ethyl 2-mercaptopropionate
propionic acid, 2-mercapto-, ethyl ester
Identification
| Name | ethyl 2-mercaptopropionate |
| IUPAC | ethyl 2-sulfanylpropanoate |
| CAS Number | 19788-49-9 |
| EINECS | 243-314-5 |
| FDA UNII | 3I8OLS586D |
| Molecular Formula | C5 H10 O2 S |
| Molecular Weight | 134.19810000 |
| MDL Number | MFCD00040233 |
| Nikkaji Number | J101.165K |
| CoE Number | 11469 |
Regulatory
| JECFA Food Flavoring | 552 ethyl 2-mercaptopropionate |
| DG SANTE Food Flavourings | 12.046 ethyl 2-mercaptopropionate |
| FEMA Number | 3279 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 19788-49-9 ; ETHYL 2-MERCAPTOPROPIONATE |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.03300 to 1.04300 @ 20.00 °C. |
| Pounds per Gallon - (est). | 8.606 to 8.689 |
| Refractive Index | 1.44400 to 1.45400 @ 20.00 °C. |
| Boiling Point | 40.00 to 41.00 °C. @ 1.00 mm Hg |
| Vapor Pressure | 1.382000 mmHg @ 25.00 °C. (est) |
| Flash Point | 137.00 °F. TCC ( 58.33 °C. ) |
| logP (o/w) | 1.488 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | stable in most media |
Organoleptic Properties
| Odor Description | at 0.10 % in dipropylene glycol. |
| Taste Description | onion cooked garlic |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for ethyl 2-mercaptopropionate usage levels up to | 0.0100 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.39 (μg/capita/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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