FlavScents AInsights Entry for Diallyl Trisulfide (CAS: 2050-87-5)

1. Identity & Chemical Information

• Common Name(s): Diallyl trisulfide
• IUPAC Name: 3-(Prop-2-enyltrisulfanyl)prop-1-ene
• CAS Number: 2050-87-5
• FEMA Number: Not available
• Other Identifiers: FL Number: Not available; CoE Number: Not available; IFRA Reference: Not available
• Molecular Formula: C6H10S3
• Molecular Weight: 178.33 g/mol
• Functional Groups and Structure–Odor Relevance: Diallyl trisulfide is characterized by its trisulfide linkage, which is crucial for its distinctive sulfurous odor. This compound is a significant contributor to the aroma profile of garlic, imparting a pungent and alliaceous scent.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Diallyl trisulfide is known for its potent, sulfurous odor reminiscent of garlic. It is often described as having a strong, alliaceous character with a high intensity and moderate diffusion. The compound is primarily used as an impact note in flavor formulations, providing a realistic garlic-like aroma. While specific taste and odor thresholds are not well-documented, its strong sensory impact suggests low threshold values.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Diallyl trisulfide is naturally found in garlic (Allium sativum) and is formed through the enzymatic degradation of alliin, a sulfur-containing compound, when garlic is crushed or chopped. This process involves the enzyme alliinase, which converts alliin to allicin, and subsequently to diallyl trisulfide and other sulfur compounds. Its presence in garlic makes it relevant for "natural flavor" designations in food products.

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

4. Use in Flavors

Diallyl trisulfide is extensively used in savory flavor formulations, particularly in garlic, onion, and other allium-related profiles. It serves as a key impact note, enhancing the authenticity of garlic flavors. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and the specific application. It is relatively stable under typical cooking conditions but can degrade under prolonged heat exposure or in highly acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, diallyl trisulfide is used sparingly due to its potent odor. It is primarily employed in trace amounts to add realism to savory and culinary-themed fragrances. Its volatility contributes to its role as a top note, although it can also impart a lingering middle note due to its persistence. Typical concentration ranges are less than 0.1% in fragrance formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Diallyl trisulfide is not explicitly listed as FEMA GRAS but is used under the assumption of safety based on its natural occurrence in garlic.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; its use is generally accepted in natural flavoring contexts.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Usage is generally aligned with international standards, though specific approvals may vary by country.
• Latin America: Similar to the US and EU, with no specific restrictions noted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: While specific ADI or MSDI values are not available, diallyl trisulfide is considered safe at typical flavor use levels due to its natural occurrence in garlic.
• Dermal Exposure: Limited data on irritation or sensitization; however, its use in fragrances is minimal due to its strong odor.
• Inhalation Exposure: Volatility may pose occupational exposure considerations, but typical use levels in consumer products are unlikely to pose significant risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Diallyl trisulfide is valued for its ability to impart a realistic garlic aroma in flavor formulations. It synergizes well with other sulfur-containing compounds to enhance savory profiles. Formulators should be cautious of its strong odor, which can easily overpower other notes if used excessively. It is often under-utilized in fragrance applications due to its intensity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on diallyl trisulfide is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, relying on its natural presence in garlic for safety assumptions.

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 2026-08-11 11:44:34 GMT (p2)