methyl propyl disulfide

FEMA	3201
CAS	2179-60-4
EINECS	218-551-2
JECFA Food Flavoring	565
CoE Number	585
Organoleptic Notes	1. Odor Type: alliaceous sulfurous onion radish mustard tomato Odor Description:at 0.10 % in propylene glycol. sulfury onion radish mustard tomato sulfurous alliaceous radish mustard tomato potato garlic Odor Description:Sulfureous, alliaceous, radish, mustard, tomato, potato and garlicMosciano, Gerard P&F 21, No. 5, 49, (1996)
Odor	alliaceous sulfurous, onion, radish, mustard, tomato, alliaceous, potato, garlic
Flavor	onion onion, garlic, tomato, potato, alliaceous, vegetable,
Material Notes	Constit. of chive (Allium schoenoprasum) and other Allium spp. Flavouring component of onion oil. Also present in cooked cabbage, French fried potato, cooked beef, roasted peanut, brussel sprouts and tomato

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