allyl disulfide
di(2-propenyl) disulfide

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Flavor Demo Formulas
Name: 3-prop-2-enyldisulfanylprop-1-ene
CAS Number: 2179-57-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 218-548-6
FDA UNII: 5HI47O6OA7
Nikkaji Web: J1.800G
Beilstein Number: 1699241
MDL: MFCD00008656
CoE Number: 485
XlogP3-AA: 2.20 (est)
Molecular Weight: 146.27570000
Formula: C6 H10 S2
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments:
At least 80%; secondary components 10-15% allyl sulfide and 5-7% allyl mercaptan. (JECFA)
Category: flavoring agents and cosmetic fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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NCBI: Search
JECFA Food Flavoring: 572 allyl disulfide
Flavis Number: 12.008 (Old)
DG SANTE Food Flavourings: 12.008 diallyl disulfide
FEMA Number: 2028 allyl disulfide
FDA Mainterm: ALLYL DISULFIDE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance: pale yellow clear liquid (est)
Assay: 80.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity: 1.00800 25.00 °C.
Refractive Index: 1.54100 @ 20.00 °C.
Boiling Point: 138.00 to 139.00 °C. @ 760.00 mm Hg
Boiling Point: 79.00 °C. @ 16.00 mm Hg
Vapor Pressure: 0.976000 mm/Hg @ 20.00 °C.
Vapor Density: 5.2 ( Air = 1 )
Flash Point: 121.00 °F. TCC ( 49.44 °C. )
logP (o/w): 3.500 (est)
Soluble in:
 alcohol
 oils
 water, 71.1 mg/L @ 25 °C (est)
Similar Items: note
allyl sulfide
allyl trisulfide
 
Organoleptic Properties:
Odor Type: alliaceous
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 alliaceous onion garlic metallic
Odor Description:
at 0.10 % in propylene glycol.
alliaceous onion garlic metallic
 alliaceous onion garlic metallic
Odor Description:
Alliceous, onion and garlic-like with metallic nuances
Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Flavor Type: alliaceous
 onion green onion garlic meaty
Taste Description:
at 2.00 ppm.
Green onion and garlic-Iike with meaty nuances
Mosciano, Gerard P&F 17, No. 1, 41, (1992)
Odor and/or flavor descriptions from others (if found).
Frutarom
ALLYL DISULPHIDE ≥80.00%, NI, Kosher
Odor Description: Alliaceous, Garlic
Suggested Uses: Savoury, Tropical Fruits
Taste Description: green onion garlic meaty
Treatt
Diallyl disulphide 80%, balance: other allyl sulphides. Halal, Kosher
Odor Description: essentially garlic
Taste Description: garlic
Used in imitation garlic, onion, and savoury flavours at up to 8 ppm.
Indukern F&F
ALLYL DISULPHIDE
Odor Description: GARLIC, ONION, TEARFUL
 
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Anhui Suzhou Jinli Aromatic Chemicals
Diallyl Disulfide
Axxence Aromatic
DIALLYL DISULFIDE NAURAL
Sustainability
Beijing Lys Chemicals
Allyl disulfide
BOC Sciences
For experimental / research use only.
Diallyl Disulfide
Charkit Chemical
ALLYL DISULPHIDE FEMA 2028
DeLong Chemicals America
Allyl disulfide, Kosher
Ernesto Ventós
ALLYL DISULPHIDE
Odor: CHARACTERISTIC, GARLIC LIKE
FCI SAS
DIALLYL DISULFIDE
Odor: Garlic
Frutarom
ALLYL DISULPHIDE
≥80.00%, NI, Kosher
Odor: Alliaceous, Garlic
Use: Suggested Uses: Savoury, Tropical Fruits
Indukern F&F
ALLYL DISULPHIDE
Odor: GARLIC, ONION, TEARFUL
Jiangyin Healthway
Diallyl disulphide
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
Diallyl disulfide, Kosherk
M&U International
DIALLYL DISULFIDE, Kosher
Penta International
DIALLYL DISULFIDE, Kosher
Reincke & Fichtner
Allyl Disulfide
Santa Cruz Biotechnology
For experimental / research use only.
Allyl Disulfide
Sigma-Aldrich
Allyl disulfide, ≥80%, FG
Odor: green; alliaceous (onion, garlic)
Certified Food Grade Products
Sunaux International
Diallyl Disulfide
Taytonn
Allyl Disulphide
Odor: Alliaceous, Garlic
TCI AMERICA
For experimental / research use only.
Allyl Disulfide >80.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Allyl Disulfide
Tengzhou Xiang Yuan Aroma Chemicals
Allyl Disulfide
Treatt
Diallyl disulphide
80%, balance: other allyl sulphides. Halal, Kosher
Odor: essentially garlic
Flavor: garlic
Used in imitation garlic, onion, and savoury flavours at up to 8 ppm.
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 [sex: M] 260 mg/kg
Paper reports compound as allyl sulfide
(Moreno, 1980h)

