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

methyl propyl trisulfide
2,3,4-trithiaheptane

Supplier Sponsors

Name:1-methylsulfanyldisulfanylpropane
CAS Number: 17619-36-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:241-594-3
FDA UNII:ON3O10BZAN
Nikkaji Web:J287.092D
MDL:MFCD00040073
CoE Number:586
XlogP3-AA:2.20 (est)
Molecular Weight:154.31870000
Formula:C4 H10 S3
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:dipropyl trisulfide 25.00%
 dipropyl disulfide 12.00%
 dimethyl disulfide 14.00%
 methyl propyl sulfide 3.00%
EFSA/JECFA Comments:
Also contains 25% dipropyl trisulfide, 12% dipropyl disulfide, 14% dimethyl disulfide, 3% methyl propyl sulfide (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:584 methyl propyl trisulfide
FLAVIS Number:12.020 (Old)
DG SANTE Food Flavourings:12.020 methyl propyl trisulfide
FEMA Number:3308 methyl propyl trisulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: METHYL PROPYL TRISULFIDE
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 45.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.09500 to 1.10100 @ 25.00 °C.
Pounds per Gallon - (est).: 9.111 to 9.161
Refractive Index:1.55800 to 1.57000 @ 20.00 °C.
Boiling Point: 52.00 °C. @ 1.20 mm Hg
Vapor Pressure:0.168000 mm/Hg @ 25.00 °C. (est)
Flash Point: 189.00 °F. TCC ( 87.22 °C. )
logP (o/w): 2.945 (est)
Soluble in:
 alcohol
 water, 264.5 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous onion garlic green metallic
Odor Description:at 0.10 % in propylene glycol. sulfurous onion garlic green metallic
sulfurous onion garlic green metallic clean cooked scallion
Odor Description:Sulfureous, onion, garlic, green, metallic and clean with a cooked scallion nuance
Mosciano, Gerard P&F 19, No. 5, 79, (1994)
Flavor Type: onion
onion garlic fresh metallic cheesy
Taste Description: at 1.00 ppm. Onion, garlic, fresh and metallic with a cheese nuance
Mosciano, Gerard P&F 19, No. 5, 79, (1994)
Odor and/or flavor descriptions from others (if found).
Frutarom
METHYL PROPYL TRISULPHIDE
Odor Description:Alliaceous, Garlic, Green, Onion
Suggested Uses: Savoury, Tropical Fruits, Vegetables
 
Cosmetic Information:
None found
 
Suppliers:
Augustus Oils
Methyl Propyl Trisulphide
Services
BOC Sciences
For experimental / research use only.
Methyl Propyl Trisulfide
Charkit Chemical
METHYL PROPYL TRISULPHIDE FEMA 3308
DeLong Chemicals America
Methyl propyl trisulfide, Kosher
Endeavour Specialty Chemicals
Methyl propyl trisulphide
Speciality Chemical Product Groups
Frutarom
METHYL PROPYL TRISULPHIDE
Odor: Alliaceous, Garlic, Green, Onion
Use: Suggested Uses: Savoury, Tropical Fruits, Vegetables
Natural Advantage
Mixed Di and Tri Sulfides Nat (Methyl propyl trisulfide 45%)
Flavor: alliaceous, cheesy, fresh, garlic, green, metallic
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Penta International
METHYL PROPYL TRISULFIDE, Kosher
R C Treatt & Co Ltd
Methyl Propyl Trisulphide
Halal, Kosher
Robinson Brothers
Methyl propyl trisulphide F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
Methyl propyl trisulfide, 50%, FG
Certified Food Grade Products
Sigma-Aldrich: Aldrich
For experimental / research use only.
Methyl propyl trisulfide 50%, FG
Taytonn
Methyl Propyl Trisulphide
Odor: Alliaceous, Garlic, Green, Onion
Tengzhou Jitian Aroma Chemiclal
Methyl Propyl Trisulfide
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
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
Recommendation for methyl propyl trisulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 4.89 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 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
EPA Substance Registry Services (TSCA):17619-36-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5319765
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-methylsulfanyldisulfanylpropane
Chemidplus:0017619362
 
References:
 1-methylsulfanyldisulfanylpropane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:17619-36-2
Pubchem (cid):5319765
Pubchem (sid):135264329
 
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 Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB31871
FooDB:FDB008556
Export Tariff Code:2930.90.9999
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Methyl propyl trisulfide
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
methyl furfuryl disulfide
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
floral
(Z)-3-
hexen-1-yl salicylate
FL/FR
fruity
ethyl 3-hexenoate
FL/FR
green
green ether
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-3-
hexen-1-yl octanoate
FL/FR
4-iso
propyl quinoline
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
cassis pentanone
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
3-(
methyl thio) hexanol
FL/FR
2-(
methyl thio) phenol
FL/FR
4-
tropical oxathiane
FL/FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
diethyl trisulfide
FL
dipropyl sulfide
FL
epoxy-2-decenal
FL
4-
mercapto-3-methyl-2-butanol
FL
methyl butyl sulfide
FL
4-iso
propyl quinoline
FL/FR
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
cyclopentyl mercaptan
FL
dipropyl trisulfide
FL
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
coffee
methyl furfuryl disulfide
FL/FR
fruity
ethyl 3-hexenoate
FL/FR
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
cassis pentanone
FL/FR
dibutyl sulfide
FL/FR
green ether
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-3-
hexen-1-yl octanoate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
meaty
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
ortho-
thiocresol
FL
metallic
3-(
methyl thio) hexanol
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
methionol
FL
methyl propyl disulfide
FL
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
vegetable
methyl 3-(methyl thio) propionate
FL/FR
 
Potential Uses:
FLcheese camembert cheese
FLcheese cheddar cheese
 chocolate cocoa
FL/FRfenugreek
FLgarlic
FLonion
FLscallion
 
Occurrence (nature, food, other):note
 allium
Search PMC Picture
 blood orange oil italy @ 12.00%
Data GC Search Trop Picture
 cocoa
Search Trop Picture
 fenugreek
Search Trop Picture
 garlic bulb
Search Trop Picture
 leek
Search Trop Picture
 onion bulb
Search Trop Picture
 onion oil
Search Trop Picture
 
Synonyms:
 methyl propyl trisulphide
1-methyl-3-propyltrisulfane
1-methylsulfanyldisulfanylpropane
 onion trisulfide
 propyl methyl trisulfide
 trisulfane, 1-methyl-3-propyl-
 trisulfide, methyl propyl
2,3,4-trithiaheptane
 
 
Notes:
Volatile flavouring component of onion oil, leeks and other Allium spp. Also present in French fried potato and cocoa
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy