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methyl phenyl disulfide

Chemical Structure

General Material Information

Preferred name methyl phenyl disulfide
Trivial Name Methyl phenyl disulfide
Short Description methyldisulfanylbenzene
Formula C7 H8 S2
CAS Number 14173-25-2
FEMA Number 3872
Flavis Number 12.161
ECHA Number 238-020-9
FDA UNII CY4EJP36CL
Nikkaji Number J216.892H
MDL MFCD00026035
COE Number 11532
xLogP3-AA 2.50 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 576 methyl phenyl disulfide
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 14173-25-2 ; METHYL PHENYL DISULFIDE
Synonyms
  • disulfide, methyl phenyl
  • methyl phenyl disulphide
  • ( methyldisulfanyl)benzene
  • methyldisulfanylbenzene
  • phenyl methyl disulfide
  • NSC 677545
  • NSC 87076
  • (Methyldisulfanyl)benzene

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

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Literature & References

methyldisulfanylbenzene
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):84234
Pubchem (sid):135040159
Publications by US Patents
3,952,024 - Furfurylthioacetone
Certain 2,5-dimethyl-3-thiopyrazines
Flavoring agent

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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB40939
FooDB:FDB020781
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Methyl phenyl disulfide

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 156.27076721191
Specific gravity @ 25 °C
Pounds per Gallon 9.528 to 9.569
Refractive Index 1.61 to 1.619 @ 20 °C
Boiling Point 62 to 65°C @ 2 mm Hg
Boiling Point 215 to 216°C @ 760 mm Hg
Vapor Pressure 0.222 mmHg @ 25 °C
Flash Point TCC Value 112.22 °C TCC
logP (o/w) 2.81 est
Solubility
alcohol Yes
water, 163.5 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Sulfurous
pungent, turnup, radish
General comment At 0.10 % in propylene glycol. pungent turnup radish
Flavor Type: Burnt
burnt, floral
General comment Burnt floral

Occurrences

Potential Uses

Applications
Flavoring purposes Meat, Mustard, Radish

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 methyl phenyl disulfide usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
Structure Class: II
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: 0.060001.00000
beverages(nonalcoholic): 0.200002.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 0.010000.04000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: 0.100001.00000
granulated sugar: --
gravies: 0.100001.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.400004.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.000005.00000
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

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):14173-25-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :84234
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
methyldisulfanylbenzene
Chemidplus:0014173252