Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 98.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Boiling Point: | 160.00 to 165.00 °C. @ 760.00 mm Hg
|
Boiling Point: | 57.00 °C. @ 15.00 mm Hg
|
Vapor Pressure: | 2.743000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.1 ( Air = 1 ) |
Flash Point: | 122.00 °F. TCC ( 50.00 °C. )
|
logP (o/w): | 1.383 (est) |
Soluble in: |
| alcohol | | water, 3.026e+004 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
|
Odor Type: sulfurous |
|
| sulfurous metallic roasted onion horseradish potato |
Odor Description: at 0.10 % in propylene glycol. | sulfurous metallic roasted onion horseradish potato |
|
| sulfurous alliaceous catty nutty hazelnut savory meaty roasted meaty fruit tropical fruit grapefruit |
Odor Description: at 0.10 % in triacetin. | Intense sulfurous, alliaceous and catty. It has nutty hazelnut note with savory roasted meaty nuances. It has faint nuances of tropical fruits and grapefruit Mosciano, Gerard P&F 26, No. 5, 68, (2001) |
|
|
Flavor Type: alliaceous |
|
| alliaceous sulfurous onion savory meaty roasted meaty |
Taste Description: at 0.02 - 0.20 ppm. | Intense alliaceous, sulfurous, onion with full bodied savory notes of roasted meat Mosciano, Gerard P&F 26, No. 5, 68, (2001) |
|
Odor and/or flavor descriptions from others (if found). |
|
R C Treatt & Co Ltd |
3-Mercapto-2-pentanone with 0.1% Calcium Carbonate Halal, Kosher |
Odor Description: | Raw meat, blood-like in dilution |
Taste Description: | bloody Used in liver, meat & savoury flavors. |
|
R C Treatt & Co Ltd |
3-Mercapto-2-pentanone 10% in PG Halal, Kosher |
Odor Description: | meaty |
Taste Description: | meaty used in bakery, cereals, meat and dairy products, soups and sauces at 0.2ppm. Council of Europe limits: Foods: (0.3 ppm); Beverages (0.3 ppm). |
|
Taytonn ASCC |
3-Mercapto-2-pentanone |
Odor Description: | Meaty, Roast, Sulphurous |
|
Blue Marble Biomaterials |
3-MERCAPTO-PENTANONE ≥95% |
Odor Description: | Sulfurous, metallic, roasted, onion, horseradish, potato |
|
|
Cosmetic Information:
Suppliers:
Augustus Oils |
3 Mercapto 2 Pentanone
|
Services |
Beijing Lys Chemicals |
3-Mercapto-2-pentanone
|
BOC Sciences |
For experimental / research use only. |
3-Mercapto-2-pentanone
|
Carbosynth |
For experimental / research use only. |
3-Mercapto-2-pentanone
|
Charkit Chemical |
MERCAPTO-2-PENTANONE, 3- 1NCM1023 FEMA 3300
|
DeLong Chemicals America |
3-Mercapto-2-pentanone, Kosher
|
Endeavour Specialty Chemicals |
3-Mercapto-2-pentanone (10% in PG)
|
Speciality Chemical Product Groups |
Endeavour Specialty Chemicals |
3-Mercapto-2-pentanone (stabilised with 0.1% Calcium carbonate)
|
Endeavour Specialty Chemicals |
3-Mercapto-2-pentanone 10 % in Triacetin
|
Frutarom |
3-MERCAPTO-2-PENTANONE
KOSHER Flavor: Alliaceous, Meaty, Roasted, Sulfurous |
CBD Offering |
IFF |
3-MERCAPTO-2-PENTANONE
KOSHER Flavor: Alliaceous, Meaty, Roasted, Sulfurous |
Jiangyin Healthway |
3-Mercapto-2-pentanone
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
3-Mercapto-2-pentanone, Kosherk
|
M&U International |
3-MERCAPTO-2-PENTANONE, Kosher
|
Penta International |
3-MERCAPTO-2-PENTANONE 10% IN P.G.
