Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear liquid (est) |
Assay: | 95.00 to 100.00 %
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.04100 to 1.04700 @ 25.00 °C.
|
Pounds per Gallon - (est).: | 8.662 to 8.712
|
Refractive Index: | 1.52400 to 1.53000 @ 20.00 °C.
|
Melting Point: | -53.90 °C. @ 760.00 mm Hg
|
Boiling Point: | 105.00 to 106.00 °C. @ 30.00 mm Hg
|
Boiling Point: | 195.50 °C. @ 760.00 mm Hg
|
Vapor Pressure: | 0.563000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.2 ( Air = 1 ) |
Flash Point: | 158.00 °F. TCC ( 70.00 °C. )
|
logP (o/w): | 2.190 |
Soluble in: |
| alcohol | | water, slightly | | water, 1319 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
|
Odor Type: sulfurous |
|
| sulfurous meaty |
Odor Description: at 0.01 % in propylene glycol. | sulfurous meaty |
|
Odor and/or flavor descriptions from others (if found). |
|
|
Cosmetic Information:
Suppliers:
BOC Sciences |
For experimental / research use only. |
1,4-Dibutyl Mercaptan
|
DeLong Chemicals America |
1,4-Butanedithiol
|
M&U International |
1,4-BUTANEDITHIOL, Kosher
|
Penta International |
1,4-BUTANEDITHIOL
|
Santa Cruz Biotechnology |
For experimental / research use only. |
1,4-Butanedithiol
|
Sigma-Aldrich |
1,4-Butanedithiol, ≥97%, FG
|
Certified Food Grade Products |
TCI AMERICA |
For experimental / research use only. |
1,4-Butanedithiol >95.0%(GC)(T)
|
United International |
1,4-Butanedithiol
|
WholeChem |
1,4-Butanedithiol
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 20 - Harmful by inhalation. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 23 - Do not breath vapour. 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: |
Not determined
|
Dermal Toxicity: |
Not determined
|
Inhalation Toxicity: |
Not determined
|
Safety in Use Information:
Category: | flavoring agents |
Recommendation for 1,4-butane dithiol usage levels up to: | | not for fragrance use.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.30 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 78 (μg/person/day) |
Threshold of Concern: | 1800 (μg/person/day) |
Structure Class: | I |
|
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| average usage mg/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 0.20000 | 1.00000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.10000 | 0.50000 |
Edible ices, including sherbet and sorbet (03.0): | 0.20000 | 1.00000 |
Processed fruit (04.1): | 0.20000 | 1.00000 |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
Confectionery (05.0): | 0.20000 | 1.00000 |
Chewing gum (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.10000 | 0.50000 |
Bakery wares (07.0): | 0.20000 | 1.00000 |
Meat and meat products, including poultry and game (08.0): | 0.10000 | 0.20000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 0.20000 |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.10000 | 0.50000 |
Foodstuffs intended for particular nutritional uses (13.0): | 0.20000 | 1.00000 |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.10000 | 0.30000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.20000 | 1.00000 |
Ready-to-eat savouries (15.0): | 0.40000 | 2.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.10000 | 0.50000 |
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 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08 (2008) 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 |
Flavouring Group Evaluation 91 (FGE.91): 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.08Rev1 (2009) View page or View pdf |
Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 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 Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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): | 1191-08-8 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 79148 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 2810 |
WGK Germany: | 3 |
| butane-1,4-dithiol |
Chemidplus: | 0001191088 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| butane-1,4-dithiol | 1,4- | butanedithiol | 1,4- | dibutyl mercaptan | 1,4- | dimercaptobutane | | tetramethylene dithiol | | tetramethylenedithiol |
Articles:
|