methyl propyl trisulfide
2,3,4-trithiaheptane

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  R C Treatt and Co Ltd

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  Methyl Propyl Trisulphide Halal, Kosher

Flavor Demo Formulas Name: 1-methylsulfanyldisulfanylpropane CAS Number: 17619-36-2 3D/inchi ECHA EINECS - REACH Pre-Reg: 241-594-3 FDA UNII: ON3O10BZAN Nikkaji Web: J287.092D MDL: MFCD00040073 CoE Number: 586 XlogP3-AA: 2.20 (est) Molecular Weight: 154.31870000 Formula: C4 H10 S3 NMR Predictor: Predict (works with chrome, Edge or firefox) Also(can) Contains: dipropyl trisulfide 25.00%   dipropyl disulfide 12.00%   dimethyl disulfide 14.00%   methyl propyl sulfide 3.00% EFSA/JECFA Comments: Also contains 25% dipropyl trisulfide, 12% dipropyl disulfide, 14% dimethyl disulfide, 3% methyl propyl sulfide (EFFA, 2017). More than 95% identified components 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: 584 methyl propyl trisulfide DG SANTE Food Flavourings: 12.020 methyl propyl trisulfide FEMA Number: 3308 methyl propyl trisulfide FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 17619-36-2 ; METHYL PROPYL TRISULFIDE   Physical Properties: Appearance: pale yellow to yellow clear liquid (est) Assay: 45.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.09500 to 1.10100 @ 25.00 °C. Pounds per Gallon - (est).: 9.111 to 9.161 Refractive Index: 1.55800 to 1.57000 @ 20.00 °C. Boiling Point: 52.00 °C. @ 1.20 mm Hg Vapor Pressure: 0.168000 mmHg @ 25.00 °C. (est) Flash Point: 189.00 °F. TCC ( 87.22 °C. ) logP (o/w): 2.945 (est) Soluble in:   alcohol   water, 264.5 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: sulfurous sulfurous onion garlic green metallic Odor Description:at 0.10 % in propylene glycol. sulfurous onion garlic green metallic sulfurous onion garlic green metallic clean cooked scallion Odor Description:Sulfureous, onion, garlic, green, metallic and clean with a cooked scallion nuance Mosciano, Gerard P&F 19, No. 5, 79, (1994) Flavor Type: onion onion garlic fresh metallic cheesy Taste Description: at 1.00 ppm. Onion, garlic, fresh and metallic with a cheese nuance Mosciano, Gerard P&F 19, No. 5, 79, (1994) Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Augustus Oils Methyl Propyl Trisulphide Services BOC Sciences For experimental / research use only. Methyl Propyl Trisulfide Charkit Chemical METHYL PROPYL TRISULPHIDE FEMA 3308 DeLong Chemicals America Methyl propyl trisulfide, Kosher Endeavour Specialty Chemicals Methyl propyl trisulphide Speciality Chemical Product Groups Frutarom METHYL PROPYL TRISULPHIDE KOSHER Flavor: Sulfurous, Onion, Garlic, Metallic, Green CBD Offering IFF METHYL PROPYL TRISULPHIDE KOSHER Flavor: Sulfurous, Onion, Garlic, Metallic, Green Natural Advantage Mixed Di and Tri Sulfides Nat (Methyl propyl trisulfide 45%) Flavor: alliaceous, cheesy, fresh, garlic, green, metallic Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries Penta International METHYL PROPYL TRISULFIDE R C Treatt & Co Ltd Methyl Propyl Trisulphide Halal, Kosher Robinson Brothers Methyl propyl trisulphide F&F https://www.robinsonbrothers.uk/chemistry-competences Sigma-Aldrich Methyl propyl trisulfide, 50%, FG sds Certified Food Grade Products Sigma-Aldrich: Aldrich For experimental / research use only. Methyl propyl trisulfide 50%, FG sds Taytonn ASCC Methyl Propyl Trisulphide Odor: Alliaceous, Garlic, Green, Onion Tengzhou Jitian Aroma Chemiclal Methyl Propyl Trisulfide   Safety Information: Preferred SDS: View European information : Most important hazard(s): Xi - Irritant R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.   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 methyl propyl trisulfide usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 4.89 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 348 (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: 5 Click here to view publication 5   average usual ppm average maximum ppm baked goods: - 2.00000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - 2.00000 confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - - fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: - 2.00000 hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - 2.00000 milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: - - soups: - 2.00000 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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.60000 2.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.04000 1.00000 Edible ices, including sherbet and sorbet (03.0): 0.50000 2.00000 Processed fruit (04.1): - - Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.20000 1.50000 Confectionery (05.0): 0.75000 2.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.62000 1.00000 Bakery wares (07.0): 0.80000 2.00000 Meat and meat products, including poultry and game (08.0): 0.73000 1.