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    General Material Information
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propyl thioacetate

Chemical Structure

General Material Information

Preferred name propyl thioacetate
Trivial Name S-Propyl thioacetate
Short Description thioacetic acid S-N-propyl ester
Formula C5 H10 O S
CAS Number 2307-10-0
FEMA Number 3385
Flavis Number 12.059
ECHA Number 218-984-7
FDA UNII Y7284NZ6EP
Nikkaji Number J125.732C
MDL MFCD00039937
COE Number 11576
xLogP3-AA 1.60 (est)
NMR Predictor External link
JECFA Food Flavoring 485 propyl thioacetate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 2307-10-0 ; PROPYL THIOACETATE
Synonyms
  • acetic acid thiopropyl ester
  • acetic acid, thio-, S-propyl ester
  • ethane thioic acid S-propyl ester
  • ethanethioic acid S-propyl ester
  • ethanethioic acid, S-propyl ester
  • green onion acetate
  • propane thiol acetate
  • propanethiol acetate
  • S- propyl ethane thioate
  • S- propyl ethanethioate
  • S- propyl thioacetate
  • S-N- propyl thioacetate
  • propyl thioacetate natural
  • propyl thiol acetate
  • thioacetic acid S-N-propyl ester
  • thioacetic acid S-propyl ester
  • S-propyl ethanethioate
  • S-Propyl thioacetate
  • Propyl thiolacetate
  • 1-(Propylsulfanyl)ethan-1-one

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

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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):HMDB33856
FooDB:FDB012037
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Propyl thioacetate

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 118.19889831543
Specific gravity @ 25 °C
Pounds per Gallon 7.93 to 7.98
Refractive Index 1.457 to 1.463 @ 20 °C
Boiling Point 137 to 139°C @ 760 mm Hg
Vapor Pressure 5.872 mmHg @ 25 °C
Flash Point TCC Value 33.33 °C TCC
logP (o/w) 1.878 est
Solubility
alcohol Yes
water, 9515 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Sulfurous
sulfurous, onion green onion, garlic, green, scallion, fresh, vegetable
General comment At 0.10 % in propylene glycol. sulfurous green onion garlic green
Mosciano, Gerard P&F 19, No. 1, 27, (1994) Sulfureous green onion, garlic, scallion, green fresh, vegetative
Flavor Type: Onion
onion, garlic, sulfurous, alliaceous, fresh, green
Mosciano, Gerard P&F 19, No. 1, 27, (1994) At 2.00 ppm. Onion, garlic sulfureous, alliaceous with a fresh green nuance
Used in bakery, cereals, sauces, and beverages at 1ppm. Onion

Occurrences

Potential Uses

Applications
Flavoring purposes Cabbage, Egg, Garlic, Onion, Scallion

Safety Information

Safety information

Preferred SDS: View
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 propyl thioacetate usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.27 (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: 6
Click here to view publication 6
average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: -1.00000
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
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 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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61295
National Institute of Allergy and Infectious Diseases:Data
S-propyl ethanethioate
Chemidplus:0002307100