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 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.01500 to 1.02000 @ 25.00 °C.
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Pounds per Gallon - (est).: | 8.446 to 8.487
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Refractive Index: | 1.56300 to 1.57300 @ 20.00 °C.
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Melting Point: | -30.00 °C. @ 760.00 mm Hg
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Boiling Point: | 196.00 to 198.00 °C. @ 760.00 mm Hg
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Boiling Point: | 87.00 to 88.00 °C. @ 11.00 mm Hg
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Vapor Pressure: | 0.507000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.7 ( Air = 1 ) |
Flash Point: | 161.00 °F. TCC ( 71.67 °C. )
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logP (o/w): | 2.173 (est) |
Soluble in: |
| fats | | propylene glycol | | water, 486.3 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: burnt |
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| roasted burnt beefy pork lamb chicken |
Odor Description: at 0.10 % in propylene glycol. | roasted burnt beef pork lamb chicken |
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Odor and/or flavor descriptions from others (if found). |
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Taytonn ASCC |
Benzyl Methyl Sulphide |
Odor Description: | Burnt, Meaty, Roast |
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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 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 benzyl methyl sulfide usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.09 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.02 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | ND (μg/person/day) |
Threshold of Concern: | 540 (μg/person/day) |
Structure Class: | II |
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: 12 |
Click here to view publication 12 |
| average usual ppm | average maximum ppm |
baked goods: | - | 0.20000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | 0.05000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 0.05000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 0.10000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | 0.20000 |
soft candy: | - | - |
soups: | - | 0.05000 |
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 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 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 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 |
Safety and efficacy of eight compounds belonging to different chemical groups when used as flavourings for cats and dogs View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,ß-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): | 766-92-7 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 13016 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 3334 |
WGK Germany: | 3 |
| methylsulfanylmethylbenzene |
Chemidplus: | 0000766927 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
coffee |
coffee |
roasted arabica | coffee bean oil CO2 extract | FL/FR |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
floral |
6,8- | dimethyl-2-nonanol | FR |
marine |
5-sec- | butyl-2,3-dimethyl pyrazine | FL/FR |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| fish thiol | FL/FR |
| furfuryl thioacetate | FL/FR |
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For Flavor |
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No flavor group found for these |
2- | butenoic acid | FL |
5-sec- | butyl-2,3-dimethyl pyrazine | FL/FR |
2-iso | butyl-4,5-dimethyl oxazole | FL |
burnt |
| tea pyrrole | FL |
coffee |
roasted arabica | coffee bean oil CO2 extract | FL/FR |
| coffee difuran | FL/FR |
2,4- | dimethyl thiazole | FL |
| furfuryl mercaptan | FL/FR |
corn chip |
2- | acetyl-2-thiazoline | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
4,5- | dimethyl-2-propyl oxazole | FL |
4- | methyl nonanoic acid | FL/FR |
2,4- | octadien-1-ol | FL |
green |
2,5- | dimethyl-4-ethyl oxazole | FL |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
| meaty dithiane | FL/FR |
3- | mercapto-2-butanone | FL |
2- | methyl 3-(methyl thio) furan | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
| pyrazinyl ethane thiol | FL |
2- | pyridinyl methane thiol | FL |
nutty |
3- | acetyl-2,5-dimethyl thiophene | FL |
roasted |
| furfuryl thioacetate | FL/FR |
| hexyl mercaptan | FL |
sulfurous |
| fish thiol | FL/FR |
3- | methyl-2-butane thiol | FL |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| benzene, ((methylthio)methyl)- | | benzene, (methylthio)methyl - | | benzene, [ (methylthio)methyl]- | | benzene, [(methylthio)methyl]- | | benzyl methyl sulphide | | benzyl(methyl)sulfane | | methyl benzyl sulfide | ( | methyl thio) methyl benzene | alpha-( | methyl thio) toluene | (( | methyl thio)methyl) benzene | | methyl thiomethyl benzene | ( | methyl thiomethyl) benzene | alpha- | methyl thiotoluene | [( | methylsulfanyl)methyl]benzene | | methylsulfanylmethylbenzene | (( | methylthio)methyl)benzene | a-( | methylthio)toluene | | methylthiomethylbenzene | 1- | phenyl-2-thiapropane | | PTF | | sulfide, benzyl methyl |
Articles:
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