dibutyl sulfide

Full Material List
1-butylsulfanylbutane

Identifiers

FEMA 2215
CAS 544-40-1
EINECS 208-870-5
Synonyms
  • butane, 1,1'-thiobis-
  • butyl monosulfide
  • butyl sulphide (dibutyl sulphide)
  • butyl thiobutane
  • 1-( butylsulfanyl)butane
  • 1- butylsulfanylbutane
  • 1-( butylthio)butane
  • butylthiobutane
  • di-N-butyl sulfide
  • di-N-butylsulfide
  • N- dibutyl sulfide
  • dibutyl sulphide
  • dibutyl thioether
  • 5- thianonane
  • 1,1'- thiobis(butane)
  • 1,1'- thiobisbutane
  • 1,1'- thiodibutane
  • thiononane-5
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.007 dibutyl sulfide
DG SANTE Food Contact Materials N/A
FDA UNII 3E3H471GA3
CoE Number 484
XlogP3-AA N/A
Molecular Weight 146.29646
Molecular Formula C8 H18 S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: alliaceous Odor Strength:high ,recommend smelling in a 0.10 % solution or less
  • Substantivity:20 hour(s) at 100.00 %
  • green grassy violet leaf herbal rose geranium
  • Odor Description:at 0.10 % in dipropylene glycol. green grassy violet-leaf herbal rose geraniumLuebke, William tgsc, (1989)
  • Odor sample from: International Flavors & Fragrances Inc.
  • onion garlic horseradish rubbery savory vegetable
  • Odor Description:at 1.00 %. Onion garlic, horseradish, rubbery, savory and vegetativeMosciano, Gerard P&F 24, No. 2, 49, (1999)
Odor alliaceous
green, grassy, violet, leaf, herbal, rose, geranium, onion, garlic, horseradish, rubbery, savory, vegetable
Flavor green
green, vegetable, onion, garlic, horseradish, savory,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 99.00 to 100.00
Specific Gravity 0.83900 to 0.84100 @ 20.00 °C.
Lbs/Gal (est) 6.989 to 7.006
Refractive Index 1.45100 to 1.45400 @ 20.00 °C.
Melting Point -76.00 °C. @ 760.00 mm Hg
Boiling Point 182.00 to 189.00 °C. @ 760.00 mm Hg
Flash Point 165.00 °F. TCC ( 73.89 °C. )
Acid Value N/A
Vapor Pressure 1.200000 mmHg @ 25.00 °C.
Vapor Density 5.07 ( Air = 1 )
logP (o/w) 4.034 (est)
Soluble In
  • alcohol
  • ethyl ether
  • water, 39.35 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef cooked beef
  • cabbage raw cabbage
  • mushroom