butyl ethyl disulfide
1-ethyldisulfanylbutane

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  BOC Sciences

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  CODE158264 CODE158264
  Product(s):
  63986-03-8 Butyl Ethyl Disulfide

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  Jiangyin Healthway International Trade Co., Ltd

  Independent Ingredients Supplier
  We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.
  Jiangyin Healthway International Trade Co., Ltd is a professional company, main engaged in manufacturing and exporting aroma chemicals ,food additives , cosmetic ingredient ,pharmaceutical intermediates & other fine chemicals; especially on aroma chemicals , as the major manufacturer of heterocyclic and sulphur aroma compounds , we are the leading independent ingredients supplier to the flavour and fragrance industries in China, can offer hundreds of different high quality aroma chemicals.
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  Product(s):
  HL0204 Butyl ethyl disulphide

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  Penta International Corporation

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  For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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  Product(s):
  02-59900 BUTYL ETHYL DISULFIDE

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  R C Treatt and Co Ltd

  Innovative ingredient solutions
  World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
  We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
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  Product(s):
  Butyl ethyl disulphide NI, Kosher
  Used in alliaceous flavors (onion, garlic, leek) as well as in savoury, soup, meat and seafood flavours, at 0.05-0.1ppm

Name: 1-ethyldisulfanylbutane CAS Number: 63986-03-8 3D/inchi % from: 90.00% to 93.00% FDA UNII: 547878JR6J Nikkaji Web: J543.237E XlogP3-AA: 2.50 (est) Molecular Weight: 150.30758000 Formula: C6 H14 S2 NMR Predictor: Predict (works with chrome, Edge or firefox) Also(can) Contains: diethyl disulfide 2.00% to 3.00%   butyl disulfide 5.00% to 6.00% EFSA/JECFA Comments: Minimum assay (90%). Secondary components diethyl disulfide (2-3%) and dibutyl disulfide (5-6%) (EFFA, 2006u; EFFA, 2010a). 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: 1698 butyl ethyl disulfide DG SANTE Food Flavourings: 12.254 butyl ethyl disulfide FEMA Number: 4027 butyl ethyl disulfide FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 63986-03-8 ; BUTYL ETHYL DISULFIDE   Physical Properties: Appearance: colorless to pale yellow clear liquid (est) Assay: 90.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.95000 to 0.96800 @ 20.00 °C. Pounds per Gallon - (est).: 7.914 to 8.064 Specific Gravity: 0.95000 to 0.96800 @ 25.00 °C. Pounds per Gallon - est.: 7.905 to 8.055 Refractive Index: 1.49200 to 1.50200 @ 20.00 °C. Boiling Point: 202.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.735000 mmHg @ 25.00 °C. (est) Flash Point: 154.00 °F. TCC ( 67.78 °C. ) logP (o/w): 4.188 (est) Soluble in:   alcohol   water, 39.94 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: sulfurous sulfurous onion cooked onion onion garlic Odor Description:at 0.01 % in propylene glycol. sulfurous cooked onion garlic Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. Butyl Ethyl Disulfide Jiangyin Healthway Butyl ethyl disulphide New functional food ingredients Penta International BUTYL ETHYL DISULFIDE R C Treatt & Co Ltd Butyl ethyl disulphide NI, Kosher Odor: strong, cooked onion-garlic Flavor: onion garlic Used in alliaceous flavors (onion, garlic, leek) as well as in savoury, soup, meat and seafood flavours, at 0.05-0.1ppm   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 butyl ethyl disulfide usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day) NOEL (No Observed Effect Level): 7.3 (mg/kg bw per 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: 21 Click here to view publication 21   average usual ppm average maximum ppm baked goods: 0.10000 0.20000 beverages(nonalcoholic): 0.05000 0.10000 beverages(alcoholic): 0.05000 0.10000 breakfast cereal: - - cheese: - - chewing gum: 0.30000 0.60000 condiments / relishes: 0.05000 0.10000 confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: 0.06000 0.12000 fruit ices: 0.05000 0.10000 gelatins / puddings: 0.05000 0.10000 granulated sugar: - - gravies: 0.05000 0.10000 hard candy: 0.10000 0.20000 imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - - milk products: 0.05000 0.10000 nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: 0.05000 0.10000 soft candy: 0.06000 0.12000 soups: 0.05000 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): 0.20000 1.