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

(R,S)-2-mercapto-3-butanol
2-mercapto-3-butanol

Supplier Sponsors

Name:(2R,3S)-3-sulfanylbutan-2-ol
CAS Number: 37887-04-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:253-701-0
FDA UNII:82S57584XS
Nikkaji Web:J264.795H
MDL:MFCD00010271
CoE Number:760
XlogP3-AA:0.70 (est)
Molecular Weight:106.18790000
Formula:C4 H10 O S
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
JECFA Food Flavoring:546 2-mercapto-3-butanol
FLAVIS Number:12.024 (Old)
DG SANTE Food Flavourings:12.024 2-mercapto-3-butanol
FEMA Number:3502 2-mercapto-3-butanol
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:1.00500 to 1.02000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.363 to 8.487
Refractive Index:1.47500 to 1.49000 @ 20.00 °C.
Boiling Point: 53.00 °C. @ 10.00 mm Hg
Vapor Pressure:0.750000 mmHg @ 25.00 °C. (est)
Flash Point: 134.00 °F. TCC ( 56.67 °C. )
logP (o/w): 0.477 (est)
Soluble in:
 alcohol
 fats
 water, 3.195e+004 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 roasted onion garlic meaty
Odor Description:at 0.10 % in propylene glycol. sulfury roasted onion garlic meaty
sulfurous meaty roasted meaty alliaceous onion garlic
Odor Description:SuIfureous, roasted meat, alliaceous, sauteed onion and garlic
Mosciano, Gerard P&F 21, No. 3, 51, (1996)
Flavor Type: meaty
meaty savory onion garlic
Taste Description: at 4.00 ppm. Meaty, savory, sauteed onion and garlic
Mosciano, Gerard P&F 21, No. 3, 51, (1996)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2 MERCAPTO 3-BUTANOL
97% min. (mixed isomers)
Odor: Onion, meat
Ambles Nature et Chimie
2-MERCAPTO-3-BUTANOL
Anhui Suzhou Jinli Aromatic Chemicals
3-mercapto-2-butanol, mixture of isomers
Odor: sulfur, meat. Scallionbroth
Beijing Lys Chemicals
2-Mercapto-3-butanol
BOC Sciences
For experimental / research use only.
2-Mercapto-3-butanol
DeLong Chemicals America
2-Mercapto-3-butanol, Kosher
Endeavour Specialty Chemicals
2-Mercapto-3-butanol 97% F&F
Speciality Chemical Product Groups
Fleurchem
2-mercapto-3-butanol
Jiangyin Healthway
3-Mercapto-2-butanol
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Mercapto-3-butanol, Kosherk
M&U International
2-MERCAPTO-3-BUTANOL, Kosher
OQEMA
2-Mercapto-3-butanol
Pearlchem Corporation
2-Mercapto-3-butanol
Penta International
3-MERCAPTO-2-BUTANOL
R C Treatt & Co Ltd
2-Mercapto-3-butanol
Halal, Kosher
Odor: Catty, ribes-like, with tropical and meaty notes
Flavor: tropical
Useful in blackcurrant, tropical fruit flavors, meat, onion, savoury & coffee. Council of Europe limits: candies (0.2 ppm).
Robinson Brothers
2-Mercapto-3-butanol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
2-Mercapto-3-butanol, mixture of isomers, ≥97%, FG
Odor: sulfurous; meaty; alliaceous (onion, garlic)
Certified Food Grade Products
Sunaux International
2-Mercapto-3-butanol
Synerzine
2-Mercapto-3-butanol
Tengzhou Jitian Aroma Chemiclal
3-Mercapto-2-butanol
Tengzhou Xiang Yuan Aroma Chemicals
2-Mercapto-3-butanol
Tianjin Danjun International
2-Mercapto-3-butanol
WholeChem
3-Mercapto-2-butanol
Wujiang CIYUN Flavor & Fragrance
2-Mercapto-3-butanol ≥98.0%
 
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 (R,S)-2-mercapto-3-butanol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 4.00 (μg/capita/day)
NOEL (No Observed Effect Level): 1.9 (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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :641834
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3336
WGK Germany:3
(2R,3S)-3-sulfanylbutan-2-ol
Chemidplus:0037887040
 
References:
 (2R,3S)-3-sulfanylbutan-2-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:37887-04-0
Pubchem (cid):641834
Pubchem (sid):135212493
 
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):Search
Export Tariff Code:2930.90.9999
ChemSpider:View
FAO:2-Mercapto-3-butanol
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
methyl furfuryl disulfide
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
nutty
2-
methyl-3-(methyl thio) pyrazine
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
cocoa essence
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl 3-mercaptobutyrate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
2-(
methyl thio) phenol
FL/FR
4-
tropical oxathiane
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
allyl methyl trisulfide
FL
allyl propyl trisulfide
FL
1,2-
butane dithiol
FL
diethyl trisulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
dipropyl sulfide
FL
ethyl 3-mercaptobutyrate
FL/FR
2-
ethyl-3-methyl thiopyrazine
FL
methyl butyl sulfide
FL
methyl dihydrofuran thiol
FL
methyl methane thiosulfonate
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
iso
propyl disulfide
FL
thioacetic acid
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
2-
methyl-1-methyl thio-2-butene
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
leek oil
FL
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
chocolate
cocoa essence
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl thiol
FL
eggy
iso
propyl mercaptan
FL
fruity
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
dibutyl sulfide
FL/FR
meaty
2,6-
dimethyl thiophenol
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
2-
mercaptopropionic acid
FL/FR
2-(
methyl thio) phenol
FL/FR
methyl thiofuryl butanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
methyl-3-thioacetoxytetrahydrofuran
FL
propyl 2-mercaptopropionate
FL
2-
pyridinyl methane thiol
FL
thialdine
FL
ortho-
thiocresol
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
nutty thiazole
FL
onion
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
propyl thioacetate
FL
phenolic
2-
ethyl benzene thiol
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
2,3-
butane dithiol
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
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
2-
methyl thiophene
FL
2-
naphthyl mercaptan
FL
roasted butanol
FL
 
Potential Uses:
FLcandy
FLchicken
FRcoffee
FLcurrant black currant
FLfruit tropical fruit
FLgarlic
FLmeat
FLonion
FLsavory
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
(R,S)-2-butanol, 3-mercapto-
(R,S)-3-hydroxy-2-butane thiol
(R,S)-2-hydroxy-3-butane thiol
(R,S)-2-hydroxy-3-butanethiol
(R,S)-2-mercapto 3-butanol
(R,S)-3-mercapto-2-butanol
(theta,S)-3-mercapto-2-butanol
2-mercapto-3-butanol
(R*,S*)-3-mercaptobutan-2-ol
(2R,3S)-3-sulfanylbutan-2-ol
 thionol-935 (IFF)
 
 
Notes:
None found
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy