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

di-(1-propanyl) sulfide (mixture of isomers)
di-(1-propanyl)-sulfide (mixture of isomers)

Supplier Sponsors

CAS Number: 33922-80-4Picture of molecule3D/inchi
% from:18.00% to 20.00%
FDA UNII:1C2468Z2A8
Nikkaji Web:J188.078K
XlogP3-AA:2.30 (est)
Molecular Weight:114.21070000
Formula:C6 H10 S
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(E,E)-di-(1-propanyl) sulfide
 (E,Z)-di-(1-propanyl) sulfide
 (Z,Z)-di-(1-propanyl) sulfide
EFSA/JECFA Comments:
Mixture of isomers with CASrn: 65819-74-1, 37981-37-6, 37981-36-5. Stereoisomeric composition to be specified. Composition of mixture to be specified. Mixture of isomers with CASrn: 65819-74-1, 37981-37-6, 37981-36-5. Mixture of E/Z stereoisomers: 20-40 % (E,E), 40-60 % (E,Z), 10-20 % (Z,Z) (EFFA, 2012j).
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:1911 di-(1-propanyl) sulfide (mixture of isomers)
FLAVIS Number:12.298 (Old)
DG SANTE Food Flavourings:12.298 di-(1-propanyl)-sulfide (mixture of isomers)
FEMA Number:4386 di-(1-propanyl)-sulfide (mixture of isomers)
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):33922-80-4 ; DI-(1-PROPENYL)-SULFIDE (MIXTURE OF ISOMERS)
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.90480 to 0.90580 @ 25.00 °C.
Pounds per Gallon - (est).: 7.529 to 7.537
Refractive Index:1.51200 to 1.51400 @ 20.00 °C.
Boiling Point: 137.00 to 140.00 °C. @ 760.00 mm Hg
Vapor Pressure:6.438000 mmHg @ 25.00 °C. (est)
Flash Point: 91.00 °F. TCC ( 32.78 °C. )
logP (o/w): 2.877 (est)
Soluble in:
 alcohol
 DMSO
 water, 464.4 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Description:savory brown
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Axsyn
For experimental / research use only.
1-Propene, 1,1'-thiobis-, (1E,1'E)-
BOC Sciences
For experimental / research use only.
1-Propene,1,1'-thiobis-
R C Treatt & Co Ltd
Di(1-propenyl)sulphide
Kosher
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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 di-(1-propanyl) sulfide (mixture of isomers) usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 28 (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: 0.200000.50000
beverages(nonalcoholic): 0.050000.10000
beverages(alcoholic): 0.100000.20000
breakfast cereal: --
cheese: 0.200000.40000
chewing gum: --
condiments / relishes: 0.500002.50000
confectionery froastings: --
egg products: --
fats / oils: 0.200000.40000
fish products: 0.100000.30000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.100000.30000
hard candy: 0.500001.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.500002.00000
milk products: 0.200000.50000
nut products: --
other grains: --
poultry: 0.500001.00000
processed fruits: --
processed vegetables: 0.500001.00000
reconstituted vegetables: --
seasonings / flavors: 0.500002.00000
snack foods: 0.400001.00000
soft candy: --
soups: 0.200000.40000
sugar substitutes: --
sweet sauces: --
 
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): 0.100001.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100001.00000
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): 0.050000.50000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.050000.50000
Confectionery (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 0.200002.00000
Meat and meat products, including poultry and game (08.0): 0.050000.50000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.050000.50000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): --
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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, 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

Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 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 Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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

EPI System: View
Chemical Carcinogenesis Research Information System:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5370448
National Institute of Allergy and Infectious Diseases:Data
1-prop-1-enylsulfanylprop-1-ene
Chemidplus:0033922804
 
References:
 1-prop-1-enylsulfanylprop-1-ene
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):5370448
Pubchem (sid):135101084
 
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
HMDB (The Human Metabolome Database):HMDB40234
FooDB:FDB019949
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Di-(1-propenyl) sulfide (mixture of isomers)
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 garlic
Search Trop Picture
 onion
Search Trop Picture
 
Synonyms:
 di(1-propenyl)sulphide
 di-(1-propanyl)-sulfide (mixture of isomers)
1-prop-1-enylsulfanylprop-1-ene
1-propene, 1,1'-thiobis-
1-propenyl sulfanyl propene
 

Articles:

 None found yet.
 
Notes:
Volatile constit. of garlic, onion and other Allium spp.
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy