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  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
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    Potential Uses
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truffle sulfide

Chemical Structure

General Material Information

Preferred name truffle sulfide
Trivial Name 2,4-Dithiapentane
Short Description bis(methylthio)methane
Formula C3 H8 S2
CAS Number 1618-26-4
FEMA Number 3878
Flavis Number 12.118
ECHA Number 216-577-9
FDA UNII 128SGX814T
Nikkaji Number J7.534E
Beilstein Number 1731143
MDL MFCD00008564
xLogP3-AA 1.60 (est)
NMR Predictor External link
JECFA Food Flavoring 533 bis(methylthio)methane
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 1618-26-4 ; BIS-(METHYLTHIO)METHANE
Synonyms
  • 2,4-dithiapentane
  • 2,4-dithiopentane
  • formaldehyde dimethyl mercaptal
  • methane, bis(methylthio)-
  • bis( methyl mercapto) methane
  • bis( methyl thio) methane
  • methylene bis(methyl sulfide)
  • bis( methylmercapto)methane
  • bis( methylsulfanyl)methane
  • bis ( methylthio) methane
  • bis( methylthio)methane
  • bis methylthiomethane
  • thioformaldehyde dimethyl acetal
  • bis(methylsulfanyl)methane
  • Bis(methylthio)methane
  • 2,4-Dithiapentane
  • Bis[methylmercapto]methane
  • Methylenebis[methyl sulfide]
  • Formaldehyde dimethyl dithioacetal
  • NSC 96010

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

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Google Books Start search
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Perfumer & Flavorists Start search
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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
CHEBI:View
HMDB (The Human Metabolome Database):HMDB31317
FooDB:FDB003375
YMDB (Yeast Metabolome Database):YMDB01436
Export Tariff Code:2930.90.9190
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:bis(Methylthio)methane

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 108.22676086426
Specific gravity @ 25 °C
Pounds per Gallon 8.737 to 8.903
Refractive Index 1.53 to 1.54 @ 20 °C
Boiling Point 147 to 148°C @ 760 mm Hg
Vapor Pressure 5.714 mmHg @ 25 °C
Vapor Density 3.7
Flash Point TCC Value 43.89 °C TCC
logP (o/w) 1.245 est
Solubility
alcohol Yes
oils Yes
water, very slightly Yes
water, 3209 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Sulfurous
garlic, sulfurous, green, spicy, mushroom, pungent, metallic, alliaceous, mustard, horseradish
General comment At 0.10 % in propylene glycol. garlic sulfurous green spicy mushroom
Mosciano, Gerard P&F 26, No. 5, 68, (2001) At 0.10 % in propylene glycol. Pungent, metallic, alliaceous, garlic and mustard like with mushroom and horseradish nuances
Flavor Type: Alliaceous
alliaceous, sulfurous, fresh, onion, garlic, vegetable, cabbage, spicy, mustard, horseradish
Mosciano, Gerard P&F 26, No. 5, 68, (2001) At 0.10 - 0.30 ppm. Alliaceous, sulfurous fresh onion and garlic-like with cruciferous vegetable nuances of cabbage, spicy nuances of mustard and horseradish
Used in savoury/meat, coffee, and allium flavours, at low levels: 0.01 – 1ppm. Alliaceous

Occurrences

Potential Uses

Applications
Flavoring purposes Coffee, Garlic, Meat, Mushroom, Onion, Worcestershire sauce
Other purposes Truffle

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and 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 37/39 - Wear suitable 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 truffle 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: 0.600006.00000
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

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):1618-26-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :15380
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
bis(methylsulfanyl)methane
Chemidplus:0001618264