Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Organoleptic Properties:
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Odor Type: sulfurous |
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| cooked vegetable mustard |
Odor Description: at 0.10 % in propylene glycol. | cooked vegetable mustard |
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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): | Xi - Irritant |
R 12 - Extremely flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. 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.
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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: |
gavage-rat LD50 7168 mg/kg (Fairchild & Stokinger, 1958)
intraperitoneal-rat LD50 917 mg/kg BEHAVIORAL: EXCITEMENT
PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE
LUNGS, THORAX, OR RESPIRATION: CYANOSIS American Industrial Hygiene Association Journal. Vol. 19, Pg. 171, 1958.
oral-rat LD50 7168 mg/kg BEHAVIORAL: ATAXIA
BEHAVIORAL: MUSCLE WEAKNESS
LUNGS, THORAX, OR RESPIRATION: CYANOSIS American Industrial Hygiene Association Journal. Vol. 19, Pg. 171, 1958.
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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 isobutyl mercaptan usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | ND (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: 18 |
Click here to view publication 18 |
| average usual ppm | average maximum ppm |
baked goods: | 0.10000 | 5.00000 |
beverages(nonalcoholic): | 0.10000 | 5.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | 0.10000 | 5.00000 |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | 0.10000 | 5.00000 |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 0.10000 | 5.00000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 0.10000 | 5.00000 |
milk products: | 0.10000 | 5.00000 |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | 3000.00000 | 10000.00000 |
snack foods: | - | - |
soft candy: | 0.10000 | 5.00000 |
soups: | 0.10000 | 5.00000 |
sugar substitutes: | - | - |
sweet sauces: | 0.10000 | 5.00000 |
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 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 |
Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 513-44-0 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 10558 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 2347 |
WGK Germany: | 3 |
| 2-methylpropane-1-thiol |
Chemidplus: | 0000513440 |
RTECS: | TZ7630000 for cas# 513-44-0 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
alliaceous |
| ferula assa-foetida gum oil | FL/FR |
| methyl furfuryl disulfide | FL/FR |
chocolate |
2,4,5- | trimethyl thiazole | FL/FR |
earthy |
1- | octen-3-ol | FL/FR |
ethereal |
| ethyl pyruvate | FL/FR |
5- | methyl-5-hexen-2-one | FL/FR |
fruity |
| hexanal propylene glycol acetal | FL/FR |
2- | pentyl furan | FL/FR |
| tropical thiazole | FL/FR |
green |
| cortex pyridine | FL/FR |
| ethyl (E)-2-hexenoate | FL/FR |
| geranium thiazole | FL/FR |
(Z)-4- | heptenal | FL/FR |
(Z)-3- | hexen-1-yl (E)-crotonate | FL/FR |
(Z)-3- | hexen-1-yl formate | FL/FR |
(Z)-3- | hexen-1-yl lactate | FL/FR |
(Z)-3- | hexen-1-yl phenyl acetate | FL/FR |
(Z)-3- | hexen-1-yl pyruvate | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
4- | hexenol | FL/FR |
| hexyl hexanoate | FL/FR |
| melon nonenoate | FL/FR |
2,6- | nonadien-1-ol | FL/FR |
2- | octen-1-ol | FL/FR |
1- | penten-3-ol | FL/FR |
melon |
(Z)-6- | nonen-1-ol | FL/FR |
minty |
iso | propyl tiglate | FL/FR |
| hazelnut pyrazine | FL/FR |
nutty |
2- | acetyl-3-methyl pyrazine | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| vinyl sulfurol | FL/FR |
spicy |
| ethyl vinyl ketone | FL/FR |
sulfurous |
| benzothiazole | FL/FR |
| dimethyl disulfide | FL/FR |
| dimethyl sulfide | FL/FR |
| grapefruit menthane | FL/FR |
| lychee mercaptan acetate | FL/FR |
| methyl 3-(methyl thio) propionate | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
