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Merck

W352101

Propyl mercaptan

≥97%

Synonym(s):

1-Propanethiol, n-Propylmercaptan, Mercaptan C3

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About This Item

Linear Formula:
CH3CH2CH2SH
CAS Number:
107-03-9
Molecular Weight:
76.16
FEMA Number:
3521
Council of Europe no.:
11816
UNSPSC Code:
12164502
PubChem Substance ID:
24901758
Flavis number:
12.071
EC Number:
203-455-5
NACRES:
NA.21
MDL number:
MFCD00004900
Beilstein/REAXYS Number:
1696860
organoleptic:
onion; alliaceous
grade:
Halal
Kosher
biological source:
synthetic
agency:
meets purity specifications of JECFA
food allergen:
no known allergens

Product Name

Propyl mercaptan, ≥97%

SMILES string

CCCS

InChI

1S/C3H8S/c1-2-3-4/h4H,2-3H2,1H3

InChI key

SUVIGLJNEAMWEG-UHFFFAOYSA-N

biological source

synthetic

grade

Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

FDA 21 CFR 172.515

vapor density

2.54 (vs air)

vapor pressure

122 mmHg ( 20 °C)

assay

≥97%

refractive index

n20/D 1.426 (lit.)

bp

67-68 °C (lit.)

mp

−113 °C (lit.)

density

0.820 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

onion; alliaceous

Quality Level

300
400

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Disclaimer

For R&D or non-EU Food use. Not for retail sale.

General description

Propyl mercaptan is a volatile sulfur compound that is reported to occur in onion, potato and wine.

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Flam. Liq. 2 - Skin Sens. 1B

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

-4.0 °F - closed cup

flash_point_c

-20 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS7033
SHBQ0527
SHBP9505
SHBP0342
SHBN9590

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Food flavors and odors, volatile sulfur compounds in potatoes.
Gumbmann MR & Burr HK.
Journal of Agricultural and Food Chemistry, 12(5), 404-408 (1964)
Estimation of volatile sulphur compounds in beer.
Walker MD
Journal of the Institute of Brewing, 98(4), 283-287 (1992)
Onion flavor and odor, the volatile flavor components of onions.
Carson JF & Wong FF
Journal of Agricultural and Food Chemistry, 9(2), 140-143 (1961)
Zafer Ziya Oztürk et al.
Environmental monitoring and assessment, 151(1-4), 369-375 (2008-04-15)
Sewage treatment works are one of the major sources that cause atmospheric odour pollution. The increase in the number of complaints about odour nuisance is due to the increase in environmental concerns. Unfortunately, the legislation on odour nuisance from sewage
An improved gas chromatographic method for the detection and quantitation of mercaptans in blood.
H A Mardini et al.
Clinica chimica acta; international journal of clinical chemistry, 113(1), 35-41 (1981-06-02)
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