|Appearance: ||colorless to pale yellow clear liquid (est)|
|Assay: || 98.00 to 100.00 %
|Food Chemicals Codex Listed: ||No|
|Specific Gravity: ||0.81700 to 0.82500 @ 25.00 °C.
|Pounds per Gallon - (est).: || 6.798 to 6.865
|Refractive Index: ||1.46000 to 1.46800 @ 20.00 °C.
|Boiling Point: || 95.00 to 96.00 °C. @ 760.00 mm Hg
|Acid Value: || 1.00 max. KOH/g
|Vapor Pressure: ||57.889999 mm/Hg @ 25.00 °C. (est)|
|Flash Point: || 53.00 °F. TCC ( 11.67 °C. )
|logP (o/w): || 0.859 (est)|
|Odor Type: ||sulfurous|
|Odor Strength: ||high ,|
recommend smelling in a 0.10 % solution or less
|Odor Description: |
at 0.10 % in propylene glycol.
|sulfurous eggy cheese dairy vegetable cabbage|
|Taste Description: ||sulfurous overripe rotten roasted|
| || |
|METHYL THIOACETATE 1% IN TRIETHYL CITRATE NATURAL
|Beijing Lys Chemicals|
|Blue Marble Biomaterials|
|S-METHYL THIOACETATE ≥95%
US/EU Natural, Food Grade, Kosher, Non-GMO, Vegan
Odor: Sulfurous, eggy, cheese, dairy, vegetable, cabbage
|DeLong Chemicals America|
|Methanethiol acetate, Kosher
|Endeavour Speciality Chemicals|
|S-Methyl thioacetate 99%
≥98.00%, NI, Kosher
Odor: Cheddar, Cheese, Dairy
Use: Suggested Uses: Cheese, Dairy Products, Nut
|METHYL THIOACETATE, Kosher
Flavor: Methyl Mercaptan-like, Overripe, Rotten, and Roasted
Flavor Use: Adds ripeness to fruit flavors.
Adds fresh roasted character beef, chicken & pork flavors.
Adds fresh brewed character to coffee.
Use Level: 1 - 5 ppm as consumed.
|S-METHYLTHIOACETATE NATURAL 5% IN ETHYL ALCOHOL, Kosher
|S-METHYLTHIOACETATE NATURAL, Kosher
|Methyl Thioacetate Natural
|Shijiazhuang Lida Chemicals|
Odor: Cheese, Dairy Products
|Tengzhou Jitian Aroma Chemiclal|
Odor: Sulphurous/”eggy” cooked vegetable/cabbage
|European information : |
|Most important hazard(s): |
|Xi - Irritant|
R 11 - Highly flammable.|
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 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.
| Classification of the substance or mixture|
|GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)|
| GHS Label elements, including precautionary statements|
|Oral/Parenteral Toxicity: |
|Dermal Toxicity: |
|Inhalation Toxicity: |
Safety in Use Information:
|Category: ||flavoring agents|
|Maximised Survey-derived Daily Intakes (MSDI-EU): ||ND (μg/capita/day)|
|Structure Class: ||I|
|Recommendation for methyl thioacetate usage levels up to: |
| ||not for fragrance use.
|Recommendation for methyl thioacetate flavor usage levels up to: |
| || 5.0000 ppm in the finished product.
|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): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20|
page or 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|
page or 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|
page or 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|
page or pdf
|EPI System: ||View|
|Chemicalize.org: ||Calculate predicted properties|
|Env. Mutagen Info. Center: ||Search|
|EPA ACToR: ||Toxicology Data|
|National Institute of Allergy and Infectious Diseases: ||Data|
|WISER: ||UN 1993|
|WGK Germany: ||3|
| ||S-methyl ethanethioate|
Potential Blenders and core components note
Natural Occurrence in: note
| ||acetic acid, thio-, methyl ester|
| ||acetic acid, thio-, S-methyl ester|
| ||ethane thioic acid S-methyl ester|
| ||ethanethioic acid S-methyl ester|
| ||ethanethioic acid, S-methyl ester|
| ||methane thiol acetate|
| ||methanethiol acetate|
|S-||methyl ethane thioate|
| ||methyl ethanethioate|
|1-||methyl sulfanyl ethanone|
|(||methyl thio) acetate|
| ||methyl thioacetate 1% in triethyl citrate natural|
|S-||methyl thioacetate natural|
| ||methyl thiolacetate|
|S-||methylthioacetate natural 5% in ethyl alcohol|
| ||thioacetic acid S-methyl ester|
click on the picture(s) below to
interact with the 3D model
|Soluble in: |
| ||water, 8.012e+004 mg/L @ 25 °C (est)|
|Insoluble in: |