2,4,6-trithiaheptane 10% in triacetin

2,4,6-trithiaheptane 10% in triacetin is an organosulfur compound characterized by the molecular formula C₄H₁₀S₃. It appears as a solution with triacetin serving as a solvent matrix at 10% concentration. The compound emits distinct sulfurous aroma notes reminiscent of cooked and roasted sulfur odors, with flavor impressions of sulfurous onion. Known also by synonyms such as 1,1′-Thiobis[1-(methylthio)methane] and sulfanediylbis[(methylsulfanyl)methane], it contributes to sensory qualities typical of truffle and mushroom notes. The compound links to the controlled-vocabulary entry in PubChem, where chemical identifiers and structure details are recorded. Its derivation typically involves synthetic preparation to mimic natural sulfur-containing flavors found in white truffle and related foods.

2,4,6-trithiaheptane occurs naturally in white truffle, contributing to its characteristic aroma. It is employed primarily as a flavoring agent in the food industry, especially in formulations designed to enhance meat and mushroom flavors. The compound's use is subject to regulatory evaluation, such as FEMA (US) assessment where it holds the FEMA number 4214. Its organosulfur structure enables it to effectively simulate savory and sulfurous notes in flavor compositions used in products including baked goods, cheeses, and seasonings. Within these applications, its incorporation is calibrated to impart authentic sensory profiles without overwhelming the final product.

This compound presents a molecular weight of approximately 154.3 g/mol and has moderate lipophilicity, with an estimated log P of 1.679. Its specific gravity ranges between 1.54 and 1.55 at 25 °C, accompanied by a refractive index near 1.444–1.445 at 20 °C. It exhibits a low vapor pressure around 0.115 mmHg at 25 °C, indicating limited volatility under ambient conditions. Solubility is confirmed in solvents such as alcohol and triacetin, though estimated water solubility is low at approximately 374.8 mg/L at 25 °C. The flash point is above 90 °C (199 °F), suggesting relative thermal stability. These properties influence its handling in flavor formulation, ensuring controlled release and consistent sensory impact in food matrices.

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
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(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB32547
FooDB:	FDB010424
Export Tariff Code:	2930.90.9999
VCF-Online:	VCF Volatile Compounds in Food
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Safety information

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 2,4,6-trithiaheptane 10% in triacetin 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)
NOEL (No Observed Effect Level):		250 (mg/kg bw per 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: 22
Click here to view publication 22
		average usual ppm	average maximum ppm
baked goods:		0.20000	2.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		0.05000	0.50000
chewing gum:		-	-
condiments / relishes:		0.05000	0.50000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		0.10000	1.00000
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		0.10000	1.00000
hard candy:		-	-
imitation dairy:		0.10000	1.00000
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		0.05000	0.50000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		0.05000	0.50000
reconstituted vegetables:		0.05000	0.50000
seasonings / flavors:		0.50000	5.00000
snack foods:		0.10000	1.00000
soft candy:		-	-
soups:		0.05000	0.50000
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

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :399848

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

sulfanediylbis[(methylsulfanyl)methane]

Chemidplus:0006540869