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| | Allyl mercaptan Basic information |
| | Allyl mercaptan Chemical Properties |
| Melting point | 175-176 °C(Solv: benzene (71-43-2)) | | Boiling point | 67-68 °C (lit.) | | density | 0.898 g/mL at 25 °C (lit.) | | refractive index | n20/D 1.4765(lit.) | | FEMA | 2035 | ALLYL MERCAPTAN | | Fp | 18 °C | | storage temp. | -20°C | | solubility | Not miscible or difficult to mix. | | form | Liquid | | pka | 9.83±0.10(Predicted) | | color | Clear colorless to light yellow | | Odor | at 0.10 % in propylene glycol. alliaceous sulfurous garlic onion roasted | | Odor Type | sulfurous | | biological source | synthetic | | Sensitive | Air Sensitive | | JECFA Number | 521 | | BRN | 1697523 | | Henry's Law Constant | 1.2×10-2 mol/(m3Pa) at 25℃, Hilal et al. (2008) | | Stability: | Stable, but highly flammable. Incompatible with strong bases, strong oxidizing agents, reactive metals. | | Major Application | flavors and fragrances | | InChI | 1S/C3H6S/c1-2-3-4/h2,4H,1,3H2 | | InChIKey | ULIKDJVNUXNQHS-UHFFFAOYSA-N | | SMILES | SCC=C | | LogP | 1.51 | | CAS DataBase Reference | 870-23-5(CAS DataBase Reference) | | NIST Chemistry Reference | Allyl mercaptan(870-23-5) | | EPA Substance Registry System | 2-Propene-1-thiol (870-23-5) |
| Hazard Codes | F | | Risk Statements | 11 | | Safety Statements | 16-33-9 | | RIDADR | UN 1228 3/PG 2 | | WGK Germany | 3 | | F | 10-13-23 | | TSCA | TSCA listed | | HazardClass | 3 | | PackingGroup | II | | HS Code | 29309090 | | Storage Class | 3 - Flammable liquids | | Hazard Classifications | Acute Tox. 4 Inhalation
Acute Tox. 4 Oral
Eye Irrit. 2
Flam. Liq. 2 |
| | Allyl mercaptan Usage And Synthesis |
| Chemical Properties | colourless to faintly yellow-brown liquid | | Chemical Properties | A colorless liquid with strong garlic odor. Used as a flavor enhancer, flavoring agent or adjuvant | | Occurrence | Reported found in onion, garlic and caucas (Allium victoralis L.). | | Uses | Allyl mercaptan is an important raw material and intermediate used in organic synthesis, pharmaceuticals agrochemicals and dyestuff fields. | | Uses | Allyl Mercaptan is a synthetic flavoring agent that is a stable, color-
less liquid of garlic-like odor. it should be stored in glass or tin con-
tainers. it is used in artificial garlic flavors for application in
condiments at 3 ppm, and in baked goods at 2 ppm. it is also termed
2 propylene-1 thiol. | | Definition | ChEBI: 2-Propene-1-thiol is an alkanethiol. | | Preparation | Produced from Ally] bromide and Potassium hydrosulfide.
| | Aroma threshold values | Detection: 0.005 ppb | | Safety Profile | Poison by inhalation and ingestion. Strong irritant to skin and mucous membranes. When heated to decomposition it emits highly toxic fumes of SO,. Very dangerous fire hazard. To fight fire, use water mist or spray, alcohol foam, Con, or dry chemical. See also ALLYL COMPOUNDS and MERCAPTANS |
| | Allyl mercaptan Preparation Products And Raw materials |
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