What is (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE?

It is a sulfur-containing organosulfur compound used as a flavoring agent to impart savory aromatic notes in food-related flavor formulations.

What is the CAS number of this ingredient?

The CAS number for this compound is 54644-28-9.

Is this compound evaluated for safety by international bodies?

Yes, JECFA evaluated it and reported no safety concern at current intake levels when used as a flavoring agent.

Can this ingredient be found in the FDA Substances Added to Food list?

Yes, it is listed in the FDA Substances Added to Food list, indicating recognition as a flavoring agent.

Does this compound have a specific acceptable daily intake (ADI)?

No numeric ADI was assigned because JECFA concluded no safety concern at typical intake levels.

What sensory properties does this compound contribute?

It contributes sulfurous, savory, and roasted aroma notes typical of organosulfur flavor compounds.

In what types of food applications is this ingredient used?

It is used in savory snacks, seasonings, sauces, soups, and other products where savory aroma enhancement is desired.

Why is organosulfur chemistry important for flavoring agents?

Organosulfur compounds often have low odor thresholds and distinctive aroma profiles that enhance savory and cooked notes in flavors.

Does this ingredient appear in EFSA flavoring lists?

There is no specific deep link for an EFSA numeric authorization available for this compound.

Is the compound used alone in food products?

No, it is typically part of complex flavor blends rather than used in isolation.

3,5-Diethyl-1,2,4-Trithiolane Flavoring Agent Safety and Uses

What It Is

This section describes what (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE is in the context of food science and flavor chemistry. (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE is an organosulfur compound that belongs to the family of trithiolane heterocycles, which are five-membered rings containing sulfur atoms. As a mixture of stereoisomers (cis and trans), it exhibits a molecular structure with two ethyl groups attached to a ring composed of three sulfur atoms and two carbon atoms. The CAS Registry Number for the substance is 54644-28-9, which uniquely identifies it in chemical inventories and regulatory listings. In flavor chemistry, it is classified as a flavoring agent or adjuvant due to its ability to contribute distinctive sensory characteristics to flavor blends. In flavor science, organosulfur compounds like this one are recognized for their low odor thresholds and pronounced aroma profiles, which can contribute complexity and depth to food flavors. The presence of sulfur atoms in the ring structure gives rise to sensory properties often described as savory, roasted, or cooked, which are valued in certain savory and heat-processed applications. These properties distinguish it from simple hydrocarbons or neutral esters, positioning it as a specialized ingredient in flavor formulations. When encountered in regulatory or flavor industry literature, this compound is often referred to by its common name, its stereochemical designation (cis/trans), or synonyms that reflect its chemical structure. Despite its technical complexity, it serves a straightforward purpose in the formulation of flavors intended for food use, as further detailed in subsequent sections.

How It Is Made

The production of (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE involves chemical synthesis techniques typical for organosulfur heterocycles. While proprietary processes may vary among manufacturers, the general strategy centers on constructing the trithiolane ring with appropriate substitution of ethyl groups at the 3 and 5 positions. Chemical synthesis of trithiolane derivatives often begins with precursors such as diethyl sulfides or related sulfur-containing intermediates, which undergo controlled cyclization reactions to form the heterocyclic framework. The cis and trans stereoisomers arise during this cyclization and may be present as a mixture in the final product. In commercial practice, the synthetic route is optimized to produce a high-purity mixture of stereoisomers suitable for flavor applications. Purification steps typically involve distillation and chromatographic separation techniques to remove impurities and byproducts. Because the compound has significant organoleptic potency, even small amounts of impurities can affect flavor quality, so stringent quality control measures are employed. Although advanced analytical methods such as gas chromatography or nuclear magnetic resonance spectroscopy are used in quality testing, the underlying synthetic process remains rooted in classical organic sulfur chemistry. It is important for producers to adhere to chemical safety best practices during synthesis, as organosulfur intermediates and reagents can pose handling risks. Safety protocols in manufacturing facilities include appropriate ventilation, personal protective equipment, and monitoring of reaction conditions to mitigate exposure and environmental release. The equipment and infrastructure needed for this type of synthesis are typical of small-molecule chemical manufacturing, emphasizing control of temperature, reaction times, and purification to ensure consistent product quality.

