Molecular Formula | C5H10OS |
Molar Mass | 118.2 |
Density | 1.001g/mLat 25°C(lit.) |
Boling Point | 62-64°C10mm Hg(lit.) |
Flash Point | 144°F |
JECFA Number | 467 |
Vapor Presure | 60 mm Hg ( 20 °C) |
Vapor Density | 4.1 (vs air) |
Appearance | clear liquid |
Color | Colorless to Light yellow |
Sensitive | Air Sensitive |
Refractive Index | n20/D 1.476(lit.) |
Physical and Chemical Properties | Colorless to light yellow liquid. It is blue and white, Musk, and South African orange. Boiling point of 63~65 degrees C (1333Pa). |
Use | For the production of flavoring |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. |
UN IDs | 1989 |
WGK Germany | 3 |
TSCA | Yes |
HS Code | 29309090 |
Raw Materials | Cupric acetate,anhydrous Methyl Mercaptan |
FEMA | 3374 | 3-(METHYLTHIO)BUTANAL |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
toxicity | GRAS(FEMA). |
Use limit | FEMA: seasoning, pickled goods, vegetables, all 2.0mg/kg. |
Use | GB 2760-1996 specifies temporary use of food flavors. for the production of spices |
production method | using piperidine or copper acetate as a catalyst, methyl mercaptan is added to crotonaldehyde precooled to -20 °c. |