isopropyl mercaptan

Full Material List
propane-2-thiol

Identifiers

FEMA 3897
CAS 75-33-2
EINECS 200-861-4
Synonyms
  • 2- mercaptopropane
  • 1- methyl ethane thiol
  • 1- methylethanethiol
  • 2- propane thiol
  • iso propane thiol
  • propane-2-thiol
  • 2- propanethiol
  • iso propanethiol
  • 2- propyl mercaptan
  • iso propyl thiol
  • 2- propylmercaptan
  • iso propylmercaptan
  • iso propylthiol
JECFA Food Flavoring 510
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.197 propane-2-thiol
DG SANTE Food Contact Materials N/A
FDA UNII E52LR62ETC
CoE Number 11565
XlogP3-AA N/A
Molecular Weight 76.16176
Molecular Formula C3 H8 S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: alliaceous Odor Strength:very high ,recommend smelling in a 0.01 % solution or less
  • Substantivity:9 hour(s) at 100.00 %
  • ripe onion gassy meaty sulfurous
  • Odor Description:at 0.10 % in propylene glycol. strong ripe onion gassy meaty sulfurousLuebke, William tgsc, 1993)
  • Odor sample from: Sigma-Aldrich
  • onion sharp pungent meaty sulfurous brothy chicken
  • Odor Description:at 0.01 % in ethyl alcohol. Onion, sharp and pungent, meaty sulfurous, brothy chicken and poultry-likeMosciano, Gerard P&F 24, No. 6, 10, (1999)
Odor alliaceous
ripe, onion, gassy, meaty, sulfurous, sharp, pungent, brothy, chicken
Flavor eggy
eggy, egg, yolk, sulfurous, chicken, leek, onion,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 0.81400 to 0.81900 @ 25.00 °C.
Lbs/Gal (est) 6.773 to 6.815
Refractive Index 1.42800 to 1.43400 @ 20.00 °C.
Melting Point -131.00 °C. @ 760.00 mm Hg
Boiling Point 57.00 to 60.00 °C. @ 760.00 mm Hg
Flash Point -29.00 °F. TCC ( -33.89 °C. )
Acid Value N/A
Vapor Pressure 245.815994 mmHg @ 25.00 °C. (est)
Vapor Density 2.6 ( Air = 1 )
logP (o/w) 1.795 (est)
Soluble In
  • alcohol
  • oils
  • water, 4835 mg/L @ 25 °C (est)
  • water
Occurrence
  • beer
  • garlic
  • onion
  • potato plant