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| IUPAC name : | 2-methylsulfanylethanol |
| InChI : | InChI=1/C3H8OS/c1-5-3-2-4/h4H,2-3H2,1H3 |
| InChIKey : | WBBPRCNXBQTYLF-UHFFFAOYAP |
| SMILES : | CSCCO |
| (EINECS) number : | 226-090-3 |
| cas number : | 5271-38-5 |
| beilstein number : | 1731081 |
| fema number : | 4004 |
| coe number : | 12179 |
| jecfa number : | 1297 |
| fl. number : | 12.179 |
| molar refractivity : | 25.47 ± 0.3 cm3 |
| parachor : | 218.8 ± 4.0 cm3 |
| index of refraction : | 1.481 ± 0.02 |
| surface tension : | 35.7 ± 3.0 dyne/cm |
| density : | 1.029 ± 0.06 g/cm3 |
| polarizability : | 10.10 ± 0.5 10-24cm3 |
| xlogp : | 0.50 |
| molecular weight : | 92.1600200 |
| formula : | C3 H8 O S |
| BioActivity Analysis : | 68630 |
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| fda reg : | unspecified |
h. number : | unspecified |
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| organoleptics : | |
| odor type : | meaty |
| odor strength : | high ,
recommend smelling in a 0.10 % solution or less |
odor description :
at 0.10 % in propylene glycol. | sulfurous meaty |
| properties : | |
| appearence : | colorless to pale yellow clear liquid |
| assay : | 98.00 - 100.00 %
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| Food Chemicals Codex Listed : | No |
| specific gravity : | 1.05500 - 1.06500 @ 20.00 °C.
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| pounds per gallon - calc. : | 8.789 to 8.872
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| refractive index : | 1.49000 - 1.49800 @ 20.00 °C.
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| boiling point : | 169.00 - 171.00 °C. @ 760.00 mm Hg
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| acid value : | 1.00 max. KOH/g
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| logp : | 0.09 |
| safety : | |
| Oral Toxicity(LD50) : |
Not determined
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| Dermal Toxicity(LD50) : |
Not determined
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| flash point ( Deg. F. ) : | 158.00 °F. TCC ( 70.00 °C. )
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| recommendation for 2-(methyl thio) ethanol usage levels up to : | | | not for fragrance use.
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| 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). |
| publication number : 20. |
| 4004 | average usual ppm | average maximum ppm |
| baked goods : | 8.00000 | 16.00000 |
| beverages(nonalcoholic) : | 3.00000 | 6.00000 |
| beverages(alcoholic) : | - | - |
| breakfast cereal : | - | - |
| cheese : | - | - |
| chewing gum : | - | - |
| condiments / relishes : | 3.00000 | 6.00000 |
| confectionery froastings : | - | - |
| egg products : | - | - |
| fats / oils : | - | - |
| fish products : | - | - |
| frozen dairy : | 5.00000 | 10.00000 |
| fruit ices : | - | - |
| gelatins / puddings : | - | - |
| granulated sugar : | - | - |
| gravies : | 4.00000 | 8.00000 |
| hard candy : | 6.00000 | 10.00000 |
| imitation dairy : | 3.00000 | 6.00000 |
| instant coffee / tea : | - | - |
| jams / jellies : | - | - |
| meat products : | 3.00000 | 6.00000 |
| milk products : | 3.00000 | 6.00000 |
| nut products : | - | - |
| other grains : | - | - |
| poultry : | - | - |
| processed fruits : | - | - |
| processed vegetables : | - | - |
| reconstituted vegetables : | - | - |
| seasonings / flavors : | - | - |
| snack foods : | 4.00000 | 8.00000 |
| soft candy : | 3.00000 | 6.00000 |
| soups : | 4.00000 | 8.00000 |
| sugar substitutes : | - | - |
| sweet sauces : | - | - |
| safety links : | |
| (EINECS) number : | 226-090-3 |
| chemidplus : | 005271385 |
| epa-srs : | 5271-38-5 |
| dtp/nci : | 1902 |
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| other : | |
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| references : | |
| jecfa number : | 1297 |
| fl. number : | 12.179 |
