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methyl mercaptan
General Material Information
| Preferred name | methyl mercaptan |
| Trivial Name | Methanethiol |
| Short Description | methanethiol |
| Formula | C H4 S |
| CAS Number | 74-93-1 |
| FEMA Number | 2716 |
| Flavis Number | 12.003 |
| ECHA Number | 200-822-1 |
| FDA UNII | 2X8406WW9I |
| Nikkaji Number | J1.432J |
| Beilstein Number | 1696840 |
| MDL | MFCD00004866 |
| COE Number | 475 |
| xLogP3-AA | 0.50 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 508 methyl mercaptan |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 74-93-1 ; METHYL MERCAPTAN |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| methanethiol | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 74-93-1 |
| Pubchem (cid): | 878 |
| Pubchem (sid): | 134970574 |
| Flavornet: | 74-93-1 |
| Pherobase: | View |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| CHEBI: | View |
| CHEMBL: | View |
| UM BBD: | Search |
| KEGG (GenomeNet): | C00409 |
| HMDB (The Human Metabolome Database): | HMDB03227 |
| FooDB: | FDB011886 |
| YMDB (Yeast Metabolome Database): | YMDB00062 |
| Export Tariff Code: | 2930.90.2000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| FAO: | Methyl mercaptan |
| Formulations/Preparations: •98% pure •99.5% pure minimum grade matheson gas products | |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 48.107879638672 |
| Specific gravity | @ 5.8 °C |
| Pounds per Gallon | 7.173 to 7.439 |
| Refractive Index | 1.43 to 1.436 @ 5.8 °C |
| Melting Point | -123 to -121°C @ 760 mm Hg |
| Boiling Point | 6.1 to 6.2°C @ 727 mm Hg |
| Boiling Point | 5.9 to 6°C @ 760 mm Hg |
| Vapor Pressure | 1901.06604 mmHg @ 25 °C |
| Vapor Density | 1.66 |
| Flash Point TCC Value | 21.11 °C TCC |
| logP (o/w) | 0.932 est |
| Solubility | |
| alcohol | Yes |
| propylene glycol | Yes |
| water, 1.54E+04 mg/L @ 25 °C (exp) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Sulfurous | |
| cabbage, garlic, vegetable, oily, alliaceous, eggy, creamy, savory | |
| General comment | At 0.01 % in propylene glycol. decomposing cabbage garlic |
| Mosciano, Gerard P&F 23, No. 6, 31, (1998) | At 1.00 %. Vegetable oil, alliaceous, eggy, creamy with savory nuances |
| Flavor Type: Sulfurous | |
| sulfurous, alliaceous, creamy, cheesy, clean, savory, meaty | |
| Mosciano, Gerard P&F 23, No. 6, 31, (1998) | At 1.00 ppm. Sulfurous, alliaceous, creamy with a surface-ripened cheese topnote and a clean savory meaty depth |
| Flavour threshold in water: 2 ppb. Used occasionally in onion, garlic, vegetable and meat flavours. Normal use levels in finished consumer product: 0.005-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm). | Sulfurous |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Algae |
| Flavoring purposes | Beef , Butter , Cabbage , Coffee , Dairy , Egg , Garlic , Meat , Peanut , Savory , Shellfish |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| T N - Toxic, Dangerous for the environment. | |
| R 12 - Extremely flammable. R 23 - Toxic by inhalation. R 50/53 - Very toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment. S 01/02 - Keep locked up and out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. S 60 - This material and its container must be disposed of as hazardous waste. S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet. | |
| 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: | |
| unreported-mammal (species unspecified) LD50 60670 ug/kg Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 16(6), Pg. 46, 1972. | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| inhalation-mouse LC50 6530 ug/m3/2H Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 16(6), Pg. 46, 1972. inhalation-rat LC50 675 ppm GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES KIDNEY, URETER, AND BLADDER: URINE VOLUME INCREASED Personal Communication from H.B. Lackey, Chemical Products Div., Crown Zellerbach, Camas, WA 98607, June 9, 1978Vol. 09JUN1978, | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 54.00 (μg/capita/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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.15000 | 1.00000 | |
| beverages(nonalcoholic): | - | 0.56000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.13000 | 1.00000 | |
| fruit ices: | 0.13000 | 1.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 0.13000 | 1.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
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 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf |
| Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
| Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species View page or View pdf |
| Safety of methanethiol [12.003] when used as a feed additive for all animal species View page or View pdf |
| EPI System: View |
| NIOSH International Chemical Safety Cards:search |
| NIOSH Pocket Guide:search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):74-93-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :878 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1064 |
| WGK Germany:3 |
| methanethiol |
| Chemidplus:0000074931 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:74-93-1 |