We have found
46589
results matching your criteria.
Please wait while we search...
2-mercaptopropionic acid
2-mercaptopropionic acid is a sulfur-containing organic acid known for its meaty, sulfurous aroma used primarily in flavor and fragrance formulations.
General Material Description
2-mercaptopropionic acid, also known as thiolactic acid or 2-thiolpropionic acid, is a sulfur-containing organic acid with the molecular formula C3H6O2S. This compound appears as a colorless liquid or solid with a strong sulfurous and meaty odor. It is a chiral molecule often encountered as a racemic mixture. The compound's distinctive sensory notes include roasted and savory nuances, making it valuable in flavor and fragrance applications. Synonyms such as alpha-mercaptopropionic acid and 2-sulfanylpropanoic acid are also widely recognized. It can be sourced or synthesized for use in various industrial sectors. More detailed chemical information can be found at ChEBI.
Occurrence, Applicability & Potential Uses
2-mercaptopropionic acid occurs primarily as a synthetic compound rather than naturally in significant amounts. It is employed extensively as a flavoring agent to impart meaty, sulfurous notes in products such as coffee, egg, meat, savory foods, and soups. In addition to flavor uses, the compound functions as an antioxidant and serves in cosmetic formulations including depilatories, hair straightening, hair waving, and reducing agents. Regulatory evaluation by FEMA (US) assigns it the number 3180, where it is recognized for use under controlled conditions in flavor applications. Its multifaceted utility spans both food flavor enhancement and industrial cosmetic uses.
Physico-Chemical Properties Summary
2-mercaptopropionic acid exhibits physicochemical properties influencing its integration in formulations. It has a moderate logP value around 0.5 (estimated), indicating balanced hydrophilicity and lipophilicity allowing for solubility in water, alcohol, and acetone. The compound's melting point ranges between 10 to 14°C, and its boiling point is observed near 98 to 99°C under reduced pressure. Vapor density is relatively high at 3.6, and flash point measures approximately 88°C (190°F), denoting moderate volatility and flammability considerations. Its specific gravity ranges from 1.195 to 1.204 at 25°C. These attributes support its use in both aqueous and organic media, helping flavorists and formulators to optimize delivery and stability in the final products.
FAQ
What is 2-mercaptopropionic acid and what are its key characteristics?
2-mercaptopropionic acid is an organic compound containing a thiol group attached to a propionic acid backbone. Known also as thiolactic acid, it features a sulfurous, meaty aroma with roasted and savory nuances. It is commonly found as a racemic mixture and used in flavor and fragrance formulations to provide sulfurous and meat-like sensory effects. The molecule is moderately soluble in water and alcohol, with a molecular weight of approximately 106.1 g/mol.
How is 2-mercaptopropionic acid used and where does it occur?
This compound is not typically found in nature in substantial quantities but is synthesized for commercial uses. It is widely utilized as a flavoring agent to enhance the aroma of coffee, egg, meat products, savory foods, and soups with its characteristic sulfurous and meaty notes. Beyond flavoring, it is applied in cosmetics as an antioxidant, depilatory, and hair treatment agent including hair straightening and waving, owing to its chemical reactivity and reducing properties.
What regulations govern the use and sourcing of 2-mercaptopropionic acid?
2-mercaptopropionic acid is regulated by organizations such as FEMA (US), where it holds the FEMA number 3180, confirming its acceptance under specified conditions in flavor applications. Safety assessments by entities like JECFA and EFSA provide evaluations of its toxicological profile, supporting its controlled use. The compound carries hazard classifications related to corrosivity and toxicity upon ingestion or skin contact, necessitating adherence to recommended safety measures in handling. Use levels in food products are established to ensure consumer safety, and it is listed under controlled substances in databases such as REACH (EU).
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-sulfanylpropanoic acid | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 79-42-5 |
| Pubchem (cid): | 62326 |
| Pubchem (sid): | 135019589 |
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 |
| HMDB (The Human Metabolome Database): | HMDB31520 |
| FooDB: | FDB008120 |
| Export Tariff Code: | 2930.90.4950 |
| ChemSpider: | View |
| Wikipedia: | View |
| FAO: | 2-Mercaptopropionic acid |
General Material Information
| Preferred name | 2-mercaptopropionic acid |
| Trivial Name | (±)-2-Mercaptopropionic acid |
| Short Description | 2-thiolpropionic acid |
| Formula | C3 H6 O2 S |
| CAS Number | 79-42-5 |
| FEMA Number | 3180 |
| Flavis Number | 12.039 |
| ECHA Number | 201-206-5 |
| FDA UNII | O5U6967KGF |
| Nikkaji Number | J4.231E |
| Beilstein Number | 0506218 |
| MDL | MFCD00004862 |
| COE Number | 11790 |
| xLogP3-AA | 0.50 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 551 2-mercaptopropionic acid |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 79-42-5 ; 2-MERCAPTOPROPIONIC ACID |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 106.14421844482 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 9.944 to 10.018 |
| Refractive Index | 1.479 to 1.484 @ 20 °C |
| Melting Point | 10 to 14°C @ 760 mm Hg |
| Boiling Point | 98 to 99°C @ 14 mm Hg |
| Vapor Pressure | 0.103 mmHg @ 25 °C |
| Vapor Density | 3.6 |
| Flash Point TCC Value | 87.78 °C TCC |
| logP (o/w) | 0.492 est |
| Solubility | |
| acetone | Yes |
| alcohol | Yes |
| water | Yes |
| water, 1.152e+005 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Odor Type: Sulfurous | |
| meaty, sulfurous, roasted, savory, brown | |
| Odor strength | very high |
| Substantivity | 400 hour(s) at 100.00 % |
| General comment | At 0.01 % in propylene glycol. meaty sulfurous roasted |
| Mosciano, Gerard P&F 17, No. 5, 127, (1992) | Sulfury, meaty savory, brown with roasted brown nuances |
| Flavor Type: Meaty | |
| meaty, sulfurous, brothy, brown | |
| Mosciano, Gerard P&F 17, No. 5, 127, (1992) | At 15.00 ppm. Meaty, sulfurous, brothy, brown |
| Used in smoke, meat and bacon flavours. Normal use levels in finished consumer product: 0.5-50 ppm. | Meaty, sulphurous, brothy, brown |
Potential Uses
| Applications | |
| Flavoring purposes | Coffee , Egg , Meat , Savory , Soup |
| Other purposes | Antioxidants , Depilatories , Hair straightening agents , Hair waving agents , Reducing agents |
| Cosmetic purposes | Antioxidants , Depilatories , Fragrance , Hair straightening agents , Hair waving agents , Reducing agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| C - Corrosive. | |
| R 25 - Toxic if swallowed. R 34 - Causes burns. S 01/02 - Keep locked up and out of the reach of children. S 20/21 - When using do not eat, drink or smoke. 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. | |
| 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: | |
| inhalation-rat TCLo 700 ppm Kodak Company Reports. Vol. 21MAY1971 | |
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): | 2.10 (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: | - | - | |
| beverages(nonalcoholic): | - | - | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | - | - | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | 50.00000 | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 50.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | 50.00000 | |
| 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 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08 (2008) 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 |
| Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009) 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):79-42-5 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :62326 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 2936 |
| WGK Germany:1 |
| 2-sulfanylpropanoic acid |
| Chemidplus:0000079425 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:UF5250000 for cas# 79-42-5 |