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    General Material Information
  2. 2.
    PhysChem Properties
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  4. 4.
    Organoleptic Properties
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ethyl methyl sulfide

Chemical Structure

General Material Information

Preferred name ethyl methyl sulfide
Trivial Name Ethyl methyl sulfide
Short Description methyl ethyl sulfide
Formula C3 H8 S
CAS Number 624-89-5
FEMA Number 3860
Flavis Number 12.154
ECHA Number 210-868-4
FDA UNII MR1GZS62TM
Nikkaji Number J1.682I
Beilstein Number 1696871
MDL MFCD00009268
COE Number 11474
NMR Predictor External link
JECFA Food Flavoring 453 methyl ethyl sulfide
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 624-89-5 ; METHYL ETHYL SULFIDE
Synonyms
  • ethane, (methylthio)-
  • ethyl methyl sulphide
  • ethyl methyl thioether
  • ethylmethyl sulfide
  • ethylmethyl thioether
  • methyl ethyl sulfide
  • methyl ethyl sulphide
  • 1-( methyl thio) ethane
  • methyl thioethane
  • ( methylsulfanyl)ethane
  • methylsulfanylethane
  • 1-( methylthio) ethane
  • ( methylthio)ethane
  • 1-( methylthio)ethane
  • methylthioethane
  • sulfide, ethyl methyl
  • 2-thiabutane
  • (Methylthio)ethane
  • 2-Thiabutane
  • 1-(Methylthio)ethane
  • (Methylsulfanyl)ethane
  • Ethyl(methyl)sulfane

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):HMDB31238
FooDB:FDB003265
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Methyl ethyl sulfide

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 76.161758422852
Specific gravity @ 20 °C
Pounds per Gallon 7.014 to 7.048
Refractive Index 1.438 to 1.442 @ 20 °C
Boiling Point 65 to 67°C @ 760 mm Hg
Vapor Pressure 185.567001 mmHg @ 25 °C
Flash Point TCC Value -15 °C TCC
logP (o/w) 1.54
Solubility
alcohol Yes
oils Yes
water, 6429 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Sulfurous
sulfurous, garlic, tomato, coffee, cabbage, meaty, vegetable, metallic
General comment At 0.10 % in propylene glycol. sulfury garlic tomato coffee pyridene cabbage vegetable meaty
Mosciano, Gerard P&F 25, No. 3, 25, (2000) At 0.10 %. Sulfurous, tomato and cabbage vegetative with dimethyl sulfide, meaty and metallic nuances
Flavor Type: Sulfurous
sulfurous, vegetable, sweet, corn, eggy, meaty, clam
Mosciano, Gerard P&F 25, No. 3, 25, (2000) At 0.25 - 2.00 ppm. Sulfurous, vegetative, dimethyl sulfide-like sweet corn notes, eggy, meaty and clam nuances

Occurrences

Potential Uses

Applications
Flavoring purposes Cabbage, Clam, Coffee, Corn sweet corn, Garlic, Meat, Onion, Potato, Shellfish

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly flammable.
R 38 - Irritating to skin.
S 02 - Keep 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 33 - Take precautionary measures against static discharge.
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:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for ethyl methyl sulfide 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: 18
Click here to view publication 18
average usual ppmaverage maximum ppm
baked goods: 1.000006.00000
beverages(nonalcoholic): 0.200002.00000
beverages(alcoholic): 0.200002.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: 0.200002.00000
confectionery froastings: --
egg products: --
fats / oils: 0.040000.04000
fish products: --
frozen dairy: 0.200002.00000
fruit ices: --
gelatins / puddings: 0.100001.00000
granulated sugar: --
gravies: 0.100001.00000
hard candy: --
imitation dairy: 0.010000.10000
instant coffee / tea: --
jams / jellies: --
meat products: 4.0000044.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 1000.000001000.00000
snack foods: --
soft candy: 0.200002.00000
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

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):624-89-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12230
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
methylsulfanylethane
Chemidplus:0000624895