diethyl disulfide

FEMA	4093
CAS	110-81-6
EINECS	203-805-7
JECFA Food Flavoring	1699
CoE Number	533
Organoleptic Notes	1. Odor Type: alliaceous Odor Strength:high ,recommend smelling in a 0.10 % solution or less Substantivity: < 1 hour(s) at 1.00 % in triacetin gassy ripe onion greasy garlic Odor Description:at 0.10 % in triacetin. gassy ripe onion greasy garlicLuebke, William tgsc, (2006) Odor sample from: Sigma-Aldrich
Odor	alliaceous gassy, ripe, onion, greasy, garlic,
Flavor	alliaceous gassy, onion, garlic,
Material Notes	Present in durian fruit

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