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

ethyl mercaptan
ethanethiol

Supplier Sponsors

Name:ethanethiol
CAS Number: 75-08-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:200-837-3
FDA UNII:M439R54A1D
Nikkaji Web:J1.439G
Beilstein Number:00773638
MDL:MFCD00004887
CoE Number:546
XlogP3-AA:0.90 (est)
Molecular Weight:62.13482000
Formula:C2 H6 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:1659 ethanethiol
FLAVIS Number:12.017 (Old)
DG SANTE Food Flavourings:12.017 ethanethiol
FEMA Number:4258 ethanethiol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):75-08-1 ; ETHANETHIOL
 
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.83300 to 0.83900 @ 25.00 °C.
Pounds per Gallon - (est).: 6.931 to 6.981
Refractive Index:1.42500 to 1.43100 @ 20.00 °C.
Boiling Point: 34.00 to 37.00 °C. @ 760.00 mm Hg
Vapor Pressure:537.073975 mmHg @ 25.00 °C. (est)
Vapor Density:2.1 ( Air = 1 )
Flash Point: 1.00 °F. TCC ( -17.22 °C. )
logP (o/w): 1.442 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:refrigerate in tightly sealed containers.
Soluble in:
 alcohol
 water, 1.134e+004 mg/L @ 25 °C (est)
 water, 1.56E+04 mg/L @ 25 °C (exp)
Similar Items:note
allyl mercaptan
amyl mercaptan
isoamyl mercaptan
sec-amyl mercaptan
tert-amyl mercaptan
benzyl mercaptan
buchu mercaptan
butyl mercaptan
isobutyl mercaptan
tert-butyl mercaptan
cetyl mercaptan
cyclohexyl mercaptan
cyclopentyl mercaptan
decyl mercaptan
dodecyl mercaptan
2-ethyl hexyl mercaptan
ethylene mercaptan
furfuryl mercaptan
grapefruit mercaptan
heptyl mercaptan
hexyl mercaptan
methyl mercaptan
2-naphthyl mercaptan
nonyl mercaptan
octyl mercaptan
peach mercaptan
1-phenethyl mercaptan
2-phenethyl mercaptan
phenyl mercaptan
prenyl mercaptan
propyl mercaptan
isopropyl mercaptan
2-thienyl mercaptan
3-thienyl mercaptan
tridecyl mercaptan
undecyl mercaptan
 
Organoleptic Properties:
Odor Strength:high ,
recommend smelling in a 0.01 % solution or less
Odor Description:at 0.01 % in propylene glycol. sulfurous fruity
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Arkema
Ethyl mercaptan for the gas industry
Odor: characteristic
Use: You look for the EthylMercaptan manufacturers? Arkema produces EthylMercaptan in Beaumont, Texas, from which we serve the South and North American markets. To secure our European and Sea export customers, we can store and fill EthylMercaptan in different packaging in our Rotterdam plant (The Netherlands). We can also propose alternatives to the market for propane and butane odorization with the Vigileak grades. You must add mercptan in LPG to secure the use of this energy. We can help you!
Chevron Phillips
Ethyl Mercaptan
Penta International
ETHANETHIOL 50% IN TRIACETIN
Penta International
ETHANETHIOL
Santa Cruz Biotechnology
For experimental / research use only.
Ethanethiol
Sigma-Aldrich
Ethanethiol, ≥97%
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
Ethyl Mercaptan >98.0%(GC)
WholeChem
Ethanethiol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 12 - Extremely flammable.
R 20 - Harmful by inhalation.
R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 25 - Avoid contact with eyes.
S 60 - This material and its container must be disposed of as hazardous waste.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
 
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:
intraperitoneal-rat LD50 226 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS BEHAVIORAL: ATAXIA LUNGS, THORAX, OR RESPIRATION: CYANOSIS
American Industrial Hygiene Association Journal. Vol. 19, Pg. 171, 1958.

