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

truffle sulfide
bis(methylthio)methane

Supplier Sponsors

Name:bis(methylsulfanyl)methane
CAS Number: 1618-26-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:216-577-9
FDA UNII:128SGX814T
Nikkaji Web:J7.534E
Beilstein Number:1731143
MDL:MFCD00008564
XlogP3-AA:1.60 (est)
Molecular Weight:108.22676000
Formula:C3 H8 S2
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:533 bis(methylthio)methane
FLAVIS Number:12.118 (Old)
DG SANTE Food Flavourings:12.118 2,4-dithiapentane
FEMA Number:3878 bis(methylthio)methane
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: BIS-(METHYLTHIO)METHANE
 
Physical Properties:
Appearance:colorless to pale yellow clear oily liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.05000 to 1.07000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.737 to 8.903
Refractive Index:1.53000 to 1.54000 @ 20.00 °C.
Boiling Point: 147.00 to 148.00 °C. @ 760.00 mm Hg
Vapor Pressure:5.714000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.7 ( Air = 1 )
Flash Point: 111.00 °F. TCC ( 43.89 °C. )
logP (o/w): 1.245 (est)
Soluble in:
 alcohol
 oils
 water, very slightly
 water, 3209 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
garlic sulfurous green spicy mushroom
Odor Description:at 0.10 % in propylene glycol. garlic sulfurous green spicy mushroom
pungent metallic alliaceous garlic mustard mushroom horseradish
Odor Description:at 0.10 % in propylene glycol. Pungent, metallic, alliaceous, garlic and mustard like with mushroom and horseradish nuances
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Flavor Type: alliaceous
alliaceous sulfurous fresh onion garlic vegetable cabbage spicy mustard horseradish
Taste Description: at 0.10 - 0.30 ppm. Alliaceous, sulfurous fresh onion and garlic-like with cruciferous vegetable nuances of cabbage, spicy nuances of mustard and horseradish
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor and/or flavor descriptions from others (if found).
Sigma-Aldrich
bis(Methylthio)methane, ≥99%, FG
Odor Description:cheese; horseradish; alliaceous (onion, garlic); earthy; spicy
R C Treatt & Co Ltd
bisMethylthiomethane Halal, Kosher
Odor Description:Alliaceous (onion/chive), and truffle/mushroom. More meaty, on dilution
Taste Description:alliaceous
Used in savoury/meat, coffee, and allium flavours, at low levels: 0.01 1ppm.
Frutarom
BIS(METHYLTHIO)METHANE
Odor Description:Alliaceous, Earthy, Mushroom, Musty, Truffle
Suggested Uses: Mushroom, Tomato, Truffle
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
BIS (METHYLTHIO) METHANE
Aromiens International
Truffle Sulfide
Augustus Oils
Bis (Methylthio) Methane
Services
Beijing Lys Chemicals
Bis(Methylthio)methane
BOC Sciences
For experimental / research use only.
Bis(methylthio)methane
Carbosynth
For experimental / research use only.
Bis(Methylthio)methane
Charkit Chemical
BIS(METHYLTHIO)METHANE M2960 FEMA 3878
DeLong Chemicals America
Bis(methylthio)methane, Kosher
EMD Millipore
For experimental / research use only.
Bis(methylthio)methane
Endeavour Specialty Chemicals
Bis(methylthio)methane 98% F&F
Speciality Chemical Product Groups
FCI SAS
BIS METHYL THIO METHANE
Odor: Garlic, onion
Frutarom
BIS(METHYLTHIO)METHANE
Odor: Alliaceous, Earthy, Mushroom, Musty, Truffle
Use: Suggested Uses: Mushroom, Tomato, Truffle
Jinan Enlighten Chemical Technology(Wutong Aroma )
Bis-(methylthio)-methane Kosherk
M&U International
Bis(METHYLTHIO) METHANE, Kosher
Natural Advantage
Dithiapentane, 2,4- Nat, 1% in CBMCT (Truffle)
Flavor: creamy, mushroom, truffle
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Natural Advantage
Dithiapentane, 2,4- Nat, 1% in OH (Truffle)
Flavor: creamy, mushroom, truffle
Penta International
bis(METHYLTHIO)METHANE, Kosher
R C Treatt & Co Ltd
bisMethylthiomethane
Halal, Kosher
Odor: Alliaceous (onion/chive), and truffle/mushroom. More meaty, on dilution
Flavor: alliaceous
Used in savoury/meat, coffee, and allium flavours, at low levels: 0.01 – 1ppm.
Riverside Aromatics
2,4-DITHIAPENTANE NATURAL, 1% IN ETHANOL
Robinson Brothers
Bis(Methylthio)methane F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
Bis(methylthio)methane
Sigma-Aldrich
bis(Methylthio)methane, ≥99%, FG
Odor: cheese; horseradish; alliaceous (onion, garlic); earthy; spicy
Certified Food Grade Products
Synerzine
bis (Methylthio) Methane
Taytonn
Bis (Methylthio) Methane
Odor: Musty, Alliaceous, Mushroom, Earthy, Truffle
TCI AMERICA
For experimental / research use only.
bis(Methylthio)methane >98.0%(GC)
WholeChem
Bis(methylthio)methane
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - 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 37/39 - Wear suitable 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
Recommendation for truffle 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: 0.600006.00000
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: 0.040000.04000
fish products: --
frozen dairy: 0.200002.00000
fruit ices: --
gelatins / puddings: 0.100001.00000
granulated sugar: --
gravies: 0.100001.00000
hard candy: --
imitation dairy: 0.010000.10000
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

