| Molecular Formula | C7H8OS |
| Molar Mass | 140.2 |
| Density | 1.16 |
| Melting Point | 84-85 °C |
| Boling Point | 104 °C |
| Flash Point | 104-106°C/22mm |
| JECFA Number | 503 |
| Vapor Presure | 0.168mmHg at 25°C |
| Specific Gravity | 1.16 |
| BRN | 1859745 |
| pKa | 9.23±0.30(Predicted) |
| Storage Condition | Room Temprature |
| Refractive Index | 1.5930 |
| MDL | MFCD00002211 |
| Physical and Chemical Properties | Colorless to light yellow liquid, coffee-like aroma. Boiling point 218~219 ℃. Natural products are found in the aroma of coffee. |
| Hazard Symbols | Xi - Irritant![]() |
| Risk Codes | R36/37/38 - Irritating to eyes, respiratory system and skin. R36 - Irritating to the eyes |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S37 - Wear suitable gloves. |
| UN IDs | 3334 |
| TSCA | Yes |
| HS Code | 29349990 |
| Hazard Class | IRRITANT, STENCH |
| Toxicity | GRAS(FEMA)。 |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA: soft drinks, cold drinks, candy, baked goods, jelly, pudding, soup, sauce, all 0.2 mg/kg. |
| maximum allowable usage of food additives maximum allowable residue standard | ▼ ▲ Chinese name of additive allowed to use this kind of additive Chinese name of food additive function maximum allowable usage (g/kg) maximum allowable residue (g/kg) o-methylthiophenol food flavor The various flavor components used in the preparation of flavors shall not exceed the maximum allowable usage and maximum allowable residue in GB 2760 |
| chemical properties | colorless to light yellow liquid with coffee-like aroma. Boiling point 218~219 ℃. Natural products are found in the aroma of coffee. |
| use | GB 2760-1996 stipulates that it is temporarily allowed to use food spices. |
| production method | prepared from diazonium salt of methyl-(2-aminofuryl) sulfide. It is obtained by diazotization of methyl-(2-aminophenyl) sulfide after heating and boiling decomposition. |
| EPA chemical information | information provided by: ofmpub.epa.gov (external link) |