diisoamyl thiomalate

diisoamyl thiomalate

Full Material List

bis(3-methylbutyl) 2-sulfanylbutanedioate

Identifiers

FEMA	4096
CAS	68084-03-7
EINECS	268-416-7
Synonyms	butanedioic acid, 2-mercapto-, bis(3-methylbutyl) ester butanedioic acid, mercapto-, bis(3-methylbutyl) ester coffee thiomalate diisopentyl thiomalate mercaptobutane dioic acid bis(3-methyl butyl) ester mercaptobutanedioic acid bis(3-methylbutyl) ester bis(3- methyl butyl) mercaptosuccinate bis(3- methylbutyl) 2-sulfanylbutanedioate bis(3- methylbutyl) 2-sulfanylsuccinate bis(3- methylbutyl) mercaptosuccinate
JECFA Food Flavoring	1672
JECFA Food Additive	N/A
DG SANTE Food Flavourings	12.108 diisopentyl thiomalate
DG SANTE Food Contact Materials	N/A
FDA UNII	R38N4Y43EC
CoE Number	11454
XlogP3-AA	N/A
Molecular Weight	290.42302
Molecular Formula	C14 H26 O4 S

Organoleptic

Organoleptic Notes	1. Odor Type: coffee Odor Strength:high ,recommend smelling in a 0.10 % solution or less Substantivity:96 hour(s) at 100.00 % fermented coffee yeasty bread rye bread Odor Description:at 0.10 % in dipropylene glycol. fermented coffee yeast dark rye breadLuebke, William tgsc, (1987) Odor sample from: PFW Aroma Chemicals
Odor	coffee fermented, coffee, yeasty, bread, rye,
Flavor	coffee coffee, bready, yeasty, fermented,

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Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow clear liquid to solid (est)
Assay	95.00 to 100.00
Specific Gravity	1.01100 to 1.02100 @ 20.00 °C.
Lbs/Gal (est)	8.422 to 8.506
Refractive Index	1.45600 to 1.46000 @ 20.00 Â°C.
Melting Point	50.00 Â°C. @ 760.00 mm Hg
Boiling Point	425.00 Â°C. @ 760.00 mm Hg
Flash Point	> 200.00 Â°F. TCC ( > 93.33 Â°C. )
Acid Value	N/A
Vapor Pressure	0.000010 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	4.578 (est)
Soluble In	alcohol water, 4.789 mg/L @ 25 °C (est) water stable in most media
Occurrence	not found in nature