| Trivial Name | 2-pentenyl-4-propyl-1,3-oxathiane (mixture of isomers) |
| Short Description | 2-[(1E)-pent-1-en-1-yl]-4-propyl-1,3-oxathiane |
| Formula | C12 H22 O S |
| CAS Number | 1094004-39-3 |
| CAS Number | 876748-60-6 |
| FEMA Number | 4526 |
| FDA UNII | F8H05KMX3F |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1944 2-pentenyl-4-propyl-1,3-oxathiane (mixture of isomers) |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 1094004-39-3 ; 2-PENTENYL-4-PROPYL-1,3-OXATHIANE (MIXTURE OF ISOMERS) |
| Synonyms |
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| Google Scholar | Start search |
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| NCBI | Start search |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | Search |
| FAO: | 2-Pentenyl-4-propyl-1,3-oxathiane (mixture of isomers) |
| Parchem |
| Material listed in food chemical codex | No |
| Molecular weight | 214.37153625488 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.347 to 8.105 |
| Refractive Index | 1.456 to 1.489 @ 20 °C |
| Boiling Point | 295 to 300°C @ 760 mm Hg |
| Solubility | |
| alcohol | Yes |
| water, 11.64 mg/L @ 25 °C (est) | Yes |
| water | No |
| Odor Type: Garlic | |
| garlic | |
| General comment | At 0.10 % in propylene glycol. strong garlic |
| Flavor Type: Garlic | |
| garlic | |
| General comment | Garlic |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| flavoring agents | |||
| Recommendation for 2-pentenyl-4-propyl-1,3-oxathiane (mixture of isomers) usage levels up to: | |||
| not for fragrance use. | |||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 24 | |||
| Click here to view publication 24 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | - | |
| beverages(nonalcoholic): | 0.50000 | 3.00000 | |
| beverages(alcoholic): | 0.50000 | 3.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 1.00000 | 5.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | 0.50000 | 3.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 0.50000 | 3.00000 | |
| fruit ices: | 0.50000 | 3.00000 | |
| gelatins / puddings: | 0.50000 | 3.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 1.00000 | 5.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | 0.50000 | 3.00000 | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | 1.00000 | 5.00000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| EPI System: View |
| AIDS Citations:Search |
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| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| Chemidplus:1094004393 |
| 2-[(1E)-pent-1-en-1-yl]-4-propyl-1,3-oxathiane |
| Chemidplus:0876748606 |