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

allyl methyl sulfide
3-(methylthio)-1-propene

Supplier Sponsors

Name:3-methylsulfanylprop-1-ene
CAS Number: 10152-76-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:233-422-0
FDA UNII:V7QI1R316C
Nikkaji Web:J35.931I
MDL:MFCD00008657
CoE Number:11429
XlogP3-AA:1.50 (est)
Molecular Weight:88.17276000
Formula:C4 H8 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
PubMed:Search
NCBI:Search
FLAVIS Number:12.096 (Old)
DG SANTE Food Flavourings:12.096 allyl methyl sulfide
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.87400 to 0.88000 @ 25.00 °C.
Pounds per Gallon - (est).: 7.273 to 7.322
Refractive Index:1.46800 to 1.47400 @ 20.00 °C.
Boiling Point: 92.00 to 93.00 °C. @ 760.00 mm Hg
Vapor Pressure:68.372002 mm/Hg @ 25.00 °C. (est)
Flash Point: 64.00 °F. TCC ( 17.78 °C. )
logP (o/w): 1.530 (est)
Soluble in:
 alcohol
 water, 3910 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
allyl methyl disulfide
allyl methyl trisulfide
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
alliaceous garlic onion
Odor Description:at 0.10 % in propylene glycol. alliaceous garlic onion
Flavor Type: garlic
sulfurous alliaceous onion savory
Taste Description: sulfurous alliaceous onion savory
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
Allylmethyl sulphide Halal, Kosher
Taste Description:garlic
The only component of natural garlic oil that is not FEMA. Used is in alliaceous flavours (onion, garlic, leek); and in savoury, soup, meat and seafood flavours.
Frutarom
ALLYL METHYL SULPHIDE
Odor Description:Alliaceous, Garlic, Onion
Suggested Uses: Coffee, Savoury, Tropical Fruits
Taytonn
Allyl Methyl Sulphide
Odor Description:Alliaceous, Garlic, Onion
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
ALLYL METHYL SULFIDE
Beijing Lys Chemicals
Allyl methyl sulfide
BOC Sciences
For experimental / research use only.
Allyl Methyl Sulfide 98%
DeLong Chemicals America
Allyl methyl sulfide, Kosher
Endeavour Specialty Chemicals
Allyl methyl sulphide 98% F&F
Speciality Chemical Product Groups
Frutarom
ALLYL METHYL SULPHIDE
Odor: Alliaceous, Garlic, Onion
Use: Suggested Uses: Coffee, Savoury, Tropical Fruits
Jiangyin Healthway
Allyl methyl sulfide
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
Allyl methyl sulfide Kosherk
M&U International
ALLYL METHYL SULFIDE, Kosher
Penta International
ALLYL METHYL SULFIDE, Kosher
R C Treatt & Co Ltd
Allylmethyl sulphide
Halal, Kosher
Flavor: garlic
The only component of natural garlic oil that is not FEMA. Used is in alliaceous flavours (onion, garlic, leek); and in savoury, soup, meat and seafood flavours.
Robinson Brothers
Allyl methyl sulphide F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
Allyl methyl sulfide
Sigma-Aldrich: Aldrich
For experimental / research use only.
Allyl Methyl Sulfide 98%
Sunaux International
Allyl Methyl Sulfide
Taytonn
Allyl Methyl Sulphide
Odor: Alliaceous, Garlic, Onion
Tengzhou Jitian Aroma Chemiclal
Methyl allyl sulfide
WholeChem
Allyl methyl sulfide
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 03/07 - Keep container tightly closed in cool place.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 33 - Take precautionary measures against static discharge.
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 sulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.99 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
 
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): 0.200001.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.200001.00000
Processed fruit (04.1): 0.200001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.200001.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.100000.50000
Bakery wares (07.0): 0.200001.00000
Meat and meat products, including poultry and game (08.0): 0.100000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.20000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100000.30000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.200001.00000
Ready-to-eat savouries (15.0): 0.400002.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100000.50000
 
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 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (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.08 (2008)
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

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

Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 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

Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):10152-76-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :66282
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
3-methylsulfanylprop-1-ene
Chemidplus:0010152768
 
References:
 3-methylsulfanylprop-1-ene
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):66282
Pubchem (sid):135025568
 
