推荐产品
生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
化驗
≥98%
折射率
n20/D 1.497 (lit.)
bp
195-196 °C (lit.)
mp
−86 °C (lit.)
密度
0.96 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
burnt; earthy; alliaceous; sulfurous
SMILES 字串
CCCSSCCC
InChI
1S/C6H14S2/c1-3-5-7-8-6-4-2/h3-6H2,1-2H3
InChI 密鑰
ALVPFGSHPUPROW-UHFFFAOYSA-N
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一般說明
Propyl disulfide is a volatile flavor compound mainly found in allium species such as onion, chive and scallions.
訊號詞
Warning
危險分類
Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
10 - Combustible liquids
水污染物質分類(WGK)
WGK 3
閃點(°F)
147.2 °F - closed cup
閃點(°C)
64 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
其他客户在看
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
Journal of agricultural and food chemistry, 50(26), 7684-7690 (2002-12-12)
Organosulfur compounds and sodium bisulfite significantly inhibited (P < 0.05) heterocyclic aromatic amine (HAA) formation in model systems containing phenylalanine, creatinine, and glucose. There was, however, no inhibition by the same compounds in a model system containing only phenylalanine and
Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum).
Journal of Agricultural and Food Chemistry, 40(1), 111-117 (1992)
Volatile flavor compounds from onion.
Journal of Agricultural and Food Chemistry, 19(5), 984-991 (1971)
Volatile flavor components of chive (Allium schoenoprasum L.).
Journal of Food Science, 48(6), 1858-1859 (1983)
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