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methyl mercaptan

Chemical Structure

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
  • mercaptomethane
  • methane thiol
  • methanethiol
  • methyl mercaptan 1% PG natural
  • methyl mercaptan 1% in ETOH natural
  • methyl mercaptan 1% in PG natural
  • methyl mercaptan 1% in vegetable oil natural
  • methyl mercaptan 10% in triacetin
  • methyl mercaptan 10% TEC synthetic
  • methyl mercaptan, 1% in PG
  • methyl mercaptan, 1% in triacetin
  • methyl mercaptan, 10% in TEC
  • methyl mercaptan, 10% in triacetin
  • methyl mercaptan, 5% in PG
  • methyl mercaptan, natural 1% in corn oil
  • methyl mercaptan, natural 1% in neobee
  • methyl mercaptan, natural 1% in P.G.
  • methyl mercaptan, natural 10% in benzyl alcohol
  • methyl mercaptan, natural 5% in ethanol
  • methyl mercaptan, natural 5% in neobee
  • methyl mercaptan, natural 5% in P.G.
  • methyl sulfhydrate
  • methyl thioalcohol
  • methyl thiol
  • methyl-mercaptan
  • thiomethane
  • thiomethanol
  • thiomethyl alcohol

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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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
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
Effect of milk on the deodorization of malodorous breath after garlic ingestion.
Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.
Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
Volatile sulphur compounds in UHT milk.
Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase.
Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32.
Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
Identification of potent odorants formed during the preparation of extruded potato snacks.
Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds.
Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens.
Investigation of the change in the flavor of a coffee drink during heat processing.
Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
Diversity of sulfur compound production in lactic acid bacteria.
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed.
Production of sulfur flavors by ten strains of Geotrichum candidum.
Sulfur metabolism in bacteria associated with cheese.
Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci.
Purification and characterization of L-methionine gamma-lyase from brevibacterium linens BL2
Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria
Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.
Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.

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

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

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 ppmaverage maximum ppm
baked goods: 0.150001.00000
beverages(nonalcoholic): -0.56000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.130001.00000
fruit ices: 0.130001.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.130001.00000
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