FEMA No. 3438
3-Methylthio-1-hexanol
CAS: 51755-66-9
Molecular Formula: C7H16OS
FEMA No. 3438 - Names and Identifiers
FEMA No. 3438 - Physico-chemical Properties
| Molecular Formula | C7H16OS |
| Molar Mass | 148.27 |
| Density | 0.966g/mLat 25°C(lit.) |
| Boling Point | 61-62°C10mm Hg(lit.) |
| Flash Point | 226°F |
| JECFA Number | 463 |
| Vapor Presure | 0.841mmHg at 25°C |
| pKa | 14.90±0.10(Predicted) |
| Refractive Index | n20/D 1.4759(lit.) |
| Physical and Chemical Properties | Colorless to light yellow liquid, fragrant with onion, garlic, green vegetables and broth. Several insoluble in water, soluble in ethanol and propylene glycol. Boiling point 140~145 ℃ or 61~62 ℃(1333Pa). |
FEMA No. 3438 - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37/39 - Wear suitable gloves and eye/face protection |
| UN IDs | UN 3334 |
| WGK Germany | 3 |
| HS Code | 29309099 |
| Hazard Class | 9 |
| Toxicity | GRAS(FEMA)。 |
FEMA No. 3438 - Reference Information
| content analysis | determined by non-polar column method in gas chromatography (GT-10-4). |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): soft drink 3.0; Cold drinks, cakes, 5.0; Baked food 6.0; Seasonings, jelly and pudding, 4.0. |
| 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)3-methylthio -1-hexanol food flavor each flavor component used for preparing flavor shall not exceed the maximum allowable usage and maximum allowable content in GB 2760 residual amount |
| chemical properties | colorless to light yellow liquid with onion, garlic, green vegetables and broth like aroma. Several insoluble in water, soluble in ethanol and propylene glycol. Boiling point 140~145 ℃ or 61~62 ℃(1333Pa). |
| use | GB 2760-1996 specified as allowed edible spices. |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
Last Update：2024-04-09 01:59:59
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