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: | 1.05500 to 1.06500 @ 20.00 °C.
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Pounds per Gallon - (est).: | 8.789 to 8.872
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Refractive Index: | 1.49000 to 1.49800 @ 20.00 °C.
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Boiling Point: | 169.00 to 171.00 °C. @ 760.00 mm Hg
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Acid Value: | 1.00 max. KOH/g
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Vapor Pressure: | 0.483000 mmHg @ 25.00 °C. (est) |
Flash Point: | 158.00 °F. TCC ( 70.00 °C. )
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logP (o/w): | 0.131 (est) |
Soluble in: |
| alcohol | | water, 1.369e+005 mg/L @ 25 °C (est) |
Organoleptic Properties:
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Odor Type: meaty |
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| sulfurous meaty |
Odor Description: at 0.10 % in propylene glycol. | sulfurous meaty |
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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): | None - None found. |
S 02 - Keep out of the reach of children. S 23 - Do not breath vapour. S 24/25 - Avoid contact with skin and eyes.
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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 2-(methyl thio) ethanol usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.02 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.90 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 348 (μg/person/day) |
Threshold of Concern: | 1800 (μg/person/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: 20 |
Click here to view publication 20 |
| average usual ppm | average maximum ppm |
baked goods: | 8.00000 | 16.00000 |
beverages(nonalcoholic): | 3.00000 | 6.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | 3.00000 | 6.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | 5.00000 | 10.00000 |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 4.00000 | 8.00000 |
hard candy: | 6.00000 | 10.00000 |
imitation dairy: | 3.00000 | 6.00000 |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 3.00000 | 6.00000 |
milk products: | 3.00000 | 6.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | 4.00000 | 8.00000 |
soft candy: | 3.00000 | 6.00000 |
soups: | 4.00000 | 8.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
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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): | 0.60000 | 2.00000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.04000 | 1.00000 |
Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 2.00000 |
Processed fruit (04.1): | - | - |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.20000 | 1.50000 |
Confectionery (05.0): | 0.75000 | 2.00000 |
Chewing gum (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.62000 | 1.00000 |
Bakery wares (07.0): | 0.80000 | 2.00000 |
Meat and meat products, including poultry and game (08.0): | 0.73000 | 1.00000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 1.00000 |
Eggs and egg products (10.0): | 0.08000 | 1.00000 |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.45000 | 1.00000 |
Foodstuffs intended for particular nutritional uses (13.0): | - | - |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.50000 | 1.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.10000 | 2.00000 |
Ready-to-eat savouries (15.0): | 1.10000 | 5.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | - |
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 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 |
Scientific Opinion on Flavouring Group Evaluation 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 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.08Rev1 (2009) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 74, Revision 2 (FGE.74Rev2): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 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.08Rev3 (2011) View page or View pdf |
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 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.08Rev5 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 : | 78925 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| 2-methylsulfanylethanol |
Chemidplus: | 0005271385 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
alliaceous |
| dimethyl trisulfide | FL/FR |
| rum ether | FL/FR |
coffee |
| coffee difuran | 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 |
| 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 |
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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-(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-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 |
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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 |
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 |
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 |
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 |
| sulfuryl acetate | FL/FR |
| thialdine | FL |
ortho- | thiocresol | FL |
ortho- | thioguaiacol | 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 |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
| hexyl mercaptan | 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 |
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 |
vegetable |
| tyramine | FL |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| ethanol, 2-(methylthio)- | | ethanol, 2-methylthio- | | hydroxyethyl methyl sulfide | 2- | hydroxyethyl methyl sulfide | beta- | hydroxyethyl methyl sulfide | 2- | methane sulfanyl ethanol | 2- | methanesulfanylethanol | | methyl 2-hydroxyethyl sulfide | 2- | methyl mercaptoethanol | beta- | methyl mercaptoethanol | 2-( | methyl thio) ethan-1-ol | beta-( | methyl thio) ethanol | 2- | methyl thioethanol | 2-( | methylmercapto)ethanol | 2- | methylmercaptoethanol | 2-( | methylsulfanyl)ethanol | 2- | methylsulfanylethanol | 2- | methylthio ethanol | 2-( | methylthio) ethanol | 2-( | methylthio)ethan-1-ol | 2-( | methylthio)ethanol | beta-( | methylthio)ethanol | 2- | methylthioethanol |
Articles:
PubMed: | Spontaneous formation in the dark, and visible light-induced cleavage, of a Ru-S bond in water: a thermodynamic and kinetic study. |
PubMed: | Quantification of thiols and disulfides. |
PubMed: | Ruthenium polypyridyl complexes hopping at anionic lipid bilayers through a supramolecular bond sensitive to visible light. |
PubMed: | Prevention of the wortmannin-induced inhibition of phosphoinositide 3-kinase by sulfhydryl reducing agents. |
PubMed: | Hydrogel nanocomposites: a potential UV/blue light filtering material for ophthalmic lenses. |
PubMed: | Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees. |
PubMed: | Free radical polymers with tunable and selective bio- and chemical degradability. |
PubMed: | Influence of the interaction between hydrogen sulfide and ionic liquids on solubility: experimental and theoretical investigation. |
PubMed: | Glycine- and sarcosine-based models of vanadate-dependent haloperoxidases in sulfoxygenation reactions. |
PubMed: | Solvent effects on the redox properties of thioethers. |
PubMed: | A possible role for the covalent heme-protein linkage in cytochrome c revealed via comparison of N-acetylmicroperoxidase-8 and a synthetic, monohistidine-coordinated heme peptide. |
PubMed: | Analysis of a model reaction system containing cysteine and (E)-2-methyl-2-butenal, (E)-2-hexenal, or mesityl oxide. |
PubMed: | Comparison of thioethers and sulfoxides as axial ligands for N-acetylmicroperoxidase-8: implications for oxidation of methionine-80 in cytochrome c. |
PubMed: | Thiol methyltransferase activity in inflammatory bowel disease. |
PubMed: | Interactions in nonnative and truncated forms of staphylococcal nuclease as indicated by mutational free energy changes. |
PubMed: | Thiol oxidation by 1,2,3-oxadiazolinium ions, presumed carcinogens. |
PubMed: | Thiol methyltransferase activity in colonocytes and erythrocyte membranes. |
PubMed: | Sequential methylation of 2-mercaptoethanol to the dimethyl sulfonium ion, 2-(dimethylthio)ethanol, in vivo and in vitro. |
PubMed: | Biosynthesis and urinary excretion of methyl sulfonium derivatives of the sulfur mustard analog, 2-chloroethyl ethyl sulfide, and other thioethers. |
PubMed: | Reduction processes in fast atom bombardment mass spectrometry: interdependence of analyte and matrix redox potentials. |
PubMed: | Effects of charge, volume, and surface on binding of inhibitor and substrate moieties to acetylcholinesterase. |
PubMed: | Comparison of 6-thioguanine-resistant mutation and sister chromatid exchanges in Chinese hamster V79 cells with forty chemical and physical agents. |
PubMed: | Preparation of coenzyme M analogues and their activity in the methyl coenzyme M reductase system of Methanobacterium thermoautotrophicum. |
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