oral-rat LD50 682 mg/kg
BEHAVIORAL: ATAXIA BEHAVIORAL: MUSCLE WEAKNESS LUNGS, THORAX, OR RESPIRATION: CYANOSIS
American Industrial Hygiene Association Journal. Vol. 19, Pg. 171, 1958.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
inhalation-mouse LC50 2770 ppm/4H
BEHAVIORAL: EXCITEMENT BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY) LUNGS, THORAX, OR RESPIRATION: CYANOSIS
American Industrial Hygiene Association Journal. Vol. 19, Pg. 171, 1958.

inhalation-rat LC50 4420 ppm/4H
BEHAVIORAL: EXCITEMENT PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE LUNGS, THORAX, OR RESPIRATION: CYANOSIS
American Industrial Hygiene Association Journal. Vol. 19, Pg. 171, 1958.

 
Safety in Use Information:
Category: flavoring agents
Recommendation for ethyl mercaptan usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.49 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 23
 average usual ppmaverage maximum ppm
baked goods: 0.200001.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.100000.50000
cheese: 0.200001.00000
chewing gum: --
condiments / relishes: 0.100000.50000
confectionery froastings: 0.200001.00000
egg products: --
fats / oils: 0.100000.50000
fish products: 0.100000.20000
frozen dairy: 0.200001.00000
fruit ices: 0.200001.00000
gelatins / puddings: 0.200001.00000
granulated sugar: --
gravies: 0.100000.50000
hard candy: 0.200001.00000
imitation dairy: 0.200001.00000
instant coffee / tea: --
jams / jellies: --
meat products: 0.100000.20000
milk products: 0.200001.00000
nut products: --
other grains: 0.100000.50000
poultry: 0.100000.20000
processed fruits: 0.200001.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.100000.50000
snack foods: 0.400002.00000
soft candy: 0.200001.00000
soups: 0.100000.50000
sugar substitutes: --
sweet sauces: 0.100000.50000
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.200001.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.200001.00000
Processed fruit (04.1): 0.200001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.200001.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.100000.50000
Bakery wares (07.0): 0.200001.00000
Meat and meat products, including poultry and game (08.0): 0.100000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.20000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100000.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.200001.00000
Ready-to-eat savouries (15.0): 0.400002.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100000.50000
 
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

Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009)
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 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):75-08-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6343
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2363
WGK Germany:3
ethanethiol
Chemidplus:0000075081
EPA/NOAA CAMEO:hazardous materials
RTECS:75-08-1
 
References:
 ethanethiol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:75-08-1
Pubchem (cid):6343
Pubchem (sid):134970737
 
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
HMDB (The Human Metabolome Database):Search
FooDB:FDB009365
Export Tariff Code:2930.90.9190
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
grades or purity: 98.5+%
 
Potential Blenders and core components note
For Odor
sulfurous
blackberry thiophenone
FL/FR
ethyl 2-mercaptopropionate
FL/FR
3-
thiohexanol
FL/FR
For Flavor
No flavor group found for these
blackberry thiophenone
FL/FR
ethyl 2-(methyl dithio) propionate
FL
allyl thiohexanoate
FL
3-
mercapto-3-methyl-1-butyl acetate
FL
citrus
citrus
3-
mercaptoheptyl acetate
FL
fruity
3-
mercaptohexyl hexanoate
FL
onion
ethyl 2-mercaptopropionate
FL/FR
sulfurous
S-
ethyl thioacetate
FL
3-
thiohexanol
FL/FR
tropical
3-
mercaptohexyl butyrate
FL
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 potato plant
Search Trop Picture
 
Synonyms:
 ethane thiol
 ethanethiol
 ethanethiol 50% in triacetin
 ethanethiol solution
 ethyl hydrosulfide
 ethyl sulfhydrate
 ethyl thioalcohol
 ethyl-mercaptan
 ethylmercaptan
 mercaptoethane
1-mercaptoethane
 thioethanol
 thioethyl alcohol
 
 
Notes:
None found
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