3-pentane thiol
3-pentanethiol

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  Endeavour Specialty Chemicals Ltd

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  Robinson Brothers Limited

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  Based in the UK, Robinson Brothers is an award-winning chemical manufacturer of chemical intermediates and high-impact aroma chemicals. Robinson Brothers serve many industry sectors across the globe, include: flavour/fragrance, pharmaceutical, agrochemical and material sciences. Our team of Chemists are experts in custom synthesis, contract manufacture and process optimisation.
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  R C Treatt and Co Ltd

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  3-Pentanethiol Kosher
  3-Pentanethiol 1% in TEC Kosher

CAS Number: 616-31-9 3D/inchi ECHA EINECS - REACH Pre-Reg: 210-476-3 FDA UNII: 43Q9692OIT Nikkaji Web: J100.768H XlogP3-AA: 2.40 (est) Molecular Weight: 104.21564000 Formula: C5 H12 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: 2083 3-pentanethiol DG SANTE Food Flavourings: 12.303 3-pentanethiol FEMA Number: 4694 3-pentanethiol FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 616-31-9 ; 3-PENTANETHIOL   Physical Properties: Appearance: colorless to pale yellow clear liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.82400 to 0.83600 @ 25.00 °C. Pounds per Gallon - (est).: 6.857 to 6.956 Specific Gravity: 0.82500 to 0.83000 @ 20.00 °C. Pounds per Gallon - est.: 6.873 to 6.914 Refractive Index: 1.44400 to 1.44800 @ 20.00 °C. Boiling Point: 112.00 to 113.00 °C. @ 760.00 mm Hg Vapor Pressure: 35.006001 mmHg @ 25.00 °C. (est) Flash Point: 59.00 °F. TCC ( 15.00 °C. ) (est) logP (o/w): 2.814 (est) Soluble in:   alcohol   water, 599.2 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: sulfurous sulfurous gassy durian fruity roasted savory Odor Description:at 0.10 % in propylene glycol. sulfurous gassy durian fruity roasted savory Flavor Type: sulfurous meaty brothy sulfurous Taste Description: meaty brothy Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Endeavour Specialty Chemicals Pentane-3-thiol Speciality Chemical Product Groups Parchem 3-pentane thiol R C Treatt & Co Ltd 3-Pentanethiol 1% in TEC Kosher R C Treatt & Co Ltd 3-Pentanethiol Kosher Robinson Brothers Pentane-3-thiol F&F https://www.robinsonbrothers.uk/chemistry-competences 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 3-pentane thiol usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.03 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3.5 (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: 25 Click here to view publication 25   average usual ppm average maximum ppm baked goods: 0.01000 0.10000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: 0.01000 0.10000 confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - - fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: 0.01000 0.10000 hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: 0.01000 0.10000 milk products: - - nut products: - - other grains: - - poultry: 0.01000 0.10000 processed fruits: - - processed vegetables: 0.02000 0.10000 reconstituted vegetables: - - seasonings / flavors: 0.01000 0.10000 snack foods: 0.01000 0.10000 soft candy: - - soups: 0.01000 0.10000 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): - - Fats and oils, and fat emulsions (type water-in-oil) (02.0): - - Edible ices, including sherbet and sorbet (03.0): - - Processed fruit (04.1): 0.02000 0.10000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.02000 0.10000 Confectionery (05.0): - - Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): - - Bakery wares (07.0): 0.02000 0.20000 Meat and meat products, including poultry and game (08.0): 0.02000 0.20000 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): 0.02000 0.20000 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): 0.02000 0.20000 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): 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 AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :69220 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 pentane-3-thiol Chemidplus:0000616319   References:   pentane-3-thiol NIST Chemistry WebBook: Search Inchi Pubchem (cid): 69220 Pubchem (sid): 135026118   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): Search VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor sulfurous 2- mercaptopropionic acid FL/FR tobacco methyl benzoxole FL/FR For Flavor meaty beef broth flavor FL chicken bone extract FL chicken broth flavor FL chicken extract FL meat broth concentrates FL 2- mercaptopropionic acid FL/FR bis(2- methyl-3-furyl) disulfide FL 2- methyl-3-tetrahydrofuran thiol FL nutty methyl benzoxole FL/FR   Potential Uses: None Found   Occurrence (nature, food, other):note   guava fruit - up to 0.05 mg/kg Search Trop Picture   Synonyms: 1- ethylpropyl hydrosulfide 3- mercaptopentane   pentane-3-thiol 3- pentanethiol 3- pentyl mercaptan   Articles: Google Patents:Fragrance and flavor material Leffingwell & Associates:Flavor Properties of FEMA GRAS List 25 flavor chemicals

Notes: None found