• Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email:Technical Services
      US Email:Sales
      US Voice:(973) 740-2300
      US Fax:(973) 740-1839
      Product(s):
      S-ALLYL-L-CYSTEINE
       
S-allyl-laevo-cysteine
  • Home
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  • Organoleptics
      • Organoleptic Properties
        Odor Strength :high ,
        recommend smelling in a 0.10 % solution or less
        Odor Description:
        at 0.10 % in propylene glycol. 
        cooked roasted
  • Properties
      • Physical Properties
        Appearance :white to tan powder (est)
        Assay : 95.00 to 100.00 % 
        Food Chemicals Codex Listed :No
        Specific Gravity :1.19100 @  25.00 °C.
        Refractive Index :1.54200 @  20.00 °C.
        Melting Point : 214.00 to  216.00 °C. @ 760.00 mm Hg
        Boiling Point : 300.00 to  301.00 °C. @ 760.00 mm Hg
        Vapor Pressure :0.001000 mm/Hg @ 25.00 °C.
        Flash Point : 275.00 °F. TCC ( 135.00 °C. )
        logP (o/w) : 1.310
        Shelf Life : 12.00 month(s) or longer if stored properly.
        Storage :refrigerate in tightly sealed containers.
  • Safety
      • Safety Information
        Oral/Parenteral Toxicity : 
          Not determined
        Dermal Toxicity : 
          Not determined
        Inhalation Toxicity : 
          Not determined
  • Safety in Use
      • Safety in Use Information
        Category :flavoring agents
        Maximised Survey-derived Daily Intakes (MSDI-EU) :30.00 (μg/capita/day)
        Maximised Survey-derived Daily Intakes (MSDI-USA) :2.00 (μg/capita/day)
        Modified Theoretical Added Maximum Daily Intake (mTAMDI) :ND (μg/person/day)
        NOEL (No Observed Effect Level) :250 (mg/kg bw per day)
        Threshold of Concern :90 (μg/person/day)
        Structure Class :III
        IFRA Purity Specification :< 0.1% free allyl alcohol
        Recommendation for S-allyl-laevo-cysteine fragrance 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 on the "Resources" link.
        publication number : 23
         average usual ppmaverage maximum ppm
        baked goods : 2.0000025.00000
        beverages(nonalcoholic) : --
        beverages(alcoholic) : --
        breakfast cereal : 2.0000025.00000
        cheese : 2.0000025.00000
        chewing gum : --
        condiments / relishes : 2.0000025.00000
        confectionery froastings : --
        egg products : --
        fats / oils : 2.0000025.00000
        fish products : 2.0000025.00000
        frozen dairy : --
        fruit ices : --
        gelatins / puddings : --
        granulated sugar : --
        gravies : 2.0000025.00000
        hard candy : --
        imitation dairy : 2.0000025.00000
        instant coffee / tea : 2.0000025.00000
        jams / jellies : --
        meat products : 2.0000025.00000
        milk products : --
        nut products : 2.0000025.00000
        other grains : --
        poultry : 2.0000025.00000
        processed fruits : --
        processed vegetables : 2.0000025.00000
        reconstituted vegetables : 2.0000025.00000
        seasonings / flavors : 2.0000025.00000
        snack foods : 2.0000025.00000
        soft candy : --
        soups : 2.0000025.00000
        sugar substitutes : --
        sweet sauces : --
  • Safety References
      • 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 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):page or 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):page or 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):page or pdf
        EPI System :View
        Chemicalize.org :Calculate predicted properties
        Chemical Carcinogenesis Research Information System :Search
        Cancer Citations :Search
        Toxicology Citations :Search
        Env. Mutagen Info. Center :Search
        EPA ACToR :Toxicology Data
        National Institute of Allergy and Infectious Diseases :Data
         2-amino-3-prop-2-enylsulfanylpropanoic acid
        DTP/NCI :96449
        Chemidplus :0021593771
2-amino-3-prop-2-enylsulfanylpropanoic acid (Click)
CAS Number : 21593-77-1
MDL :MFCD00151975
XlogP3-AA :-2.10 (est)
Molecular Weight :161.22407000
Formula :C6 H11 N O2 S
BioActivity Summary :listing
NMR Predictor :Predict
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"SearchPerfumer and Flavorist : Search
Google Patents : Search US Patents : Search
EU Patents : Search
Pubchem Patents:Search
PubMed : SearchNCBI : Search
JECFA Food Flavoring :1710  S-allyl-L-cysteine
Flavis Number :17.036 (Old)
EU SANCO Food Flavourings :17.036  S-allyl-L-cysteine

FEMA Number :4322  S-allyl-L-cysteine
FDA Mainterm : S-ALLYL-L-CYSTEINE
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Picture of molecule
2-amino-3-prop-2-enylsulfanylpropanoic acid
Synonyms :
S-allyl cysteine
S-allyl L-cysteine
 allyl laevo-cysteine
(2R)-3-(allyl thio)-2-aminopropanoic acid
S-allyl-L-cysteine
S-allylcysteine
(2R)-2-amino-3-(prop-2-en-1-yl sulfanyl) propanoic acid
2-amino-3-prop-2-enylsulfanylpropanoic acid
 cysteine, S-2-propen-1-yl-
L-cysteine,S-2-propen-1-yl-
L-deoxyalliin
S-prop-2-en-1-ylcysteine
S-2-propenyl-L-cysteine
S-2-propenyl-laevo-cysteine
Soluble in :
 water, slightly
 water, 3.291e+004 mg/L @ 25 °C (est)
Insoluble in :
 water
Stability :
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