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

diethyl sulfide
1,1-thiobisethane

Supplier Sponsors

Name:ethylsulfanylethane
CAS Number: 352-93-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:206-526-9
FDA UNII:9191Y76OTC
Nikkaji Web:J2.577A
Beilstein Number:1696909
MDL:MFCD00009270
CoE Number:11450
XlogP3:1.90 (est)
Molecular Weight:90.18870000
Formula:C4 H10 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
JECFA Food Flavoring:454 diethyl sulfide
FLAVIS Number:12.113 (Old)
DG SANTE Food Flavourings:12.113 diethyl sulfide
FEMA Number:3825 diethyl sulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):352-93-2 ; DIETHYL SULFIDE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.83600 to 0.84100 @ 25.00 °C.
Pounds per Gallon - (est).: 6.956 to 6.998
Refractive Index:1.44000 to 1.45000 @ 20.00 °C.
Melting Point:-100.00 °C. @ 760.00 mm Hg
Boiling Point: 90.00 to 93.00 °C. @ 760.00 mm Hg
Boiling Point: 27.00 to 28.00 °C. @ 10.00 mm Hg
Vapor Pressure:60.200000 mmHg @ 25.00 °C.
Flash Point: 15.00 °F. TCC ( -9.44 °C. )
logP (o/w): 1.950
Soluble in:
 alcohol
 oils
 propylene glycol
 water, 3130 mg/L @ 20 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Strength:high ,
recommend smelling in a 0.01 % solution or less
Odor Description:at 0.01 % in propylene glycol. ethereal sulfurous
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
DIETHYL SULFIDE
Beijing Lys Chemicals
Diethyl sulfide
Chevron Phillips
diethyl sulfide
Jinan Enlighten Chemical Technology(Wutong Aroma )
Diethyl sulfide, Kosherk
M&U International
DIETHYL SULFIDE, Kosher
Penta International
DIETHYL SULFIDE
Santa Cruz Biotechnology
For experimental / research use only.
Diethyl sulfide
Sigma-Aldrich
Diethyl sulfide, 98%, FG
Certified Food Grade Products
Sunaux International
Diethyl Sulfide
TCI AMERICA
For experimental / research use only.
Diethyl Sulfide >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Diethyl Sulfide
WholeChem
Diethyl sulfide
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 07/09 - Keep container tightly closed and in well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
S 24 - Avoid contact with skin.
S 33 - Take precautionary measures against static discharge.
S 36 - Wear suitable protective clothing.
 
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:
inhalation-mouse LC > 1850 mg/m3/10
National Defense Research Committee, Office of Scientific Research and Development, Progress Report.Vol. NDCrc-132, Pg. Nov, 1942.

 
Safety in Use Information:
Category: flavoring agents
Recommendation for diethyl sulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/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: 18
 average usual ppmaverage maximum ppm
baked goods: 1.000006.00000
beverages(nonalcoholic): 0.200002.00000
beverages(alcoholic): 0.200002.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: 0.200002.00000
confectionery froastings: --
egg products: --
fats / oils: 0.010000.04000
fish products: --
frozen dairy: 0.200002.00000
fruit ices: --
gelatins / puddings: 0.100001.00000
granulated sugar: --
gravies: 0.100001.00000
hard candy: --
imitation dairy: 0.100000.10000
instant coffee / tea: --
jams / jellies: --
meat products: 4.0000044.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 1000.000001000.00000
snack foods: --
soft candy: 0.200002.00000
soups: --
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
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):352-93-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :9609
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2375
WGK Germany:3
ethylsulfanylethane
Chemidplus:0000352932
EPA/NOAA CAMEO:hazardous materials
RTECS:LC7200000 for cas# 352-93-2
 
References:
 ethylsulfanylethane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:352-93-2
Pubchem (cid):9609
Pubchem (sid):134975462
 
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
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C02272
HMDB (The Human Metabolome Database):HMDB31666
FooDB:FDB008326
YMDB (Yeast Metabolome Database):YMDB01672
Export Tariff Code:2930.90.9190
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
FAO:Diethyl sulfide
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 broccoli
Search Trop Picture
 cabbage
Search Trop Picture
 cauliflower
Search Trop Picture
 ginger oil
Search Trop Picture
 ginger rhizome
Search Trop Picture
 meat boiled meat
Search PMC Picture
 potato
Search Trop Picture
 wine white wine
Search Picture
 
Synonyms:
 diethyl sulphide
 diethyl thioether
 diethylsulfide
 diethylthioether
 ethane, 1,1'-thiobis-
 ethyl monosulfide
 ethyl sulfide
 ethyl thioethane
 ethyl thioether
(ethylsulfanyl)ethane
 ethylsulfanylethane
 ethylthioethane
1,1'-sulfanediyldiethane
 sulfide, diethyl
3-thiapentane
1,1-thiobisethane
1,1'-thiobisethane
1,1'-thiodiethane
 thioethyl ether
 

Articles:

PubMed:Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
PubMed:Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
PubMed:Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
PubMed:Synthesis and stable isotope dilution assay of ethanethiol and diethyl disulfide in wine using solid phase microextraction. Effect of aging on their levels in wine.
 
Notes:
Food additive listed in the EAFUS Food Additive Database (Jan 2001). Found in various foods and brandies. Food flavour ingredient Diethyl sulfide is a clear flammable chemical compound with a pungent garlic-like odor. It has the chemical formula C4H10S. It is prepared by treating ethanol with concentrated sulfuric acid, partially neutralizing the new solution with sodium carbonate, then distilling the resulting sodium ethyl sulfate in a solution containing potassium sulfide.
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