|
Penta International |
3-MERCAPTO-2-PENTANONE 10% IN TRIACETIN
|
Penta International |
3-MERCAPTO-2-PENTANONE NEAT
|
R C Treatt & Co Ltd |
3-Mercapto-2-pentanone 10% in PG
Halal, Kosher Odor: meaty Flavor: meaty used in bakery, cereals, meat and dairy products, soups and sauces at 0.2ppm. Council of Europe limits: Foods: (0.3 ppm); Beverages (0.3 ppm). |
R C Treatt & Co Ltd |
3-Mercapto-2-pentanone with 0.1% Calcium Carbonate
Halal, Kosher Odor: Raw meat, blood-like in dilution Flavor: bloody Used in liver, meat & savoury flavors. |
Riverside Aromatics |
3-MERCAPTO-2-PENTANONE
|
Robinson Brothers |
3-Mercapto-2-pentanone (10% in PG)
|
https://www.robinsonbrothers.uk/chemistry-competences |
Robinson Brothers |
3-Mercapto-2-pentanone (stabilised with 0.1% Calcium carbonate)
|
Robinson Brothers |
3-Mercapto-2-pentanone 10 % in Triacetin
|
Santa Cruz Biotechnology |
For experimental / research use only. |
3-Mercapto-2-pentanone
|
Sunaux International |
3-Mercapto-2-pentanone
|
Synerzine |
3-MERCAPTO-2-PENTANONE, 10% IN TRI
|
Synerzine |
3-Mercapto-2-pentanone
|
Synerzine |
3-MERCAPTO-2-PENTANONE
|
Taytonn ASCC |
3-Mercapto-2-pentanone (10%IN TAC)
Odor: Alliaceous, Meaty, Roast, Sulphurous |
Taytonn ASCC |
3-Mercapto-2-pentanone
Odor: Meaty, Roast, Sulphurous |
TCI AMERICA |
For experimental / research use only. |
3-Mercapto-2-pentanone >97.0%(GC)(T)
|
Tengzhou Jitian Aroma Chemiclal |
3-Mercapto-2-pentanone
|
Tengzhou Xiang Yuan Aroma Chemicals |
3-Mercapto-2-pentanone
|
Tianjin Danjun International |
3-Mercapto-2-pentanone
|
United International |
3-Mercapto-2-Pentanone
|
WholeChem |
3-Mercapto-2-pentanone
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. 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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
|
|
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: |
gavage-mouse LD50 [sex: M,F] M:540.00 F:455 mg/kg (Shellenberger, 1971b)
|
Dermal Toxicity: |
Not determined
|
Inhalation Toxicity: |
Not determined
|
Safety in Use Information:
Category: | flavoring agents |
Recommendation for 3-mercapto-2-pentanone usage levels up to: | | not for fragrance use.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | ND (μg/capita/day) |
NOEL (No Observed Effect Level): | 1.9 (mg/kg bw per 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: 5 |
Click here to view publication 5 |
| average usual ppm | average maximum ppm |
baked goods: | - | 0.20000 |
beverages(nonalcoholic): | - | 0.20000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | 0.20000 |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 0.20000 |
hard candy: | - | 0.20000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 0.20000 |
milk products: | - | 0.20000 |
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): | 67633-97-0 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 62237 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1224 |
WGK Germany: | 3 |
| 3-sulfanylpentan-2-one |
Chemidplus: | 0067633970 |
| (3R)-3-sulfanylpentan-2-one |
| (3S)-3-sulfanylpentan-2-one |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
alliaceous |
| dimethyl trisulfide | FL/FR |
| dipropyl disulfide | FL/FR |
| ferula assa-foetida gum oil | FL/FR |
| methyl furfuryl disulfide | FL/FR |
camphoreous |
| butyrophenone | FL/FR |
| strawberry furanone | FL/FR |
chocolate |
2,6- | dimethyl pyrazine | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
coffee |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
fresh |
10- | undecen-1-yl acetate | FL/FR |
fruity |
| furfuryl acetate | FL/FR |
3- | mercaptohexyl acetate | FL/FR |
(E)-7- | methyl-3-octen-2-one | FL/FR |
| prunus amygdalus amara seed extract | FL/FR |
(E)-2- | undecenal | FL/FR |
green |
(E,Z)-2,6- | nonadienal | FL/FR |
1- | penten-3-ol | FL/FR |
| thiogeraniol | FL/FR |
herbal |
| buchu mercaptan acetate | FL/FR |
