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

3,5-diisopropyl-1,2,4-trithiolane is a heterocyclic organosulfur compound with the molecular formula C₈H₁₆S₃. It forms part of the 1,2,4-trithiolane family, characterized by a five-membered ring containing three sulfur atoms. This compound exhibits a strong, meaty odor reminiscent of crispy bacon when diluted at low concentrations in propylene glycol. Also known by synonyms such as 3,5-di(propan-2-yl)-1,2,4-trithiolane and 1,2,4-trithiolane, 3,5-bis(1-methylethyl)-, it is primarily utilized as a flavoring agent to impart savory and meat-related sensory characteristics. The compound is referenced in controlled-vocabulary databases including PubChem. It is typically synthesized for industrial use rather than extracted directly from natural sources.

3,5-diisopropyl-1,2,4-trithiolane is found predominantly in flavor formulations aimed at reproducing meat and bacon profiles. Its biological occurrence is not prominent; rather, it is an industrially produced compound used to enhance flavor complexity in food products. It can contribute to the aroma profiles of hawthorn and other savory goods. Regulatory assessments including those by FEMA (Flavor and Extract Manufacturers Association, US) support its approval as a flavoring agent. Due to its distinctive odor and functional properties, it is used selectively in flavor systems targeting meat and bacon sensory characteristics.

This compound has a molecular weight of approximately 208.41 g/mol and an estimated log P value around 4.3 to 5.5, indicating relatively high lipophilicity, which influences its solubility and distribution in flavor matrices. It has a boiling range of 279 to 281°C under standard atmospheric pressure (760 mmHg) and a low vapor pressure of 0.006 mmHg at 25°C, reflecting low volatility under ambient conditions. The flash point is about 248°F (approximately 120°C), limiting its flammability risk under normal handling environments. 3,5-diisopropyl-1,2,4-trithiolane displays solubility in alcohol and very low estimated water solubility near 14.93 mg/L at 25°C. These properties affect formulation choices in application development, impacting its delivery in aqueous versus lipid-based systems.

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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-diisopropyl-1,2,4-trithiolane usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.0061 (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):		0.02000	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 :529049

National Institute of Allergy and Infectious Diseases:Data

3,5-di(propan-2-yl)-1,2,4-trithiolane