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.10000 1.00000 Eggs and egg products (10.0): 0.08000 1.00000 Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.45000 1.00000 Foodstuffs intended for particular nutritional uses (13.0): - - Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.50000 1.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.10000 2.00000 Ready-to-eat savouries (15.0): 1.10000 5.00000 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 (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 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev1 (2009) 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 74, Revision 2 (FGE.74Rev2): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev3 (2011) 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 Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000). View page or View pdf EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) View page or View pdf Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphides with or without additional oxygenated functional groups from chemical group 20 evaluated by EFSA in FGE.08Rev5 View page or View pdf EPI System: View Chemical Carcinogenesis Research Information System:Search AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):17619-36-2 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :5319765 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 1-methylsulfanyldisulfanylpropane Chemidplus:0017619362   References:   1-methylsulfanyldisulfanylpropane NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 17619-36-2 Pubchem (cid): 5319765 Pubchem (sid): 135264329   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): HMDB31871 FooDB: FDB008556 Export Tariff Code: 2930.90.9999 Typical G.C. VCF-Online: VCF Volatile Compounds in Food ChemSpider: View FAO: Methyl propyl trisulfide   Potential Blenders and core components note For Odor alliaceous dibutyl sulfide FL/FR methyl furfuryl disulfide FL/FR fermented ethyl (E)-2-crotonate FL/FR floral (Z)-3- hexen-1-yl salicylate FL/FR fruity ethyl 3-hexenoate FL/FR green green ether FL/FR 1- hepten-3-ol FL/FR (Z)-3- hexen-1-yl octanoate FL/FR 4-iso propyl quinoline FL/FR spicy ethyl vinyl ketone FL/FR sulfurous cassis pentanone FL/FR dimethyl sulfide FL/FR ethyl 2-mercaptopropionate FL/FR ethyl methyl mercaptopropionate FL/FR ferula assa-foetida absolute FL/FR methyl 3-(methyl thio) propionate FL/FR 2- methyl 5-(methyl thio) furan FL/FR 3-( methyl thio) hexanol FL/FR 2-( methyl thio) phenol FL/FR 4- tropical oxathiane FL/FR For Flavor No flavor group found for these allyl methyl trisulfide FL allyl propyl sulfide FL allyl propyl trisulfide FL diethyl trisulfide FL dipropyl sulfide FL epoxy-2-decenal FL 4- mercapto-3-methyl-2-butanol FL methyl butyl sulfide FL 4-iso propyl quinoline FL/FR alliaceous alliaceous allyl disulfide FL allyl mercaptan FL allyl thiopropionate FL benzyl mercaptan FL cyclopentyl mercaptan FL dipropyl trisulfide FL 2- methyl thioacetaldehyde FL 3- tetrahydrothiophenone FL truffle sulfide FL coffee methyl furfuryl disulfide FL/FR fruity ethyl 3-hexenoate FL/FR 4- tropical oxathiane FL/FR garlic allyl methyl sulfide FL garlic oleoresin FL green cassis pentanone FL/FR dibutyl sulfide FL/FR green ether FL/FR 1- hepten-3-ol FL/FR (Z)-3- hexen-1-yl octanoate FL/FR (Z)-3- hexen-1-yl salicylate FL/FR meaty 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 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 propyl thioacetate FL roasted ethyl 3-(furfuryl thio) propionate FL seafood 1,4- dithiane FL spicy ethyl vinyl ketone FL/FR sulfurous allyl sulfide FL butyl mercaptan FL diallyl polysulfides FL diallyl tetrasulfide FL 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 3- mercapto-2-methyl pentanal FL methyl 4-(methyl thio) butyrate FL methyl benzyl disulfide FL vegetable methyl 3-(methyl thio) propionate FL/FR   Potential Uses: FL cheese camembert cheese FL cheese cheddar cheese FL chocolate cocoa FL/FR fenugreek FL garlic FL onion FL scallion   Occurrence (nature, food, other):note   allium Search PMC Picture   blood orange oil italy @ 12.00% Data GC Search Trop Picture   cocoa Search Trop Picture   fenugreek Search Trop Picture   garlic bulb Search Trop Picture   leek Search Trop Picture   onion bulb Search Trop Picture   onion oil Search Trop Picture   Synonyms:   methyl propyl trisulphide 1- methyl-3-propyltrisulfane 1- methylsulfanyldisulfanylpropane   onion trisulfide   propyl methyl trisulfide   trisulfane, 1-methyl-3-propyl-   trisulfide, methyl propyl 2,3,4- trithiaheptane   Articles:   None found yet. Try the PubMed Search.

Notes: Volatile flavouring component of onion oil, leeks and other Allium spp. Also present in French fried potato and cocoa