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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | pale yellow green clear liquid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.06600 to 1.07200 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 8.870 to 8.920
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| Refractive Index: | 1.45900 to 1.46500 @ 20.00 °C.
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| Boiling Point: | 88.00 °C. @ 760.00 mm Hg
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| Vapor Pressure: | 50.410000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 52.00 °F. TCC ( 11.11 °C. )
|
| logP (o/w): | 0.528 (est) |
| Soluble in: |
| | propylene glycol | | | water | | | acetone | | | water, 1.016e+005 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: meaty |
| cooked roasted meaty burnt |
| Odor Description:at 0.01 % in propylene glycol. cooked roasted meaty burnt |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | C - Corrosive. |
R 11 - Highly flammable.
R 34 - Causes burns.
S 01/02 - Keep locked up and out of the reach of children.
S 09 - Keep container in a well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
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 27 - Take off immediately all contaminated clothing.
S 28 - After contact with skin, wash immediately with plenty of water.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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| |
| 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: |
oral-rat LD50 > 200 mg/kg
intraperitoneal-mouse LD50 75 mg/kg
National Technical Information Service. Vol. AD691-490
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| Dermal Toxicity: |
skin-rat LD50 > 2000 mg/kg
National Technical Information Service. Vol. AD691-490
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| Inhalation Toxicity: |
|
Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for thioacetic acid usage levels up to: | | | not for fragrance use.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.0012 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 160 (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: 22 |
| Click here to view publication 22 |
| | average usual ppm | average maximum ppm |
| baked goods: | 1.00000 | 5.00000 |
| beverages(nonalcoholic): | 0.10000 | 0.50000 |
| beverages(alcoholic): | 0.10000 | 0.50000 |
| breakfast cereal: | 0.50000 | 2.50000 |
| cheese: | 1.00000 | 5.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 0.20000 | 1.00000 |
| confectionery froastings: | 0.10000 | 0.50000 |
| egg products: | 1.00000 | 8.00000 |
| fats / oils: | 3.00000 | 8.00000 |
| fish products: | 1.00000 | 5.00000 |
| frozen dairy: | 0.20000 | 1.00000 |
| fruit ices: | 0.20000 | 1.00000 |
| gelatins / puddings: | 0.20000 | 1.00000 |
| granulated sugar: | - | - |
| gravies: | 0.10000 | 0.50000 |
| hard candy: | 0.20000 | 1.00000 |
| imitation dairy: | 0.50000 | 2.50000 |
| instant coffee / tea: | 0.10000 | 0.50000 |
| jams / jellies: | 0.10000 | 0.50000 |
| meat products: | 1.00000 | 5.00000 |
| milk products: | 0.50000 | 2.50000 |
| nut products: | 0.10000 | 0.50000 |
| other grains: | - | - |
| poultry: | 1.00000 | 8.00000 |
| processed fruits: | 0.20000 | 1.00000 |
| processed vegetables: | 0.20000 | 1.00000 |
| reconstituted vegetables: | 0.10000 | 0.50000 |
| seasonings / flavors: | 1.00000 | 8.00000 |
| snack foods: | 1.00000 | 5.00000 |
| soft candy: | 0.20000 | 1.00000 |
| soups: | 0.20000 | 2.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | 0.20000 | 1.00000 |
| |
| 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): | 0.40000 | 2.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.20000 | 1.00000 |
| Edible ices, including sherbet and sorbet (03.0): | 0.40000 | 2.00000 |
| Processed fruit (04.1): | 0.30000 | 1.50000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
| Confectionery (05.0): | 0.40000 | 2.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.20000 | 1.00000 |
| Bakery wares (07.0): | 0.40000 | 2.00000 |
| Meat and meat products, including poultry and game (08.0): | 0.10000 | 0.40000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 0.40000 |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.20000 | 1.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.40000 | 2.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.20000 | 1.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.40000 | 2.00000 |
| Ready-to-eat savouries (15.0): | 1.00000 | 5.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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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
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Flavouring Group Evaluation 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (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.08 (2008)
View page or View pdf
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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
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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
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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
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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
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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
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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
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| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):507-09-5 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :10484 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 2436 |
| WGK Germany:3 |
| ethanethioic S-acid |
| Chemidplus:0000507095 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:AJ5600000 for cas# 507-09-5 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| burnt |
rum ether
FL/FR |
| fruity |
tropical trithiane
FL/FR |
| nutty |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
| For Flavor |
| No flavor group found for these |
4- acetyl-2-methyl pyrimidine
FL |
1,2- butane dithiol
FL |
3,6- diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri
FL |
(Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol
FL |
(Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran
FL |
2,5- dimethyl-3-thiofuroyl furan
FL |
3-( ethyl thio) butanol
FL |
2- ethyl-3-methyl thiopyrazine
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 |
methyl dihydrofuran thiol
FL |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
3-((2- methyl-3-furyl)thio)-4-heptanone
FL |
4-((2- methyl-3-furyl)thio)-5-nonanone
FL |
3-iso propenyl pentane dioic acid
FL |
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3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
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 |
| burnt |
| burnt |
1,6- hexane dithiol
FL |
rum ether
FL/FR |
| fruity |
tropical trithiane
FL/FR |
| meaty |
4- allyl-2,6-dimethoxyphenol
FL |
2,6- dimethyl thiophenol
FL |
1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL |
methyl thiofuryl butanal
FL |
bis(2- methyl-3-furyl) disulfide
FL |
S-(2- methyl-3-furyl) ethane thioate
FL |
2- methyl-3-tetrahydrofuran thiol
FL |
2- methyl-3-thioacetoxytetrahydrofuran
FL |
propyl 2-mercaptopropionate
FL |
2- pyridinyl methane thiol
FL |
thialdine
FL |
| nutty |
2- butyl-2-butenal
FL |
| phenolic |
2- ethyl benzene thiol
FL |
| popcorn |
2- propionyl-2-thiazoline
FL |
| sulfurous |
2- naphthyl mercaptan
FL |
roasted butanol
FL |
2,4,6- trithiaheptane 10% in triacetin
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | acetothioic acid | | | acetyl mercaptan | | | ethane thioic acid | | | ethanethioic S-acid | | | schiff's reagent | | | thioacetic S-acid | | | thiol acetic acid | | | thionoacetic acid |
Articles:
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3D/inchi
