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Merck
CN

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

Key Documents

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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

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBS7033
SHBQ0527
SHBP9505
SHBP0342
SHBN9590

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Estimation of volatile sulphur compounds in beer.
Walker MD
Journal of the Institute of Brewing, 98(4), 283-287 (1992)
Food flavors and odors, volatile sulfur compounds in potatoes.
Gumbmann MR & Burr HK.
Journal of Agricultural and Food Chemistry, 12(5), 404-408 (1964)
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)
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)
M P Maidment et al.
Journal of applied toxicology : JAT, 19(2), 113-123 (1999-04-24)
Hexafluorocyclobutene (HFCB) and derivatives have been used as fumigants, refrigerants and polymerization monomers. When inhaled they produce a potentially fatal pulmonary oedema similar to that induced by perfluoroisobutene (PFIB), a by-product of Teflon manufacture. This study determined the relationship between
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