| Identification | More | [Name]
2-Ethylbenzenethiol | [CAS]
4500-58-7 | [Synonyms]
2-ETHYLBENZENETHIOL
2-ETHYL MERCAPTOPHENOL
2-ETHYLTHIOPHENOL
FEMA 3345
2-ethyl-benzenethio
o-ethylbenzenethiol
2-ETHYLBENZENETHIOL, TECH., 90%
2-ETHYLTHIOPHENOL 94+%
2-ETHYLTHIOPHENOL 98%
Benzenethiol, 2-ethyl-
2-ETHYLTHIOPHENOL,TECHNICAL
P-Ethyl thiophenol
2-ETHYLTHIOPHENOL, 95% FEMA NO.3345
2-Ethylphenyl mercaptan
2-ETHYLTHIOPHENOL (FOOD GRADE)
1-Ethyl-2-mercaptobenzene
2-Ethyl-1-benzenethiol | [EINECS(EC#)]
224-811-6 | [Molecular Formula]
C8H10S | [MDL Number]
MFCD00010022 | [Molecular Weight]
138.23 | [MOL File]
4500-58-7.mol |
| Chemical Properties | Back Directory | [Appearance]
clear light yellow liquid | [Melting point ]
-30°C (estimate) | [Boiling point ]
203-205 °C (lit.) | [density ]
1.025 g/mL at 25 °C
| [FEMA ]
3345 | [refractive index ]
n20/D 1.5682(lit.)
| [Fp ]
177 °F
| [pka]
6.81±0.43(Predicted) | [Specific Gravity]
1.025 | [Odor]
at 0.10 % in propylene glycol. sulfurous roasted meaty smoky | [biological source]
synthetic | [Odor Type]
sulfurous | [Sensitive ]
Air Sensitive | [JECFA Number]
529 | [BRN ]
2553288 | [LogP]
3.51 | [CAS DataBase Reference]
4500-58-7(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Ethylbenzenethiol(4500-58-7) | [EPA Substance Registry System]
4500-58-7(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S37/39:Wear suitable gloves and eye/face protection . | [RIDADR ]
2810 | [WGK Germany ]
3
| [TSCA ]
T | [HazardClass ]
6.1 | [PackingGroup ]
III | [HS Code ]
29309090 |
| Hazard Information | Back Directory | [Chemical Properties]
2-Ethylthiophenol has a pungent, roasted odor | [Chemical Properties]
clear light yellow liquid | [Uses]
flavors and fragrances | [Definition]
ChEBI: 2-Ethylbenzenethiol is a thiol. | [Aroma threshold values]
Aroma characteristics at 0.1%: alliaceous, burnt meaty, rubber tire-like with dried fish, vegetative, nutty
and coffee with a catty nuance. | [Taste threshold values]
Taste characteristics at 0.1 ppm: onion, horseradish, nutty, meaty, fishy with roasted sesame seed and toasted
bread notes.
| [General Description]
2-Ethylbenzenethiol is a strong mixed type inhibitor of ethylbenzene dehydrogenase. |
|
|