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
CHEBI:View
HMDB (The Human Metabolome Database):HMDB31653
FooDB:FDB008313
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
allium sativum oil egypt
FL/FR
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
garlic oil
FL/FR
garlic oil china
FL/FR
garlic oil mexico
FL/FR
methyl furfuryl disulfide
FL/FR
propyl mercaptan
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
garlic
ferula assa-foetida gum
FL/FR
meaty
meaty dithiane
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
buchu mercaptan
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
ferula assa-foetida gum extract
FL/FR
furfuryl thioacetate
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
3-(
methyl thio) hexanol
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 methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
diallyl hexasulfide
FL
diethyl trisulfide
FL
diisopropyl sulfide
FL
diisopropyl trisulfide
FL
dimethyl tetrasulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
dipropyl sulfide
FL
ethyl isothiocyanate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
heptyl mercaptan
FL
3-
mercapto-2-methyl pentanol
FL
4-
mercapto-3-methyl-2-butanol
FL
methyl butyl sulfide
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
S-
methyl thiopropionate
FL
2-
methyl-1-butanol
FL/FR
propenyl propyl disulfide
FL
iso
propyl disulfide
FL
propyl mercaptan
FL/FR
thiophene
FL
2,3,5-
trithiahexane
FL
alliaceous
alliaceous
allium sativum oil egypt
FL/FR
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
chive extract
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
garlic oil
FL/FR
garlic oil china
FL/FR
garlic oil extenders
FL
garlic oil mexico
FL/FR
smoked
garlic oleoresin
FL
fried
garlic oleoresin
FL
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
cabbage
methyl 2-thiofuroate
FL
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl thiol
FL
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
fatty
dimethyl sulfoxide
FL
fruity
4-
tropical oxathiane
FL/FR
garlic
allium sativum bulb tincture
FL
ferula assa-foetida gum
FL/FR
garlic distillates
FL
garlic flavor
FL
black
garlic flavor
FL
sauteed
garlic flavor
FL
garlic oil CO2 extract
FL
garlic oleoresin
FL
2-
pentenyl-4-propyl-1,3-oxathiane (mixture of isomers)
FL
green
dibutyl sulfide
FL/FR
meaty
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(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
metallic
3-(
methyl thio) hexanol
FL/FR
mushroom
methional diethyl acetal
FL
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
S-(
methyl thio) butyrate
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
hexyl mercaptan
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allium sativum bulb extract
FL
allyl sulfide
FL
buchu mercaptan
FL/FR
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
ferula assa-foetida fluid extract
FL
ferula assa-foetida gum extract
FL/FR
ferula assa-foetida oleoresin
FL
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl mercaptan
FL/FR
1-(
methyl thio)-2-butanone
FL
methyl thiomethyl butyrate
FL
2-
methyl thiophene
FL
onion oil
FL/FR
onion oleoresin
FL
vegetable
methyl 3-(methyl thio) propionate
FL/FR
 
Potential Uses:
FLcoffee
 fruit tropical fruit
FLgarlic
FLleek
FLmeat
FLonion
FLseafood
 soup
 
Occurrence (nature, food, other):note
 beef cooked beef
Search PMC Picture
 garlic - up to 12 mg/kg
Search Trop Picture
 garlic bulb
Search Trop Picture
 garlic fruit juice
Search Trop Picture
 garlic oil
Search Trop Picture
 ginger oil
Search Trop Picture
 ginger rhizome
Search Trop Picture
 ginger rhizome oil
Search Trop Picture
 leek
Search Trop Picture
 onion bulb
Search Trop Picture
 
Synonyms:
 allyl methyl sulphide
 allylmethylsulfide
 methyl allyl sulfide
 methyl prop-2-en-1-yl sulfide
 methyl propenyl sulfide
3-(methyl thio)-1-propene
3-(methylsulfanyl)prop-1-ene
3-methylsulfanylprop-1-ene
3-methylthio-1-propene
3-(methylthio)-1-propene
 prop-1-ene, 3-(methylthio)-
1-propene, 3-(methylthio)-
2-propenyl methyl sulfide
 sulfide, allyl methyl
 
 
Notes:
Constit. of garlic volatiles. Potential nutriceutical
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy