EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

allyl methyl trisulfide
methyl allyl trisulfide

Supplier Sponsors

Name:3-methylsulfanyldisulfanylprop-1-ene
CAS Number: 34135-85-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:251-843-8
FDA UNII:983O8ZL28A
Nikkaji Web:J132.895F
MDL:MFCD00040024
CoE Number:11867
XlogP3-AA:2.00 (est)
Molecular Weight:152.30276000
Formula:C4 H8 S3
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:dimethyl trisulfide 10.00% to 12.00%
 diallyl trisulfide 6.00% to 8.00%
EFSA/JECFA Comments:
Min. 10% dimethyl trisulfide; 68% allyl trisulfide (EFFA, 2017). More than 95% identified components
Category:flavoring 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:586 allyl methyl trisulfide
FLAVIS Number:12.045 (Old)
DG SANTE Food Flavourings:12.045 methyl allyl trisulfide
FEMA Number:3253 allyl methyl trisulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):34135-85-8 ; ALLYL METHYL TRISULFIDE
 
Physical Properties:
Appearance:yellow clear liquid (est)
Assay: 80.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.10000 to 1.16000 @ 20.00 °C.
Pounds per Gallon - (est).: 9.164 to 9.664
Specific Gravity:0.97500 to 0.98500 @ 25.00 °C.
Pounds per Gallon - est.: 8.113 to 8.196
Refractive Index:1.58000 to 1.61000 @ 20.00 °C.
Refractive Index:1.59300 to 1.60300 @ 21.00 °C.
Boiling Point: 47.00 °C. @ 0.80 mm Hg
Vapor Pressure:0.050000 mmHg @ 25.00 °C.
Flash Point: 90.00 °F. TCC ( 32.22 °C. )
logP (o/w): 2.647 (est)
Soluble in:
 alcohol
 water, slightly
 water, 353.1 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
allyl methyl tetrasulfide
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
alliaceous creamy garlic onion
Odor Description:at 0.10 % in propylene glycol. alliaceous creamy garlic onion
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Allyl Methyl Trisulfide
DeLong Chemicals America
Allyl methyl trisulfide, Kosher
Penta International
ALLYL METHYL TRISULFIDE
Taytonn
Allyl Methyl Trisulphide
Odor: Alliaceous, Creamy, Garlic, Onion
Tengzhou Jitian Aroma Chemiclal
Methyl allyl trisulfide
WholeChem
Allyl methyl trisulfide
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37 - Irritating to eyes and respiratory system.
S 02 - Keep out of the reach of children.
S 23 - Do not breath vapour.
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.
 
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: flavoring agents
IFRA Purity Specification: < 0.1% free allyl alcohol
Recommendation for allyl methyl trisulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.001 (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:540 (μg/person/day)
Structure Class: II
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: 5
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -2.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -2.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -2.00000
sugar substitutes: --
sweet sauces: --
 
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.600002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.040001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.200001.50000
Confectionery (05.0): 0.750002.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.620001.00000
Bakery wares (07.0): 0.800002.00000
Meat and meat products, including poultry and game (08.0): 0.730001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100001.00000
Eggs and egg products (10.0): 0.080001.00000
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.450001.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.500001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.100002.00000
Ready-to-eat savouries (15.0): 1.100005.00000
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 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 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 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 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

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

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
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
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61926
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
3-methylsulfanyldisulfanylprop-1-ene
Chemidplus:0034135858
 
References:
 3-methylsulfanyldisulfanylprop-1-ene
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:34135-85-8
Pubchem (cid):61926
Pubchem (sid):135018356
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (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):HMDB34416
FooDB:FDB012813
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Allyl methyl trisulfide
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
garlic oil china
FL/FR
methyl furfuryl disulfide
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
ferula assa-foetida absolute
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
2-(
methyl thio) phenol
FL/FR
onion oil
FL/FR
4-
tropical oxathiane
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl propyl disulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
diethyl trisulfide
FL
dimethyl tetrasulfide
FL
dipropyl sulfide
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
4-
mercapto-3-methyl-2-butanol
FL
methyl butyl sulfide
FL
methyl propyl sulfide
FL
S-
methyl thiopropionate
FL
iso
propyl disulfide
FL
thiophene
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
garlic oil china
FL/FR
leek oil
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
shallot oil
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
coffee
methyl furfuryl disulfide
FL/FR
eggy
iso
propyl mercaptan
FL
fruity
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
meaty
(R,S)-2-
mercapto-3-butanol
FL
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
phenyl mercaptan
FL
ortho-
thiocresol
FL
musty
2-
methyl 5-(methyl thio) furan
FL/FR
onion
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
methyl 4-(methyl thio) butyrate
FL
methyl mercaptan
FL/FR
2-
methyl thiophene
FL
onion oil
FL/FR
onion oleoresin
FL
 
Potential Uses:
FLcoffee
FLfruit tropical fruit
FLgarlic
FLonion
 
Occurrence (nature, food, other):note
 allium rictorialis
Search Trop Picture
 chive chinese chive
Search Trop Picture
 garlic bulb
Search Trop Picture
 garlic fruit juice
Search Trop Picture
 garlic oil
Search Trop Picture
 onion victory onion
Search Trop Picture
 rakkyo
Search Trop PMC Picture
 
Synonyms:
 allyl methyl trisulphide
1-allyl-3-methyltrisulfane
 methyl 2-propenyl trisulfide
 methyl allyl trisulfide
 methyl-2-propenyltrisulfide
1-methyl-3-(prop-2-en-1-yl)trisulfane
3-methylsulfanyldisulfanylprop-1-ene
 trisulfane, 1-methyl-3-(2-propen-1-yl)-
 trisulfide, allyl methyl
 trisulfide, methyl 2-propenyl
 
 
Notes:
platelet aggregation inhibitor in garlic. Constit. of Allium sativum (garlic oil) and other Allium spp.
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