ethyl propyl trisulfide

Ethyl propyl trisulfide, also known as 1-(ethyltrisulfanyl)propane and 3,4,5-trithiaoctane, is an organosulfur compound characterized by a molecular formula of C₅H₁₂S₃ and a molecular weight of approximately 168.35 g/mol. This compound displays a distinctive sulfurous sensory profile often described as alliaceous, resembling garlic and green onion odors when diluted in propylene glycol. Its chemical structure includes three sulfur atoms linked in a chain, making it part of the trisulfide chemical family. Ethyl propyl trisulfide is naturally found in the durian fruit and serves as a flavoring agent in food applications. More detailed chemical information is accessible via PubChem. The compound is typically obtained through extraction or synthetic processes geared toward flavor formulation.

This trisulfide compound occurs naturally in the durian fruit, contributing to its characteristic aroma. In flavor applications, ethyl propyl trisulfide is utilized to impart savory, garlic, and onion notes to various food products. Its deployment spans categories such as baked goods, beverages, dairy, and snack foods in controlled concentrations. Regulatory bodies including FEMA (US) have recognized it as a flavoring agent under the FEMA GRAS program. Its applications are confined to flavoring purposes rather than fragrance use due to its strong sulfurous odor. The compound aligns with specific regulatory guidelines and thresholds to ensure appropriate and safe use in food formulation.

Ethyl propyl trisulfide possesses a molecular weight of 168.35 g/mol and features a moderately high boiling range of 234 to 237 °C at atmospheric pressure, indicating relative thermal stability. Its specific gravity ranges between 1.07 and 1.087 at standard ambient temperatures (20–25 °C), suggesting a density slightly greater than water. The compound exhibits a low vapor pressure of 0.0642 mmHg at 25 °C, reflecting moderate volatility. It is soluble in alcohol and sparingly soluble in water, with an estimated aqueous solubility of 86.84 mg/L at 25 °C. Its estimated log P value is about 4.52, indicating lipophilic character favorable for blending with hydrophobic matrices. The flash point is approximately 203 °F (~95 °C), which informs handling and storage safety considerations. These properties influence its formulation behavior and volatility in savory flavor applications.

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
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(IUPAC):	Periodic Table of the Elements
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FooDB:	FDB009408
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Safety information

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 36/37/39 - Wear suitable clothing, 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 ethyl propyl trisulfide usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		78 (μg/person/day)
Threshold of Concern:		1800 (μg/person/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: 21
Click here to view publication 21
		average usual ppm	average maximum ppm
baked goods:		0.05000	0.10000
beverages(nonalcoholic):		0.02000	0.05000
beverages(alcoholic):		0.02000	0.05000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		0.10000	0.20000
condiments / relishes:		0.03000	0.06000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		0.03000	0.06000
fruit ices:		0.02000	0.05000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		0.03000	0.06000
hard candy:		0.04000	0.08000
imitation dairy:		0.02000	0.04000
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		0.03000	0.06000
milk products:		0.02000	0.05000
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		0.03000	0.06000
soft candy:		0.03000	0.06000
soups:		0.03000	0.06000
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):		0.20000	1.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.10000	0.50000
Edible ices, including sherbet and sorbet (03.0):		0.20000	1.00000
Processed fruit (04.1):		0.20000	1.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		0.20000	1.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		0.10000	0.50000
Bakery wares (07.0):		0.20000	1.00000
Meat and meat products, including poultry and game (08.0):		0.10000	0.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		0.10000	0.20000
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		0.10000	0.50000
Foodstuffs intended for particular nutritional uses (13.0):		0.20000	1.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		0.10000	0.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		0.20000	1.00000
Ready-to-eat savouries (15.0):		0.40000	2.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		0.10000	0.50000

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 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009) View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011) View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012) View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,ß-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5 View page or View pdf

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EPA ACToR:Toxicology Data

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Laboratory Chemical Safety Summary :53425122

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

1-(ethyltrisulfanyl)propane

Chemidplus:0031499704