diethyl sulfide
1,1-thiobisethane
Identification
| Name | diethyl sulfide |
| IUPAC | ethylsulfanylethane |
| CAS Number | 352-93-2 |
| EINECS | 206-526-9 |
| FDA UNII | 9191Y76OTC |
| Molecular Formula | C4 H10 S |
| Molecular Weight | 90.18870000 |
| MDL Number | MFCD00009270 |
| Nikkaji Number | J2.577A |
| Beilstein | 1696909 |
| CoE Number | 11450 |
| XlogP3 | 1.90 (est) |
Regulatory
| JECFA Food Flavoring | 454 diethyl sulfide |
| DG SANTE Food Flavourings | 12.113 diethyl sulfide |
| FEMA Number | 3825 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 352-93-2 ; DIETHYL SULFIDE |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.83600 to 0.84100 @ 25.00 °C. |
| Pounds per Gallon - (est). | 6.956 to 6.998 |
| Refractive Index | 1.44000 to 1.45000 @ 20.00 °C. |
| Melting Point | -100.00 °C. @ 760.00 mm Hg |
| Boiling Point | 90.00 to 93.00 °C. @ 760.00 mm Hg, 27.00 to 28.00 °C. @ 10.00 mm Hg |
| Vapor Pressure | 60.200000 mmHg @ 25.00 °C. |
| Flash Point | 15.00 °F. TCC ( -9.44 °C. ) |
| logP (o/w) | 1.950 |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 0.01 % in propylene glycol. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | inhalation-mouse LC > 1850 mg/m3/10 |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents |
| Recommendation for diethyl sulfide usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | ND (μg/capita/day) |
| Structure Class | I |
| baked goods | 1.00000 |
| beverages(nonalcoholic) | 0.20000 |
| beverages(alcoholic) | 0.20000 |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | 0.20000 |
| confectionery froastings | - |
| egg products | - |
| fats / oils | 0.01000 |
| fish products | - |
| frozen dairy | 0.20000 |
| fruit ices | - |
| gelatins / puddings | 0.10000 |
| granulated sugar | - |
| gravies | 0.10000 |
| hard candy | - |
| imitation dairy | 0.10000 |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 4.00000 |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | 1000.00000 |
| snack foods | - |
| soft candy | 0.20000 |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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Potential Uses
Natural Occurrence
Synonyms
diethyl sulphide
diethyl thioether
diethylsulfide
diethylthioether
ethane, 1,1'-thiobis-
ethyl monosulfide
ethyl sulfide
ethyl thioethane
ethyl thioether
ethylsulfanyl)ethane
ethylsulfanylethane
ethylthioethane
1,1'-
sulfanediyldiethane
sulfide, diethyl
3-
thiapentane
1,1-
thiobisethane
1,1'-
thiobisethane
1,1'-
thiodiethane
thioethyl ether
PubMed:
Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
PubMed:
Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
PubMed:
Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
PubMed:
Synthesis and stable isotope dilution assay of ethanethiol and diethyl disulfide in wine using solid phase microextraction. Effect of aging on their levels in wine.