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

2,3-butane dithiol
2,3-butanedithiol

Supplier Sponsors

Name:butane-2,3-dithiol
CAS Number: 4532-64-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:224-870-8
FDA UNII:69G298U39K
Nikkaji Web:J236.279A
MDL:MFCD00010024
CoE Number:725
XlogP3-AA:1.70 (est)
Molecular Weight:122.25370000
Formula:C4 H10 S2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
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:539 2,3-butanedithiol
FLAVIS Number:12.022 (Old)
DG SANTE Food Flavourings:12.022 butane-2,3-dithiol
FEMA Number:3477 2,3-butanedithiol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,3-BUTANEDITHIOL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.03000 to 1.03400 @ 20.00 °C.
Pounds per Gallon - (est).: 8.581 to 8.614
Refractive Index:1.51800 to 1.52200 @ 20.00 °C.
Boiling Point: 86.00 to 87.00 °C. @ 50.00 mm Hg
Boiling Point: 69.00 to 70.00 °C. @ 28.00 mm Hg
Vapor Pressure:2.149000 mm/Hg @ 25.00 °C. (est)
Flash Point: 126.00 °F. TCC ( 52.22 °C. )
logP (o/w): 2.004 (est)
Soluble in:
 alcohol
 fats
 water, 1761 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
meaty beefy
Odor Description:at 0.10 % in propylene glycol. meaty beefy
sulfurous meaty alliaceous coffee
Odor Description:Sulfureous, meaty and alliaceous with a coffee nuance
Mosciano, Gerard P&F 22, No. 3, 47, (1997)
Flavor Type: sulfurous
sulfurous fatty roasted beefy eggy pork
Taste Description: Sulfureous, fatty and roast beef-Iike with egg, salami and pork nuances
Mosciano, Gerard P&F 22, No. 3, 47, (1997)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
2.3-BUTANEDITHIOL
Anhui Suzhou Jinli Aromatic Chemicals
2,3-Butanedithiol
Odor: roast beef
Beijing Lys Chemicals
2,3-Butanedithiol
BOC Sciences
For experimental / research use only.
2,3-Butanedithiol
Carbosynth
For experimental / research use only.
2,3-Butanedithiol
DeLong Chemicals America
2,3-Butanedithiol, Kosher
Endeavour Specialty Chemicals
2,3-Butanedithiol
Speciality Chemical Product Groups
Fleurchem
2,3-butanedithiol
H. Interdonati, Inc.
2,3-Butanedithiol Kosher
Featured Products
Jiangyin Healthway
2,3-Butanedithiol
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2,3-Butanedithiol, Kosherk
M&U International
2,3-BUTANEDITHIOL, Kosher
OQEMA
2,3-Butanedithiol
Penta International
2,3-BUTANEDITHIOL, Kosher
R C Treatt & Co Ltd
2,3-Butanedithiol
Kosher
Robinson Brothers
2,3-Butanedithiol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2,3-Butanedithiol
Sigma-Aldrich
2,3-Butanedithiol, ≥99%, FG
Certified Food Grade Products
Sunaux International
2,3-Butanedithiol
Synerzine
2,3-Butanedithiol
TCI AMERICA
For experimental / research use only.
2,3-Butanedithiol >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2,3-Butane Dithiol
Tengzhou Xiang Yuan Aroma Chemicals
2,3-Butanedithiol
WholeChem
2,3-Butanedithiol
Wujiang CIYUN Flavor & Fragrance
2,3-Butanedithiol ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
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 20/21 - When using do not eat, drink or smoke.
S 23 - Do not breath vapour.
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 2,3-butane dithiol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.049 (μg/capita/day)
NOEL (No Observed Effect Level): 0.7 (mg/kg bw per 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: 10
 average usual ppmaverage maximum ppm
baked goods: -0.20000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.20000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.20000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.20000
sugar substitutes: --
sweet sauces: --
 
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

EPI System: View
EPA Substance Registry Services (TSCA):4532-64-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :548353
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3336
WGK Germany:3
butane-2,3-dithiol
Chemidplus:0004532643
 
References:
 butane-2,3-dithiol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4532-64-3
Pubchem (cid):548353
Pubchem (sid):135263971
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31157
FooDB:FDB003171
Export Tariff Code:2930.90.9190
ChemSpider:View
FAO:2,3-Butanedithiol
 
Potential Blenders and core components note
For Odor
alliaceous
methyl furfuryl disulfide
FL/FR
chocolate
2,5-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
green
(E,Z)-2,6-
nonadienal
FL/FR
meaty
sulfurol
FL/FR
sulfuryl acetate
FL/FR
nutty
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
sulfurous
ethyl 2-mercaptopropionate
FL/FR
fish thiol
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
For Flavor
No flavor group found for these
benzyl methyl sulfide
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
2-
formyl pyrrole
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
2-
methyl-1-butane thiol
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
1,9-
nonane dithiol
FL
iso
propyl disulfide
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
2,4-
dimethyl-3-oxazoline
FL
2-
methyl-1-methyl thio-2-butene
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
1,3-
butane dithiol
FL
burnt
1,6-
hexane dithiol
FL
2,4,5-
trimethyl oxazole
FL/FR
chemical
2,5-
dimethyl furan
FL
coffee
2,4-
dimethyl thiazole
FL
methyl furfuryl disulfide
FL/FR
earthy
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
green
(E,Z)-2,6-
nonadienal
FL/FR
meaty
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
furfuryl 2-methyl-3-furyl disulfide
FL
3-
mercapto-2-butanone
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
2,5-
dimethyl pyrazine
FL/FR
nutty
2,6-
dimethyl pyrazine
FL/FR
nutty thiazole
FL
onion
ethyl 2-mercaptopropionate
FL/FR
roasted
hexyl mercaptan
FL
sulfurous
fish thiol
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
3-
methyl-2-butane thiol
FL
roasted butanol
FL
 
Potential Uses:
FLbeef
FLcoffee
FLegg
FLgarlic
FLonion
FLpork
FLroasted
 salami
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 butane-2,3-dithiol
2,3-butanedithiol
2,3-dimercaptobutane
 dithione (IFF)
 dithione 865 (IFF)
 
 
Notes:
Flavouring agent
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