FlavScents AInsights Entry for (E)-1-propyenyl propyl disulfide (CAS: 23838-21-3)
1. Identity & Chemical Information
- Common Name(s): (E)-1-propyenyl propyl disulfide
- IUPAC Name: (E)-1-propyenyl propyl disulfide
- CAS Number: 23838-21-3
- FEMA Number: Not available
- Other Identifiers: Not available
- Molecular Formula: C6H12S2
- Molecular Weight: 148.29 g/mol
(E)-1-propyenyl propyl disulfide is characterized by its disulfide functional group, which is significant in contributing to its sulfurous odor profile. The presence of the propyenyl group influences its volatility and sensory characteristics, making it relevant in both flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
(E)-1-propyenyl propyl disulfide is known for its pungent, sulfurous odor, reminiscent of garlic and onion. It is often described as having a sharp, alliaceous character with moderate to high intensity. The compound's diffusion is relatively high, making it noticeable even at low concentrations. It serves as an impact note in formulations, providing a realistic sulfurous aroma that can enhance the authenticity of savory profiles.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
This compound is naturally found in Allium species, such as garlic and onions. It is formed through enzymatic reactions that occur when these plants are cut or crushed, leading to the breakdown of precursor compounds like alliin. Its presence in natural sources supports its designation as a "natural flavor" in regulatory contexts.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
(E)-1-propyenyl propyl disulfide is primarily used in savory flavor applications, including soups, sauces, and meat products. It functions as an impact note, providing a realistic garlic or onion flavor. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. The compound is relatively stable under heat but may oxidize over time, affecting its sensory profile.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, (E)-1-propyenyl propyl disulfide is used in trace amounts to impart a sulfurous, alliaceous note that can enhance the realism of certain fragrance compositions, particularly those mimicking natural environments or culinary themes. It is typically used in concentrations below 0.1% due to its potent odor. The compound contributes primarily to the top notes due to its volatility.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed as FEMA GRAS; usage in flavors may be subject to general safety evaluations.
- European Union: Not specifically listed under Regulation (EC) No 1334/2008; may be used under general flavoring guidelines.
- United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
- Asia: Limited specific data; usage likely follows general flavoring guidelines.
- Latin America: Specific regulatory status not clearly reported; assumed to follow general flavoring guidelines.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, (E)-1-propyenyl propyl disulfide is generally considered safe at typical flavor use levels, although specific ADI or MSDI values are not clearly reported. Dermal exposure in fragrance applications should be limited due to potential irritation or sensitization, aligning with IFRA guidelines. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation should be ensured to minimize risk.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
(E)-1-propyenyl propyl disulfide is valued for its ability to impart a realistic garlic or onion note, enhancing the authenticity of savory flavors. It synergizes well with other sulfur-containing compounds and can be used to mask undesirable notes in complex formulations. Care should be taken to avoid overuse, as its potent odor can dominate a blend.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on (E)-1-propyenyl propyl disulfide is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety evaluations.
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 2026-08-10 19:47:31 GMT (p2)