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2-methyl thioacetaldehyde
General Material Information
| Preferred name | 2-methyl thioacetaldehyde |
| Trivial Name | (Methylthio)acetaldehyde |
| Short Description | 2-methylthioacetaldehyde |
| Formula | C3 H6 O S |
| CAS Number | 23328-62-3 |
| FEMA Number | 3206 |
| Flavis Number | 12.04 |
| ECHA Number | 245-587-6 |
| FDA UNII | F0NVN68DIT |
| Nikkaji Number | J228.930J |
| MDL | MFCD02824035 |
| COE Number | 11686 |
| xLogP3-AA | 0.40 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 465 2-methylthioacetaldehyde |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 23328-62-3 ; 2-METHYLTHIOACETALDEHYDE |
| 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
| 2-methylsulfanylacetaldehyde | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 23328-62-3 |
| Pubchem (cid): | 10887828 |
| Pubchem (sid): | 135263575 |
| Publications by PubMed | |
| Changes in volatiles and glycosides during fruit maturation of two contrasted tomato ( Solanum lycopersicum ) lines. | |
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 |
| HMDB (The Human Metabolome Database): | HMDB31718 |
| FooDB: | FDB008381 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| FAO: | 2-Methylthioacetaldehyde |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 90.14501953125 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.695 to 8.779 |
| Boiling Point | 118 to 120°C @ 760 mm Hg |
| Vapor Pressure | 14.9 mmHg @ 25 °C |
| Flash Point TCC Value | 30.56 °C TCC |
| logP (o/w) | 0.489 est |
| Solubility | |
| alcohol | Yes |
| water, 1.454e+005 mg/L @ 25 °C (est) | Yes |
| water | No |
| Stability | |
| alkalis | Unspecified |
Organoleptic Properties
| Odor Type: Sulfurous | |
| sulfurous, vegetable, onion, garlic, mustard, nutty, potato | |
| General comment | At 0.10 % in propylene glycol. sulfurous vegetable onion garlic mustard nutty potato |
| Mosciano, Gerard P&F 20, No. 5, 49, (1995) | Sulfureous, vegatative, onion, garlic, mustard and nutty with a potato nuance |
| Flavor Type: Alliaceous | |
| alliaceous, vegetable, onion, garlic, potato, bready | |
| Mosciano, Gerard P&F 20, No. 5, 49, (1995) | At 25.00 ppm. Alliaceous and vegetative with a good mouthfeel and onion and garlic-like with a potato and bready nuance |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Flavoring purposes | Bread , Coffee , Horseradish , Mustard , Nut , Potato , Radish |
Safety Information
Safety information
| 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: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavoring agents | |||
| Recommendation for 2-methyl thioacetaldehyde usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | ND (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: 4 | |||
| Click here to view publication 4 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 0.50000 | |
| beverages(nonalcoholic): | - | 0.50000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | 0.50000 | |
| cheese: | - | - | |
| chewing gum: | - | 0.50000 | |
| condiments / relishes: | - | 0.50000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.50000 | |
| fruit ices: | - | 0.50000 | |
| gelatins / puddings: | - | 0.50000 | |
| granulated sugar: | - | - | |
| gravies: | - | 0.50000 | |
| hard candy: | - | 0.50000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 0.50000 | |
| milk products: | - | 0.50000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | 0.50000 | |
| 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 |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):23328-62-3 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :10887828 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 2-methylsulfanylacetaldehyde |
| Chemidplus:0023328623 |