dipropyl disulfide
propyl disulfide
Identification
| Name | dipropyl disulfide |
| IUPAC | 1-propyldisulfanylpropane |
| CAS Number | 629-19-6 |
| EINECS | 211-079-8 |
| FDA UNII | I7K169J70F |
| Molecular Formula | C6 H14 S2 |
| Molecular Weight | 150.30758000 |
| MDL Number | MFCD00009378 |
| Nikkaji Number | J43.517A |
| Beilstein | 0969200 |
| CoE Number | 540 |
Regulatory
| JECFA Food Flavoring | 566 propyl disulfide |
| DG SANTE Food Flavourings | 12.014 dipropyl disulfide |
| FEMA Number | 3228 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 629-19-6 ; PROPYL DISULFIDE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.96000 to 0.96200 @ 20.00 °C. |
| Pounds per Gallon - (est). | 7.997 to 8.014 |
| Refractive Index | 1.49600 to 1.49900 @ 20.00 °C. |
| Melting Point | -86.00 °C. @ 760.00 mm Hg |
| Boiling Point | 193.00 to 195.00 °C. @ 760.00 mm Hg, 99.00 °C. @ 40.00 mm Hg |
| Vapor Pressure | 0.735000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 5.1 ( Air = 1 ) |
| Flash Point | 147.00 °F. TCC ( 63.89 °C. ) |
| logP (o/w) | 4.188 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description |
at 0.10 % in propylene glycol. Sulfureous, alliaceous, fresh, green onion, scallion and metallic with a slight tropical nuance powerful onion/garlic, green and herbaceous at low dilution GARLIC, GREEN ONION, SULFUREOUS
|
| Taste Description |
at 10.00 ppm. sulfurous GARLIC,SULFUREOUS,GREEN,VEGETATIVE
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 [sex: M,F] 2000 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 3.40 (μg/capita/day) |
| NOEL (No Observed Effect Level) | 7.3 (mg/kg bw per day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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