ethyl methyl trisulfide

Full Material List
methylsulfanyldisulfanylethane

Identifiers

FEMA 3861
CAS 31499-71-5
EINECS N/A
Synonyms
  • ethyl methyl trisulphide
  • 1- ethyl-3-methyltrisulfane
  • ethylmethyl trisulfide
  • methyl ethyl trisulfide
  • methyl ethyl trisulphide
  • methylethyl trisulfide
  • methylsulfanyldisulfanylethane
  • trisulfane, 1-ethyl-3-methyl-
  • trisulfide, ethyl methyl
  • 2,3,4- trithiahexane
  • 2,3,4- trithiohexane
JECFA Food Flavoring 583
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.155 methyl ethyl trisulfide
DG SANTE Food Contact Materials N/A
FDA UNII OIG918M987
CoE Number 12155
XlogP3-AA N/A
Molecular Weight 140.29176
Molecular Formula C3 H8 S3

Organoleptic

Organoleptic Notes
  • 1. Odor Type: alliaceous alliaceous garlic onion green onion onion
  • Odor Description:at 0.10 % in propylene glycol. alliaceous garlic green onion
  • Odor and/or flavor descriptions from others (if found).
Odor alliaceous
alliaceous, garlic, onion, green,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 0.95500 to 0.96500 @ 25.00 °C.
Lbs/Gal (est) 7.947 to 8.030
Refractive Index 1.51000 to 1.52000 @ 20.00 °C.
Melting Point N/A
Boiling Point 201.00 to 202.00 °C. @ 760.00 mm Hg
Flash Point 151.00 °F. TCC ( 66.11 °C. )
Acid Value N/A
Vapor Pressure 0.431000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.435 (est)
Soluble In
  • alcohol
  • oils
  • water, very slightly
  • water, 799 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef cooked beef
  • chive chinese chive
  • chive garlic chive
  • coffee
  • durian fruit
  • meat boiled meat
  • pork
  • rakkyo