trans-galbanum oxathiane
trans-2-methyl-4-propyl-1,3-oxathiane

Supplier Sponsors

CAS Number: 59324-17-3 3D/inchi ECHA EINECS - REACH Pre-Reg: 261-700-1 FDA UNII: 5AFX6I408R Nikkaji Web: J304.847K CoE Number: 11540 XlogP3-AA: 2.70 (est) Molecular Weight: 160.27972000 Formula: C8 H16 O S NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: Stereoisomeric composition to be specified. CASrn in Register refers to 1,3-Oxathiane, 2-methyl-4-propyl-, (2R,4R)-rel-. Mixture of diastereoisomers: 25 % of each (EFFA, 2012j). Category:flavor and fragrance 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 DG SANTE Food Flavourings: 16.062 trans-2-methyl-4-propyl-1,3-oxathiane FEMA Number: 3578 trans-2-methyl-4-propyl-1,3-oxathiane FDA: No longer provide for the use of these seven synthetic flavoring substances   Physical Properties: Appearance: colorless to pale yellow clear liquid (est) Assay: 98.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.97000 to 0.98200 @ 25.00 °C. Pounds per Gallon - (est).: 8.071 to 8.171 Refractive Index: 1.47500 to 1.48500 @ 20.00 °C. Boiling Point: 226.00 to 227.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.123000 mmHg @ 25.00 °C. (est) Flash Point: 195.00 °F. TCC ( 90.56 °C. ) logP (o/w): 2.990 (est) Soluble in:   alcohol   water, 672.1 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: tropical sulfurous onion green onion onion garlic tropical Odor Description:at 0.10 % in dipropylene glycol. sulfurous green onion garlic tropical Odor and/or flavor descriptions from others (if found).   Cosmetic Information: CosIng: cosmetic data Cosmetic Uses: perfuming agents   Suppliers: Parchem (E)-galbanum oxathiane   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: flavor and fragrance agents RIFM Fragrance Material Safety Assessment: Search IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice   Maximised Survey-derived Daily Intakes (MSDI-EU): 1.00 (μg/capita/day) Threshold of Concern: 90 (μg/person/day) Structure Class: III 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: 11 Click here to view publication 11   average usual ppm average maximum ppm baked goods: - 0.10000 beverages(nonalcoholic): - 0.05000 beverages(alcoholic): - - breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - 0.10000 fruit ices: - - gelatins / puddings: - 0.10000 granulated sugar: - - gravies: - - hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - 0.10000 milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: - 0.10000 soups: - - 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): 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 Substance Registry Services (TSCA):59324-17-3 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :6931727 National Institute of Allergy and Infectious Diseases:Data (2S,4S)-2-methyl-4-propyl-1,3-oxathiane Chemidplus:0059324173   References:   (2S,4S)-2-methyl-4-propyl-1,3-oxathiane NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 59324-17-3 Pubchem (cid): 6931727 Pubchem (sid): 43541467   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 HMDB (The Human Metabolome Database): Search ChemSpider: View   Potential Blenders and core components note For Odor alliaceous methyl furfuryl disulfide FL/FR spicy ethyl vinyl ketone FL/FR sulfurous dimethyl sulfide FL/FR ferula assa-foetida absolute FL/FR 2- methyl 5-(methyl thio) furan FL/FR 2-( methyl thio) phenol FL/FR 4- tropical 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 dipropyl sulfide FL ethyl methyl trisulfide FL ethyl propyl disulfide FL ethyl propyl trisulfide FL 4- mercapto-3-methyl-2-butanol FL bis(1- mercaptopropyl) sulfide FL methyl butyl sulfide FL alliaceous alliaceous allyl mercaptan FL allyl thiopropionate FL benzyl mercaptan FL cyclopentyl mercaptan FL dipropyl trisulfide FL 2- methyl thioacetaldehyde FL coffee methyl furfuryl disulfide FL/FR fruity 4- tropical oxathiane FL/FR garlic allyl methyl sulfide FL garlic oleoresin FL meaty 3- mercapto-2-butanone FL (R,S)-2- mercapto-3-butanol FL 2-( methyl thio) phenol FL/FR ortho- thiocresol FL musty 2- methyl 5-(methyl thio) furan FL/FR onion methionol FL methyl propyl trisulfide 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 diallyl polysulfides FL diallyl tetrasulfide FL dimethyl sulfide FL/FR S- ethyl thioacetate FL ferula assa-foetida absolute FL/FR furfuryl methyl sulfide FL furfuryl thiopropionate FL methyl 4-(methyl thio) butyrate FL   Potential Uses: None Found   Occurrence (nature, food, other):note   not found in nature   Synonyms: trans- galbanum oxathiane (2S,4S)-2- methyl-4-propyl-1,3-oxathiane trans-2- methyl-4-propyl-1,3-oxathiane   Articles:   None found yet. Try the PubMed Search.

Notes: None found

Please share your Comments.
Email Address:
Top of Page Home