3,5-diisobutyl-1,2,4-trithiolane

3,5-diisobutyl-1,2,4-trithiolane is a sulfur-containing heterocyclic compound with the molecular formula C₁₀H₂₀S₃ and a molecular weight of approximately 236.46 g/mol. It belongs to the trithiolane class, characterized by a five-membered ring containing three sulfur atoms. This compound typically appears as a colorless substance with pronounced roasted and bacon-like sensory properties, significant in flavor applications. Synonymous with names such as 3,5-bis(2-methylpropyl)-1,2,4-trithiolane, it is primarily sourced or synthesized for use in flavor chemistry. For controlled vocabulary referencing, see PubChem entry. Its distinctive aroma profile makes it valuable in replicating or enhancing roasted meat flavors.

3,5-diisobutyl-1,2,4-trithiolane occurs naturally in cooked meat products, notably in chicken fried chicken, where it contributes to the characteristic roasted and smoky sensory notes. Its primary application is as a flavoring agent to impart roasted nut, crisp bacon-like, and pork rind-like flavors. The compound finds use in formulating meat analogues, processed meats, and bacon-flavored products. Its inclusion aligns with flavor regulations such as those from FEMA (US), ensuring standardized usage levels for food safety and quality. These properties make it a targeted additive for enhancing savory and roasted flavor profiles in diverse culinary products.

This compound exhibits a boiling point range of 314 to 316°C at atmospheric pressure (760 mm Hg), indicating thermal stability suitable for various flavoring applications. The flash point is approximately 281°F (about 138°C), which suggests moderate flammability risk under heated conditions. With a logP value of 5.13, it demonstrates lipophilic character, favoring solubility in alcohol and limited water solubility; water solubility is low but estimated at 1.534 mg/L at 25°C. The vapor pressure at 25°C is extremely low (0.001 mmHg), denoting low volatility at room temperature. These properties influence the compound’s behavior in formulations, optimizing flavor release and persistence in food matrices.

	3,5-bis(2-methylpropyl)-1,2,4-trithiolane
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	21773712
Pubchem (sid):	131330525

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
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(IUPAC):	Periodic Table of the Elements
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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 3,5-diisobutyl-1,2,4-trithiolane usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.024 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		46 (μg/person/day)
Threshold of Concern:		540 (μg/person/day)
Structure Class:		II
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):		-	-
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 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

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

Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 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

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

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Laboratory Chemical Safety Summary :21773712

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3,5-bis(2-methylpropyl)-1,2,4-trithiolane