| meaty dithiane | FL/FR |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
moldy |
| strawberry furanone methyl ether | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
| filbert heptenone | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-pentenoic acid | FL/FR |
| trigonella foenum-graecum seed oil CO2 extract | FL/FR |
smoky |
2,6- | dimethoxyphenol | FL/FR |
| pyroligneous acids | FL/FR |
sulfurous |
2- | acetyl thiophene | FL/FR |
| benzothiazole | FL/FR |
| buchu mercaptan | FL/FR |
| ethyl methyl mercaptopropionate | FL/FR |
| fish thiol | FL/FR |
| furfuryl thioacetate | FL/FR |
2- | mercaptopropionic acid | FL/FR |
4- | methoxy-2-methyl butane thiol | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
| methyl mercaptan | FL/FR |
2-( | methyl thio) phenol | FL/FR |
| onion oil | FL/FR |
| passiflora acetate | FL/FR |
2- | phenethyl isothiocyanate | FL/FR |
tobacco |
| methyl benzoxole | FL/FR |
|
For Flavor |
|
No flavor group found for these |
| allyl methyl disulfide | FL |
| allyl methyl trisulfide | FL |
| allyl propyl trisulfide | FL |
1,2- | butane dithiol | FL |
| butyrophenone | FL/FR |
(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 propyl trisulfide | FL |
| furfuryl propyl disulfide | FL |
S- | methyl thiopropionate | FL |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
2- | methyl-3-pentenoic acid | FL/FR |
4- | pentenyl isothiocyanate | FL |
2- | phenethyl isothiocyanate | FL/FR |
| thiophene | FL |
|
3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
2- | methyl-1-methyl thio-2-butene | FL |
3- | methyl-1,2,4-trithiane | FL |
alliaceous |
| allyl disulfide | FL |
| allyl mercaptan | FL |
| benzyl mercaptan | FL |
1,3- | butane dithiol | FL |
| chive flavor | FL |
| cyclopentyl mercaptan | FL |
| dicyclohexyl disulfide | FL |
| dimethyl trisulfide | FL/FR |
| dipropyl disulfide | FL/FR |
| dipropyl trisulfide | FL |
| ferula assa-foetida gum oil | FL/FR |
| garlic oil extenders | FL |
| leek oil | FL |
3- | mercapto-2-methyl pentanol | FL |
| shallot oil | FL |
3- | tetrahydrothiophenone | FL |
| truffle sulfide | FL |
bacon |
| bacon reaction crispy | FL |
beefy |
| beef jerky flavor | FL |
| beef juice flavor | FL |
bitter |
| methyl ethoxypyrazine | FL |
bready |
| mango furanone | FL |
burnt |
1,6- | hexane dithiol | FL |
caramellic |
| strawberry furanone | FL/FR |
chemical |
2,5- | dimethyl furan | FL |
coffee |
| coffee difuran | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
| furfuryl mercaptan | FL/FR |
| methyl furfuryl disulfide | FL/FR |
| methyl furfuryl mercaptopropionate | FL |
| methyl furfuryl thiol | FL |
earthy |
(±)-2- | mercapto-5-methylheptan-4-one | FL |
1,8- | octane dithiol | FL |
2- | thienyl disulfide | FL |
estery |
| furfuryl acetate | FL/FR |
fatty |
pork | fat extract | FL |
(E)-7- | methyl-3-octen-2-one | FL/FR |
fruity |
| buchu mercaptan acetate | FL/FR |
2- | ethyl-2,5-dihydro-4-methyl thiazole | FL |
garlic |
| allyl methyl sulfide | FL |
| garlic distillates | FL |
| garlic flavor | FL |
greasy |
10- | undecen-1-yl acetate | FL/FR |
green |
4- | methyl thiazole | FL |
(E,Z)-2,6- | nonadienal | FL/FR |
1- | penten-3-ol | FL/FR |
| thiogeraniol | FL/FR |
malty |
| yeast thiazoline | FL |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
maple | bacon flavor | FL |
| bacon flavor | FL |
| beef broth flavor | FL |
BBQ | beef flavor | FL |
juicy | beef flavor | FL |
| beef flavor | FL |
roast | beef flavor | FL |
| beef flavor base | FL |
| benzothiazole | FL/FR |
| brown flavor | FL |
| chicken bone extract | FL |
| chicken broth flavor | FL |
| chicken extract | FL |
| chicken flavor | FL |
grilled | chicken flavor | FL |
roast | chicken flavor | FL |
| chicken key | FL |
| chicken soup stock flavor | FL |
2,6- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl thiophenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
