Identification

Namediethyl disulfide
IUPACethyldisulfanylethane
CAS Number110-81-6
EINECS203-805-7
FDA UNIIX2SFL51MH0
Molecular FormulaC4 H10 S2
Molecular Weight122.25370000
MDL NumberMFCD00009266
Nikkaji NumberJ5.101B
CoE Number533

Regulatory

JECFA Food Flavoring1699 diethyl disulfide
DG SANTE Food Flavourings12.012 diethyl disulfide
FEMA Number4093
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)110-81-6 ; DIETHYL DISULFIDE

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.99000 to 0.99600 @ 25.00 °C.
Pounds per Gallon - (est). 8.238 to 8.288
Refractive Index 1.50200 to 1.50800 @ 20.00 °C.
Melting Point -102.00 °C. @ 760.00 mm Hg
Boiling Point 152.00 °C. @ 760.00 mm Hg
Vapor Pressure 4.280000 mmHg @ 25.00 °C.
Flash Point 104.00 °F. TCC ( 40.00 °C. )
logP (o/w) 3.169 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Strength high ,
Substantivity < 1 hour(s) at 1.00 % in triacetin
Odor Description at 0.10 % in triacetin.
Odor sample from Sigma-Aldrich
Taste Description at 1.00 ppm in water.

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 2030 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
Recommendation for diethyl disulfide usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)78 (μg/person/day)
NOEL (No Observed Effect Level)7.3 (mg/kg bw per day)
Threshold of Concern1800 (μg/person/day)
Structure ClassI
baked goods0.20000
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal0.10000
cheese0.20000
chewing gum-
condiments / relishes0.10000
confectionery froastings0.20000
egg products-
fats / oils0.10000
fish products0.10000
frozen dairy0.20000
fruit ices0.20000
gelatins / puddings-
granulated sugar-
gravies0.40000
hard candy-
imitation dairy0.20000
instant coffee / tea-
jams / jellies-
meat products0.10000
milk products0.20000
nut products-
other grains0.10000
poultry0.10000
processed fruits0.20000
processed vegetables-
reconstituted vegetables-
seasonings / flavors0.10000
snack foods0.10000
soft candy-
soups0.10000
sugar substitutes-
sweet sauces0.10000
Dairy products, excluding products of category 02.0 (01.0)0.20000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)0.10000
Edible ices, including sherbet and sorbet (03.0)0.20000
Processed fruit (04.1)0.20000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)-
Confectionery (05.0)0.20000
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)0.10000
Bakery wares (07.0)0.20000
Meat and meat products, including poultry and game (08.0)0.10000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)0.10000
Eggs and egg products (10.0)-
Sweeteners, including honey (11.0)-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)0.10000
Foodstuffs intended for particular nutritional uses (13.0)0.20000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)0.10000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)0.20000
Ready-to-eat savouries (15.0)0.40000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)0.10000

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Endeavour Specialty Chemicals Ltd

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M&U International LLC

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Robinson Brothers Limited

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Sigma-Aldrich

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Tianjin Danjun International Trade Co., LTD.

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R C Treatt and Co Ltd

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WholeChem, LLC

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Potential Uses

FL meat FL onion

Natural Occurrence

beef grilled beef PMC durian fruit pork grilled pork PMC

Synonyms

diethyl disulphide diethyldisulfide 1,1'- disulfanediyldiethane disulfide, diethyl 3,4- dithiahexane 1,1'- dithiodiethane ethyl disulfanyl ethane ethyl disulfide ethyl dithioethane ethyldisulfanyl)ethane ethyldisulfanylethane ethyldithioethane PubMed: How the disulfide conformation determines the disulfide/thiol redox potential. PubMed: Stability of volatile sulfur compounds (VSCs) in sampling bags - impact of temperature. PubMed: Sulfides: chemical ionization induced fragmentation studied with proton transfer reaction-mass spectrometry and density functional calculations. PubMed: Copper coated silica nanoparticles for odor removal. PubMed: Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees. PubMed: Thermodynamic role of glutathione oxidation by peroxide and peroxybicarbonate in the prevention of Alzheimer's disease and cancer. PubMed: Characterization of the kringle fold and identification of a ubiquitous new class of disulfide rotamers. PubMed: Alternative reagents for chemical noise reduction in liquid chromatography-mass spectrometry using selective ion-molecule reactions. PubMed: Aging effects and grape variety dependence on the content of sulfur volatiles in wine. PubMed: Evaluating the stability of disulfide bridges in proteins: a torsional potential energy surface for diethyl disulfide. PubMed: Nucleophilic reactions of phorate and terbufos with reduced sulfur species under anoxic conditions. PubMed: Raman, FT-IR, NMR spectroscopic data and antimicrobial activity of bis[micro2-(benzimidazol-2-yl)-2-ethanethiolato-N,S,S-chloro-palladium(II)] dimer, [(micro2-CH2CH2NHNCC6H4)PdCl]2.C2H5OH complex. PubMed: Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. PubMed: Ultrasonic cleavage of thioethers. PubMed: Transferable potentials for phase equilibria. 8. United-atom description for thiols, sulfides, disulfides, and thiophene. PubMed: Aquasonolysis of thioethers. PubMed: Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique. PubMed: Photocatalytic oxidation of gaseous 2-chloroethyl ethyl sulfide over TiO2. PubMed: Catalytic oxidation of gaseous reduced sulfur compounds using coal fly ash. PubMed: Synthesis and stable isotope dilution assay of ethanethiol and diethyl disulfide in wine using solid phase microextraction. Effect of aging on their levels in wine. PubMed: Artifact formation due to ethyl thio-incorporation into silylated steroid structures as determined in doping analysis. PubMed: Electroanalytical applications of cationic self-assembled monolayers: square-wave voltammetric determination of dopamine and ascorbate. PubMed: [The experimental establishment of the maximum permissible concentration of 2,2'-bis(diethylamino)diethyl disulfide in bodies of water].