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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 99.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.16700 to 1.17300 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 9.711 to 9.761
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| Refractive Index: | 1.50400 to 1.51000 @ 20.00 °C.
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| Boiling Point: | 130.00 to 135.00 °C. @ 760.00 mm Hg
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| Acid Value: | 5.00 max. KOH/g
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| Soluble in: |
| | alcohol | | | water, very slightly | | | water, 565.9 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: spicy |
| spicy floral |
| Odor Description:at 0.10 % in dipropylene glycol. spicy floral |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for O-ethyl S-(2-furyl methyl) thiocarbonate usage levels up to: | | | not for fragrance use.
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| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.61 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.90 (μg/capita/day) |
| Structure Class: | III |
| 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: 21 |
| Click here to view publication 21 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.03000 | 0.06000 |
| beverages(nonalcoholic): | 0.03000 | 0.06000 |
| beverages(alcoholic): | 0.03000 | 0.06000 |
| breakfast cereal: | 0.03000 | 0.06000 |
| cheese: | 0.03000 | 0.06000 |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 0.03000 | 0.06000 |
| fruit ices: | - | - |
| gelatins / puddings: | 0.03000 | 0.06000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 0.03000 | 0.06000 |
| imitation dairy: | 0.03000 | 0.06000 |
| instant coffee / tea: | 0.03000 | 0.06000 |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | 0.03000 | 0.06000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | 0.03000 | 0.06000 |
| 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...
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European Food Safety Authority (EFSA) reference(s):
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Flavouring Group Evaluation 67 (FGE.67): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan-substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings (JECFA, 2001, 2006a, 2009b)
View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan-substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings
View page or View pdf
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| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :15540144 |
| National Institute of Allergy and Infectious Diseases:Data |
| O-ethyl S-(furan-2-ylmethyl) carbonothioate |
| Chemidplus:0376595425 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | carbonothioic acid O-ethyl S-(2-furanyl methyl) ester | | | carbonothioic acid O-ethyl S-(2-furanylmethyl) ester | | | carbonothioic acid, O-ethyl S-(2-furanylmethyl) ester | | | ethoxy carbonyl furfurylthiol | | | ethoxycarbonyl furfuryl thiol | | | ethoxycarbonylfurfurylthiol | | O- | ethyl S-(2-furanyl methyl) thiocarbonate | | O- | ethyl S-(2-furanylmethyl)thiocarbonate | | O- | ethyl S-(2-furylmethyl)thiocarbonate | | O- | ethyl S-(furan-2-ylmethyl) carbonothioate | | O- | ethyl S-(furan-2-ylmethyl) thiocarbonate |
Articles:
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3D/inchi