Why It Is Used In Food

The primary reason (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE is used in food-related applications is its sensory contribution to flavor blends. Organosulfur compounds like this one have distinctive aroma profiles that are not easily replicated by other classes of flavoring agents. The savory, roasted, and cooked notes associated with this compound make it useful in formulations intended to mimic or enhance flavors associated with heat-processed foods, Allium vegetables, or other savory components. When formulating complex flavors, food scientists consider not only the target taste profile but also how each ingredient behaves in a mixture. This compound’s strong aroma at low concentrations means that it can contribute significant sensory impact without requiring high usage levels. As a result, it is often included in flavor libraries and used by flavor houses and manufacturers to fine-tune savory and aromatic characteristics in food products. Its use is typically in combination with other flavoring agents to achieve the desired overall sensory effect rather than in isolation. Additionally, regulatory evaluations such as those conducted by international expert bodies inform the conditions under which this ingredient is considered acceptable for use. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated this flavoring agent and reported no safety concerns at current levels of intake when used as a flavoring agent, indicating that its use in food follows established safety assessment protocols. This regulatory perspective supports its continued application in flavor formulations where sensory expectations dictate the inclusion of sulfur-based aroma contributors. These combined sensory and regulatory considerations explain why it remains part of the toolkit for flavor development.

Adi Example Calculation

Although a numeric acceptable daily intake (ADI) value is not assigned for (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE due to regulatory evaluation concluding no safety concern at current intake levels, illustrative examples can help clarify how ADI figures are typically used when they are available. For example, if a different flavoring substance had an ADI of "X mg/kg body weight per day," a person weighing 70 kilograms would multiply 70 by X to estimate the amount of that substance considered acceptable daily intake over a lifetime. This type of calculation is illustrative of how ADI values translate into exposure amounts relative to body weight. In situations where a flavoring agent’s ADI is not specified, such as with this compound, the focus shifts to understanding that regulatory bodies have evaluated available data and determined that typical usage levels do not pose identifiable health concerns. Therefore, the concept of an example calculation is hypothetical and serves to demonstrate general principles of regulatory toxicology rather than to prescribe specific intake amounts for this compound.

Safety And Health Research

Safety and health research surrounding (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE focuses on its toxicological evaluation in the context of flavor use. Regulatory expert bodies assess flavoring agents based on data addressing potential toxicological endpoints such as acute toxicity, genotoxicity, and effects from repeated exposure. In the case of this compound, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that there was no safety concern at current intake levels when used as a flavoring agent, reflecting a comprehensive evaluation of available data. This type of assessment integrates evidence from chemical analyses, dosing studies in relevant models, and estimates of exposure based on typical usage patterns. Because the compound is used at low concentrations in flavor formulations, actual consumer exposure tends to be limited. Regulatory evaluations such as those by JECFA are designed to account for such exposure realities in determining whether a flavoring substance poses any risk to human health. The absence of a quantitative ADI in JECFA’s evaluation indicates that toxicological data did not reveal hazards at levels of intake associated with typical flavor use. In addition to formal evaluations, chemists and toxicologists may consult databases such as PubChem for structural and safety-related information, but regulatory assessments remain the primary source of authoritative safety conclusions. It is important to note that food safety assessments differentiate between hazard, which refers to inherent chemical properties, and risk, which considers exposure levels in real-world use. In this framework, a substance with potent sensory properties but limited exposure may be evaluated as having minimal risk in food applications. Ongoing monitoring of new data and updates to regulatory assessments ensures that safety conclusions remain current and protective of public health.

Regulatory Status Worldwide

Worldwide regulatory status for (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE reflects its evaluation as a flavoring agent by international expert bodies. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated this compound under its Flavoring Group Evaluation procedures and reported no safety concern at current levels of intake when used as a flavoring agent. This conclusion is part of the formal JECFA evaluation record, which serves as an authoritative reference for international food additive assessments. Although JECFA assigns a flavoring number (1686) to this compound, it does not establish a numerical acceptable daily intake (ADI) value because of the no safety concern determination. In the United States, the compound appears in the FDA’s Substances Added to Food list (formerly EAFUS) as a flavoring agent or adjuvant, indicating that it is recognized for use in food formulations. However, it is not tied to a specific CFR section that authorizes its use in all contexts; rather, presence on the list signals that it has been identified for its technical function and may be used within regulatory frameworks governing flavoring substances. Because there is no explicit CFR authorization d, the formal "approved" status in U.S. regulatory language is set to null with explanatory notes regarding its listing. Regulatory recognition by other bodies, such as the Flavor and Extract Manufacturers Association (FEMA), supports its classification among flavoring substances evaluated for safety. National and regional regulations vary in how they incorporate such evaluations into labeling and use requirements. Food formulators should reference the authoritative JECFA evaluation and national regulations when determining permissible use levels and compliance strategies for this compound.