2',3- | dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane | FL |
1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
| ethyl 2-hydroxyethyl sulfide | FL |
| furfuryl 2-methyl-3-furyl disulfide | FL |
4- | furfuryl thio-2-pentanone | FL |
| ham enhancers | FL |
| ham flavor | FL |
| hot dog flavor | FL |
| lamb flavor | FL |
| liver flavor | FL |
| meat broth concentrates | FL |
| meat flavors | FL |
| meaty dithiane | FL/FR |
| meaty enhancers | FL |
3- | mercapto-2-butanone | FL |
(R,S)-2- | mercapto-3-butanol | FL |
3- | mercapto-3-methyl butanol | FL |
2- | mercaptomethyl pyrazine | FL |
2- | mercaptopropionic acid | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
2-( | methyl thio) phenol | 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 |
| pepperoni flavor | FL |
| phenyl mercaptan | FL |
| pork flavor | FL |
roasted | pork flavor | FL |
grilled | pork flavor | FL |
| propyl 2-mercaptopropionate | FL |
| pyrazinyl ethane thiol | FL |
2- | pyridinyl methane thiol | FL |
| rabbit flavor | FL |
grilled | steak flavor | FL |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
| thialdine | FL |
ortho- | thiocresol | FL |
ortho- | thioguaiacol | FL |
smoked | turkey flavor | FL |
roast | turkey flavor | FL |
| turkey flavor | FL |
| veal flavor | FL |
| venison flavor | FL |
medicinal |
2,6- | dimethoxyphenol | FL/FR |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
moldy |
| strawberry furanone methyl ether | FL/FR |
musty |
2- | methyl 5-(methyl thio) furan | FL/FR |
nutty |
2- | acetyl-4-methyl thiazole | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
| filbert heptenone | FL/FR |
2,6- | lutidine | FL/FR |
2- | methoxy-3-methyl pyrazine | FL/FR |
| methyl benzoxole | FL/FR |
| nutty thiazole | FL |
| prunus amygdalus amara seed extract | FL/FR |
onion |
2- | acetyl thiophene | FL/FR |
| furfuryl isopropyl sulfide | FL |
| methyl propyl disulfide | FL |
2- | methyl-1,3-dithiolane | FL |
| onion flavor | FL |
| propyl thioacetate | FL |
oyster |
| oyster flavor | FL |
phenolic |
2- | ethyl benzene thiol | FL |
roasted |
3,5- | diisobutyl-1,2,4-trithiolane | FL |
| furfuryl thioacetate | FL/FR |
| hexyl mercaptan | FL |
| trigonella foenum-graecum seed oil CO2 extract | FL/FR |
sausage |
| sausage flavor | FL |
savory |
2,4,6- | triethyl tetrahydro-1,3,5-dithiazine | FL |
smoky |
| prosopis juliflora wood extract | FL |
| pyroligneous acids | FL/FR |
spicy |
hot spicy | beef flavor | FL |
sulfurous |
| allyl sulfide | FL |
| buchu mercaptan | FL/FR |
2,3- | butane dithiol | FL |
| butyl mercaptan | FL |
| ethyl methyl mercaptopropionate | FL/FR |
S- | ethyl thioacetate | FL |
| fish thiol | FL/FR |
| furfuryl methyl sulfide | FL |
| furfuryl thiopropionate | FL |
3- | mercapto-2-methyl pentanal | FL |
3- | mercapto-2-methyl-1-butanol | FL |
4- | methoxy-2-methyl butane thiol | FL/FR |
| methyl 2-methyl-3-furyl disulfide | FL |
| methyl mercaptan | FL/FR |
2- | methyl thiophene | FL |
3- | methyl-2-butane thiol | FL |
2- | naphthyl mercaptan | FL |
| onion oil | FL/FR |
caramelized | onion oleoresin | FL |
3- | pentane thiol | FL |
| roasted butanol | FL |
tropical |
3- | mercaptohexyl acetate | FL/FR |
3- | mercaptohexyl butyrate | FL |
| passiflora acetate | FL/FR |
vegetable |
| radish isothiocyanate | FL |
waxy |
(E)-2- | undecenal | FL/FR |
yeasty |
| faex extracts | FL |
|
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
3- | mercapto-2-penanone | 3- | mercapto-2-pentanone 10% in PG | 3- | mercapto-2-pentanone natural 5% in ethyl alcohol | 3- | mercapto-2-pentanone natural 5% in propylene glycol | 3- | mercapto-2-pentanone neat | 3- | mercaptopentan-2-one | 3- | mercaptopentanone | | pentan-2-one, 3-mercapto- | 2- | pentanone, 3-mercapto- | 3- | sulfanylpentan-2-one |
Articles:
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