phenyl mercaptan

Full Material List
benzenethiol

Identifiers

FEMA 3616
CAS 108-98-5
EINECS 203-635-3
Synonyms
  • benzene thiol
  • benzenethiol
  • mercaptobenzene
  • phenol, thio-
  • phenyl thiol
  • phenylmercaptan
  • phenylsulfide
  • thiophenol
JECFA Food Flavoring 525
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.080 thiophenol
DG SANTE Food Contact Materials N/A
FDA UNII 7K011JR4T0
CoE Number 11585
XlogP3-AA 2.50 (est)
Molecular Weight 110.17882
Molecular Formula C6 H6 S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: meaty garlic
  • Odor Description:at 0.10 % in propylene glycol. repulsive penetrating garlic
  • meaty phenolic sulfurous rubbery alliaceous
  • Odor Description:Meaty, phenolic, sulfuraceous, with a rubbery allicious backnoteMosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor meaty
garlic, meaty, phenolic, sulfurous, rubbery, alliaceous
Flavor meaty
meaty, phenolic, burnt, rubbery, sulfurous,

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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 1.07300 to 1.08000 @ 25.00 °C.
Lbs/Gal (est) 8.928 to 8.987
Refractive Index 1.58900 to 1.59300 @ 20.00 °C.
Melting Point -15.00 °C. @ 760.00 mm Hg
Boiling Point 169.00 °C. @ 760.00 mm Hg
Flash Point 123.00 °F. TCC ( 50.56 °C. )
Acid Value N/A
Vapor Pressure 2.073000 mmHg @ 25.00 °C. (est)
Vapor Density 3.8 ( Air = 1 )
logP (o/w) 2.52
Soluble In
  • alcohol, slightly
  • ether
  • oils
  • water, 765.5 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef boiled beef
  • clover red clover leaf
  • cocoa roasted cocoa powder