Category: flavoring 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: | 0.95300 to 0.95900 @ 25.00 °C.
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Pounds per Gallon - (est).: | 7.930 to 7.980
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Refractive Index: | 1.45700 to 1.46300 @ 20.00 °C.
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Boiling Point: | 137.00 to 139.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 5.872000 mmHg @ 25.00 °C. (est) |
Flash Point: | 92.00 °F. TCC ( 33.33 °C. )
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logP (o/w): | 1.878 (est) |
Soluble in: |
| alcohol | | water, 9515 mg/L @ 25 °C (est) |
Organoleptic Properties:
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Odor Type: sulfurous |
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| sulfurous onion green onion garlic green |
Odor Description: at 0.10 % in propylene glycol. | sulfurous green onion garlic green |
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| sulfurous onion green onion garlic scallion green fresh vegetable |
Odor Description:
| Sulfureous green onion, garlic, scallion, green fresh, vegetative Mosciano, Gerard P&F 19, No. 1, 27, (1994) |
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Flavor Type: onion |
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| onion garlic sulfurous alliaceous fresh green |
Taste Description: at 2.00 ppm. | Onion, garlic sulfureous, alliaceous with a fresh green nuance Mosciano, Gerard P&F 19, No. 1, 27, (1994) |
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Odor and/or flavor descriptions from others (if found). |
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R C Treatt & Co Ltd |
Propyl thioacetate Halal, Kosher |
Odor Description: | sulphurous/vegetable, onion/garlic |
Taste Description: | onion Used in bakery, cereals, sauces, and beverages at 1ppm. |
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Cosmetic Information:
Suppliers:
Safety Information:
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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 propyl thioacetate usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.27 (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: 6 |
Click here to view publication 6 |
| average usual ppm | average maximum ppm |
baked goods: | - | 1.00000 |
beverages(nonalcoholic): | - | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | 1.00000 |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | 1.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 1.00000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 1.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 1.00000 |
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 ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 61295 |
National Institute of Allergy and Infectious Diseases: | Data |
| S-propyl ethanethioate |
Chemidplus: | 0002307100 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| acetic acid thiopropyl ester | | acetic acid, thio-, S-propyl ester | | ethane thioic acid S-propyl ester | | ethanethioic acid S-propyl ester | | ethanethioic acid, S-propyl ester | | green onion acetate | | propane thiol acetate | | propanethiol acetate | S- | propyl ethane thioate | S- | propyl ethanethioate | S- | propyl thioacetate | S-N- | propyl thioacetate | | propyl thioacetate natural | | propyl thiol acetate | | thioacetic acid S-N-propyl ester | | thioacetic acid S-propyl ester |
Articles:
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