dipentyl sulfide

diamyl sulfide

CAS: 872-10-6 C10 H22 S MW: 174.35034000

All Ingredients Aromatic Ingredients CAS Numbers EINECS Numbers Flavor Ingredients Found in Nature M.W Index Refractive Index Specific Gravity

DG SANTE Food Flavourings

12.117 dipentyl sulfide

Appearance	colorless to pale yellow clear liquid (est)
Assay	95.00 to 100.00
Food Chemicals Codex Listed	No
Specific Gravity	0.83600 to 0.84200 @ 25.00 °C.
Pounds per Gallon - (est).	6.956 to 7.006
Refractive Index	1.45000 to 1.45600 @ 20.00 °C.
Boiling Point	228.00 to 229.00 °C. @ 760.00 mm Hg
Vapor Pressure	0.108000 mmHg @ 25.00 °C. (est)
Flash Point	207.00 °F. TCC ( 97.22 °C. )
logP (o/w)	5.053 (est)
Soluble in	alcohol
Insoluble in	water

No sensory data available

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Category	flavoring agents
Recommendation for dipentyl sulfide usage levels up to	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)	0.0037 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)	74 (μg/person/day)
Threshold of Concern	1800 (μg/person/day)
Structure Class	I
Dairy products, excluding products of category 02.0 (01.0)	0.20000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)	0.10000
Edible ices, including sherbet and sorbet (03.0)	0.20000
Processed fruit (04.1)	0.20000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)	-
Confectionery (05.0)	0.20000
Chewing gum (05.3)	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)	0.10000
Bakery wares (07.0)	0.20000
Meat and meat products, including poultry and game (08.0)	0.10000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)	0.10000
Eggs and egg products (10.0)	-
Sweeteners, including honey (11.0)	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)	0.10000
Foodstuffs intended for particular nutritional uses (13.0)	0.20000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)	0.10000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)	0.20000
Ready-to-eat savouries (15.0)	0.20000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)	0.10000