oral-rat LD50 > 5000 mg/kg
Value does not represent an LD50 value. Value reported is an LD100 value
(Platte Chemical Co., 1995)

oral-rat LD50 260 mg/kg
Food and Chemical Toxicology. Vol. 26, Pg. 297, 1988.

Dermal Toxicity:
skin-rabbit LD50 3600 mg/kg
Food and Chemical Toxicology. Vol. 26, Pg. 297, 1988.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents and cosmetic fragrance agents
IFRA Purity Specification: < 0.1% free allyl alcohol
IFRA: View Standard
Recommendation for allyl disulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 58.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -6.50000
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: -7.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf
Flavouring Group Evaluation 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08 (2008)
View page or View pdf
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf
Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf
EPI System: View
NLM Hazardous Substances Data Bank: Search
Chemical Carcinogenesis Research Information System: Search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 2179-57-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 16590
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 2810
WGK Germany: 3
 3-prop-2-enyldisulfanylprop-1-ene
Chemidplus: 0002179579
RTECS: BB1000000 for cas# 2179-57-9
 
References:
 3-prop-2-enyldisulfanylprop-1-ene
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 2179-57-9
Pubchem (cid): 16590
Pubchem (sid): 134981891
 
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
CHEBI: View
CHEMBL: View
KEGG (GenomeNet): C08369
HMDB (The Human Metabolome Database): HMDB33966
FooDB: FDB019390
Export Tariff Code: 2930.90.9190
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
FAO: Allyl disulfide
 
Potential Blenders and core components note
For Odor
coumarinic
tonka bean oleoresin
FR
creamy
2,3-
butane diol
FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
butyl ethyl disulfide
FL
diethyl trisulfide
FL
diisoamyl disulfide
FL
diisopropyl sulfide
FL
diisopropyl trisulfide
FL
dimethyl tetrasulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
dipropyl sulfide
FL
ethyl 3-(methyl thio)-(E)-2-propenoate
FL
ethyl isothiocyanate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
2-
heptane thiol
FL
heptyl mercaptan
FL
2-
hexyl thiophene
FL
3-
mercapto-2-methyl pentanol
FL
3-
mercapto-3-methyl butyl formate
FL
4-
mercapto-3-methyl-2-butanol
FL
3-
mercaptohexanal
FL
bis(1-
mercaptopropyl) sulfide
FL
S-
methyl benzothioate
FL
methyl butyl sulfide
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
4-
methyl-2-(methyl thiomethyl)-2-hexenal
FL
prenyl mercaptan
FL
propenyl propyl disulfide
FL
iso
propyl disulfide
FL
3-
thienyl mercaptan
FL
thiophene
FL
2,3,5-
trithiahexane
FL
(±)-3,5-
diethyl-1,2,4-trithiolane
FL
alliaceous
alliaceous
allium porrum extract
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
chive extract
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dipropyl trisulfide
FL
leek oil
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
onion oil extenders
FL
shallot oil
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
cabbage
methyl 2-thiofuroate
FL
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
fatty
dimethyl sulfoxide
FL
garlic
allium sativum bulb tincture
FL
allyl methyl sulfide
FL
garlic oleoresin
FL
2-
pentenyl-4-propyl-1,3-oxathiane (mixture of isomers)
FL
meaty
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
bis(2-
methyl-3-furyl) disulfide
FL
2-
methyl-3-tetrahydrofuran thiol
FL
phenyl mercaptan
FL
ortho-
thiocresol
FL
mushroom
methional diethyl acetal
FL
onion
furfuryl isopropyl sulfide
FL
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
red
onion flavor
FL
white
onion flavor
FL
green
onion flavor
FL
onion flavor
FL
yellow
onion flavor
FL
maui
onion flavor
FL
vidalia
onion flavor
FL
onion juice concentrate
FL
propyl thioacetate
FL
scallion flavor
FL
shallot oleoresin
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
hexyl mercaptan
FL
savory
2,4,6-
triethyl tetrahydro-1,3,5-dithiazine
FL
seafood
1,4-
dithiane
FL
sulfurous
allium sativum bulb extract
FL
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida fluid extract
FL
ferula assa-foetida oleoresin
FL
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
3-
mercapto-2-methyl-1-butanol
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
1-(
methyl thio)-2-butanone
FL
methyl thiomethyl butyrate
FL
2-
methyl thiophene
FL
3-
methyl-2-butane thiol
FL
caramelized
onion oleoresin
FL
onion oleoresin
FL
sauteed sweet
onion oleoresin
FL
2,4,6-
trithiaheptane 10% in triacetin
FL
vegetable
alpha-
benzylidene methional
FL
 
