|
Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.83000 to 0.83400 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 6.906 to 6.940
|
| Refractive Index: | 1.36000 to 1.36600 @ 20.00 °C.
|
| Boiling Point: | 120.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 18.393999 mmHg @ 25.00 °C. (est) |
| Flash Point: | 86.00 °F. TCC ( 30.00 °C. )
|
| logP (o/w): | 1.740 (est) |
| Soluble in: |
| | alcohol | | | water | | | water, 1.297e+004 mg/L @ 25 °C (est) |
Organoleptic Properties:
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 1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% 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): | 0.01 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 230 (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: | - | - |
| beverages(nonalcoholic): | 0.20000 | 2.00000 |
| beverages(alcoholic): | 0.20000 | 2.00000 |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | 0.20000 | 2.00000 |
| fish products: | - | - |
| frozen dairy: | - | - |
| fruit ices: | - | - |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 0.20000 | 5.00000 |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | 1.00000 | 5.00000 |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | 1.00000 | 5.00000 |
| processed fruits: | 0.20000 | 2.00000 |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 1.00000 | 5.00000 |
| snack foods: | 1.00000 | 5.00000 |
| soft candy: | - | - |
| soups: | 0.60000 | 5.00000 |
| 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/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | - | - |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.20000 | 2.00000 |
| Edible ices, including sherbet and sorbet (03.0): | - | - |
| Processed fruit (04.1): | 0.20000 | 2.00000 |
| 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): | - | - |
| Meat and meat products, including poultry and game (08.0): | 1.00000 | 5.00000 |
| 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): | 0.60000 | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.20000 | 2.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | - | - |
| 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): | - | - |
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 ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :33645 |
| National Institute of Allergy and Infectious Diseases:Data |
| ethane-1,1-dithiol |
| Chemidplus:0069382623 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| alliaceous |
dimethyl trisulfide
FL/FR |
methyl furfuryl disulfide
FL/FR |
| burnt |
rum ether
FL/FR |
| caramellic |
strawberry furanone
FL/FR |
| chocolate |
2,6- dimethyl pyrazine
FL/FR |
| coffee |
coffee difuran
FL/FR |
furfuryl mercaptan
FL/FR |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| earthy |
nutty pyrazine
FL/FR |
| fermented |
ethyl crotonate
FL/FR |
| fresh |
10- undecen-1-yl acetate
FL/FR |
| fruity |
3- mercaptohexyl acetate
FL/FR |
(E)-7- methyl-3-octen-2-one
FL/FR |
prunus amygdalus amara seed extract
FL/FR |
tropical thiazole
FL/FR |
tropical trithiane
FL/FR |
(E)-2- undecenal
FL/FR |
| green |
2- heptyl furan
FL/FR |
(E,Z)-2,6- nonadienal
FL/FR |
| meaty |
meaty dithiane
FL/FR |
4- methyl nonanoic acid
FL/FR |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
| moldy |
strawberry furanone methyl ether
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
2- ethyl pyrazine
FL/FR |
2- ethyl-4-methyl thiazole
FL/FR |
filbert heptenone
FL/FR |
2,6- lutidine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
| phenolic |
2,3- dimethyl benzofuran
FL/FR |
ortho- guaiacol
FL/FR |
4- vinyl phenol
