butyl ethyl disulfide

Full Material List
1-ethyldisulfanylbutane

Identifiers

FEMA 4027
CAS 63986-03-8
EINECS N/A
Synonyms
  • N- butyl ethyl disulfide
  • butyl ethyl disulphide
  • disulfide, butyl ethyl
  • 3,4- dithiaoctane
  • 1- ethyl disulfanyl butane
  • ethyl N-butyl disulphide
  • 1- ethyldisulfanyl-butane
  • 1-( ethyldisulfanyl)butane
  • 1- ethyldisulfanylbutane
JECFA Food Flavoring 1698
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.254 butyl ethyl disulfide
DG SANTE Food Contact Materials N/A
FDA UNII 547878JR6J
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 150.30758
Molecular Formula C6 H14 S2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: sulfurous sulfurous onion cooked onion onion garlic
  • Odor Description:at 0.01 % in propylene glycol. sulfurous cooked onion garlic
  • Odor and/or flavor descriptions from others (if found).
Odor sulfurous
sulfurous, onion, cooked, garlic,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 90.00 to 100.00
Specific Gravity 0.95000 to 0.96800 @ 20.00 °C.
Lbs/Gal (est) 7.914 to 8.064
Refractive Index 1.49200 to 1.50200 @ 20.00 °C.
Melting Point N/A
Boiling Point 202.00 °C. @ 760.00 mm Hg
Flash Point 154.00 °F. TCC ( 67.78 °C. )
Acid Value N/A
Vapor Pressure 0.735000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 4.188 (est)
Soluble In
  • alcohol
  • water, 39.94 mg/L @ 25 °C (est)
  • water
Occurrence
  • asafoetida
  • durian fruit