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W322806

Sigma-Aldrich

Propyl disulfide

≥98%, FG

Synonym(s):

Dipropyl disulfide, Propyl disulfide

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W322806-SAMPLE-K
€45.90
1 KG
€223.00
5 KG
€724.00

€45.90

Estimated to ship on26 March 2025

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W322806-SAMPLE-K
€45.90
1 KG
€223.00
5 KG
€724.00

About This Item

Linear Formula:
CH3CH2CH2SSCH2CH2CH3
CAS Number:
629-19-6
Molecular Weight:
150.31
FEMA Number:
3228
Beilstein:
969200
EC Number:
211-079-8
Council of Europe no.:
540
MDL number:
MFCD00009378
UNSPSC Code:
12164502
PubChem Substance ID:
24901568
Flavis number:
12.014
NACRES:
NA.21
Organoleptic:
burnt; earthy; alliaceous; sulfurous
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
Agency:
follows IFRA guidelines
food allergen:
no known allergens

€45.90

Estimated to ship on26 March 2025

Request a Bulk OrderRequest more information

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

Assay

≥98%

refractive index

n20/D 1.497 (lit.)

bp

195-196 °C (lit.)

mp

−86 °C (lit.)

density

0.96 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

burnt; earthy; alliaceous; sulfurous

SMILES string

CCCSSCCC

InChI

1S/C6H14S2/c1-3-5-7-8-6-4-2/h3-6H2,1-2H3

InChI key

ALVPFGSHPUPROW-UHFFFAOYSA-N

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General description

Propyl disulfide is a volatile flavor compound mainly found in allium species such as onion[1], chive[2] and scallions.[3]

Pictograms

Exclamation markEnvironment
GHS07,GHS09

Signal Word

Warning

Hazard Statements

H315,H319,H335,H411

Hazard Classifications

Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

147.2 °F - closed cup

Flash Point(C)

64 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ4685
SHBP6159
SHBP0000
SHBL1825
MKCJ5712

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Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum).
Kuo MC & Ho CT.
Journal of Agricultural and Food Chemistry, 40(1), 111-117 (1992)
Volatile flavor compounds from onion.
Boelens M, et al.
Journal of Agricultural and Food Chemistry, 19(5), 984-991 (1971)
Opender Koul
Journal of economic entomology, 97(3), 1142-1147 (2004-07-29)
Head space volatiles, including 73% di-n-propyl disulfide, were collected from freshly crushed neem seeds. This compound along with previously reported diallyl disulfide (di-2-propenyl disulfide) were toxic when applied topically or as a fumigant to Tribolium castaneum adults and 8-, 12-
Volatile flavor components of chive (Allium schoenoprasum L.).
Hashimoto S, et al.
Journal of Food Science, 48(6), 1858-1859 (1983)
C Teyssier et al.
Drug metabolism and disposition: the biological fate of chemicals, 28(6), 648-654 (2000-05-23)
The metabolism of dipropyl disulfide (DPDS), an Allium sulfur compound, was investigated in rat liver cell subfractions and in an isolated perfused rat liver. DPDS is oxidized to dipropyl thiosulfinate (DPDSO) by rat microsomes. The contribution of cytochrome P450 enzymes
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