methyl octyl sulfide

Full Material List
1-methylsulfanyloctane

Identifiers

FEMA 4573
CAS 3698-95-1
EINECS 223-029-2
Synonyms
  • methyl N-octyl sulfide
  • methyl octyl thio ether
  • 1-( methyl sulfanyl) octane
  • 1-( methyl thio) octane
  • methyl-N-octyl sulfide
  • 1-( methylsulfanyl)octane
  • 1- methylsulfanyloctane
  • 1-( methylthio)-octane
  • 1-( methylthio)octane
  • octane, 1-(methylthio)-
  • 2- thiadecane
JECFA Food Flavoring 1909
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII L68L019D9G
CoE Number N/A
XlogP3-AA 4.80 (est)
Molecular Weight 160.3234
Molecular Formula C9 H20 S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: earthy earthy potato baked potato peanut roasted peanut
  • Odor Description:at 0.10 % in propylene glycol. earthy baked potato roasted peanut
  • Odor and/or flavor descriptions from others (if found).
Odor earthy
earthy, potato, baked, peanut, roasted,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 0.84000 to 0.86000 @ 20.00 °C.
Lbs/Gal (est) 6.998 to 7.164
Refractive Index 1.44500 to 1.46500 @ 20.00 °C.
Melting Point N/A
Boiling Point 217.00 to 219.00 °C. @ 760.00 mm Hg
Flash Point 192.00 °F. TCC ( 88.89 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.194000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 4.544 (est)
Soluble In
  • alcohol
  • water, 12.98 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef cooked beef