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):1618-26-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :15380
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
bis(methylsulfanyl)methane
Chemidplus:0001618264
 
References:
 bis(methylsulfanyl)methane
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):15380
Pubchem (sid):134979520
Flavornet:1618-26-4
Pherobase:View
 
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
HMDB (The Human Metabolome Database):HMDB31317
FooDB:FDB003375
YMDB (Yeast Metabolome Database):YMDB01436
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
FAO:bis(Methylthio)methane
 
Potential Blenders and core components note
For Odor
aldehydic
iso
butyraldehyde
FL/FR
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
cheesy
S-(
methyl thio) butyrate
FL/FR
iso
valeric acid
FL/FR
citrus
lemon hexadiene
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
earthy
dibenzyl ether
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-one
FL/FR
fermented
iso
amyl alcohol
FL/FR
ethyl (E)-2-crotonate
FL/FR
floral
octyl acetate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
fruity
allyl propionate
FL/FR
iso
butyl-3-(methyl thio) butyrate
FL/FR
cherry pentenoate
FL/FR
2-
methyl-2-pentenal
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
green
4-
hexenol
FL/FR
(Z)-
leaf acetal
FL/FR
2-
pentenal
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
herbal
barosma betulina leaf oil
FL/FR
3-
heptanol
FL/FR
minty
laevo-
piperitone
FL/FR
(R)-(+)-
pulegone
FR
nutty
filbert heptenone
FL/FR
phenolic
meta-
cresyl acetate
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
buchu mercaptan
FL/FR
cassis pentanone
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
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
grapefruit menthane
FL/FR
mango thiol
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
3-(
methyl thio) hexanol
FL/FR
onion oil
FL/FR
onion oil CO2 extract
FL/FR
onion oil dutch
FL/FR
onion oil egypt
FL/FR
onion oil mexico
FL/FR
passiflora acetate
FL/FR
3-
thiohexanol
FL/FR
thujonic
cistus cyclohexanone
FL/FR
tropical
cis-
galbanum oxathiane
FL/FR
tropical 3-thiobutyrate
FL/FR
woody
beta-
terpineol
FL/FR
For Flavor
No flavor group found for these
allyl alcohol
FL
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl trisulfide
FL
butyl isothiocyanate
FL
iso
butyl-3-(methyl thio) butyrate
FL/FR
cistus cyclohexanone
FL/FR
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl isothiocyanate
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
3-
heptanol
FL/FR
iso
mesityl oxide
FL
methyl methane thiosulfonate
FL
4-(
methyl thio) butanol
FL
tris(
methyl thio) methane
FL
S-
methyl thiopropionate
FL
4-
methyl valeric acid
FL
1-
nonen-3-one
FL
2-
pentenal
FL/FR
beta-
terpineol
FL/FR
thiophene
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
aldehydic
aldehydic
iso
butyraldehyde
FL/FR
alliaceous
allium porrum extract
FL
allium sativum oil egypt
FL/FR
allyl disulfide
FL
allyl mercaptan
FL
allyl propionate
FL/FR
allyl thiopropionate
FL
benzyl mercaptan
FL
chive extract
FL
chive flavor
FL
chive oil
FL
chive oleoresin
FL
cyclopentyl mercaptan
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
5-
ethyl-2-methyl thiazole
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
fried
garlic oleoresin
FL
smoked
garlic oleoresin
FL
leek oil
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
white
mustard seed oil
FL
shallot oil
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
burnt
1-(2-
furfuryl thio) propanone
FL
cheesy
iso
valeric acid
FL/FR
citrus
lemon hexadiene
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl disulfide
FL/FR
earthy
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
eggy
iso
propyl mercaptan
