-3-furyl) disulfide | FL |
ortho- | thiocresol | FL |
metallic |
3-( | methyl thio) hexanol | FL/FR |
minty |
iso | pulegol | FL/FR |
(-)-iso | pulegol | FL/FR |
musty |
| ethyl (E)-2-crotonate | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
nutty |
2,4,5- | trimethyl thiazole | FL/FR |
onion |
1,3- | dithiane | |
| ethyl 2-mercaptopropionate | FL/FR |
| methionol | FL |
| methyl propyl disulfide | FL |
| methyl propyl trisulfide | FL |
| propyl thioacetate | FL |
seafood |
1,4- | dithiane | FL |
spicy |
| ethyl vinyl ketone | FL/FR |
sulfurous |
| allyl sulfide | FL |
| butyl mercaptan | FL |
| ethyl methyl mercaptopropionate | FL/FR |
S- | ethyl thioacetate | FL |
| furfuryl thiopropionate | FL |
3- | mercapto-2-methyl pentanal | FL |
| methyl 2-(methyl thio) butyrate | FL |
| methyl thiomethyl butyrate | FL |
4- | methyl-1,3-dithiane | |
vegetable |
1- | furfuryl pyrrole | FL/FR |
2- | methyl valeraldehyde | FL/FR |
2- | octen-4-one | FL/FR |
waxy |
| mimosa absolute | FL/FR |
| mimosa absolute france | FL/FR |
| mimosa absolute india | FL/FR |
(Z,Z)-3,6- | nonadien-1-ol | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| butane, 1,1'-thiobis- | | butyl monosulfide | | butyl sulphide (dibutyl sulphide) | | butyl thiobutane | 1-( | butylsulfanyl)butane | 1- | butylsulfanylbutane | 1-( | butylthio)butane | | butylthiobutane | | di-N-butyl sulfide | | di-N-butylsulfide | N- | dibutyl sulfide | | dibutyl sulphide | | dibutyl thioether | 5- | thianonane | 1,1'- | thiobis(butane) | 1,1'- | thiobisbutane | 1,1'- | thiodibutane | | thiononane-5 |
Articles:
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