EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

3-butenyl isothiocyanate
4-isothiocyanatobut-1-ene

Supplier Sponsors

Name:4-isothiocyanatobut-1-ene
CAS Number: 3386-97-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:222-209-8
FDA UNII: 13O98H1EW1
Nikkaji Web:J45.898H
MDL:MFCD00191660
XlogP3-AA:2.70 (est)
Molecular Weight:113.18279000
Formula:C5 H7 N 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:1889 3-butenyl isothiocyanate
DG SANTE Food Flavourings:12.283 3-butenyl isothiocyanate
FEMA Number:4418 3-butenyl isothiocyanate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):3386-97-8 ; 3-BUTENYL ISOTHIOCYANATE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.98500 to 0.98700 @ 25.00 °C.
Pounds per Gallon - (est).: 8.196 to 8.213
Refractive Index:1.52100 to 1.52300 @ 20.00 °C.
Boiling Point: 163.00 to 164.00 °C. @ 760.00 mm Hg
Boiling Point: 75.00 to 77.00 °C. @ 14.00 mm Hg
Vapor Pressure:2.722000 mmHg @ 25.00 °C. (est)
Flash Point: 112.00 °F. TCC ( 44.44 °C. )
logP (o/w): 2.692 (est)
Soluble in:
 alcohol
 water, 460 mg/L @ 20 °C (exp)
Insoluble in:
 water
Similar Items:note
allyl isothiocyanate
amyl isothiocyanate
isoamyl isothiocyanate
benzyl isothiocyanate
butyl isothiocyanate
isobutyl isothiocyanate
sec-butyl isothiocyanate
ethyl isothiocyanate
5-hexen-1-yl isothiocyanate
hexyl isothiocyanate
methyl isothiocyanate
4-methyl thiobutyl isothiocyanate
6-methyl thiohexyl isothiocyanate
5-methyl thiopentyl isothiocyanate
4-pentenyl isothiocyanate
2-phenethyl isothiocyanate
isopropyl isothiocyanate
radish isothiocyanate
 
Organoleptic Properties:
Odor Description:aromatic pungent
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
3-Butenyl Isothiocyanate
Parchem
3-butenyl isothiocyanate
Penta International
3-BUTEN-1-YL ISOTHIOCYANATE
Santa Cruz Biotechnology
For experimental / research use only.
3-Butenyl Isothiocyanate ≥95%
Sigma-Aldrich: Aldrich
For experimental / research use only.
4-Isothiocyanato-1-butene
sds
TCI AMERICA
For experimental / research use only.
3-Buten-1-yl Isothiocyanate >95.0%(GC)
sds
 
Safety Information:
Preferred SDS: View
 
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-butenyl isothiocyanate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 110.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 4000 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
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: 23
Click here to view publication 23
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 1.0000010.00000
beverages(alcoholic): 1.0000010.00000
breakfast cereal: --
cheese: 0.500005.00000
chewing gum: 5.0000050.00000
condiments / relishes: 40.00000400.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 2.0000020.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: 0.500005.00000
other grains: --
poultry: --
processed fruits: --
processed vegetables: 0.500002.50000
reconstituted vegetables: --
seasonings / flavors: 10.00000100.00000
snack foods: 1.0000010.00000
soft candy: 2.0000020.00000
soups: 1.000005.00000
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.100002.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100002.50000
Edible ices, including sherbet and sorbet (03.0): 1.0000025.00000
Processed fruit (04.1): 0.100002.50000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.100002.50000
Confectionery (05.0): 10.00000250.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000050.00000
Bakery wares (07.0): 1.0000025.00000
Meat and meat products, including poultry and game (08.0): 0.100002.50000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100002.50000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100002.50000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 10.00000250.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 20.00000250.00000
Ready-to-eat savouries (15.0): 0.100002.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100002.50000
 
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 38 (FGE.38)[1] 3-Butenyl isothiocyanate - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
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 :76922
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:3
4-isothiocyanatobut-1-ene
Chemidplus:0003386978
 
