Food safety and quality
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Flavouring |
(+/-)-4-Methyl-2-propyl-1,3-oxathiane |
Synonym(s) |
2-Propyl-4-methyl-1,3-oxathiane |
Latest JECFA evaluation |
2012 (Session 76) |
Status of specification |
Full |
Information required |
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Chemical name |
4-Methyl-2-propyl-1,3-oxathiane |
JECFA number |
2089 |
CAS number |
1064678-08-5 |
FEMA number |
4677 |
COE number |
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FLAVIS number |
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Molecular weight |
160.28 |
Chemical formula |
C8H16OS |
Physical form/odour |
Clear colourless to yellow liquid; Sweet onion to garlic aroma |
Solubility |
Practically insoluble to insoluble in water |
Solubility in ethanol |
Soluble |
Boiling point (°C) |
79-80° (10 mm Hg) |
Assay min % |
95% |
Acid value max |
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Refractive index |
1.475-1.479 |
Specific gravity |
0.939-0.942 (20°) |
Other requirements |
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ID Test |
IR HNMR |
Spectrum |
![](https://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa76/2089-hnmr.gif)
![](https://www.fao.org/fileadmin/user_upload/jecfa/img/jecfa76/2089-ir.gif)
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