Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | pale yellow to yellow clear liquid (est) |
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.13700 to 1.14900 @ 25.00 °C.
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Pounds per Gallon - (est).: | 9.461 to 9.561
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Refractive Index: | 1.58900 to 1.59500 @ 20.00 °C.
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Boiling Point: | 99.00 °C. @ 8.00 mm Hg
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Boiling Point: | 227.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.077000 mmHg @ 25.00 °C. (est) |
Flash Point: | 204.00 °F. TCC ( 95.56 °C. )
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logP (o/w): | 2.235 (est) |
Soluble in: |
| alcohol | | propylene glycol | | water, 362.7 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Stability: |
| stable in most media |
Organoleptic Properties:
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Odor Type: meaty |
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Odor Strength: | very high , recommend smelling in a 0.10 % solution or less |
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Substantivity: | 400 hour(s) at 1.00 % in propylene glycol |
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| meaty sausage smoked sausage powdery sweet spicy phenolic sulfurous |
Odor Description: at 1.00 % in propylene glycol. | meaty smoked sausage powdery sweet spicy phenolic sulfurous Luebke, William tgsc, (2006) |
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Flavor Type: meaty |
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| meaty sausage smoked sausage smoky phenolic |
Taste Description: at 1.00 ppm in water. | meaty sausage Luebke, William tgsc, (2006) |
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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): | Xn - Harmful. |
R 22 - Harmful if swallowed. 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 37/39 - Wear suitable gloves and eye/face protection.
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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: |
oral-rat LD50 1740 mg/kg BEHAVIORAL: ATAXIA
BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY)
LUNGS, THORAX, OR RESPIRATION: RESPIRATORY DEPRESSION Food and Cosmetics Toxicology. Vol. 19, Pg. 753, 1981.
oral-mouse LD50 1560 mg/kg BEHAVIORAL: ATAXIA
BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY)
LUNGS, THORAX, OR RESPIRATION: RESPIRATORY DEPRESSION Food and Cosmetics Toxicology. Vol. 19, Pg. 753, 1981.
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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 ortho-thioguaiacol usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.50 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | ND (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 160 (μg/person/day) |
Threshold of Concern: | 90 (μg/person/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: 22 |
Click here to view publication 22 |
| average usual ppm | average maximum ppm |
baked goods: | 0.40000 | 2.00000 |
beverages(nonalcoholic): | 0.20000 | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | 0.20000 | 1.00000 |
cheese: | 0.40000 | 2.00000 |
chewing gum: | - | - |
condiments / relishes: | 0.20000 | 1.00000 |
confectionery froastings: | 0.40000 | 2.00000 |
egg products: | - | - |
fats / oils: | 0.20000 | 1.00000 |
fish products: | 0.10000 | 0.40000 |
frozen dairy: | 0.40000 | 2.00000 |
fruit ices: | 0.40000 | 2.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | - |
imitation dairy: | 0.40000 | 2.00000 |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 0.10000 | 0.40000 |
milk products: | 0.40000 | 2.00000 |
nut products: | - | - |
other grains: | 0.20000 | 1.00000 |
poultry: | 0.10000 | 0.40000 |
processed fruits: | 0.30000 | 1.50000 |
processed vegetables: | 0.30000 | 1.50000 |
reconstituted vegetables: | - | - |
seasonings / flavors: | 0.20000 | 1.00000 |
snack foods: | - | - |
soft candy: | - | - |
soups: | 0.20000 | 1.00000 |
sugar substitutes: | - | - |
