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类别 Category:flavoring agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 出现 Appearance: | 无色至黄澄清液体（估 est） |
| 化验 Assay: | 95.00至100.00 95.00 to 100.00
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| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
| 比重 Specific Gravity: | 1.11900 to 1.12300 @ 25.00 °C.
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| 磅每加仑-（估 est）。 : | 9.311 to 9.344
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| 折光率 Refractive Index: | 1.48100 to 1.48800 @ 20.00 °C.
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| 沸点 Boiling Point: | 113.00 °C. @ 760.00 mm 汞 Hg
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| 蒸汽压力 Vapor Pressure: | 0.001000 毫米汞柱 mm汞 Hg @ 25.00 °C. (估 est) |
| 闪点 Flash Point: | 285.00 °F. tcc TCC ( 140.56 °C. )
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| logp（o / w） logP (o/w): | 2.285（估 est） |
| 溶于 Soluble in: |
| | alcohol, 略 slightly | | | 水 water, 略 slightly | | | 水 water, 631.9 mg / l @ 25°c（估 est） |
| 不溶于 Insoluble in: |
| | 水 water |
感官特性 Organoleptic Properties:
| 气味类型 Odor Type: alliaceous |
气味强度 Odor Strength:高 high ,
建议在0.10％或更少的溶液中闻到 recommend smelling in a 0.10 % solution or less |
| roasted alliaceous |
| 气味描述 Odor Description:at 0.10 % in propylene glycol. 烤蒜泥 roasted alliaceous |
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
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| 危害识别 Hazards identification |
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| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
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| 象形图 Pictogram | |
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| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
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未定 Not determined
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| 皮肤毒性 Dermal Toxicity: |
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未定 Not determined
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| 吸入毒性 Inhalation Toxicity: |
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未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | flavoring agents |
| 丙基丙烷硫代磺酸盐使用量的推荐标准 Recommendation for propyl propane thiosulfonate usage levels up to: | | | 不用于香水。 not for fragrance use.
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| 最大化源自调查的每日摄入量（ms di- di- eu） : | 0.012（微克/ 均/天） 0.012 (μg/capita/day) |
| 最大化源自调查的每日摄入量（ms di- di- usa） : | nd（微克/ 均/天） ND (μg/capita/day) |
| 修改后的理论增加的最大每日摄入量（mtamdi） Modified Theoretical Added Maximum Daily Intake (mTAMDI): | nd（微克/ /天） ND (μg/person/day) |
| 关注点 Threshold of Concern: | 90（微克/ /天） 90 (μg/person/day) |
| 结构类 Structure Class: | iii III |
| 采用 Use 等级 levels for FEMA GRAS flavoring 物质 substances on 哪一个 which the FEMA 专家 Expert 面板 Panel 基于 based its its 判断 judgments that the 物质 substances are 通常 generally 公认的 recognized as safe (GRAS). |
| The 专家 Expert 面板 Panel also 发表 publishes 分离 separate 广泛 extensive 评论 reviews of scientific information on all FEMA GRAS flavoring 物质 substances and can be 发现 found at FEMA 味道 Flavor Ingredient 图书馆 Library |
| 出版编号 publication number: 23 |
| 点击这里查看出版物23 Click here to view publication 23 |
| | 平均 average 通常 usual 百万分之几 ppm | 平均 average 最大 maximum 百万分之几 ppm |
| 焙烤食品 baked goods: | - | - |
| 饮料（不含醇） beverages(nonalcoholic): | - | - |
| 醇饮料 beverages(alcoholic): | - | - |
| 早餐麦片 breakfast cereal: | - | - |
| 起司 cheese: | - | - |
| 口香糖 chewing gum: | - | - |
| 调味品/调味品 condiments / relishes: | - | - |
| 糖果烧烤 confectionery froastings: | - | - |
| 蛋制品 egg products: | - | - |
| 脂肪/油 fats / oils: | - | - |
| 鱼产品 fish products: | - | - |
| 冷冻乳制品 frozen dairy: | - | - |
| 水果冰 fruit ices: | - | - |
| 明胶/布丁 gelatins / puddings: | - | - |
| 砂糖 granulated sugar: | - | - |
| 肉汁 gravies: | 0.01000 | 1.00000 |
| 硬糖 hard candy: | - | - |
| 仿乳制品 imitation dairy: | - | - |
| 速溶咖啡/茶 instant coffee / tea: | - | - |
| 果酱/果冻 jams / jellies: | - | - |
| 肉制品 meat products: | - | - |
| 奶制品 milk products: | - | - |
