benzyl methyl disulphide

Independent reference data for benzyl methyl disulphide (CAS 699-10-5), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional ClassesFlavoring Agents -> JECFA Flavorings Index

Synonyms and trade names

Benzyl methyl disulfide; Methyl benzyl disulfide; Disulfide, methyl phenylmethyl; Benzyldithiomethane; [(Methyldisulfanyl)methyl]benzene; Benzyl methyl disulphide; DISULFIDE, BENZYL METHYL; Methyl phenylmethyl disulfide; FEMA No. 3504; EINECS 211-826-8; UNII-Q451CNJ59W; NSC 677547; BRN 2079563; Q451CNJ59W; NSC-677547; METHYL BENZYL DISULPHIDE

Regulatory listings held on file

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Savory No safety concern at current levels of intake when used as a flavouring agent

GHS hazard classification

Reported hazard statements	H302 (100%), H315 (72.8%), H319 (72.8%), H335 (72.8%)

H302 (100%): Harmful if swallowed [Warning Acute toxicity, oral]

H315 (72.8%): Causes skin irritation [Warning Skin corrosion/irritation]

What the public record says

Methyl benzyl disulfide is identified by CAS 699-10-5, molecular formula C8H10S2 and molecular weight 170.02 g/mol. UNII Q451CNJ59W; ChEBI 173775; InChIKey NWYGPVZOBBHKLI-UHFFFAOYSA-N. Boiling Point: 195.00 to 197.00 °C. @ 760.00 mm Hg; Boiling Point: 82-86 °C (0.8 mm Hg); Melting Point: 61.00 to 62.00 °C. @ 760.00 mm Hg.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.