Thioanisole

Independent reference data for Thioanisole (CAS 100-68-5), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Used as flavoring agent or adjuvant; [FDA]Flavoring Agents -> JECFA Flavorings Index

Synonyms and trade names

Thioanisole; 100-68-5; Methyl phenyl sulfide; Thioanisol; (Methylthio)benzene; Benzene, (methylthio)-; (Methylsulfanyl)benzene; METHYLPHENYLSULFIDE; Phenylthiomethane; Phenyl methyl sulfide; (1-Thiaethyl)benzene; Methyl phenyl sulphide; Methylthiobenzene; Methyl phenylsulfide; BB4K737YF4; Sulfide, methyl phenyl (6CI,8CI)

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 Floral No safety concern at current levels of intake when used as a flavouring agent

GHS hazard classification

Reported hazard statements	H302 (98.8%), H315 (89.5%), H317 (66.1%), H319 (89.5%), H335 (22.8%), H411 (66.1%), H226

H302 (98.8%): Harmful if swallowed [Warning Acute toxicity, oral]

H315 (89.5%): Causes skin irritation [Warning Skin corrosion/irritation]

What the public record says

Thioanisole · CAS 100-68-5 · C7H8S. UNII BB4K737YF4. Boiling Point: 188.00 to 193.00 °C. @ 760.00 mm Hg; Boiling Point: 188-193 °C; Melting Point: -15 °C.

Physical description and handling notes

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