| 坚果产品 nut products: | - | - |
| 其他谷物 other grains: | - | - |
| 家禽 poultry: | - | - |
| 加工水果 processed fruits: | - | - |
| 加工蔬菜 processed vegetables: | - | - |
| 重构蔬菜 reconstituted vegetables: | - | - |
| 调味料 seasonings / flavors: | 0.01000 | 1.00000 |
| 休闲食品 snack foods: | 0.01000 | 1.00000 |
| 软糖 soft candy: | - | - |
| 汤类 soups: | 0.01000 | 1.00000 |
| 糖替代品 sugar substitutes: | - | - |
| 甜酱 sweet sauces: | - | - |
安全参考 Safety references:
欧洲食品安全法规（efsa） European Food Safety Athority(efsa):风味使用水平；亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究；发育/ 毒性研究；遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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欧洲食品安全局（efsa EFSA）参考 :
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调味组评估91（fge.91） Flavouring Group Evaluation 91 (FGE.91): jecfa（第五十三次和第六十八次会议）评估的与脂族和脂环族单-结构相关的简单脂族和芳族硫化物和硫醇的考虑 Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups 已评估 evaluated by by efsa EFSA in ge FGE.08Rev1 (2009)
视图 View page or 视图 View pdf
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调味品组评价的科学意见91 Scientific Opinion on Flavouring Group Evaluation 91, 版本1（fge.91rev1） Revision 1 (FGE.91Rev1): jecfa（第五十三次和第六十八次会议）评估的与脂族和脂环族单-结构相关的简单脂族和芳族硫化物和硫醇的考虑 Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups 已评估 evaluated by by efsa EFSA in ge FGE.08Rev3 (2011)
视图 View page or 视图 View pdf
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关于代表性测试物质清单的声明。 Statement on List of Representative Substances for Testing.
The 当前 current 声明 Statement 奠定 lays 下 down a list of 物质 substances in 亚组 sub-团体 groups with 代表 representative 物质 substances for 哪一个 which 额外 additional data are required 事前 prior to their 评价 evaluation 通过 through the 程序 Procedure (规 Regulation (ec EC) No 1565/2000).
视图 View page or 视图 View pdf
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调味品组评价的科学意见91 Scientific Opinion on Flavouring Group Evaluation 91, 修订2（fge.91rev2） Revision 2 (FGE.91Rev2): jecfa（第五十三次和第六十八次会议）评估的与脂族和脂环族单链结构相关的简单脂族和芳族硫化物和硫醇的考虑 Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups 已评估 evaluated by by efsa EFSA in ge FGE.08Rev5 (2012)
视图 View page or 视图 View pdf
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| Epi系统 EPI System: 视图 View |
| EPA ACToR:毒理学资料 Toxicology Data |
| EPA物质注册服务（SRS） :注册表 Registry |
| 实验室化学安全摘要 Laboratory Chemical Safety Summary :529388 |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
| 1-propylsulfonylsulfanylpropane |
| chemidplus Chemidplus:0001113139 |
参考资料 References:
| | 1-propylsulfonylsulfanylpropane |
| NIST化学网络书籍 NIST Chemistry WebBook: | 搜索INCHI |
| pubchem（cid） Pubchem (cid): | 529388 |
| pubchem（sid） Pubchem (sid): | 11077363 |
| 信息基 Pherobase: | 视图 View |
其他资料 Other Information:
潜在搅拌机 Potential Blenders and 核心组件 core components note
| 气味 For Odor |
| 用于调味 For Flavor |
| 找不到适合这些的口味组 No flavor group found for these |
3,6- diethyl-1,2,4,5-四噻吩和3 5-tetrathiane and 3,5-二乙基-1 5-diethyl-1,2,4-trithiolane 混合物 mixture 1% in 蔬菜 vegetableoil triglyceri
FL |
3-( ethyl thio) butanol
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
1- phenyl-3(5)-propyl pyrazole
FL |
3-iso propenyl pentane 二元的 dioic acid
FL |
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5- acetyl-2,3-dihydro-1,4-thiazine
FL |
S- allyl-laevo-cysteine
FL |
(±)-3-( methyl thio) heptanal
FL |
3-( methyl thio) methyl thiophene
FL |
2- methyl-1-methyl thio-2-butene
FL |
（1 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
| 多肉的 meaty |
| 多肉的 meaty |
propyl 2-mercaptopropionate
FL |
| 坚果 nutty |
2- butyl-2-butenal
FL |
| roasted |
lactoyl 乙醇胺 ethanolamine
FL |
lactoyl 乙醇胺 ethanolamine phosphate
FL |
| 含硫的 sulfurous |
2,4,6- trithiaheptane 10% in triacetin
FL |
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
| | 硫代磺酸二丙酯 dipropyl thiosulfonate1-propanesulfonothioic acid | | 1- | propanesulfonothioic acid, 丙酯 S-propyl ester | | S- | propyl propane-1-sulfonothioate | | | propyl 丙硫磺酸盐 propanethiosulfonate | | 1- | propylsulfonylsulfanylpropane |
文章 Articles:
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3D/INCHI