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3-thiohexanol
General Material Information
| Preferred name | 3-thiohexanol |
| Trivial Name | 3-Mercaptohexanol |
| Short Description | 3-mercaptohexanol |
| Formula | C6 H14 O S |
| CAS Number | 51755-83-0 |
| FEMA Number | 3850 |
| FDA UNII | U3TIX8Z92N |
| Nikkaji Number | J937.257A |
| MDL | MFCD00792515 |
| xLogP3-AA | 1.50 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 545 3-mercaptohexanol |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 51755-83-0 ; 3-MERCAPTOHEXANOL |
| Synonyms |
|
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
| Leffingwell: | Chirality or Article |
| 3-sulfanylhexan-1-ol | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 521348 |
| Pubchem (sid): | 135232108 |
| Flavornet: | 51755-83-0 |
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): | HMDB40152 |
| FooDB: | FDB019850 |
| YMDB (Yeast Metabolome Database): | YMDB01417 |
| Export Tariff Code: | 2930.90.9999 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| FAO: | 3-Mercaptohexanol |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 134.2417755127 |
| Vapor Pressure | 0.039 mmHg @ 25 °C |
| Flash Point TCC Value | 98.89 °C TCC |
| logP (o/w) | 1.644 est |
| Solubility | |
| alcohol | Yes |
| heptane | Yes |
| water, 3166 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Sulfurous | |
| sulfurous, fruity, fruit tropical fruit, savory, chicken, meaty, coffee roasted coffee | |
| General comment | At 0.10 % in dipropylene glycol. sulfurous fruity tropical |
| Mosciano, Gerard P&F 25, No. 4, 71, (2000) | At 0.10 %. Sulfurous, initially fruity then becoming savory and chicken meaty with a slight roasted coffee nuance and a hint of fruitiness on dry out |
| Flavor Type: Sulfurous | |
| fruit tropical fruit, passion fruit, guava, grapefruit, sulfurous, fruity, brothy, savory, eggy | |
| General comment | Tropical fruit passion fruit guava grape fruit sulphurous |
| Mosciano, Gerard P&F 25, No. 4, 71, (2000) | At 0.05 - 10.00 ppm. Sulfurous, guava tropical fruity, with a hint of brothy savory and egg |
| Use: tropical fruits at 0.5-1ppm (passionfruit, guava, mango, pineapple, peach); and for roasted savoury notes in chicken, pork. | Tropical |
| Useful in: savory meat, fruity citrus, fruity yellow, fruity tropical. | Sulfurous, Tropical Fruits, Onion, Black Currant |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Passion fruit |
| Flavoring purposes | Chicken , Durian , Fruit tropical fruit , Guava , Mango , Peach , Pineapple , Pork , Roasted , Roasted , Savory |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/39 - Wear suitable clothing 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: | |||
| 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 | |||
| Recommendation for 3-thiohexanol usage levels up to: | |||
| 0.0500 % in the fragrance concentrate. | |||
| 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 ppm | average maximum ppm | ||
| baked goods: | 0.05000 | 0.20000 | |
| beverages(nonalcoholic): | 0.00500 | 0.05000 | |
| beverages(alcoholic): | 0.01000 | 0.10000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 0.05000 | 0.30000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | 0.01000 | 0.10000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.01000 | 0.10000 | |
| fruit ices: | 0.01000 | 0.10000 | |
| gelatins / puddings: | 0.01000 | 0.10000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 0.01000 | 0.10000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | 0.01000 | 0.10000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | 0.01000 | 0.10000 | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| 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):51755-83-0 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :521348 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 3-sulfanylhexan-1-ol |
| Chemidplus:0051755830 |