allyl disulfide

allyl disulfide

Full Material List

3-prop-2-enyldisulfanylprop-1-ene

Identifiers

FEMA	2028
CAS	2179-57-9
EINECS	218-548-6
Synonyms	allyl disulphide 3-( allyldisulfanyl)-1-propene 3-( allyldisulfanyl)prop-1-ene di-2-propenyl disulfide di(2-propenyl) disulfide diallyl disulfide diallyl disulphide diallyldisulfide diprop-2-en-1-yl disulfide 3,3'- disulfanediylbis(prop-1-ene) disulfide, di-2-propen-1-yl disulfide, diallyl 4,5- dithia-1,7-octadiene 3,3'- dithiobis(prop-1-ene) 3-( prop-2-en-1-yldisulfanyl)prop-1-ene 3- prop-2-enyldisulfanylprop-1-ene 2- propenyl disulfide 2- propenyl disulphide
JECFA Food Flavoring	572
JECFA Food Additive	N/A
DG SANTE Food Flavourings	12.008 diallyl disulfide
DG SANTE Food Contact Materials	N/A
FDA UNII	5HI47O6OA7
CoE Number	485
XlogP3-AA	N/A
Molecular Weight	146.2757
Molecular Formula	C6 H10 S2

Organoleptic

Organoleptic Notes	1. Odor Type: alliaceous alliaceous onion garlic metallic Odor Description:at 0.10 % in propylene glycol. alliaceous onion garlic metallic alliaceous onion garlic metallic Odor Description:Alliceous, onion and garlic-like with metallic nuancesMosciano, Gerard P&F 17, No. 1, 41, (1992)
Odor	alliaceous alliaceous, onion, garlic, metallic
Flavor	alliaceous onion, green, garlic, meaty,

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DIALLYL DISULFIDE • 4094

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Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow clear liquid (est)
Assay	80.00 to 100.00
Specific Gravity	1.00900 to 1.02200 @ 20.00 °C.
Lbs/Gal (est)	8.406 to 8.514
Refractive Index	1.54000 to 1.54500 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	138.00 to 139.00 Â°C. @ 760.00 mm Hg
Flash Point	121.00 Â°F. TCC ( 49.44 Â°C. )
Acid Value	N/A
Vapor Pressure	0.976000 mmHg @ 20.00 Â°C.
Vapor Density	5.2 ( Air = 1 )
logP (o/w)	3.500 (est)
Soluble In	alcohol oils water, 71.1 mg/L @ 25 °C (est)
Occurrence	cabbage raw cabbage chive plant garlic garlic bud garlic bulb garlic fruit juice garlic oil leek onion onion oil