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CAS Number: 1003-10-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:213-700-8
Nikkaji Web:J36.541F
Beilstein Number:0105273
XlogP3-AA:0.70 (est)
Molecular Weight:102.15602000
Formula:C4 H6 O 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
JECFA Food Flavoring:1923 2-oxothiolane
FEMA Number:4570 2-oxothiolane
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1003-10-7 ; 2-OXOTHIOLANE
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.17500 to 1.18500 @ 20.00 °C.
Pounds per Gallon - (est).: 9.789 to 9.872
Refractive Index:1.51800 to 1.52800 @ 20.00 °C.
Boiling Point: 195.00 to 197.00 °C. @ 760.00 mm Hg
Boiling Point: 39.00 to 40.00 °C. @ 1.00 mm Hg
Vapor Pressure:0.380000 mmHg @ 25.00 °C. (est)
Flash Point: 189.00 °F. TCC ( 87.22 °C. )
logP (o/w): 1.039 (est)
Soluble in:
 water, 3.525e+004 mg/L @ 25 °C (est)
Insoluble in:
Organoleptic Properties:
Odor Type: garlic
Odor Strength:high ,
recommend smelling in a 0.01 % solution or less
burnt garlic
Odor Description:at 0.01 % in propylene glycol. burnt garlic
Flavor Type: burnt
burnt chemical
Taste Description: burnt chemical
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
BOC Sciences
For experimental / research use only.
Endeavour Specialty Chemicals
Speciality Chemical Product Groups
Robinson Brothers
Santa Cruz Biotechnology
For experimental / research use only.
gamma-Thiobutyrolactone 98%
Sigma-Aldrich: Aldrich
For experimental / research use only.
gamma-Thiobutyrolactone 98%
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 199 mg/kg
Journal of Medicinal Chemistry. Vol. 14, Pg. 846, 1971.

oral-mouse LD50 1860 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
flavoring agents
Recommendation for gamma-thiobutyrolactone usage levels up to:
 not for fragrance use.
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
Click here to view publication 24
 average usual ppmaverage maximum ppm
baked goods: 0.002000.02000
beverages(nonalcoholic): 0.000300.00300
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 0.020000.20000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 0.020000.20000
fish products: --
frozen dairy: 0.000600.00600
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.002000.02000
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: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Safety References:
EPI System: View
EPA Substance Registry Services (TSCA):1003-10-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :13852
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
RTECS:XN1930000 for cas# 1003-10-7
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):13852
Pubchem (sid):134979589
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (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
HMDB (The Human Metabolome Database):HMDB31253
Export Tariff Code:2932.29.5050
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 coffee roasted coffee
Search PMC Picture
2(3H)-thiophenone, dihydro-
2-thiophenone, tetrahydro-
Component of roasted coffee beans
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