dipropyl disulfide

FEMA	3228
CAS	629-19-6
EINECS	211-079-8
JECFA Food Flavoring	566
CoE Number	540
Organoleptic Notes	1. Odor Type: alliaceous sulfurous earthy burnt onion green onion Odor Description:at 0.10 % in propylene glycol. sulfury earthy burnt green onion sulfurous alliaceous fresh onion green onion scallion metallic tropical Odor Description:Sulfureous, alliaceous, fresh, green onion, scallion and metallic with a slight tropical nuanceMosciano, Gerard P&F 20, No. 3, 63, (1995)
Odor	alliaceous sulfurous, earthy, burnt, onion, green, alliaceous, fresh, scallion, metallic, tropical
Flavor	alliaceous alliaceous, sulfurous, green, vegetable, asafetida,
Material Notes	major flavor component of onions; non-nitrogenous, pungent volatile oil. Constit. of garlic, onion and other Allium spp. Also present in raw cabbage, roast beef and roasted peanuts. Flavouring agent

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