3-( | methyl thio) hexanol | FL/FR |
1- | furfuryl pyrrole | FL/FR |
| mesityl oxide | FL/FR |
| methional | FL/FR |
| tetrahydrofurfuryl alcohol | FL/FR |
waxy |
| methyl octanoate | FL/FR |
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For Flavor |
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No flavor group found for these |
(E)- | aconitic acid | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
3,6- | diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri | FL |
| diisopropyl sulfide | FL |
2- | ethyl-4,5-dimethyl oxazole | FL |
(Z)-3- | hexen-1-yl (E)-crotonate | FL/FR |
(E)-4- | hexenal | FL |
2- | hexenal | FL |
2- | methyl thiazole | FL |
4-( | methyl thio) butanol | FL |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-5-methoxythiazole | FL |
4- | pentenyl isothiocyanate | FL |
2-iso | propyl-3-(methyl thio) pyrazine | FL |
alliaceous |
| cyclopentyl mercaptan | FL |
| ferula assa-foetida gum oil | FL/FR |
2- | methyl thioacetaldehyde | FL |
3- | tetrahydrothiophenone | FL |
| tropical thiazole | FL/FR |
coffee |
| methyl furfuryl disulfide | FL/FR |
ethereal |
5- | methyl-5-hexen-2-one | FL/FR |
fatty |
(E,E)-2,4- | heptadienal | FL |
2- | octen-1-ol | FL/FR |
(E)-2- | octenoic acid | FL |
fruity |
| ethyl (E)-2-hexenoate | FL/FR |
| hexanal propylene glycol acetal | FL/FR |
| hexyl hexanoate | FL/FR |
green |
| cortex pyridine | FL/FR |
| dihydroxyacetophenone (mixed isomers) | FL |
| geranium thiazole | FL/FR |
(Z)-4- | heptenal | FL/FR |
(E)-2- | heptenal | FL |
(Z)-3- | hexen-1-yl formate | FL/FR |
(Z)-3- | hexen-1-yl lactate | FL/FR |
(Z)-3- | hexen-1-yl phenyl acetate | FL/FR |
(Z)-3- | hexen-1-yl pyruvate | FL/FR |
(Z)-3- | hexen-1-yl tiglate | FL/FR |
| melon nonenoate | FL/FR |
| methyl octanoate | FL/FR |
3-(5- | methyl-2-furyl) butanal | FL |
2,6- | nonadien-1-ol | FL/FR |
2,4- | octadienal | FL |
4- | penten-1-yl acetate | FL |
1- | penten-3-ol | FL/FR |
2- | pentyl furan | FL/FR |
2- | propyl pyrazine | FL |
iso | propyl tiglate | FL/FR |
| propylene glycol acetone ketal | FL |
juicy |
| lychee mercaptan acetate | FL/FR |
malty |
| yeast thiazoline | FL |
meaty |
| benzothiazole | FL/FR |
3- | mercapto-3-methyl butanol | FL |
metallic |
4- | hexenol | FL/FR |
3-( | methyl thio) hexanol | FL/FR |
mushroom |
1- | octen-3-ol | FL/FR |
musty |
2- | ethoxythiazole | FL |
| hazelnut pyrazine | FL/FR |
2- | methyl 5-(methyl thio) furan | FL/FR |
nutty |
2- | acetyl-3-methyl pyrazine | FL/FR |
3,5- | diethyl-2-methyl pyrazine | FL |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2- | methyl thio-3,5 or 6-methyl pyrazine | FL/FR |
| tetrahydrofurfuryl alcohol | FL/FR |
2,4,5- | trimethyl thiazole | FL/FR |
| vinyl sulfurol | FL/FR |
onion |
| methyl propyl disulfide | FL |
2- | methyl-1,3-dithiolane | FL |
| propyl thioacetate | FL |
potato |
| mesityl oxide | FL/FR |
roasted |
| ethyl 3-(furfuryl thio) propionate | FL |
rummy |
| ethyl pyruvate | FL/FR |
spicy |
| ethyl vinyl ketone | FL/FR |
| jalapeno oleoresin | FL |
sulfurous |
| dimethyl disulfide | FL/FR |
| dimethyl sulfide | FL/FR |
| furfuryl methyl sulfide | FL |
| grapefruit menthane | FL/FR |
| methyl 2-methyl-3-furyl disulfide | FL |
| methyl benzyl disulfide | FL |
| methyl thiomethyl butyrate | FL |
| potato butanone | FL |
2,4,6- | trithiaheptane 10% in triacetin | FL |
tomato |
| methional | FL/FR |
tropical |
3- | mercaptohexyl butyrate | FL |
| psidium guajava fruit | FL |
vegetable |
1- | furfuryl pyrrole | FL/FR |
| methyl 3-(methyl thio) propionate | FL/FR |
| radish isothiocyanate | FL |
waxy |
(Z)-6- | nonen-1-ol | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
iso | butane thiol | 1-iso | butanethiol | iso | butanethiol | iso | butyl thiol | iso | butylmercaptan | 2- | methyl propane-1-thiol | 2- | methyl-1-propane thiol | 2- | methyl-1-propanethiol | 2- | methylpropane-1-thiol | 2- | methylpropanethiol | | propanethiol, 2-methyl- | 1- | propanethiol, 2-methyl- |
Articles:
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