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.10000 0.50000 Edible ices, including sherbet and sorbet (03.0): 0.20000 1.00000 Processed fruit (04.1): 0.20000 1.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 0.20000 1.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.10000 0.50000 Bakery wares (07.0): 0.20000 1.00000 Meat and meat products, including poultry and game (08.0): 0.10000 0.20000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.10000 0.20000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.10000 0.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.20000 1.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.10000 0.50000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.20000 1.00000 Ready-to-eat savouries (15.0): 0.40000 2.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.10000 0.50000   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 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 Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): 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.08Rev3 (2011) View page or View pdf Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the 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.08Rev5 (2012) View page or View pdf Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,ß-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5 View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):63986-03-8 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :522111 National Institute of Allergy and Infectious Diseases:Data 1-ethyldisulfanylbutane Chemidplus:0063986038   References:   1-ethyldisulfanylbutane NIST Chemistry WebBook: Search Inchi Pubchem (cid): 522111 Pubchem (sid): 135308102   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): HMDB32180 FooDB: FDB009043 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor alliaceous dimethyl trisulfide FL/FR dipropyl disulfide FL/FR ferula assa-foetida gum oil FL/FR methyl furfuryl disulfide FL/FR propyl mercaptan FL/FR citrus grapefruit mercaptan FL/FR coffee coffee difuran FL/FR ethereal 2- methyl-1-butanol FL/FR meaty meaty dithiane FL/FR spicy ethyl vinyl ketone FL/FR sulfurous dimethyl disulfide FL/FR dimethyl sulfide 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 onion oil 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 (Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol FL (Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran FL dipropyl sulfide FL ethyl methyl trisulfide FL ethyl propyl disulfide FL ethyl propyl trisulfide FL heptyl mercaptan FL 4- mercapto-3-methyl-2-butanol FL methyl butyl sulfide FL 2-( methyl thio) methyl-2-butenal FL 1,1- propane dithiol FL propenyl propyl disulfide FL iso propyl disulfide FL 2,3,5- trithiahexane FL alliaceous alliaceous allyl disulfide FL allyl mercaptan FL allyl thiopropionate FL benzyl mercaptan FL 1,3- butane dithiol FL cyclopentyl mercaptan FL dicyclohexyl disulfide FL diethyl disulfide FL dimethyl trisulfide FL/FR dipropyl disulfide FL/FR dipropyl trisulfide FL ferula assa-foetida gum oil FL/FR 3- mercapto-2-methyl pentanol FL 3- mercapto-2-pentanone FL methyl 3-mercaptobutanoate FL 2- methyl thioacetaldehyde FL propyl mercaptan FL/FR cabbage methyl 2-thiofuroate FL citrus grapefruit mercaptan FL/FR coffee coffee difuran FL/FR methyl furfuryl disulfide FL/FR corn chip 2- acetyl-2-thiazoline FL eggy iso propyl mercaptan FL ethereal 2- methyl-1-butanol FL/FR fruity 4- tropical oxathiane FL/FR garlic allyl methyl sulfide FL garlic oleoresin FL meaty meaty dithiane FL/FR 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 2- methyl 5-(methyl thio) furan FL/FR onion methionol FL methyl propyl disulfide 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 butyl mercaptan FL diallyl polysulfides FL diallyl tetrasulfide FL diallyl trisulfide FL dimethyl disulfide FL/FR dimethyl sulfide 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 2-(methyl thio) butyrate FL methyl 2-methyl-3-furyl disulfide FL methyl 4-(methyl thio) butyrate FL methyl thiomethyl butyrate FL onion oil FL/FR onion oleoresin FL vegetable methyl 3-(methyl thio) propionate FL/FR   Potential Uses: FL garlic FL leek FL meat FL onion FL savory FL seafood FL soup   Occurrence (nature, food, other):note   asafoetida Search Trop Picture   durian fruit Search Trop Picture   Synonyms: N- butyl ethyl disulfide   butyl ethyl disulphide   disulfide, butyl ethyl 3,4- dithiaoctane 1- ethyl disulfanyl butane   ethyl N-butyl disulphide 1- ethyldisulfanyl-butane 1-( ethyldisulfanyl)butane 1- ethyldisulfanylbutane   Articles:   None found yet. 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Notes: Used as a food additive [EAFUS]