Taste And Functional Properties

This section details the sensory and functional behavior of (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE in flavor applications. Sensory descriptors for this compound often emphasize its sulfurous character, with notes that may be interpreted as roasted, savory, or cooked when evaluated in dilute solutions. Such organosulfur compounds generally have low odor thresholds, meaning that even minute quantities can produce noticeable aroma effects. This characteristic allows flavorists to use the compound sparingly, contributing complexity to savory profiles without overpowering other flavor components. From a functional standpoint, the compound’s volatility and stability influence how it behaves in different food matrices. It is volatile enough to contribute to aroma perception yet stable enough under typical food processing conditions such as mild heating or blending. Its solubility characteristics—often favoring organic solvents or lipid-like mediums—affect how it can be integrated into flavor blends and delivery systems. Because it is less soluble in water and more compatible with organic phases, it is often formulated alongside other oil-soluble flavor ingredients. The presence of multiple stereoisomers (cis and trans) can influence odor nuances and persistence, with each isomer potentially contributing subtly different sensory effects. While comprehensive sensory evaluation guides specific usage levels, the underlying organoleptic properties remain rooted in the compound’s sulfur-rich structure. The overall functional profile makes it a valuable tool for flavorists aiming to craft savory, complex aromas that evoke roasted or cooked characteristics in food products.

Acceptable Daily Intake Explained

The concept of acceptable daily intake (ADI) is central to regulatory toxicology for food additives. An ADI represents an estimate of the amount of a substance that can be consumed daily over a lifetime without appreciable risk to health, typically expressed in milligrams per kilogram of body weight per day. Regulatory expert bodies such as JECFA establish ADI values based on toxicological data and safety factors that account for uncertainties in extrapolating from study models to humans. In the case of (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE, the JECFA evaluation concluded that there was no safety concern at current levels of intake when used as a flavoring agent. Because the evaluation did not identify a threshold of concern that would necessitate a numeric ADI, no mg/kg/day value is assigned. This outcome reflects both the low exposure associated with typical usage levels and the absence of adverse findings in available toxicological data. Consequently, regulatory discussion of this compound centers on its safety status rather than on a specific numeric ADI. For lay readers, it is important to understand that the absence of a numeric ADI in this context does not imply a recommended intake level; rather, it indicates that regulatory assessments have not identified a threshold of concern within expected exposure ranges. The ADI framework remains a useful tool for comparing relative safety margins of food additives, but when a substance is evaluated as presenting no safety concern at current intake levels, regulatory language may not assign a specific numeric ADI. This approach underscores the role of expert evaluations in guiding safe use of flavoring agents in food.

Comparison With Similar Additives

Comparing (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE with similar flavoring additives helps contextualize its role and properties. For example, organosulfur compounds such as diallyl disulfide and methional also contribute savory or cooked aroma notes in flavor applications. Like this compound, these sulfur-containing substances are valued for low odor thresholds and distinctive sensory profiles that augment savory and heat-processed characteristics. However, each compound’s specific odor profile and functional behavior differ, with some imparting more onion-like, meaty, or roasted notes that may be preferred in particular formulations. In contrast, volatile esters such as ethyl butyrate provide fruity and sweet notes rather than the savory character associated with sulfur compounds; their functional role is therefore distinct, and formulators select them when fruitiness is desired. Similarly, ketones like diacetyl contribute buttery notes and are used in dairy and confectionary flavors but do not share the sulfurous qualities of trithiolane derivatives. The key distinction among these classes lies in their sensory targets and compatibility with food matrices. Sulfur-based flavoring agents such as this one are typically used in savory and robust profiles, while esters and ketones serve other sensory niches. Understanding these differences allows flavorists to select the appropriate combination of ingredients based on the desired sensory outcome, balancing potency, volatility, and interaction effects within complex flavor systems.

Common Food Applications Narrative

In practical food formulation contexts, (+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE finds its place in applications where distinctive sulfur-related aroma notes are desired. These applications are predominantly in savory and heat-processed product categories, where the sensory characteristics of garlic, onions, roasted vegetables, or cooked meats play a role in consumer perception. For example, savory snacks, seasoning blends, and processed savory sauces may leverage sulfur-containing flavoring agents to achieve authentic and appealing aromatic profiles. In formulations intended to mimic or amplify savory cues, this compound contributes nuance and depth that can be challenging to replicate with other classes of flavoring agents. Flavoring agents of this type are formulated by flavor houses and added to food products in calibrated amounts to complement base flavors and enhance overall aroma complexity. The low usage levels required due to its strong sensory impact mean that it is typically part of a larger palette of flavor ingredients rather than a standalone additive. In savory product segments such as snacks, soups, and sauces, flavorists often rely on such compounds to achieve targeted sensory attributes that resonate with consumer expectations for robust, cooked, or roasted notes. The compound’s inclusion in flavor formulations reflects both the sensory needs of product developers and the regulatory framework that supports its assessed safety in food use. Because its sensory contributions are potent, formulation expertise is essential to balance its effects with other flavor components, ensuring a harmonious final product that meets sensory and quality standards.

Safety & Regulations

FDA

Notes: Listed in FDA Substances Added to Food without specific CFR authorization.

EFSA

Notes: No specific EFSA deep link available for numeric authorization.

JECFA

Year: 2007
Notes: JECFA concluded no safety concern at current intake when used as a flavoring agent.

(+/-)-CIS- AND TRANS-3,5-DIETHYL-1,2,4-TRITHIOLANE