BUTYL SULFIDE

CAS: 544-40-1 FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT

BUTYL SULFIDE (CAS 544-40-1) is an organosulfur flavoring agent used in food flavor formulations and listed in FDA regulation 21 CFR 172.515 for synthetic flavoring substances and adjuvants. It has been evaluated internationally by JECFA and FEMA for use as a flavouring substance.

What It Is

BUTYL SULFIDE is an organic sulfur compound that belongs to the thioether class of chemicals. The substance is identified by the Chemical Abstracts Service registry number 544-40-1 and is recognized under various names including dibutyl sulfide and n-butyl sulfide. It functions primarily as a flavor enhancer and flavoring agent or adjuvant in food products. The compound is characterized by a clear, colorless to slightly yellow liquid form and possesses aromatic properties that contribute to its application in flavor systems. Its use in food flavoring is supported by regulatory listings such as FDA 21 CFR 172.515, which permits certain synthetic flavoring substances and adjuvants under conditions of good manufacturing practice. DIBUTYL SULFIDE has also been evaluated by expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Flavor and Extract Manufacturers Association (FEMA), reflecting its classification and functional use in food flavoring systems worldwide. Its organosulfur nature gives it a characteristic aroma profile, which in very low concentrations can contribute to savory or sulfurous notes in complex flavor blends. These features make BUTYL SULFIDE a technical component in flavor formulation where specific sensory attributes are desired.

How It Is Made

The production of BUTYL SULFIDE typically involves organic synthesis routes commonly used for thioethers. A generalized method involves the nucleophilic substitution of butyl halides (such as butyl bromide) with sulfide salts (such as sodium sulfide) under controlled reaction conditions to form the symmetrical thioether structure. Once synthesized, it is purified through distillation and analytical quality control measures are employed to ensure its suitability for food flavor applications. Industrial practitioners rely on good laboratory and manufacturing practices to yield the high-purity form needed for flavor use. Quality specifications such as purity thresholds are important to minimize impurities that could affect sensory characteristics or regulatory compliance. As a chemical, BUTYL SULFIDE is typically stored and handled under temperature-controlled conditions according to standard chemical safety guidelines to preserve its integrity and prevent degradation. Because it is a volatile sulfur compound, specialized containment and appropriate solvent systems are used during production and purification to stabilize the compound and ensure consistent quality for use in flavor systems.

Why It Is Used In Food

BUTYL SULFIDE is incorporated into food formulations for its function as a flavoring agent or flavor enhancer. In very low concentrations, organosulfur compounds can contribute distinct aromatic qualities that enhance the complexity and depth of food flavors. It may be selected for its ability to impart certain savory or sulfurous notes that play well with other flavor components in complex food matrices. Flavor scientists use compounds like BUTYL SULFIDE deliberately to replicate or enhance natural flavor profiles found in certain vegetables, meats, and fermented products. By integrating this compound into flavor blends, manufacturers can create consistent, reproducible taste experiences that meet consumer expectations. The use of BUTYL SULFIDE is controlled under regulatory frameworks that emphasize good manufacturing practice and minimum effective quantities, meaning it should be added only to the degree needed to achieve the intended sensory effect without excess. Its inclusion in the list of synthetic flavoring substances under FDA regulation 21 CFR 172.515 reflects this controlled use. This regulatory context also ensures that such compounds, when added for flavor purposes, undergo evaluation and oversight to align with established safety considerations. As flavor technology evolves, such compounds serve as tools for achieving specific flavor nuances that might be difficult to obtain with natural extracts alone.

Adi Example Calculation

Because JECFA did not establish a numeric Acceptable Daily Intake (ADI) for BUTYL SULFIDE, it is not feasible to provide a specific illustrative calculation using a numeric ADI value. The conclusion that there is no safety concern at typical use levels means that exposure through flavor use is considered low relative to evaluated safety data. If a numeric ADI had been established by an authoritative body, an example calculation would involve multiplying that numeric ADI by a hypothetical body weight to illustrate total allowable intake, but in this case the regulatory evaluation did not generate a numeric ADI. This reflects the expert assessment that the compound does not pose safety concerns at typical exposure levels when used according to good manufacturing practice.

Safety And Health Research

Safety evaluation of BUTYL SULFIDE has been conducted by expert committees that review toxicity and intake data relevant to its use as a flavoring agent. JECFA assessments, for example, consider available toxicological evidence and exposure scenarios for substances in its scope, concluding for this compound that there was no safety concern at current levels of intake when used appropriately. Toxicological endpoints commonly assessed include acute toxicity, subchronic studies, and any available data on reproductive or genotoxic effects. The regulatory context emphasizes that usage adheres to the minimum effective level to achieve the intended flavor effect, aligning with principles of good manufacturing practice. Scientific evaluations by bodies such as FEMA and JECFA rely on published data and expert review to contextualize safety for consumer exposure through flavor use. Because organosulfur compounds can have potent sensory properties, their functional concentrations are typically low, further reducing potential exposure. Formal risk assessments weigh the estimated exposure against safety data to determine whether any health concerns arise at typical use levels. For BUTYL SULFIDE, these assessments have supported its permitted use in flavor formulations under controlled conditions. Ongoing research in flavor chemistry and toxicology may continue to refine understanding of such compounds, though the existing evaluations form the basis for current regulatory status.

Regulatory Status Worldwide

In the United States, BUTYL SULFIDE appears in the context of synthetic flavoring substances and adjuvants permitted under regulatory provisions when used according to good manufacturing practice, as outlined in Title 21 of the Code of Federal Regulations, section 172.515. This section enumerates various synthetic flavoring substances that may be safely used in food with conditions emphasizing minimal effective quantities and adherence to manufacturing principles. Inclusion here reflects regulatory recognition for its functional use in flavoring. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated BUTYL SULFIDE under its chemical number 455 and concluded there was no safety concern at current levels of intake when used as a flavoring agent. JECFA evaluations provide scientific assessments of safety based on available toxicological data and exposure considerations. The Flavor and Extract Manufacturers Association (FEMA) also lists BUTYL SULFIDE (FEMA number 2215) as a flavoring substance, indicating its evaluation within that industry context. Regulatory frameworks in different jurisdictions may vary, but the common theme is oversight based on safety evaluations and controlled use in formulations. These evaluations support its continued use in flavor systems while maintaining consumer safety as a priority.

Taste And Functional Properties

The sensory properties of BUTYL SULFIDE are rooted in its organosulfur character. Sulfur-based compounds, even at trace levels, can impart pronounced aromatic notes that are integral to the overall flavor profile of foods. BUTYL SULFIDE can exhibit an herbaceous or mildly sulfurous aroma that, when judiciously used, contributes to savory or complexity-enhancing notes in formulation. It tends to be volatile and interacts with other flavor constituents in a way that is detectable by the human olfactory system. The functional behavior of BUTYL SULFIDE in food systems is influenced by its solubility characteristics: it is more soluble in organic solvents and less so in water, which is typical for many thioethers. This differential solubility affects how it partitions between phases in complex food matrices and how it volatilizes during consumption to contribute to perceived aroma. Additionally, factors such as heat and pH can influence its stability; flavor chemists consider these when incorporating it into products that undergo processing. Its sensory contribution is often balanced with other flavor materials to achieve a harmonious overall profile. In some applications, its characteristic contribution is subtle and synergistic with other sulfur-containing or savory components, enhancing depth without overwhelming the flavor profile.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a concept used by international expert bodies such as JECFA to characterize a level of intake that, based on available safety data, is not expected to pose health concerns over a lifetime of consumption. For BUTYL SULFIDE, the JECFA evaluation concluded there was no safety concern at current levels of intake when used as a flavoring agent, but it did not establish a numeric ADI value. Instead, the conclusion indicates that typical exposure from flavor use is sufficiently low relative to evaluated safety data that an ADI was not deemed necessary for regulatory guidance. It is important to understand that ADI values, when established for specific substances, are derived by applying safety factors to points from toxicological studies to account for uncertainties and variability among populations. In the case of BUTYL SULFIDE, the absence of a numeric ADI reflects the expert committee’s view on its safety profile at the exposure doses relevant to flavor use. This underscores how safety evaluation integrates exposure estimates with toxicological evidence to support regulatory decisions.

Comparison With Similar Additives

BUTYL SULFIDE can be compared with other sulfur-containing flavor compounds that serve as flavor enhancers or aromatic contributors in food systems. For example, dimethyl sulfide and diethyl sulfide are organosulfur compounds with related structural features; they contribute different aroma notes and volatility characteristics when used in flavor profiles. While dimethyl sulfide might provide more pungent or vegetable-like notes, BUTYL SULFIDE tends toward heavier sulfurous nuances in combination with other flavor constituents. Another related additive is methyl mercaptan (a thiol), which delivers sharper sulfur notes at low levels. These substances vary in sensory impact and functional use, and formulation decisions depend on the desired flavor outcome and regulatory contexts. When formulating, flavorists balance such compounds to achieve complexity without overwhelming the profile, leveraging each compound’s sensory attributes and functional stability under food processing conditions.

Common Food Applications Narrative

BUTYL SULFIDE, due to its organosulfur aroma characteristics, is typically used in flavor systems where nuanced savory or aromatic complexity is required. While it does not serve as a primary flavoring ingredient on its own, it contributes to composite flavor blends used in savory notes reminiscent of cooked vegetables or certain fermented products. Because sulfur compounds can be potent, formulation experts use them in carefully controlled low levels that are sufficient to influence sensory perception but do not dominate the overall profile. In the broader landscape of food applications, compounds like BUTYL SULFIDE are part of the palette of flavor ingredients applied in environments such as processed savory snacks, seasonings, and flavoring bases where subtle aroma modulation plays a role in sensory quality. These applications leverage its ability to complement other flavoring ingredients, helping to round out taste perception in complex products. Its use follows principles of good manufacturing practice, with attention to minimum necessary concentrations. Because it is included in regulatory provisions for synthetic flavoring substances, its presence in formulated products is typically disclosed in flavor descriptions and governed by quality and safety frameworks that ensure consistency. Flavorists may combine it with other sulfur and non-sulfur flavor constituents to mimic or enhance natural flavor attributes in commercial food items.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: No EFSA numeric ADI evidence found

JECFA

  • Notes: JECFA concluded no safety concern at typical intake but did not assign numeric ADI

Sources

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