sweet sauces: | 0.20000 | 1.00000 |
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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): | 0.40000 | 2.00000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.20000 | 1.00000 |
Edible ices, including sherbet and sorbet (03.0): | 0.40000 | 2.00000 |
Processed fruit (04.1): | 0.30000 | 1.50000 |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
Confectionery (05.0): | 0.40000 | 2.00000 |
Chewing gum (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.20000 | 1.00000 |
Bakery wares (07.0): | 0.40000 | 2.00000 |
Meat and meat products, including poultry and game (08.0): | 0.10000 | 0.40000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 0.40000 |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.20000 | 1.00000 |
Foodstuffs intended for particular nutritional uses (13.0): | 0.40000 | 2.00000 |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.20000 | 1.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.40000 | 2.00000 |
Ready-to-eat savouries (15.0): | 1.00000 | 5.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 |
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 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 |
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 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 |
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): | 7217-59-6 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 23642 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 3334 |
WGK Germany: | 3 |
| 2-methoxybenzenethiol |
Chemidplus: | 0007217596 |
RTECS: | DC1790000 for cas# 7217-59-6 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
alliaceous |
| dimethyl trisulfide | FL/FR |
balsamic |
| ethyl cinnamate | FL/FR |
| guaiacyl phenyl acetate | FL/FR |
annus | wormwood oil france | FL/FR |
| rum ether | FL/FR |
coconut |
| wine lactone | FL/FR |
coffee |
| coffee difuran | FL/FR |
floral |
| jasmin absolute (from pommade) | FL/FR |
| jasmin absolute italy (from concrete) | FL/FR |
| rose absolute (rosa damascena) bulgaria | FL/FR |
| tuberose absolute (from concrete) | FL/FR |
| tuberose absolute (from pommade) | FL/FR |
| ylang ylang flower absolute | FL/FR |
| hop oil | FL/FR |
| yerba mate absolute | FL/FR |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| sulfuryl acetate | FL/FR |
musty |
| hazelnut pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
phenolic |
para-alpha- | dimethyl styrene | FL/FR |
smoky |
4- | ethyl phenol | FL/FR |
| caraway seed oleoresin | FL/FR |
| carrot weed oil | FL/FR |
| clove leaf oil | FL/FR |
| eugenol | FL/FR |
| turmeric root oil china | FL/FR |
| zingerone | FL/FR |
| ethyl 3-mercaptopropionate | FL/FR |
| fish thiol | FL/FR |
2- | mercaptopropionic acid | FL/FR |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
1- | phenethyl mercaptan | FL/FR |
vanilla |
| propenyl guaethol | FL/FR |
| vanillin | FL/FR |
woody |
| guaiacwood oil | FL/FR |
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 |
gamma- | aminobutyric acid | FL |
| amyl mercaptan | FL |
2- | butyl furan | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
| cyclopropyl (E,Z)-2,6-nonadienamide | FL |
2,5- | diethyl thiazole | FL |
| dimethyl tetrasulfide | FL |
2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone | FL |
bis(2,5- | dimethyl-3-furyl) disulfide | FL |
2,5- | dimethyl-3-thiofuroyl furan | FL |
| ethyl (E,Z)-2,6-nonadienamide | FL |
S- | ethyl 2-acetyl aminoethane thioate | FL |
| ethyl 3-mercaptopropionate | FL/FR |
| ethyl 4-(acetyl thio) butyrate | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl dihydrofuran thiol | FL |
2- | methyl thiazolidine | FL |
2-( | methyl thio) ethanol | FL |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-furyl tetrasulfide | FL |
3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
4-((2- | methyl-3-furyl)thio)-5-nonanone | FL |
1,9- | nonane dithiol | FL |
| peanut dithiazine | FL |
1- | phenethyl mercaptan | FL/FR |
1,3- | propane dithiol | FL |
| propyl 2-methyl-3-furyl disulfide | FL |
iso | propyl disulfide | FL |
