dipropyl sulfide

Full Material List
1-propylsulfanylpropane

Identifiers

FEMA N/A
CAS 111-47-7
EINECS 203-873-8
Synonyms
  • di-n-propyl sulfide
  • di-n-propylsulfide
  • dipropyl sulphide
  • dipropyl thioether
  • propane, 1,1'-thiobis-
  • propyl monosulfide
  • 1- propyl sulfanyl propane
  • 1-( propylsulfanyl)propane
  • 1- propylsulfanylpropane
  • propylthiopropane
  • 1,1'- sulfanediyldipropane
  • sulfide, dipropyl
  • 4- thiaheptane
  • 1,1'- thiobispropane
  • 1,1'- thiodipropane
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.015 dipropyl sulfide
DG SANTE Food Contact Materials N/A
FDA UNII Q6J7GNX8F9
CoE Number 541
XlogP3-AA N/A
Molecular Weight 118.24258
Molecular Formula C6 H14 S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: alliaceous garlic onion alliaceous
  • Odor Description:at 0.10 % in propylene glycol. garlic onion
  • Odor and/or flavor descriptions from others (if found).
Odor alliaceous
garlic, onion, alliaceous,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 0.83500 to 0.84500 @ 20.00 °C.
Lbs/Gal (est) 6.956 to 7.039
Refractive Index 1.44600 to 1.45400 @ 20.00 °C.
Melting Point -103.00 °C. @ 760.00 mm Hg
Boiling Point 142.00 to 143.00 °C. @ 760.00 mm Hg
Flash Point 89.00 °F. TCC ( 31.67 °C. )
Acid Value N/A
Vapor Pressure 6.419000 mmHg @ 25.00 °C. (est)
Vapor Density 4.0 ( Air = 1 )
logP (o/w) 3.015 (est)
Soluble In
  • alcohol
  • water, 351.1 mg/L @ 25 °C (est)
  • water
Occurrence
  • chicken roasted chicken
  • garlic bulb
  • mustard
  • onion