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aruscol (Firmenich)
Notes:
Used as a food additive [EAFUS]
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Firmenich Inc. We Create We create perfumes and flavors for the World's most desirable brands. Firmenich is the largest privately-owned company in the perfume and flavor business. Swiss and family owned, we have created many of the world’s favorite perfumes for over 100 years and produced a number of the most well known flavors we enjoy each day. US Email: Fred Keifer US Voice: +1 609 452 1000 US Fax: +1 609 452 6077 Facebook Twitter Instagram Linkedin Product(s): 911125 ARUSCOL® TRIAC Kosher, Halal for flavor
ARUSCOL® TRIAC is absolutely key for passion fruit and tropical fruit tonalities. It also brings authenticity to a wide range of fruit flavors, especially grapefruit.
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| Flavor Demo Formulas | ||
| CAS Number: | 400052-49-5 |  3D/inchi
|
| FDA UNII: | 7QSJ4T5U48 | |
| Nikkaji Web: | J1.771.702B | |
| XlogP3-AA: | 2.60 (est) | |
| Molecular Weight: | 162.29566000 | |
| Formula: | C8 H18 O S | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
| EFSA/JECFA Comments: | (Flavour Industry, 2007a; EFFA, 2011b). | |
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 1671 (S)-1-methoxy-3-heptanethiol |
| DG SANTE Food Flavourings: | 12.276 (S)-1-methoxy-3-heptanethiol |
| FEMA Number: | 4162 (S1)-methoxy-3-heptanethiol |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 400052-49-5 ; (S1)-METHOXY-3-HEPTANETHIOL |
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 99.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.15400 to 1.15800 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 9.602 to 9.636 |
| Specific Gravity: | 1.15700 to 1.16100 @ 20.00 °C. |
| Pounds per Gallon - est.: | 9.639 to 9.672 |
| Refractive Index: | 1.43100 to 1.43300 @ 20.00 °C. |
| Refractive Index: | 1.42900 to 1.43100 @ 25.00 °C. |
| Boiling Point: | 203.00 to 204.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 0.400000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 212.00 °F. TCC ( 78.20 °C. ) (est) |
| logP (o/w): | 2.810 (est) |
| Shelf Life: | 60.00 month(s) or longer if stored properly. |
| Soluble in: | |
| alcohol | |
| water, very slightly | |
| water, 230.2 mg/L @ 25 °C (est) | |
| Insoluble in: | |
| water | |
Organoleptic Properties:
| Odor Type: sulfurous | |
| Odor Strength: | high , recommend smelling in a 1.00 % solution or less |
| Substantivity: | 23 hour(s) at 100.00 % |
| sulfurous green fruit tropical fruit currant bud black currant bud passion fruit herbal | |
| Odor Description: at 1.00 % in dipropylene glycol. | sulfurous green tropical fruit black currant bud passion fruit tropical fatty herbal Luebke, William tgsc, (2021) |
| Flavor Type: fruity | |
| fruity berry sulfurous rhubarb passion fruit tropical fruit tropical fruit herbal | |
| Taste Description: | fruity berry sulfurous rhubarb passion fruit tropical tropical fruit herbal |
| Odor and/or flavor descriptions from others (if found). | |
| Firmenich | |
| ARUSCOL® TRIAC Kosher, Halal for flavor | |
| Taste Description: | Fruity, sulfury, fermented, typical of passion fruit ARUSCOL® TRIAC is absolutely key for passion fruit and tropical fruit tonalities. It also brings authenticity to a wide range of fruit flavors, especially grapefruit. |
Cosmetic Information:
| None found |
Suppliers:
| Firmenich |
| ARUSCOL® TRIAC Kosher, Halal
for flavor Flavor: Fruity, sulfury, fermented, typical of passion fruit ARUSCOL® TRIAC is absolutely key for
passion fruit and tropical fruit tonalities.
It also brings authenticity to a wide range
of fruit flavors, especially grapefruit. |
| Parchem |
| (S)-1-methoxy-3-heptane thiol |
Safety Information:
| 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: | flavor and fragrance agents | ||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 2.00 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 1.9 (μg/person/day) | ||
| NOEL (No Observed Effect Level): | 0.7 (mg/kg bw per 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: 22 | |||
| Click here to view publication 22 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.30000 | 0.50000 | |
| beverages(nonalcoholic): | 0.00500 | 0.01000 | |
| beverages(alcoholic): | 0.00500 | 0.01000 | |
| breakfast cereal: | 0.30000 | 0.50000 | |
| cheese: | - | - | |
| chewing gum: | 0.20000 | 0.50000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | 0.05000 | 0.10000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.20000 | 0.40000 | |
| fruit ices: | 0.10000 | 0.30000 | |
| gelatins / puddings: | 0.10000 | 0.20000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 0.10000 | 0.30000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | 0.10000 | 0.30000 | |
| jams / jellies: | 0.05000 | 0.10000 | |
| meat products: | 0.20000 | 0.50000 | |
| milk products: | 0.20000 | 0.40000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | 0.10000 | 0.30000 | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | 0.10000 | 0.30000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | 0.05000 | 0.10000 | |
| 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): | 0.00100 | 0.01000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.01000 | 0.10000 | |
| Edible ices, including sherbet and sorbet (03.0): | 0.00100 | 0.01000 | |
| Processed fruit (04.1): | 0.00100 | 0.01000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 0.00100 | 0.01000 | |
| Chewing gum (05.0): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.00200 | 0.02000 | |
| Bakery wares (07.0): | 0.00200 | 0.02000 | |
| Meat and meat products, including poultry and game (08.0): | 0.00200 | 0.02000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.00200 | 0.02000 | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.00300 | 0.03000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.00300 | 0.03000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.00100 | 0.00500 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.00500 | 0.05000 | |
| Ready-to-eat savouries (15.0): | 0.00100 | 0.01000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.00100 | 0.01000 | |
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 ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 12009861 |
| National Institute of Allergy and Infectious Diseases: | Data |
| (3S)-1-methoxyheptane-3-thiol | |
| Chemidplus: | 0400052495 |
References:
| Leffingwell: | Chirality or Article |
| (3S)-1-methoxyheptane-3-thiol | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 12009861 |
| Pubchem (sid): | 163642314 |
Other Information:
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB32380 |
| FooDB: | FDB009799 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Potential Blenders and core components note
Potential Uses:
| None Found |
Occurrence (nature, food, other): note
| ruta chalepensis Search Trop Picture | |
| sage clary sage Search Trop Picture |
Synonyms:
| aruscol (Firmenich) | |
| 3- | heptanethiol, 1-methoxy-, (3S)- |
| (S1)- | methoxy-3-heptane thiol |
| (S)-1- | methoxy-3-heptanethiol |
| (S1)- | methoxy-3-heptanethiol |
| (3S)-1- | methoxyheptane-3-thiol |