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butyl ethyl disulfide
Butyl ethyl disulfide is an organosulfur compound with a sulfurous odor used primarily as a flavoring agent in garlic, onion, and savory products.
General Material Description
Butyl ethyl disulfide is an organosulfur compound characterized chemically by the molecular formula C6H14S2. It appears as a colorless liquid with a distinct sulfurous odor reminiscent of cooked onion and garlic, detected at low concentration levels such as 0.01 % in propylene glycol. Also known by synonyms including 1-ethyldisulfanylbutane and 3,4-dithiaoctane, this substance contributes to the flavor profiles of various savory foods. It is sourced naturally from certain plants and fruits and can be synthesized for use as a flavoring additive. For standardized chemical information, it is linked to PubChem CID 522111. Its role in food flavor results from its volatile sulfur-containing molecular structure which influences sensory qualities in food products.
Occurrence, Applicability & Potential Uses
Butyl ethyl disulfide naturally occurs in pungent botanical substances such as asafoetida and durian fruit, where it contributes to their characteristic aromas. This compound is widely applied in the flavor industry as a flavoring agent to impart or enhance sulfurous notes commonly found in garlic, onion, leek, and savory meat and seafood formulations. Its inclusion supports flavor complexity in soups and sauces as well. Regulatory evaluation by FEMA (US) identified it under FEMA number 4027 for flavor use. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also assessed its application, confirming its functional role in food and beverages within established usage limits. These regulatory assessments guide safe incorporation into consumer food products.
Physico-Chemical Properties Summary
Butyl ethyl disulfide exhibits physical properties that influence its application in flavor formulations. It is a liquid with a moderate estimated partition coefficient (log P) around 4.19, indicating considerable lipophilicity, beneficial for blending in fat-containing foods. Its specific gravity ranges from 0.95 to 0.968 at 20 to 25 °C, close to that of typical organic solvents used in flavors. The refractive index between 1.492 and 1.502 at 20 °C confirms its clarity and purity. With a vapor pressure of 0.735 mmHg at 25 °C, it is moderately volatile, contributing to its aroma release. It dissolves readily in alcohol and sparingly in water, facilitating its incorporation in various food systems. The flash point near 67 °C (154 °F) requires controlled handling in manufacturing environments. These characteristics support its effective use in complex flavor blends.
FAQ
What is butyl ethyl disulfide and what are its main characteristics?
Butyl ethyl disulfide is an organosulfur compound with the molecular formula C6H14S2, notable for its sulfurous odor reminiscent of cooked onion and garlic. It is a colorless, moderately volatile liquid utilized primarily as a flavoring agent in food products to provide savory, garlic-like aroma notes. The compound is also referenced by synonyms such as 1-ethyldisulfanylbutane and 3,4-dithiaoctane.
Where does butyl ethyl disulfide naturally occur and how is it used?
Naturally, butyl ethyl disulfide is found in plants and fruits known for strong sulfurous odors, including asafoetida and durian. Industrially, it serves as a flavor enhancer in food applications, contributing savory, meat-like, and onion or garlic notes to products such as soups, seafood, and savory baked goods. It is employed within established regulatory frameworks to impart characteristic sulfurous flavors.
What regulations govern the use and sourcing of butyl ethyl disulfide in food flavors?
Butyl ethyl disulfide is regulated by various food safety authorities, including FEMA (US) where it carries FEMA number 4027 and is generally recognized as safe for flavor use within specified limits. JECFA has also evaluated this compound for food flavoring. Usage levels in food categories follow recommendations outlined in Commission Regulation EC No. 1565/2000 (EU) and comparable frameworks, with limits to ensure consumer safety. Its sourcing can be natural from botanicals or via controlled synthesis following food-grade standards.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
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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 |
| HMDB (The Human Metabolome Database): | HMDB32180 |
| FooDB: | FDB009043 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
General Material Information
| Preferred name | butyl ethyl disulfide |
| Trivial Name | Butyl ethyl disulfide |
| Short Description | 1-ethyldisulfanylbutane |
| Formula | C6 H14 S2 |
| CAS Number | 63986-03-8 |
| FEMA Number | 4027 |
| Flavis Number | 12.254 |
| FDA UNII | 547878JR6J |
| Nikkaji Number | J543.237E |
| xLogP3-AA | 2.50 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1698 butyl ethyl disulfide |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 63986-03-8 ; BUTYL ETHYL DISULFIDE |
| Synonyms |
|
Suppliers
| BOC Sciences | Jiangyin Healthway |
| Penta International | R C Treatt & Co Ltd |
| Jiangyin Healthway International Trade Co., Ltd | Penta International Corporation |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 150.30758666992 |
| Specific gravity | @ 20 °C |
| Pounds per Gallon | 7.914 to 8.064 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.905 to 8.055 |
| Refractive Index | 1.492 to 1.502 @ 20 °C |
| Vapor Pressure | 0.735 mmHg @ 25 °C |
| Flash Point TCC Value | 67.78 °C TCC |
| logP (o/w) | 4.188 est |
| Solubility | |
| alcohol | Yes |
| water, 39.94 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Sulfurous | |
| sulfurous, onion cooked onion, onion, garlic | |
| General comment | At 0.01 % in propylene glycol. sulfurous cooked onion garlic |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Flavoring purposes | Garlic , Leek , Meat , Onion , Savory , Seafood , Soup |
Safety Information
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 butyl ethyl disulfide 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): | 7.3 (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: 21 | |||
| Click here to view publication 21 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.10000 | 0.20000 | |
| beverages(nonalcoholic): | 0.05000 | 0.10000 | |
| beverages(alcoholic): | 0.05000 | 0.10000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 0.30000 | 0.60000 | |
| condiments / relishes: | 0.05000 | 0.10000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.06000 | 0.12000 | |
| fruit ices: | 0.05000 | 0.10000 | |
| gelatins / puddings: | 0.05000 | 0.10000 | |
| granulated sugar: | - | - | |
| gravies: | 0.05000 | 0.10000 | |
| hard candy: | 0.10000 | 0.20000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | 0.05000 | 0.10000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | 0.05000 | 0.10000 | |
| soft candy: | 0.06000 | 0.12000 | |
| soups: | 0.05000 | 0.10000 | |
| 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 |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):63986-03-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :522111 |
| National Institute of Allergy and Infectious Diseases:Data |
| 1-ethyldisulfanylbutane |
| Chemidplus:0063986038 |