FlavScents AInsights Entry: Allyl Disulfide (CAS: 2179-57-9)

1. Identity & Chemical Information

• Common Name(s): Allyl disulfide
• IUPAC Name: 3-(prop-2-enyldisulfanyl)prop-1-ene
• CAS Number: 2179-57-9
• FEMA Number: Data not found
• Other Identifiers: FL number not found; CoE number not found; IFRA reference not found
• Molecular Formula: C6H10S2
• Molecular Weight: 146.27 g/mol

Allyl disulfide is characterized by the presence of disulfide functional groups, which are crucial for its distinctive sulfurous odor. This compound is structurally related to other organosulfur compounds, contributing to its potent aroma and flavor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allyl disulfide is known for its strong, pungent, and garlic-like odor. It is a key component in the sensory profile of garlic, contributing to its characteristic aroma. The intensity of allyl disulfide's odor is high, making it an impactful note in flavor formulations. The taste threshold for allyl disulfide is not clearly reported, but it is typically used in low concentrations due to its potent nature.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allyl disulfide naturally occurs in garlic (Allium sativum) and is formed through the enzymatic degradation of alliin, a sulfur-containing compound, when garlic is crushed or chopped. This compound is significant in the designation of "natural flavor" due to its natural occurrence in garlic and related Allium species.

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

4. Use in Flavors

Allyl disulfide is primarily used in savory flavor categories, such as garlic, onion, and other allium-based profiles. It serves as an impact note, providing authenticity and depth to these flavors. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and application. It is relatively stable under typical cooking conditions but may degrade under prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, allyl disulfide is used sparingly due to its potent odor. It is primarily utilized in trace amounts to add realism to garlic and onion notes in culinary-themed fragrances. Its volatility contributes to its role as a top note, although it can also influence the middle note due to its lingering presence.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Allyl disulfide is not explicitly listed as FEMA GRAS but is used in flavor applications under general flavoring guidelines.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; its use is governed by general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Specific regulatory status in Japan, China, and ASEAN countries is not clearly reported; typically follows international flavoring standards.
• Latin America: Regulatory information for Brazil and MERCOSUR is limited; generally aligns with international practices.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI) or maximum safe daily intake (MSDI) for allyl disulfide is not clearly reported. It is generally considered safe at low concentrations typical in flavor applications.
• Dermal Exposure: Limited data on dermal irritation or sensitization; caution is advised in fragrance applications due to its potent nature.
• Inhalation Exposure: Volatility may pose inhalation risks in occupational settings; adequate ventilation is recommended.

Risk profiles may differ between food and fragrance applications, with higher caution advised for dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allyl disulfide is valued for its ability to impart authentic garlic and onion notes. It synergizes well with other sulfur-containing compounds to enhance savory profiles. Formulators should be cautious of its potency to avoid overpowering the intended flavor or fragrance. It is often under-used due to concerns about its strong odor, but when balanced correctly, it can significantly enhance product authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allyl disulfide is well-established in terms of its sensory profile and natural occurrence. However, regulatory and toxicological data are less comprehensive, with industry practices often guiding its use. Known data gaps include specific regulatory approvals and detailed toxicological assessments.

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 11:29:25 GMT (p2)