FL/FR |
| roasted |
trigonella foenum-graecum seed oil CO2 extract
FL/FR |
| smoky |
2,6- dimethoxyphenol
FL/FR |
pyroligneous acids
FL/FR |
| sulfurous |
benzothiazole
FL/FR |
ethyl 2-mercaptopropionate
FL/FR |
ethyl 3-mercaptopropionate
FL/FR |
fish thiol
FL/FR |
furfuryl thioacetate
FL/FR |
2- mercaptopropionic acid
FL/FR |
4- methyl 4-mercaptopentan-2-one 1% solution
FL/FR |
methyl mercaptan
FL/FR |
2-( methyl thio) phenol
FL/FR |
1- phenethyl mercaptan
FL/FR |
| tobacco |
methyl benzoxole
FL/FR |
| For Flavor |
| No flavor group found for these |
4- acetyl-2-methyl pyrimidine
FL |
amyl mercaptan
FL |
1,2- butane dithiol
FL |
2-(2- butyl)-4,5-dimethyl-3-thiazoline
FL |
2,5- diethyl thiazole
FL |
dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine
FL |
dimethyl tetrasulfide
FL |
2,6- dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL |
bis(2,5- dimethyl-3-furyl) disulfide
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 |
S- ethyl 2-acetyl aminoethane thioate
FL |
ethyl 3-mercaptopropionate
FL/FR |
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 |
2- hexyl thiophene
FL |
1-(3- hydroxy-5-methyl-2-thienyl) ethanone
FL |
3- mercapto-3-methyl butyl formate
FL |
4- mercapto-3-methyl-2-butanol
FL |
4- methyl 4-mercaptopentan-2-one 1% solution
FL/FR |
methyl dihydrofuran thiol
FL |
2- methyl thiazolidine
FL |
2- methyl-1-butane thiol
FL |
4- methyl-2-(methyl thiomethyl)-2-hexenal
FL |
2- methyl-2-thiazoline
FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
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 |
1,9- nonane dithiol
FL |
1- phenethyl mercaptan
FL/FR |
iso propyl disulfide
FL |
2-iso propyl-3-(methyl thio) pyrazine
FL |
thiazole
FL |
3- thienyl mercaptan
FL |
thioacetic acid
FL |
|
3,5- diisopropyl-1,2,4-trithiolane
FL |
3,5- dimethyl-1,2,4-trithiolane
FL |
3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL |
2,4- dimethyl-3-oxazoline
FL |
4- mercapto-2-pentanone 1% in acetoin
FL |
2- methyl-1-methyl thio-2-butene
FL |
3- methyl-1,2,4-trithiane
FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
1-(2- thienyl) butanone
FL |
| alliaceous |
| alliaceous |
allyl disulfide
FL |
allyl mercaptan
FL |
1,3- butane dithiol
FL |
cyclopentyl mercaptan
FL |
dicyclohexyl disulfide
FL |
dimethyl trisulfide
FL/FR |
garlic oil extenders
FL |
3- mercapto-2-pentanone
FL |
3- tetrahydrothiophenone
FL |
tropical thiazole
FL/FR |
| bacon |
bacon reaction crispy
FL |
| beefy |
beef jerky flavor
FL |
beef juice flavor
FL |
| burnt |
bacon dithiazine
FL |
1,6- hexane dithiol
FL |
rum ether
FL/FR |
| caramellic |
strawberry furanone
FL/FR |
| chemical |
2,3- dimethyl benzofuran
FL/FR |
2,5- dimethyl furan
FL |
| coffee |
coffee difuran
FL/FR |
2- ethyl-4-methyl thiazole
FL/FR |
furfuryl mercaptan
FL/FR |
methyl furfuryl disulfide
FL/FR |
methyl furfuryl mercaptopropionate
FL |
methyl furfuryl thiol
FL |
| earthy |
difurfuryl sulfide
FL |
(±)-2- mercapto-5-methylheptan-4-one
FL |
1,8- octane dithiol
FL |
2- thienyl disulfide
FL |
| eggy |
iso propyl mercaptan
FL |
| fatty |
pork fat extract
FL |
2- heptyl furan
FL/FR |
4- methyl nonanoic acid
FL/FR |
(E)-7- methyl-3-octen-2-one
FL/FR |
2- pentyl thiophene
FL |
| fruity |
2- ethyl-2,5-dihydro-4-methyl thiazole
FL |
tropical trithiane
FL/FR |
| greasy |
10- undecen-1-yl acetate
FL/FR |
| green |
4- methyl thiazole
FL |
(E,Z)-2,6- nonadienal
FL/FR |
4- penten-1-yl acetate
FL |
| malty |
yeast thiazoline
FL |
| meaty |
4- allyl-2,6-dimethoxyphenol
FL |
maple bacon flavor
FL |
bacon flavor
FL |
beef broth flavor
FL |
roast beef flavor
FL |
juicy beef flavor
FL |
