Category: natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Melting Point: | 54.00 °C. @ 760.00 mm Hg
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Boiling Point: | 195.00 to 196.00 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 0.602000 mmHg @ 25.00 °C. (est) |
Flash Point: | 195.00 °F. TCC ( 90.60 °C. ) (est)
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logP (o/w): | 1.729 (est) |
Soluble in: |
| alcohol, hot | | water, 1384 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: alliaceous |
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Odor Strength: | high , recommend smelling in a 0.01 % solution or less |
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| alliaceous roasted |
Odor Description: at 0.01 % in propylene glycol. | alliaceous roasted |
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Flavor Type: onion |
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| onion garlic metallic |
Taste Description:
| onion garlic metallic |
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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 |
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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: |
intraperitoneal-mouse LD50 1500 mg/kg European Journal of Medicinal Chemistry--Chimie Therapeutique. Vol. 19, Pg. 461, 1984.
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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: | natural substances and extractives |
Recommendation for 1,3-dithiane usage levels up to: | | not for fragrance use.
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Recommendation for 1,3-dithiane flavor usage levels up to: |
| not for flavor use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
1,3- | dithiacyclohexane | m- | dithiane | meta- | dithiane |
Articles:
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