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

propyl thioacetate
thioacetic acid S-N-propyl ester

Supplier Sponsors

Name:S-propyl ethanethioate
CAS Number: 2307-10-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:218-984-7
FDA UNII: Y7284NZ6EP
Nikkaji Web:J125.732C
MDL:MFCD00039937
CoE Number:11576
XlogP3-AA:1.60 (est)
Molecular Weight:118.19890000
Formula:C5 H10 O S
NMR Predictor:Predict (works with chrome, Edge 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:485 propyl thioacetate
DG SANTE Food Flavourings:12.059 propyl thioacetate
FEMA Number:3385 propyl thioacetate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):2307-10-0 ; PROPYL THIOACETATE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.95300 to 0.95900 @ 25.00 °C.
Pounds per Gallon - (est).: 7.930 to 7.980
Refractive Index:1.45700 to 1.46300 @ 20.00 °C.
Boiling Point: 137.00 to 139.00 °C. @ 760.00 mm Hg
Vapor Pressure:5.872000 mmHg @ 25.00 °C. (est)
Flash Point: 92.00 °F. TCC ( 33.33 °C. )
logP (o/w): 1.878 (est)
Soluble in:
 alcohol
 water, 9515 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: sulfurous
sulfurous onion green onion garlic green
Odor Description:at 0.10 % in propylene glycol. sulfurous green onion garlic green
sulfurous onion green onion garlic scallion green fresh vegetable
Odor Description:Sulfureous green onion, garlic, scallion, green fresh, vegetative
Mosciano, Gerard P&F 19, No. 1, 27, (1994)
Flavor Type: onion
onion garlic sulfurous alliaceous fresh green
Taste Description: at 2.00 ppm. Onion, garlic sulfureous, alliaceous with a fresh green nuance
Mosciano, Gerard P&F 19, No. 1, 27, (1994)
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
Propyl thioacetate Halal, Kosher
Odor Description:sulphurous/vegetable, onion/garlic
Taste Description:onion
Used in bakery, cereals, sauces, and beverages at 1ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
PROPYL THIOACETATE
Beijing Lys Chemicals
Normal-Propyl thioacetate
BOC Sciences
For experimental / research use only.
S-N-Propyl Thioacetate
Endeavour Specialty Chemicals
S-n-Propyl thioacetate 99% F&F
Speciality Chemical Product Groups
Jinan Enlighten Chemical Technology(Wutong Aroma )
S-Propyl thioacetate
M&U International
PROPYL THIOACETATE, Kosher
Penta International
PROPYL THIOACETATE
R C Treatt & Co Ltd
Propyl thioacetate
Halal, Kosher
Odor: sulphurous/vegetable, onion/garlic
Flavor: onion
Used in bakery, cereals, sauces, and beverages at 1ppm.
Robinson Brothers
S-n-Propyl thioacetate F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sunaux International
Propyl Thioacetate
Synerzine
Propyl Thioacetate
TCI AMERICA
For experimental / research use only.
S-Propyl Thioacetate >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Propyl Thioacetate
Tianjin Danjun International
S-n-Propyl thioacetate
United International
Propyl Thioacetate
WholeChem
Normal-propyl thioacetate
 
Safety Information:
Preferred SDS: View
 
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 propyl thioacetate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.27 (μg/capita/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: 6
Click here to view publication 6
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: -1.00000
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
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...

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

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

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 :61295
National Institute of Allergy and Infectious Diseases:Data
S-propyl ethanethioate
Chemidplus:0002307100
 
References:
 S-propyl ethanethioate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:2307-10-0
Pubchem (cid):61295
Pubchem (sid):135017439
 
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):HMDB33856
FooDB:FDB012037
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Propyl thioacetate
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
propyl mercaptan
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
ethereal
2-
methyl-1-butanol
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
fruity
tropical thiazole
FL/FR
green
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
4-
hexenol
FL/FR
2-
octen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
meaty
meaty dithiane
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
buchu mercaptan
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
grapefruit menthane
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
3-(
methyl thio) hexanol
FL/FR
2-(
methyl thio) phenol
FL/FR
onion oil
FL/FR
4-
tropical oxathiane
FL/FR
tropical
trans-
galbanum oxathiane
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
diethyl trisulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
dipropyl sulfide
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
2-
ethyl-4,5-dimethyl oxazole
FL
trans-
galbanum oxathiane
FL/FR
heptyl mercaptan
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
4-
mercapto-3-methyl-2-butanol
FL
bis(1-
mercaptopropyl) sulfide
FL
methyl butyl sulfide
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
propenyl propyl disulfide
FL
iso
propyl disulfide
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
2,3,5-
trithiahexane
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
3-
mercapto-2-methyl pentanol
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
propyl mercaptan
FL/FR
shallot oil
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
truffle sulfide
FL
buttery
butter onion garlic flavor
FL
cabbage
methyl 2-thiofuroate
FL
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
ethereal
2-
methyl-1-butanol
FL/FR
fatty
2-
octen-1-ol
FL/FR
fruity
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic distillates
FL
garlic flavor
FL
garlic oleoresin
FL
green
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
3-(5-
methyl-2-furyl) butanal
FL
2,4-
octadienal
FL
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
meaty
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
ortho-
thiocresol
FL
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
onion flavor
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
buchu mercaptan
FL/FR
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
grapefruit menthane
FL/FR
3-
mercapto-2-methyl pentanal
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl ethyl disulfide
FL
methyl mercaptan
FL/FR
methyl thiomethyl butyrate
FL
onion oil
FL/FR
onion oleoresin
FL
vegetable
methyl 3-(methyl thio) propionate
FL/FR
waxy
(Z)-6-
nonen-1-ol
FL/FR
 
Potential Uses:
FLcabbage
FLegg
FLgarlic
FLonion
FLscallion
 
Occurrence (nature, food, other):note
 chive
Search Trop Picture
 durian fruit
Search Trop Picture
 fish sauce
Search PMC Picture
 krill
Search PMC Picture
 onion
Search Trop Picture
 
Synonyms:
 acetic acid thiopropyl ester
 acetic acid, thio-, S-propyl ester
 ethane thioic acid S-propyl ester
 ethanethioic acid S-propyl ester
 ethanethioic acid, S-propyl ester
 green onion acetate
 propane thiol acetate
 propanethiol acetate
S-propyl ethane thioate
S-propyl ethanethioate
S-propyl thioacetate
S-N-propyl thioacetate
 propyl thioacetate natural
 propyl thiol acetate
 thioacetic acid S-N-propyl ester
 thioacetic acid S-propyl ester
 
 
Notes:
Flavouring ingredient
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