| thiazole | FL |
3- | thienyl mercaptan | FL |
| wine lactone | FL/FR |
annus | wormwood oil france | FL/FR |
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N-(2-(3,4- | dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide | FL |
3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
4- | mercapto-2-pentanone 1% in acetoin | FL |
2- | methyl-1-methyl thio-2-butene | FL |
| pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine | FL |
1-(2- | thienyl) butanone | FL |
alliaceous |
1,3- | butane dithiol | FL |
| dimethyl trisulfide | FL/FR |
3- | tetrahydrothiophenone | FL |
balsamic |
| ethyl cinnamate | FL/FR |
burnt |
| bacon dithiazine | FL |
1,6- | hexane dithiol | FL |
| rum ether | FL/FR |
chemical |
2,5- | dimethyl furan | FL |
cocoa |
| butyraldehyde | FL |
coffee |
| coffee difuran | FL/FR |
earthy |
| difurfuryl sulfide | FL |
1,8- | octane dithiol | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
4- | methyl nonanoic acid | FL/FR |
floral |
| jasmin absolute (from pommade) | FL/FR |
| jasmin absolute italy (from concrete) | FL/FR |
| rose absolute (rosa damascena) bulgaria | FL/FR |
| tuberose absolute (from concrete) | FL/FR |
| tuberose absolute (from pommade) | FL/FR |
| ylang ylang flower absolute | FL/FR |
green |
| carrot weed oil | FL/FR |
herbal |
| celery seed oleoresin | FL |
| hop oil | FL/FR |
| yerba mate absolute | FL/FR |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
2,6- | dimethyl thiophenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
4- | furfuryl thio-2-pentanone | FL |
| meaty dithiane | FL/FR |
3- | mercapto-3-methyl butanol | FL |
2- | mercaptomethyl pyrazine | FL |
2- | mercaptopropionic acid | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
12- | methyl tridecanal | FL |
bis(2- | methyl-3-furyl) disulfide | FL |
S-(2- | methyl-3-furyl) ethane thioate | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
| propyl 2-mercaptopropionate | FL |
| pyrazinyl ethane thiol | FL |
2- | pyridinyl methane thiol | FL |
| salami flavor | FL |
| sulfuryl acetate | FL/FR |
| thialdine | FL |
ortho- | thiocresol | FL |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
musty |
| hazelnut pyrazine | FL/FR |
nutty |
3,5- | diethyl-2-methyl pyrazine | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl pyrazine | FL/FR |
| nutty thiazole | FL |
onion |
| furfuryl isopropyl sulfide | FL |
phenolic |
2- | ethyl benzene thiol | FL |
| guaiacyl phenyl acetate | FL/FR |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
| hexyl mercaptan | FL |
sausage |
| sausage flavor | FL |
savory |
N-(2,4- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
N-( | heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide | FL |
N1-(2- | methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
N1-(2- | methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide | FL |
smoky |
4- | ethyl phenol | FL/FR |
2- | methoxy-4-vinyl phenol | FL/FR |
spicy |
| caraway seed oleoresin | FL/FR |
| clove leaf oil | FL/FR |
para-alpha- | dimethyl styrene | FL/FR |
| eugenol | FL/FR |
| turmeric root oil china | FL/FR |
| zingerone | FL/FR |
sulfurous |
2,3- | butane dithiol | FL |
S- | ethyl thioacetate | FL |
| fish thiol | FL/FR |
| methyl 2-methyl-3-furyl disulfide | FL |
3- | methyl-2-butane thiol | FL |
2- | naphthyl mercaptan | FL |
| roasted butanol | FL |
tea |
| mate flavor | FL |
| yerba mate flavor | FL |
vanilla |
| propenyl guaethol | FL/FR |
| vanillin | FL/FR |
vegetable |
| tyramine | FL |
woody |
| guaiacwood oil | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| benzenethiol, 2-methoxy- | | benzenethiol, o-methoxy- | 2- | mercaptoanisole | 2- | methoxy benzenethiol | 2- | methoxy thiophenol | 2- | methoxybenzene thiol | o- | methoxybenzene thiol | ortho- | methoxybenzene thiol | 2- | methoxybenzene-1-thiol | 2- | methoxybenzenethiol | o- | methoxybenzenethiol | ortho- | methoxybenzenethiol | 2- | methoxythiophenol | o- | methoxythiophenol | ortho- | methoxythiophenol | o- | thioguaiacol |
Articles:
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