Name | Allyl mercaptan |
Synonyms | ALLYLTHIOL Allyl mercaptan propenemercaptan ALLYL SULFHYDRATE 2-Propene-1-thiol mercaptanallylique prop-2-ene-1-thiol Allylmercaptantech 2-propenyl mercaptan Allyl Mercaptan, Technical N,N'-ethane-1,2-diylbis{2-[(2-chloroethyl)sulfanyl]acetamide} |
CAS | 870-23-5 |
EINECS | 212-792-7 |
InChI | InChI=1/C3H6S/c1-2-3-4/h2,4H,1,3H2 |
Molecular Formula | C3H6S |
Molar Mass | 74.14 |
Density | 0.898 g/mL at 25 °C (lit.) |
Melting Point | 175-176 °C(Solv: benzene (71-43-2)) |
Boling Point | 67-68 °C (lit.) |
Flash Point | 18 °C |
JECFA Number | 521 |
Solubility | Not miscible or difficult to mix. |
Vapor Presure | 152mmHg at 25°C |
Appearance | Liquid |
Color | Clear colorless to light yellow |
BRN | 1697523 |
pKa | 9.83±0.10(Predicted) |
Storage Condition | -20°C |
Stability | Stable, but highly flammable. Incompatible with strong bases, strong oxidizing agents, reactive metals. |
Sensitive | Air Sensitive |
Refractive Index | n20/D 1.4765(lit.) |
Physical and Chemical Properties | Colorless to light yellow flowable liquid. A strong garlic and onion odor, sweet, non-irritating taste. Boiling point of 66~68 deg C. Slightly soluble in water, miscible in ethanol, ether and oil. Natural products are found in onions, garlic, etc. |
Hazard Symbols | F - Flammable |
Risk Codes | 11 - Highly Flammable |
Safety Description | S16 - Keep away from sources of ignition. S33 - Take precautionary measures against static discharges. S9 - Keep container in a well-ventilated place. |
UN IDs | UN 1228 3/PG 2 |
WGK Germany | 3 |
FLUKA BRAND F CODES | 10-13-23 |
TSCA | Yes |
HS Code | 29309090 |
Hazard Class | 3 |
Packing Group | II |
FEMA | 2035 | ALLYL MERCAPTAN |
NIST chemical information | information provided by: webbook.nist.gov (external link) |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): Beverage 0.25; Candy, meat, 0.50; Cold drinks, baked products 0.50~2.0; Condiment 2.0~3.0. FDA,§ 172.515: limited to the appropriate amount. |
Use | food flavor. |