FL
fruity
cherry pentenoate
FL/FR
dibenzyl ether
FL/FR
garcinia mangostana distillates
FL
2-
methyl-2-pentenal
FL/FR
passion fruit distillates
FL
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
tropical trithiane
FL/FR
fusel
iso
amyl alcohol
FL/FR
garlic
allium sativum bulb tincture
FL
allyl methyl sulfide
FL
green
cassis pentanone
FL/FR
dibutyl sulfide
FL/FR
cis-
galbanum oxathiane
FL/FR
(Z)-
leaf acetal
FL/FR
4-
methyl thiazole
FL
phenyl acetaldehyde dimethyl acetal
FL/FR
herbal
barosma betulina leaf oil
FL/FR
meaty
2,6-
dimethyl thiophenol
FL
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
bis(2-
methyl-3-furyl) disulfide
FL
2-
methyl-3-tetrahydrofuran thiol
FL
phenyl mercaptan
FL
pyrazinyl ethane thiol
FL
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
minty
laevo-
piperitone
FL/FR
molasses
molasses blackstrap
FL
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
3-
octanol
FL/FR
propionaldehyde
FL
nutty
filbert heptenone
FL/FR
macadamia distillates
FL
onion
ethyl 2-mercaptopropionate
FL/FR
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
phenolic
meta-
cresyl acetate
FL/FR
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 leaf distillates
FL
buchu mercaptan
FL/FR
2,3-
butane dithiol
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
diphenyl disulfide
FL
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
O-
ethyl S-1-methoxyhexan-3-yl carbonothioate
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
fish thiol
FL/FR
furfuryl methyl sulfide
FL
S-
furfuryl thioformate
FL/FR
furfuryl thiopropionate
FL
grapefruit menthane
FL/FR
leek oleoresin
FL
mango thiol
FL/FR
3-
mercapto-2-methyl pentanal
FL
3-
mercapto-2-methyl-1-butanol
FL
4-
methoxy-2-methyl butane thiol
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl mercaptan
FL/FR
1-(
methyl thio)-2-butanone
FL
methyl thioacetate
FL
methyl thiomethyl butyrate
FL
2-
methyl thiophene
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
onion oil
FL/FR
onion oil CO2 extract
FL/FR
onion oil dutch
FL/FR
onion oil egypt
FL/FR
onion oil mexico
FL/FR
caramelized
onion oleoresin
FL
onion oleoresin
FL
3-
pentane thiol
FL
potato butanone
FL
roasted butanol
FL
2-
thienyl mercaptan
FL
3-
thiohexanol
FL/FR
tropical 3-thiobutyrate
FL/FR
sweet
acetone alcohol
FL
tropical
guava distillates
FL
passiflora acetate
FL/FR
vegetable
potato butyraldehyde
FL
radish isothiocyanate
FL
waxy
octyl 2-furoate
FL
octyl acetate
FL/FR
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FLcoffee
FLgarlic
FLmeat
FLmushroom
FLonion
 truffle
FLworcestershire sauce
 
Occurrence (nature, food, other):note
 beef canned beef
Search PMC Picture
 cheese camembert cheese
Search PMC Picture
 cheese gruyere cheese
Search PMC Picture
 fish
Search PMC Picture
 lobster
Search PMC Picture
 milk
Search PMC Picture
 mushroom shittake mushroom
Search PMC Picture
 truffle white truffle
Search PMC Picture
 
Synonyms:
2,4-dithiapentane
2,4-dithiopentane
 formaldehyde dimethyl mercaptal
 methane, bis(methylthio)-
bis(methyl mercapto) methane
bis(methyl thio) methane
 methylene bis(methyl sulfide)
bis(methylmercapto)methane
bis(methylsulfanyl)methane
bis (methylthio) methane
bis(methylthio)methane
bismethylthiomethane
 thioformaldehyde dimethyl acetal
 
 
Notes:
Odorous constit. of white truffle (Tuber magnatum); volatile component of some cheeses and boiled beef aroma. Also found in milk, fish oils, shitake mushroom, truffles, prawns and lobster. Important off-flavour component of foods. Used in seasonings 2,4-Dithiapentane is an organic compound known to be an important component of truffle flavor. It is used as a primary aromatic ingredient in truffle oil when combined in an olive oil base.
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