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Merck

W322806

Sigma-Aldrich

Propyl disulfide

≥98%, FG

Sinónimos:

Dipropyl disulfide, Propyl disulfide

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About This Item

Fórmula lineal:
CH3CH2CH2SSCH2CH2CH3
Número de CAS:
Peso molecular:
150.31
FEMA Number:
3228
Beilstein/REAXYS Number:
969200
EC Number:
Council of Europe no.:
540
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.014
NACRES:
NA.21

biological source

synthetic

Quality Level

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, chive and scallions.

pictograms

Exclamation markEnvironment

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

147.2 °F - closed cup

flash_point_c

64 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


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Volatile flavor components of chive (Allium schoenoprasum L.).
Hashimoto S, et al.
Journal of Food Science, 48(6), 1858-1859 (1983)
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-
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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