| pubchem : | 655934 |
| NIST Chemistry WebBook : | 1768798389 |
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| synonyms : |
| 2- | hydroxyethyl methyl sulfide | | beta- | hydroxyethyl methyl sulfide | | 2- | methane sulfanyl ethanol | | 2- | methyl mercaptoethanol | | beta- | methyl mercaptoethanol | | 2-( | methyl thio) ethan-1-ol | | 2-( | methyl thio) ethanol | | beta-( | methyl thio) ethanol | | 2- | methyl thioethanol |
| soluble in : |
| | alcohol |
| insoluble in : |
| | water |
| (odor and/or flavor) blends with : |
| 4- | acetyl-2-methyl pyrimidine |
| 4- | allyl-2,6-dimethoxyphenol |
| 4- | aminobutyric acid |
| | amyl mercaptan |
| | bacon dithiazine |
| 1,3- | butane dithiol |
| 2,3- | butane dithiol |
| 2-(2- | butyl)-4,5-dimethyl-3-thiazoline |
| | butyraldehyde |
| | coffee difuran |
| | cyclopropyl (E,Z)-2,6-nonadienamide |
| 2,5- | diethyl thiazole |
| 3,5- | diethyl-2-methyl pyrazine |
| 2,5- | diethyl-3-methyl pyrazine |
| | difurfuryl sulfide |
| 2,5- | dihydroxy-1,4-dithiane |
| N-(2,4- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide |
| N-(2-(3,4- | dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide |
| 2,5- | dimethyl furan |
| | dimethyl tetrasulfide |
| 2,6- | dimethyl thiophenol |
| | dimethyl trisulfide |
| 4,5- | dimethyl-2-ethyl-3-thiazoline |
| 3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide |
| 2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone |
| 2,5- | dimethyl-3-furan thiol |
| bis(2,5- | dimethyl-3-furyl) disulfide |
| 2,5- | dimethyl-3-thiofuroyl furan |
| 1,1- | ethane dithiol 1% in ethanol |
| | ethyl (E,Z)-2,6-nonadienamide |
| S- | ethyl 2-acetyl aminoethane thioate |
| | ethyl 3-mercaptopropionate |
| | ethyl 4-(acetyl thio) butyrate |
| S- | ethyl thioacetate |
| (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline |
| (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline |
| | fish thiol |
| | furfuryl isopropyl sulfide |
| 4- | furfuryl thio-2-pentanone |
| | hazelnut pyrazine |
| N-( | heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide |
| 1,6- | hexane dithiol |
| | hexyl mercaptan |
| | meaty dithiane |
| 4- | mercapto-2-pentanone 1% in acetoin |
| 2- | mercapto-3-pentanone |
| 2- | mercaptomethyl pyrazine |
| 2- | mercaptopropionic acid |
| N1-(2- | methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide |
| N1-(2- | methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide |
| | methyl 2-methyl-3-furyl disulfide |
| 2- | methyl 3-(methyl thio) furan 10% in triacetin |
| 4- | methyl 4-mercaptopentan-2-one 1% in pg |
| | methyl dihydrofuran thiol |
| 4- | methyl nonanoic acid |
| 2- | methyl pyrazine |
| 2- | methyl thiazolidine |
| 12- | methyl tridecanal |
| 2- | methyl-1-methyl thio-2-butene |
| 3- | methyl-2-butane thiol |
| 2- | methyl-3-(methyl thio) pyrazine |
| 2- | methyl-3-furyl tetrasulfide |
| bis(2- | methyl-3-furyl) disulfide |
| S-(2- | methyl-3-furyl) ethane thioate |
| 3-((2- | methyl-3-furyl)thio)-4-heptanone |
| 4-((2- | methyl-3-furyl)thio)-5-nonanone |
| 2- | methyl-3-tetrahydrofuran thiol |
| 2- | naphthyl mercaptan |
| 1,9- | nonane dithiol |
| | nutty thiazole |
| 1,8- | octane dithiol |
| | peanut dithiazine |
| 1- | phenethyl mercaptan |
| 1,3- | propane dithiol |
| 2- | propionyl-2-thiazoline |
| | propyl 2-mercaptopropionate |
| | propyl 2-methyl-3-furyl disulfide |
| iso | propyl disulfide |
| iso | propyl mercaptan |
| | pyrazinyl ethane thiol |
| 2- | pyridinyl methane thiol |
| | pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine |
| | roasted butanol |
| | rum ether |
| | sulfuryl acetate |
| 3- | tetrahydrothiophenone |
| | thialdine |
| | thiazole |
| 3- | thienyl mercaptan |
| 1-(2- | thienyl) butanone |
| ortho- | thiocresol |
| | thioguaiacol |
| | tyramine |
| (odor and/or flavor) used in : |
| | meat |
| natural occurrence in : |
| passion fruit |
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