1,3-butane dithiol

Full Material List
butane-1,3-dithiol

Identifiers

FEMA 3529
CAS 24330-52-7
EINECS 246-172-2
Synonyms
  • butane-1,3-dithiol
  • 1,3- butanedithiol
  • 1,3- dimercaptobutane
  • garlic dithiol
JECFA Food Flavoring 538
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.073 butane-1,3-dithiol
DG SANTE Food Contact Materials N/A
FDA UNII 85VJA9KBCH
CoE Number 11910
XlogP3-AA N/A
Molecular Weight 122.2537
Molecular Formula C4 H10 S2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: alliaceous garlic meaty sulfurous onion spicy
  • Odor Description:at 0.10 % in propylene glycol. garlic meaty sulfury onion spicy
  • garlic meaty sulfurous roasted garlic onion spicy nutty
  • Odor Description:at 0.01 % in ethyl alcohol. Garlic, meaty sulfurous, roasted garlic and onion, spicy, with nutty nuancesMosciano, Gerard P&F 24, No. 6, 10, (1999)
Odor alliaceous
garlic, meaty, sulfurous, onion, spicy, roasted, nutty
Flavor alliaceous
garlic, mushroom, bloody, metallic, roasted, burnt, rubbery, meaty,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.05200 @ 20.00 °C.
Lbs/Gal (est) N/A
Refractive Index 1.52600 to 1.53600 @ 20.00 °C.
Melting Point N/A
Boiling Point N/A
Flash Point 150.00 °F. TCC ( 65.56 °C. )
Acid Value N/A
Vapor Pressure 1.147000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.083 (est)
Soluble In
  • fats
  • water, 1524 mg/L @ 25 °C (est)
  • water
Occurrence
  • not found in nature