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). |
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)。 |
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) |