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W205303

Sigma-Aldrich

Ammonium sulfide solution

20 wt. % in H2O

Synonym(s):

Ammonium monosulfide, Diammonium sulphide, Diazanium sulfide

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About This Item

Linear Formula:
(NH4)2S
CAS Number:
12135-76-1
Molecular Weight:
68.14
FEMA Number:
2053
Council of Europe no.:
482
MDL number:
MFCD00010892
UNSPSC Code:
12164502
eCl@ss:
38030205
PubChem Substance ID:
24900820
Flavis number:
16.002
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

Halal
Kosher

reg. compliance

FDA 21 CFR 172.515

concentration

20 wt. % in H2O

refractive index

n20/D 1.388

density

0.997 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

sulfurous

SMILES string

N.N.S

InChI

1S/2H3N.H2S/h2*1H3;1H2

InChI key

UXXGWUQNRMPNKH-UHFFFAOYSA-N

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General description

Ammonium sulfide is an organosulfur compound, mainly used as a flavor ingredient due to its characteristic sulfurous odor. The fried bacon aroma produced during the reaction of ammonium sulfide with isovaleraldehyde is due to 2,4,6-triisobutyl-4H-1,3,5-dithiazine and 3,5-diisobutyl-1,2,4-trithiolane formed during the reaction.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Pictograms

FlameCorrosion
GHS02,GHS05

Signal Word

Danger

Hazard Statements

H226,H314

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B

Supplementary Hazards

EUH031

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

90.0 °F - closed cup

Flash Point(C)

32.2 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 33(1), 130-132 (1985)
J Xi et al.
Journal of agricultural and food chemistry, 47(1), 245-248 (1999-11-24)
The reactions between 3-hydroxy-2-butanone and ammoniun sulfide at 25, 50, 75, 100, 125, and 150 degrees C were studied. Four well-known flavor compounds, 2,4,5-trimethyloxazole, 2,4, 5-trimethyl-3-oxazoline, 2,4,5-trimethylthiazole, and 2,4, 5-trimethyl-3-thiazoline, were identified. Another four interesting intermediate compounds, 2-(1-hydroxyethyl)-2,4, 5-trimethyl-3-oxazoline, 2-(1-mercaptoethyl)-2,4
Anat Arzi et al.
Chemical senses, 35(1), 31-40 (2009-11-18)
To assess the feasibility of using odors as a potential mechanism for treating sleep apnea, we set out to test the hypothesis that odorants delivered during sleep would modify respiratory patterns without inducing arousal or wake in healthy sleepers. We
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