beef flavor
FL |
BBQ beef flavor
FL |
beef flavor base
FL |
benzothiazole
FL/FR |
brown flavor
FL |
chicken bone extract
FL |
chicken broth flavor
FL |
chicken extract
FL |
chicken flavor
FL |
grilled chicken flavor
FL |
roast chicken flavor
FL |
chicken key
FL |
chicken soup stock flavor
FL |
2,6- dimethyl pyrazine
FL/FR |
2,6- dimethyl thiophenol
FL |
2,5- dimethyl-3-furan thiol
FL |
2',3- dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL |
ethyl 2-hydroxyethyl sulfide
FL |
furfuryl 2-methyl-3-furyl disulfide
FL |
4- furfuryl thio-2-pentanone
FL |
ham enhancers
FL |
ham flavor
FL |
hot dog flavor
FL |
lamb flavor
FL |
liver flavor
FL |
meat broth concentrates
FL |
meat flavors
FL |
meaty dithiane
FL/FR |
meaty enhancers
FL |
3- mercapto-2-butanone
FL |
(R,S)-2- mercapto-3-butanol
FL |
3- mercapto-3-methyl butanol
FL |
2- mercaptomethyl pyrazine
FL |
2- mercaptopropionic acid
FL/FR |
2- methyl 3-(methyl thio) furan
FL |
2-( methyl thio) phenol
FL/FR |
methyl thiofuryl butanal
FL |
12- methyl tridecanal
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 |
pepperoni flavor
FL |
phenyl mercaptan
FL |
roasted pork flavor
FL |
pork flavor
FL |
grilled pork flavor
FL |
propyl 2-mercaptopropionate
FL |
pyrazinyl ethane thiol
FL |
2- pyridinyl methane thiol
FL |
rabbit flavor
FL |
grilled steak flavor
FL |
sulfurol
FL/FR |
sulfuryl acetate
FL/FR |
thialdine
FL |
ortho- thiocresol
FL |
ortho- thioguaiacol
FL |
turkey flavor
FL |
roast turkey flavor
FL |
smoked turkey flavor
FL |
veal flavor
FL |
venison flavor
FL |
| medicinal |
2,6- dimethoxyphenol
FL/FR |
| metallic |
2,5- dihydroxy-1,4-dithiane
FL |
| moldy |
strawberry furanone methyl ether
FL/FR |
| musty |
hazelnut pyrazine
FL/FR |
| nutty |
3- acetyl-2,5-dimethyl thiophene
FL |
2- acetyl-4-methyl thiazole
FL |
3,5- diethyl-2-methyl pyrazine
FL |
2,5- diethyl-3-methyl pyrazine
FL |
2- ethyl pyrazine
FL/FR |
filbert heptenone
FL/FR |
2,6- lutidine
FL/FR |
methyl benzoxole
FL/FR |
nutty pyrazine
FL/FR |
nutty thiazole
FL |
prunus amygdalus amara seed extract
FL/FR |
| onion |
ethyl 2-mercaptopropionate
FL/FR |
furfuryl isopropyl sulfide
FL |
| oyster |
oyster flavor
FL |
| phenolic |
2- ethyl benzene thiol
FL |
4- vinyl phenol
FL/FR |
| popcorn |
2- propionyl-2-thiazoline
FL |
| radish |
3-( methyl thio) propyl mercaptoacetate
FL |
| roasted |
3,5- diisobutyl-1,2,4-trithiolane
FL |
furfuryl thioacetate
FL/FR |
hexyl mercaptan
FL |
trigonella foenum-graecum seed oil CO2 extract
FL/FR |
| rummy |
ethyl crotonate
FL/FR |
| sausage |
sausage flavor
FL |
| savory |
2,4,6- triethyl tetrahydro-1,3,5-dithiazine
FL |
| smoky |
prosopis juliflora wood extract
FL |
pyroligneous acids
FL/FR |
| spicy |
hot spicy beef flavor
FL |
| sulfurous |
2,3- butane dithiol
FL |
butyl mercaptan
FL |
ethyl methyl sulfide
FL |
S- ethyl thioacetate
FL |
fish thiol
FL/FR |
furfuryl thiopropionate
FL |
methyl 2-methyl-3-furyl disulfide
FL |
methyl mercaptan
FL/FR |
3- methyl-2-butane thiol
FL |
2- naphthyl mercaptan
FL |
3- pentane thiol
FL |
roasted butanol
FL |
| tropical |
3- mercaptohexyl acetate
FL/FR |
| vegetable |
tyramine
FL |
| wasabi |
2-( methyl thio) ethyl acetate
FL |
| waxy |
(E)-2- undecenal
FL/FR |
| woody |
ortho- guaiacol
FL/FR |
| yeasty |
faex extracts
FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | ethan-1,1-dithiol 1% in ethanol 94.5% / ethyl acetate 4% | | | ethane-1,1-dithiol | | | ethane-1,1-dithiol 1% in ethanol 94.5% / ethyl acetate 4% | | 1,1- | ethanedithiol 1% in ethanol 94.5% / ethyl acetate 4% |
Articles:
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3D/inchi