Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to yellow clear liquid (est) |
Assay: | 94.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.03500 to 1.03900 @ 20.00 °C.
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Pounds per Gallon - (est).: | 8.622 to 8.656
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Refractive Index: | 1.56800 to 1.57200 @ 20.00 °C.
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Boiling Point: | 203.00 to 205.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.275000 mmHg @ 25.00 °C. (est) |
Flash Point: | 177.00 °F. TCC ( 80.56 °C. )
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logP (o/w): | 3.511 (est) |
Soluble in: |
| alcohol | | water, 56.24 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Stability: |
| stable in most media |
Organoleptic Properties:
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Odor Type: sulfurous |
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| sulfurous roasted meaty smoky |
Odor Description: at 0.10 % in propylene glycol. | sulfurous roasted meaty smoky |
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Flavor Type: phenolic |
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| phenolic smoky meaty |
Taste Description:
| phenolic smoky meaty |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
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 36 - Wear suitable protective clothing.
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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: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for 2-ethyl benzene thiol usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.00012 (μg/capita/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: 6 |
Click here to view publication 6 |
| average usual ppm | average maximum ppm |
baked goods: | - | 0.30000 |
beverages(nonalcoholic): | - | 0.20000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 0.20000 |
fruit ices: | - | 0.20000 |
gelatins / puddings: | - | 0.20000 |
granulated sugar: | - | - |
gravies: | - | 0.20000 |
hard candy: | - | 0.30000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 0.20000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 0.20000 |
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 |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 4500-58-7 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 3734338 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| 2-ethylbenzenethiol |
Chemidplus: | 0004500587 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
coffee |
coffee |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
herbal |
| yerba mate absolute | FL/FR |
nutty |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
smoky |
4- | ethyl phenol | FL/FR |
| cocoa essence | FL/FR |
| ethyl 3-mercaptobutyrate | FL/FR |
| furfuryl thioacetate | FL/FR |
2- | mercaptopropionic acid | FL/FR |
woody |
2- | methoxy-4-vinyl phenol | FL/FR |
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For Flavor |
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No flavor group found for these |
4- | acetyl-2-methyl pyrimidine | FL |
1,2- | butane dithiol | FL |
(Z+E)-2,5- | dimethyl-3-tetrahydrofuran thiol | FL |
(Z+E)-2,5- | dimethyl-3-thioacetoxytetrahydrofuran | FL |
2,5- | dimethyl-3-thiofuroyl furan | FL |
| ethyl 3-mercaptobutyrate | FL/FR |
2- | ethyl-3-methyl thiopyrazine | FL |
| methyl dihydrofuran thiol | FL |
| methyl methane thiosulfonate | FL |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
4-((2- | methyl-3-furyl)thio)-5-nonanone | FL |
| thioacetic acid | FL |
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3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
2- | methyl-1-methyl thio-2-butene | FL |
alliaceous |
1,3- | butane dithiol | FL |
burnt |
| bacon dithiazine | FL |
chocolate |
| cocoa essence | FL/FR |
coffee |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
| methyl furfuryl thiol | FL |
herbal |
| yerba mate absolute | FL/FR |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
2,6- | dimethyl thiophenol | FL |
1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
| ham enhancers | FL |
| ham flavor | FL |
(R,S)-2- | mercapto-3-butanol | FL |
2- | mercaptopropionic acid | FL/FR |
| methyl thiofuryl butanal | FL |
bis(2- | methyl-3-furyl) disulfide | FL |
S-(2- | methyl-3-furyl) ethane thioate | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
2- | methyl-3-thioacetoxytetrahydrofuran | FL |
| propyl 2-mercaptopropionate | FL |
2- | pyridinyl methane thiol | FL |
| thialdine | FL |
smoked | turkey flavor | FL |
roasted |
| furfuryl thioacetate | FL/FR |
smoky |
4- | ethyl phenol | FL/FR |
2- | methoxy-4-vinyl phenol | FL/FR |
| prosopis juliflora wood extract | FL |
sulfurous |
2- | naphthyl mercaptan | FL |
| roasted butanol | FL |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| benzenethiol, 2-ethyl- | | benzenethiol, O-ethyl- | 2- | ethyIthiophenol | o- | ethyl benzene thiol | ortho- | ethyl benzene thiol | 2- | ethyl benzenethiol | o- | ethyl benzenethiol | 2- | ethyl phenyl mercaptan | 2- | ethyl thiophenol | 2- | ethyl thiophenol (syn) | 2- | ethyl(thiophenol) | 2- | ethylbenzenethiol | o- | ethylbenzenethiol | | ethylbenzenethiol, o- | 2- | ethylphenyl mercaptan | 2- | ethylphenylmercaptan | 2-( | ethylthio)phenol | 2- | ethylthiophenol (food grade) |
Articles:
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