| Trivial Name | 4-tropical oxathiane |
| Short Description | (±)-4-methyl-2-propyl-1,3-oxathiane |
| Formula | C8 H16 O S |
| CAS Number | 1064678-08-5 |
| FEMA Number | 4677 |
| Flavis Number | 16.122 |
| FDA UNII | AYG5B4GG7B |
| xLogP3-AA | 2.70 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 2089 (±)-4-methyl-2-propyl-1,3-oxathiane |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 1064678-08-5 ; (±)-4-METHYL-2-PROPYL-1,3-OXATHIANE |
| Synonyms |
|
| 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 |
| 4-methyl-2-propyl-1,3-oxathiane | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 46195362 |
| Pubchem (cas): | 1064678-08-5 |
| (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): | Search |
| ChemSpider: | View |
| Parchem |
| Material listed in food chemical codex | No |
| Molecular weight | 160.27972412109 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.822 to 7.905 |
| Boiling Point | 226 to 227°C @ 760 mm Hg |
| Boiling Point | 79 to 80°C @ 10 mm Hg |
| Vapor Pressure | 0.123 mmHg @ 25 °C |
| Flash Point TCC Value | 90.8 °C TCC |
| logP (o/w) | 2.99 est |
| Solubility | |
| alcohol | Yes |
| water, 672.1 mg/L @ 25 °C (est) | Yes |
| water | No |
| Odor Type: Sulfurous | |
| onion, garlic, fruity, sweet, lychee, pear | |
| General comment | At 0.50 % in propylene glycol. onion garlic which developed into fruity and sweet notes with exotic characters of lychee fruit and Asian pear |
| Flavor Type: Fruity | |
| pineapple, milky, mango, grape, citrus, bubble gum, melon, orangeflower, currant bud black currant bud, alliaceous, bacon | |
| General comment | Pineapple milky mango grape citrus bubble gum melon orangeflower cassis alliaceous bacon |
| Applications | |
| Other purposes | Tropical fruit |
| 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 | |
| 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 | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.24 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 230 (μg/person/day) | ||
| Threshold of Concern: | 90 (μg/person/day) | ||
| Structure Class: | III | ||
| 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: 25 | |||
| Click here to view publication 25 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.40000 | 1.00000 | |
| beverages(nonalcoholic): | 0.40000 | 1.00000 | |
| beverages(alcoholic): | 0.20000 | 1.00000 | |
| breakfast cereal: | 0.10000 | 1.00000 | |
| cheese: | - | - | |
| chewing gum: | 0.30000 | 1.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | 0.30000 | 1.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | - | |
| fruit ices: | 0.10000 | 1.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | 0.10000 | 1.00000 | |
| hard candy: | 0.10000 | 1.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | 0.10000 | 1.00000 | |
| meat products: | 0.10000 | 1.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | 0.20000 | 1.00000 | |
| processed vegetables: | 0.20000 | 1.00000 | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 0.20000 | 1.00000 | |
| snack foods: | 0.20000 | 1.00000 | |
| soft candy: | 0.10000 | 1.00000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | - | - | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - | |
| Edible ices, including sherbet and sorbet (03.0): | 0.10000 | 1.00000 | |
| Processed fruit (04.1): | 0.50000 | 3.00000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.50000 | 3.00000 | |
| Confectionery (05.0): | 0.70000 | 4.00000 | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.10000 | 1.00000 | |
| Bakery wares (07.0): | 0.40000 | 1.00000 | |
| Meat and meat products, including poultry and game (08.0): | 0.10000 | 1.00000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.20000 | 1.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.40000 | 1.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.20000 | 1.00000 | |
| Ready-to-eat savouries (15.0): | 0.20000 | 1.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.20000 | 1.00000 | |
| 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): |
| 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 Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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 ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :46195362 |
| National Institute of Allergy and Infectious Diseases:Data |
| 4-methyl-2-propyl-1,3-oxathiane |
| Chemidplus:1064678085 |