Potential Uses:
 cabbage 
 fruit tropical fruit 
 garlicFL
 leekFL
 meat 
 onionFL
 savory 
 vegetable 
 
Occurrence (nature, food, other): note
 cabbage raw cabbage
Search Trop Picture
 chive plant
Search Trop Picture
 garlic
Search Trop Picture
 garlic bud
Search Trop Picture
 garlic bulb
Search Trop Picture
 garlic fruit juice
Search Trop Picture
 garlic oil
Search Trop Picture
 leek
Search Trop Picture
 onion
Search Trop Picture
 onion oil
Search Trop Picture
 
Synonyms:
 allyl disulphide
3-(allyldisulfanyl)-1-propene
3-(allyldisulfanyl)prop-1-ene
 di-2-propenyl disulfide
 di(2-propenyl) disulfide
 diallyl disulfide
 diallyl disulphide
 diallyldisulfide
 diprop-2-en-1-yl disulfide
3,3'-disulfanediylbis(prop-1-ene)
 disulfide, di-2-propen-1-yl
 disulfide, diallyl
4,5-dithia-1,7-octadiene
3,3'-dithiobis(prop-1-ene)
3-(prop-2-en-1-yldisulfanyl)prop-1-ene
3-prop-2-enyldisulfanylprop-1-ene
2-propenyl disulfide
2-propenyl disulphide
 

Articles:

PubMed: Effect of milk on the deodorization of malodorous breath after garlic ingestion.
PubMed: Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography-mass spectrometry.
PubMed: Effects of hydrocolloid thickeners on the perception of savory flavors.
PubMed: Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L.
PubMed: Use of fiber interface direct mass spectrometry for the determination of volatile flavor release from model food systems.
PubMed: Deodorization of Garlic Breath Volatiles by Food and Food Components.
PubMed: Potential therapeutic effects of functionally active compounds isolated from garlic.
PubMed: Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.
PubMed: Evaluation of acute toxicity of essential oil of garlic (Allium sativum) and its selected major constituent compounds against overwintering Cacopsylla chinensis (Hemiptera: Psyllidae).
PubMed: Development of a method to determine essential oil residues in cow milk.
PubMed: Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production.
PubMed: Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system.
PubMed: Identification of characteristic aroma components of Thai fried chili paste.
PubMed: Anticarcinogenic properties of garlic: a review.
PubMed: Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef.
PubMed: Effects of food materials on removal of Allium-specific volatile sulfur compounds.
 
Notes:
major constituent of garlic oil. Principal constituent of oil of garlic (Allium sativum). Present in onion (Allium cepa), ramsons (Allium ursinum), chive (Allium schoenoprasum) and Chinese chives (Allium tuberosum). Also present in raw cabbage and seeds of herb-Sophia (Descurainia sophia). Flavouring ingredient. Potential nutriceutical Isol. from garlic (Allium sativa)
 
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