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Food safety and quality
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| Flavouring |
Ethyl 2-hydroxyethyl sulfide |
| Synonym(s) |
Ethyl 2-hydroxyethyl thioether;2-Ethylmercaptoethanol;2-(Ethylthio)-1-ethanol;beta-Ethylthioethanol;2-Hydroxyethyl ethyl sulfide |
| Latest JECFA evaluation |
2010 (Session 73) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
2-ethylsulfanylethanol |
| JECFA number |
1912 |
| CAS number |
110-77-0 |
| FEMA number |
4562 |
| COE number |
|
| FLAVIS number |
|
| Molecular weight |
106.19 |
| Chemical formula |
C4H10OS |
| Physical form/odour |
Clear colourless to yellow liquid; Powerful meat-like aroma |
| Solubility |
Practically insoluble or insoluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
180-184° |
| Assay min % |
95% |
| Acid value max |
|
| Refractive index |
1.482-1.489 |
| Specific gravity |
1.015-1.023 (20°) |
| Other requirements |
|
| ID Test |
MS |
| Spectrum |
 
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