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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 97.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.52200 to 1.52500 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 12.665 to 12.690
|
| Refractive Index: | 1.58000 to 1.59500 @ 20.00 °C.
|
| Boiling Point: | 210.00 to 211.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 0.376000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 171.00 °F. TCC ( 77.50 °C. ) (est)
|
| logP (o/w): | 2.239 (est) |
| Soluble in: |
| | alcohol | | | water, 653.4 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: roasted |
| cooked roasted dairy |
| Odor Description:at 0.10 % in propylene glycol. cooked roasted dairy |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
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-(methyl thio) methyl thiophene 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): | 3.8 (μg/person/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: 22 |
| Click here to view publication 22 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.02000 | 0.20000 |
| beverages(nonalcoholic): | - | - |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | 0.00500 | 0.05000 |
| chewing gum: | - | - |
| condiments / relishes: | 0.00500 | 0.05000 |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | 0.01000 | 0.10000 |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 0.01000 | 0.10000 |
| hard candy: | - | - |
| imitation dairy: | 0.01000 | 0.10000 |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 0.00500 | 0.05000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | 0.00500 | 0.05000 |
| reconstituted vegetables: | 0.00500 | 0.05000 |
| seasonings / flavors: | 0.05000 | 0.50000 |
| snack foods: | 0.01000 | 0.10000 |
| soft candy: | - | - |
| soups: | 0.00500 | 0.05000 |
| 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): | 0.01000 | 0.10000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.01000 | 0.10000 |
| Edible ices, including sherbet and sorbet (03.0): | - | - |
| Processed fruit (04.1): | 0.00500 | 0.05000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
| 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): | 0.00500 | 0.05000 |
| 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): | 0.00500 | 0.05000 |
| 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): | 0.05000 | 0.50000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.01000 | 0.10000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| acidic |
2- ethyl butyric acid
FL/FR |
| aldehydic |
acetyl nonyryl
FL/FR |
| buttery |
acetoin
FL/FR |
butyl butyryl lactate
FL/FR |
| cheesy |
butyric acid
FL/FR |
| coconut |
delta- decalactone
FL/FR |
gamma- octalactone
FL/FR |
delta- octalactone
FL/FR |
| creamy |
para- vanillic acid
FL/FR |
| fatty |
(Z)- dairy lactone
FL/FR |
4- methyl octanoic acid
FL/FR |
| fruity |
methyl (Z)-5-octenoate
FL/FR |
| green |
iso butyl methyl ketone
FL/FR |
| waxy |
nonanoic acid
FL/FR |
delta- tetradecalactone
FL/FR |
2- tridecanone
FL/FR |
| For Flavor |
| No flavor group found for these |
3,6- diethyl-1,2,4,5-tetrathiane and 3,5-diethyl-1,2,4-trithiolane mixture 1% in vegetable oil triglyceri
FL |
2,5- dithiahexane
FL |
3-( ethyl thio) butanol
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 |
3- methyl crotonic acid
FL |
S- methyl thiopropionate
FL |
1- phenyl-3(5)-propyl pyrazole
FL |
3-iso propenyl pentane dioic acid
FL |
thioacetic acid
FL |
|
5- acetyl-2,3-dihydro-1,4-thiazine
FL |
S- allyl-laevo-cysteine
FL |
(±)-3-( methyl thio) heptanal
FL |
2- methyl-1-methyl thio-2-butene
FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
| acidic |
| acidic |
2- ethyl butyric acid
FL/FR |
propionic acid
FL |
| aldehydic |
acetyl nonyryl
FL/FR |
| coconut |
delta- decalactone
FL/FR |
delta- octalactone
FL/FR |
| creamy |
acetoin
FL/FR |
butyl butyryl lactate
FL/FR |
para- vanillic acid
FL/FR |
| dairy |
methyl (Z)-5-octenoate
FL/FR |
| fatty |
(Z)- dairy lactone
FL/FR |
4- methyl octanoic acid
FL/FR |
nonanoic acid
FL/FR |
2- tridecanone
FL/FR |
| green |
iso butyl methyl ketone
FL/FR |
heptanal 2,3-butane diol acetal
FL |
| lactonic |
gamma- octalactone
FL/FR |
| meaty |
propyl 2-mercaptopropionate
FL |
| nutty |
2- butyl-2-butenal
FL |
| popcorn |
2- propionyl-2-thiazoline
FL |
| roasted |
lactoyl ethanolamine
FL |
lactoyl ethanolamine phosphate
FL |
| sour |
butyric acid
FL/FR |
| sulfurous |
2,4,6- trithiaheptane 10% in triacetin
FL |
| waxy |
delta- tetradecalactone
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 3- | methyl sulfanyl methyl thiophene | | 3-[( | methylsulfanyl)methyl]thiophene | | 3-[( | methylthio)methyl]thiophene | | 3-( | methylthio)methylthiophene | | 3-( | methylthiomethyl)thiophene | | | thiophene, 3-[(methylthio)methyl]- |
Articles:
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3D/inchi