References:
 4-isothiocyanatobut-1-ene
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):76922
Pubchem (sid):135036324
 
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):HMDB33867
FooDB:FDB012051
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
fruity
furfuryl acetate
FL/FR
green
1-
penten-3-ol
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
2-
methyl 5-(methyl thio) furan
FL/FR
2-
phenethyl isothiocyanate
FL/FR
For Flavor
No flavor group found for these
allyl alcohol
FL
iso
butyl mercaptan
FL
ethyl isothiocyanate
FL
methyl isothiocyanate
FL
4-
pentenyl isothiocyanate
FL
2-
phenethyl isothiocyanate
FL/FR
alliaceous
alliaceous
benzyl mercaptan
FL
cyclopentyl mercaptan
FL
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
iso
propyl isothiocyanate
FL
estery
furfuryl acetate
FL/FR
green
1-
penten-3-ol
FL/FR
musty
2-
methyl 5-(methyl thio) furan
FL/FR
onion
methyl propyl disulfide
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
furfuryl methyl sulfide
FL
vegetable
radish isothiocyanate
FL
 
Potential Uses:
FLhorseradish
FLmustard
FLradish
FLwasabi
 
Occurrence (nature, food, other):note
 bread wheat bread
Search PMC Picture
 cabbage cooked cabbage - 0.06 mg/kg
Search Trop Picture
 cabbage leaf
Search Trop Picture
 cabbage raw cabbage - up to 0.04 mg/kg
Search Trop Picture
 cauliflower - up to 0.01 mg/kg
Search Trop Picture
 cress garden cress
Search Trop Picture
 horseradish
Search Trop Picture
 horseradish root
Search Trop Picture
 milk
Search PMC Picture
 mustard
Search PMC Picture
 rutabaga
Search Trop Picture
 turnup
Search Picture
 wasabi
Search Trop Picture
 watercress
Search Trop Picture
 
Synonyms:
3-buten-1-yl isothiocyanate
1-butene-4-isothiocyanate
1-butene, 4-isothiocyanato-
4-isothiocyanato-1-butene
4-isothiocyanatobut-1-ene
isothiocyanic acid 3-buten-1-yl ester
isothiocyanic acid but-3-enyl ester
isothiocyanic acid butenyl ester
isothiocyanic acid, 3-butenyl ester
 

Articles:

PubMed:Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke).
PubMed:Flavor, glucosinolates, and isothiocyanates of nau (Cook's scurvy grass, Lepidium oleraceum) and other rare New Zealand Lepidium species.
PubMed:Mitochondria-mediated apoptosis in human lung cancer A549 cells by 4-methylsulfinyl-3-butenyl isothiocyanate from radish seeds.
PubMed:GC-MS Analysis of the Extracts from Korean Cabbage (Brassica campestris L. ssp. pekinensis) and Its Seed.
PubMed:Response surface optimization and identification of isothiocyanates produced from broccoli sprouts.
PubMed:Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination.
PubMed:Instability and Structural Change of 4-Methylsulfinyl-3-butenyl Isothiocyanate in the Hydrolytic Process.
PubMed:Chemopreventive effects of 4-methylthio-3-butenyl Isothiocyanate (Raphasatin) but not curcumin against pancreatic carcinogenesis in hamsters.
PubMed:4-Methylsulfanyl-3-butenyl isothiocyanate derived from glucoraphasatin is a potent inducer of rat hepatic phase II enzymes and a potential chemopreventive agent.
PubMed:Evaluation of antibacterial activity of 3-butenyl, 4-pentenyl, 2-phenylethyl, and benzyl isothiocyanate in Brassica vegetables.
PubMed:Male Phyllotreta striolata (F.) produce an aggregation pheromone: identification of male-specific compounds and interaction with host plant volatiles.
PubMed:In-silico study of 4-methylsulfinyl-3-butenyl isothiocyanate binding to tubulin induces A549 cells apoptosis.
PubMed:Hexane extract of Raphanus sativus L. roots inhibits cell proliferation and induces apoptosis in human cancer cells by modulating genes related to apoptotic pathway.
PubMed:In-vitro free radical scavenging, antiproliferative and anti-zearalenone cytotoxic effects of 4-(methylthio)-3-butenyl isothiocyanate from Tunisian Raphanus sativus.
PubMed:Semiquantitative analysis of 3-butenyl isothiocyanate to monitor an off-flavor in mustard seeds and glycosinolates screening for origin identification.
PubMed:Mustard oil in "Shibori Daikon" a variety of Japanese radish, selectively inhibits the proliferation of H-ras-transformed 3Y1 cells.
PubMed:Isothiocyanate from the Tunisian radish (Raphanus sativus) prevents genotoxicity of Zearalenone in vivo and in vitro.
PubMed:Isothiocyanate profile and selective antibacterial activity of root, stem, and leaf extracts derived from Raphanus sativus L.
PubMed:Kaiware Daikon (Raphanus sativus L.) extract: a naturally multipotent chemopreventive agent.
PubMed:Comparison of the glucosinolate-myrosinase systems among daikon (Raphanus sativus, Japanese white radish) varieties.
PubMed:Cytotoxic and antioxidant activity of 4-methylthio-3-butenyl isothiocyanate from Raphanus sativus L. (Kaiware Daikon) sprouts.
PubMed:Aqueous extract from Spanish black radish (Raphanus sativus L. Var. niger) induces detoxification enzymes in the HepG2 human hepatoma cell line.
PubMed:A Comparison of Semiochemically Mediated Interactions Involving Specialist and Generalist Brassica-feeding Aphids and the Braconid Parasitoid Diaeretiella rapae.
PubMed:A major factor in gravitropism in radish hypocotyls is the suppression of growth on the upper side of hypocotyls.
PubMed:Isothiocyanates stimulating oviposition by the diamondback moth, Plutella xylostella.
PubMed:Raphanus sativus and its isothiocyanates inhibit vascular smooth muscle cells proliferation and induce G(1) cell cycle arrest.
PubMed:Effects of Brussels sprout juice on the cell cycle and adhesion of human colorectal carcinoma cells (HT29) in vitro.
PubMed:Induction of myrosinase gene expression and myrosinase activity in radish hypocotyls by phototropic stimulation.
PubMed:Simultaneous monitoring of volatile selenium and sulfur species from se accumulating plants (wild type and genetically modified) by GC/MS and GC/ICPMS using solid-phase microextraction for sample introduction.
PubMed:4-(Methylthio)-3-butenyl isothiocyanate, a principal antimutagen in daikon (Raphanus sativus; Japanese white radish).
PubMed:Phototropic stimulation induces the conversion of glucosinolate to phototropism-regulating substances of radish hypocotyls.
PubMed:Isothiocyanates in myrosinase treated herb extract of Cleome chrysantha decne. and their antimicrobial activities.
PubMed:Thermal degradation of sulforaphane in aqueous solution.
PubMed:Antimicrobial components of some cruciferae plants (Diplotaxis harra Forsk. and Erucaria microcarpa Boiss.)
PubMed:Occurrence of stereoisomers of 1-(2'-pyrrolidinethione-3'-yl)- 1,2,3,4-tetrahydro-beta-carboline-3-carboxylic acid in fermented radish roots and their different mutagenic properties.
PubMed:Herbicidal activity of sulforaphene from stock (Matthiola incana).
PubMed:Behavioral and electrophysiological responses of Aphids to host and nonhost plant volatiles.
PubMed:Glucosinolate degradation products, alkanes and fatty acids from plants and cell cultures of Descurainia sophia.
PubMed:[Isothiocyanate and vinyl thio-oxazolidone contents of rape seeds and rape seed oil].
 
Notes:
Chief volatile isothiocyanate of enzymically treated seeds of Brassica napus (rape) and other crucifers. Formed from 3-Butenyl glycosinolate LBB62-U
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2021 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy