FlavScents AInsights Entry: Diallyl Tetrasulfide (CAS: 2444-49-7)

1. Identity & Chemical Information

• Common Name(s): Diallyl tetrasulfide
• IUPAC Name: 3-(Prop-2-enyltrisulfanyl)prop-1-ene
• CAS Number: 2444-49-7
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H10S4
• Molecular Weight: 210.4 g/mol

Diallyl tetrasulfide is a sulfur-containing compound characterized by its distinctive polysulfide linkage. The presence of multiple sulfur atoms contributes to its potent odor and potential reactivity, which are significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Diallyl tetrasulfide is known for its strong, pungent odor reminiscent of garlic. It is often described as having a sulfurous, alliaceous character with a high intensity and moderate diffusion. The compound plays a crucial role as an impact note in formulations, providing a realistic garlic-like aroma that can enhance the authenticity of savory profiles.

Taste and odor thresholds for diallyl tetrasulfide are not well-documented, but its potent nature suggests that it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Diallyl tetrasulfide is naturally found in garlic (Allium sativum) and is formed during the enzymatic breakdown of alliin, a sulfur-containing compound, when garlic is crushed or chopped. This transformation involves the enzyme alliinase, leading to the formation of allicin, which subsequently decomposes into various polysulfides, including diallyl tetrasulfide.

This compound is relevant to "natural flavor" designations due to its occurrence in garlic, a common culinary ingredient.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Diallyl tetrasulfide is primarily used in savory flavor applications, particularly in recreating garlic and onion profiles. It serves as a key impact note in flavor systems, contributing to the authenticity and depth of the flavor profile.

Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor matrix. These values are industry-typical estimates, as specific documented ranges are not readily available.

Stability considerations include its susceptibility to oxidation and potential volatility loss during heat processing, which formulators must account for to maintain flavor integrity.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, diallyl tetrasulfide is used sparingly due to its potent odor. It is typically found in fragrance compositions that aim to replicate natural garlic or onion scents, often as a trace realism or modifier note.

Concentration ranges in fragrance products are generally low, often below 0.1%, to prevent overwhelming the overall scent profile. Its volatility contributes to a top note effect, although it can linger into the middle notes due to its intensity.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Diallyl tetrasulfide does not have a specific FEMA GRAS status, and its use in flavors is typically governed by general safety assessments.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008; its use would be subject to general safety evaluations.
• United Kingdom: Post-Brexit regulations align closely with the EU, with no specific divergence noted for this compound.
• Asia: Regulatory status varies; Japan and China may have specific guidelines for sulfur-containing compounds.
• Latin America: Brazil and MERCOSUR countries may follow general safety guidelines without specific mention of diallyl tetrasulfide.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available for diallyl tetrasulfide. General safety assessments suggest low use levels in food are unlikely to pose significant risks.
• Dermal Exposure: Potential for irritation exists due to its sulfur content, but specific IFRA guidelines are not available.
• Inhalation Exposure: Volatility may pose occupational exposure concerns, necessitating proper ventilation in manufacturing settings.

Risk profiles may differ between food and fragrance applications, with dermal exposure being more relevant in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Diallyl tetrasulfide is valued for its ability to impart a realistic garlic flavor, making it indispensable in savory formulations. It synergizes well with other sulfur-containing compounds to enhance complexity. Formulators should be cautious of its potent nature, as overuse can lead to an overpowering aroma. It is often under-utilized in fragrance due to its intensity, but when used judiciously, it can add authenticity to specific scent profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on diallyl tetrasulfide is well-established in terms of its sensory characteristics and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, leading to reliance on industry-typical practices and general safety assessments.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-27 17:38:26 GMT (p2)