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W204218

Sigma-Aldrich

Diallylsulfid

≥97%, FG

Synonym(e):

3,3′-Thiobis-1-propen, Allylsulfid, NSC 20947

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About This Item

Lineare Formel:
(CH2=CHCH2)2S
CAS-Nummer:
592-88-1
Molekulargewicht:
114.21
FEMA-Nummer:
2042
Beilstein:
1736016
EG-Nummer:
209-775-1
CoE-Nummer:
2174
MDL-Nummer:
MFCD00008658
UNSPSC-Code:
12164502
PubChem Substanz-ID:
24900817
Flavis-Nummer:
12.088
NACRES:
NA.21

Biologische Quelle

synthetic

Qualitätsniveau

400

Qualität

FG
Fragrance grade
Halal
Kosher

Agentur

follows IFRA guidelines
meets purity specifications of JECFA

Einhaltung gesetzlicher Vorschriften

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

Dampfdichte

3.9 (vs air)

Dampfdruck

7 mmHg ( 20 °C)

Assay

≥97%

Brechungsindex

n20/D 1.490 (lit.)

bp

138 °C (lit.)

mp (Schmelzpunkt)

−83 °C (lit.)

Dichte

0.887 g/mL at 25 °C (lit.)

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Allergener Duftstoff

no known allergens

Organoleptisch

garlic; horseradish; onion; sulfurous

SMILES String

C=CCSCC=C

InChI

1S/C6H10S/c1-3-5-7-6-4-2/h3-4H,1-2,5-6H2

InChIKey

UBJVUCKUDDKUJF-UHFFFAOYSA-N

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Verwandte Kategorien

Allgemeine Beschreibung

Allyl sulfide is a volatile flavor compound naturally found in Allium species such as garlic and onion. It is has a characteristic garlic odor and is used as a flavoring agent in meat and condiments.

Anwendung


  • Diallylsulfide attenuates excessive collagen production and apoptosis in a rat model of bleomycin induced pulmonary fibrosis through the involvement of protease activated receptor-2.: The research highlights the protective effects of diallyl sulfide against pulmonary fibrosis, focusing on its ability to modulate protease activated receptor-2 and reduce collagen production (Kalayarasan et al., 2013).

Piktogramme

Flame
GHS02

Signalwort

Warning

H-Sätze

H226

Gefahreneinstufungen

Flam. Liq. 3

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 2

Flammpunkt (°F)

114.8 °F - closed cup

Flammpunkt (°C)

46 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Diallyl trisulfide ≥97% (HPLC)

Sigma-Aldrich

SMB00577

Diallyl trisulfide

Allylmercaptan ≥90%

Sigma-Aldrich

W203501

Allylmercaptan

4-Hydroxybenzaldehyd ≥97%, FG

Sigma-Aldrich

W398403

4-Hydroxybenzaldehyd

Heptansäure natural, FG

Sigma-Aldrich

W334812

Heptansäure

2-Propen-1-thiol technical, ~60% (GC)

Sigma-Aldrich

06030

2-Propen-1-thiol

Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 1971, 25-25 null
Burdock GA
Encyclopedia of Food and Color Additives, 1, 101-101 (1997)
Tao Zeng et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 485-491 (2011-12-06)
Garlic oil (GO) has been shown to partially attenuate ethanol-induced fatty liver, but the underlying mechanisms remain unclear. The current study was designed to evaluate the protective effects of GO against ethanol-induced steatosis in vitro and in vivo, and to
Hsiao-Chi Wang et al.
Annals of the New York Academy of Sciences, 1271, 44-52 (2012-10-12)
Skin cancer is a serious concern whose incidence is increasing at an alarming rate. Allyl sulfides-i.e., sulfur metabolites in garlic oil-have been demonstrated to have anticancer activity against several cancer types, although the mechanisms underlying these effects remain enigmatic. Our
Chong-Kuei Lii et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 478-484 (2011-12-06)
Garlic and its organosulfur compounds display hypolipidemic effects by inhibiting fatty acid and cholesterol synthesis. We investigated the anti-adipogenic effect of diallyl trisulfide (DATS), the second most abundant organosulfide in garlic oil. We studied the effects of DATS in 3T3-L1
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