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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 96.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.94100 to 0.94700 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.830 to 7.880
|
| Refractive Index: | 1.46800 to 1.47600 @ 20.00 °C.
|
| Boiling Point: | 79.00 to 81.00 °C. @ 1.00 mm Hg
|
| Boiling Point: | 154.00 to 155.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 0.173000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 198.00 °F. TCC ( 92.20 °C. ) (est)
|
| logP (o/w): | 1.283 (est) |
| Soluble in: |
| | water, 6278 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: cooked |
| cooked roasted nutty |
| Odor Description:at 0.10 % in propylene glycol. cooked roasted nutty |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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 3-(ethyl thio) butanol 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: 23 |
| Click here to view publication 23 |
| | average usual ppm | average maximum ppm |
| baked goods: | 10.00000 | 50.00000 |
| beverages(nonalcoholic): | 1.00000 | 10.00000 |
| beverages(alcoholic): | 1.00000 | 10.00000 |
| breakfast cereal: | 5.00000 | 10.00000 |
| cheese: | 1.00000 | 10.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 2.00000 | 10.00000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 2.00000 | 10.00000 |
| hard candy: | 10.00000 | 20.00000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 3.00000 | 20.00000 |
| milk products: | 2.00000 | 10.00000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | 2.00000 | 10.00000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 5.00000 | 30.00000 |
| snack foods: | 5.00000 | 30.00000 |
| soft candy: | 2.00000 | 10.00000 |
| soups: | 1.00000 | 10.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| No odor group found for these |
sulfuryl octanoate
FL/FR |
|
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
sulfuryl propionate
FL/FR |
| coffee |
| coffee |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| green |
2- heptyl furan
FL/FR |
| nutty |
2- acetyl-3-methyl pyrazine
FL/FR |
3,6- cocoa pyrazine
FL/FR |
filbert heptenone
FL/FR |
nutty quinoxaline
FL/FR |
| sulfurous |
furfuryl thioacetate
FL/FR |
| For Flavor |
| No flavor group found for these |
3,6- diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri
FL |
6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL |
dimethyl dihydrocyclopentapyrazine
FL |
2,5- dimethyl thiazole
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
1-(3- hydroxy-5-methyl-2-thienyl) ethanone
FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
1- phenyl-3(5)-propyl pyrazole
FL |
3-iso propenyl pentane dioic acid
FL |
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
thioacetic acid
FL |
|
5- acetyl-2,3-dihydro-1,4-thiazine
FL |
S- allyl-laevo-cysteine
FL |
(±)-3-( methyl thio) heptanal
FL |
3-( methyl thio) methyl thiophene
FL |
2- methyl-1-methyl thio-2-butene
FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
sulfuryl formate
FL |
sulfuryl octanoate
FL/FR |
sulfuryl propionate
FL/FR |
| fatty |
| fatty |
2- heptyl furan
FL/FR |
| fishy |
4,5- dimethyl thiazole
FL |
| meaty |
propyl 2-mercaptopropionate
FL |
| nutty |
2- acetyl-3-methyl pyrazine
FL/FR |
2- butyl-2-butenal
FL |
3,6- cocoa pyrazine
FL/FR |
filbert heptenone
FL/FR |
nutty quinoxaline
FL/FR |
| popcorn |
2- propionyl-2-thiazoline
FL |
| roasted |
furfuryl thioacetate
FL/FR |
lactoyl ethanolamine
FL |
lactoyl ethanolamine phosphate
FL |
| sulfurous |
2,4,6- trithiaheptane 10% in triacetin
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 1- | butanol, 3-(ethylthio)- | | (±)-3-( | ethyl thio) butanol | | 3-( | ethylsulfanyl)butan-1-ol | | 3-( | ethylthio) butanol | | (+/-)-3-( | ethylthio)butanol | | (±)-3-( | ethylthio)butanol | | 3-( | ethylthio)butanol | | 3-( | ethylthio)butanol, (+/-)- |
Articles:
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3D/inchi