We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

1,4-dithiane

Chemical Structure

General Material Information

Preferred name 1,4-dithiane
Trivial Name 1,4-Dithiane
Short Description tetrahydro-1,4-dithiane
Formula C4 H8 S2
CAS Number 505-29-3
FEMA Number 3831
Flavis Number 15.066
ECHA Number 208-007-2
FDA UNII 3274B1T5A0
Nikkaji Number J6.222G
Beilstein Number 102553
MDL MFCD00006658
xLogP3-AA 1.30 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 456 1,4-dithiane
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 505-29-3 ; 1,4-DITHIANE
Synonyms
  • diethylene disulfide
  • p- dithane
  • 1,4-dithiacyclohexane
  • 1,4-dithian
  • p- dithiane
  • para- dithiane
  • seafood dithiane
  • tetrahydro-1,4-dithiane
  • tetrahydro-1,4-dithiin
  • tetrahydro-para-dithiane
  • p-Dithiane
  • 1,4-Dithiin, tetrahydro-
  • 1,4-Dithiacyclohexane
  • NSC 24178

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

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
CHEMBL:View
KEGG (GenomeNet):C01871
HMDB (The Human Metabolome Database):HMDB31474
FooDB:FDB008047
Export Tariff Code:2934.90.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:1,4-Dithiane

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 120.23776245117
Melting Point 107 to 113°C @ 760 mm Hg
Boiling Point 199 to 200°C @ 760 mm Hg
Vapor Pressure 0.459 mmHg @ 25 °C
Flash Point TCC Value 81.67 °C TCC
logP (o/w) 0.112 est
Solubility
alcohol, hot Yes
oils Yes
water, 2.204e+004 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Seafood
sulfurous, solvent, garlic, onion, fermented, mushroom, seafood
General comment At 0.10 % in propylene glycol. sulfurous solvent garlic onion pyridine
Mosciano, Gerard P&F 24, No. 6, 10, (1999) At 0.10 %. Seafood-like, solvent, garlic and onion, pyridine like
Flavor Type: Seafood
onion, garlic, seafood, clam, oyster, fermented, mushroom, turkey
General comment Onion garlic
Mosciano, Gerard P&F 24, No. 6, 10, (1999) At 0.50 - 10.00 ppm. Seafood-like, clam and oyster fermented garlic and onion, mushroom and turkey

Potential Uses

Applications
Flavoring purposes Clam, Garlic, Horseradish, Mushroom, Oyster, Prawn, Turkey, Vegetable

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
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:
oral-rat LD50 2768 mg/kg
Mosciano, Gerard P&F 24, No. 6, 10, (1999)

oral-rat LD50 2768 mg/kg
BEHAVIORAL: TREMOR LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: ATAXIA
National Technical Information Service. Vol. AD-A172-647

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 1,4-dithiane 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: 0.200008.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.020002.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 20.0000020.00000
snack foods: --
soft candy: --
soups: 0.020001.00000
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 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08 (2008)
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
EPA-Iris:IRIS
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):505-29-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10452
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
1,4-dithiane
Chemidplus:0000505293
RTECS:JO5069000 for cas# 505-29-3