2-(methyl thio) phenol
o-(methylthio)phenol
Identification
| Name | 2-(methyl thio) phenol |
| IUPAC | 2-methylsulfanylphenol |
| CAS Number | 1073-29-6 |
| EINECS | 214-027-2 |
| FDA UNII | A6JO803536 |
| Molecular Formula | C7 H8 O S |
| Molecular Weight | 140.20496000 |
| MDL Number | MFCD00002211 |
| Nikkaji Number | J110.558B |
| CoE Number | 11553 |
Regulatory
| JECFA Food Flavoring | 503 o-(methylthio)phenol |
| DG SANTE Food Flavourings | 12.042 2-(methylthio)phenol |
| FEMA Number | 3210 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 1073-29-6 ; O-(METHYLTHIO)PHENOL |
Physical Properties
| Appearance | pale yellow to yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.16800 to 1.17300 @ 25.00 °C. |
| Pounds per Gallon - (est). | 9.719 to 9.761 |
| Refractive Index | 1.57500 to 1.58400 @ 20.00 °C. |
| Boiling Point | 218.00 to 219.00 °C. @ 760.00 mm Hg, 105.00 °C. @ 22.00 mm Hg |
| Vapor Pressure | 0.168000 mmHg @ 25.00 °C. (est) |
| Flash Point | 226.00 °F. TCC ( 107.78 °C. ) |
| logP (o/w) | 2.002 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 0.10 % in propylene glycol. |
| Taste Description | meaty |
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | gavage-rat LD50 [sex: M,F] M:1740 F:2400 mg/kg |
| 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 |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.61 (μg/capita/day) |
| Structure Class | II |
| 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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