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

3-methyl mercaptopropyl amine
3-(methylthio)propylamine

Supplier Sponsors

CAS Number: 4104-45-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:223-875-2
FDA UNII:1IAP0CGD5S
Nikkaji Web:J146.566J
MDL:MFCD00041898
XlogP3-AA:0.30 (est)
Molecular Weight:105.20367000
Formula:C4 H11 N S
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:2004 3-(methylthio)propylamine
FEMA Number:4649 3-(methylthio)propylamine
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 3-(METHYLTHIO)PROPYLAMINE
 
Physical Properties:
Appearance:pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.95800 to 0.96400 @ 20.00 °C.
Pounds per Gallon - (est).: 7.981 to 8.031
Refractive Index:1.48900 to 1.49500 @ 20.00 °C.
Boiling Point: 169.00 to 171.00 °C. @ 760.00 mm Hg
Boiling Point: 66.00 to 67.00 °C. @ 14.00 mm Hg
Vapor Pressure:1.513000 mm/Hg @ 25.00 °C. (est)
Flash Point: 144.00 °F. TCC ( 62.22 °C. )
logP (o/w): 0.537 (est)
Soluble in:
 alcohol
 water, 4.928e+005 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:very high ,
recommend smelling in a 0.01 % solution or less
sulfurous vegetable ripe cheesy
Odor Description:at 0.01 % in propylene glycol. sulfurous vegetable ripe cheesy
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
3-(Methylthio)propylamine
Endeavour Specialty Chemicals
3-(Methylthio)propylamine 98% F&F
Speciality Chemical Product Groups
Matrix Scientific
For experimental / research use only.
3-(Methylthio)propylamine, 97%
Parchem
3-methyl mercaptopropyl amine
Penta International
3-METHYLTHIOPROPYLAMINE
R C Treatt & Co Ltd
3-Methylmercapto Propylamine
Halal, Kosher
Odor: Sulphurous, vegetative; ripe cheese in extreme dilution
Flavor: sulphurous
Used in cheese and seafood flavours, at 2-5ppm; in soups, at 1-5ppm; and in snack foods at 0.1-3ppm.
Robinson Brothers
3-(Methylthio)propylamine F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
3-(Methylthio)propylamine
Sigma-Aldrich: Aldrich
For experimental / research use only.
3-(Methylthio)propylamine 97%
TCI AMERICA
For experimental / research use only.
3-Methylthiopropylamine >98.0%(GC)(T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
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 36/39 - Wear suitable clothing 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 3-methyl mercaptopropyl amine usage levels up to:
 not for fragrance use.
 
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: 24
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: 2.000005.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.100003.00000
soft candy: --
soups: 1.000005.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
EPI System: View
Cancer Citations:Search
EPA Substance Registry Services (TSCA):4104-45-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :77743
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
3-methylsulfanylpropan-1-amine
Chemidplus:0004104454
 
References:
 3-methylsulfanylpropan-1-amine
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4104-45-4
Pubchem (cid):77743
Pubchem (sid):135034536
 
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
CHEBI:View
KEGG (GenomeNet):C03354
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:3-(Methylthio)propylamine
 
Potential Blenders and core components note
For Odor
fatty
octanoic acid
FL/FR
fruity
2-
heptyl butyrate
FL/FR
fungal
1-
decen-3-ol
FL/FR
sulfurous
dimethyl disulfide
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
For Flavor
No flavor group found for these
diisopropyl sulfide
FL
3-
ethyl thiopropanol
FL
2-
heptyl butyrate
FL/FR
alliaceous
alliaceous
2-
methyl thioacetaldehyde
FL
earthy
1-
decen-3-ol
FL/FR
green
horseradish oil
FL
soapy
octanoic acid
FL/FR
sulfurous
dimethyl disulfide
FL/FR
furfuryl methyl sulfide
FL
potato butanone
FL
tropical
S-
methyl 4-methyl pentane thioate
FL
vegetable
methyl 3-(methyl thio) propionate
FL/FR
radish isothiocyanate
FL
 
Potential Uses:
FLcheese
FLseafood
 
Occurrence (nature, food, other):note
 cocoa
PbMd Search Trop Picture
 
Synonyms:
1-amino-3-(methyl thio) propane
1-amino-3-(methylthio)propane
3-aminopropyl methyl sulfide
3-(methyl mercapto) propyl amine
3-(methyl sulfanyl) propyl amine
3-(methyl thio) propyl amine
3-(methyl thio)-1-propanamine
3-methyl thiopropyl amine
3-methylmercapto propylamine
3-(methylmercapto)propylamine
 methylmercaptopropylamine
3-methylmercaptopropylamine
3-(methylsulfanyl)propan-1-amine
3-(methylsulfanyl)propylamine
3-methylsulfanylpropan-1-amine
3-(methylthio)-1-propanamine
3-(methylthio)propan-1-amine
3-(methylthio)propylamine
3-methylthiopropanamine
3-methylthiopropylamine
1-propanamine, 3-(methylthio)-
3-propylamine
 propylamine, 3-(methylthio)-
 
 
Notes:
None found
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