EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

allyl methyl disulfide
3-(methyldisulfanyl)-1-propene

Supplier Sponsors

Name:3-methyldisulfanylprop-1-ene
CAS Number: 2179-58-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:218-549-1
FDA UNII:OXW45UTR7B
Nikkaji Web:J45.899F
MDL:MFCD00040023
CoE Number:11866
XlogP3-AA:1.60 (est)
Molecular Weight:120.23776000
Formula:C4 H8 S2
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:dimethyl disulfide
 allyl disulfide
EFSA/JECFA Comments:
At least 90%; secondary components 3-5% dimethyl sulfide and 3-5% diallyl sulfide. (JECFA)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:568 allyl methyl disulfide
DG SANTE Food Flavourings:12.037 allyl methyl disulfide
FEMA Number:3127 allyl methyl disulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):2179-58-0 ; ALLYL METHYL DISULFIDE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 80.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 30.00 to 33.00 °C. @ 20.00 mm Hg
Boiling Point: 83.00 to 84.00 °C. @ 170.00 mm Hg
Vapor Pressure:7.329000 mmHg @ 25.00 °C. (est)
Flash Point: 95.00 °F. TCC ( 35.00 °C. )
logP (o/w): 2.871 (est)
Soluble in:
 alcohol
 water, slightly
 water, 477.1 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
amyl methyl disulfide
benzyl methyl disulfide
diphenyl methyl disulfide
ethyl methyl disulfide
methyl phenyl methyl disulfide
2-methyl-3-furyl methyl disulfide
2-methyl-3-furyl methyl thiomethyl disulfide
isopentyl methyl disulfide
phenyl methyl disulfide
1-propenyl methyl disulfide
propyl methyl disulfide
 
Organoleptic Properties:
Odor Type: sulfurous
alliaceous garlic onion green onion
Odor Description:at 0.10 % in propylene glycol. alliaceous garlic green onion
Odor and/or flavor descriptions from others (if found).
Taytonn
Allyl Methyl Disulphide
Odor Description:Garlic, Alliaceous, Green, Onion
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
Allyl methyl disulfide
BOC Sciences
For experimental / research use only.
Methyl allyl disulfide 95%
Charkit Chemical
ALLYL METHYL DISULPHIDE A0825 FEMA 3127
DeLong Chemicals America
Allyl methyl disulfide, Kosher
M&U International
ALLYL METHYL DISULFIDE, Kosher
Penta International
ALLYL METHYL DISULFIDE
Shijiazhuang Donglian Nankai Aroma Chemicals
Methyl Allyl Disulfide
Odor: Onion, leek, garlic and salting garlic
Taytonn
Allyl Methyl Disulphide
Odor: Garlic, Alliaceous, Green, Onion
TCI AMERICA
For experimental / research use only.
Allyl Methyl Disulfide >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Methyl allyl disulfide
Tianjin Danjun International
allyl methyl disulphide
United International
Allyl Methyl Disulfide
WholeChem
Allyl methyl disulfide
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37 - Irritating to eyes and respiratory system.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 23 - Do not breath vapour.
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
flavoring agents
IFRA Purity Specification: < 0.1% free allyl alcohol
Recommendation for allyl methyl disulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0012 (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: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
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 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

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

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62434
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
3-methyldisulfanylprop-1-ene
Chemidplus:0002179580
 
References:
 3-methyldisulfanylprop-1-ene
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:2179-58-0
Pubchem (cid):62434
Pubchem (sid):135021148
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
KEGG (GenomeNet):C08383
HMDB (The Human Metabolome Database):HMDB41389
FooDB:FDB021321
Export Tariff Code:2930.90.9190
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Allyl methyl disulfide
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
garlic oil china
FL/FR
methyl furfuryl disulfide
FL/FR
propyl mercaptan
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
ethereal
2-
methyl-1-butanol
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
green
1-
penten-3-ol
FL/FR
meaty
meaty dithiane
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ferula assa-foetida absolute
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
3-(
methyl thio) hexanol
FL/FR
2-(
methyl thio) phenol
FL/FR
onion oil
FL/FR
4-
tropical oxathiane
FL/FR
tropical
trans-
galbanum oxathiane
FL/FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
diethyl 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 isothiocyanate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
trans-
galbanum oxathiane
FL/FR
heptyl mercaptan
FL
4-
mercapto-3-methyl-2-butanol
FL
bis(1-
mercaptopropyl) sulfide
FL
methyl butyl sulfide
FL
2-(
methyl thio) methyl-2-butenal
FL
S-
methyl thiopropionate
FL
4-
pentenyl isothiocyanate
FL
propenyl propyl disulfide
FL
iso
propyl disulfide
FL
thiophene
FL
2,3,5-
trithiahexane
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
garlic oil china
FL/FR
leek oil
FL
3-
mercapto-2-methyl pentanol
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
propyl mercaptan
FL/FR
shallot oil
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
cabbage
methyl 2-thiofuroate
FL
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
ethereal
2-
methyl-1-butanol
FL/FR
fruity
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
2-
furyl acetone
FL
1-
penten-3-ol
FL/FR
meaty
meaty dithiane
FL/FR
(R,S)-2-
mercapto-3-butanol
FL
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
phenyl mercaptan
FL
ortho-
thiocresol
FL
metallic
3-(
methyl thio) hexanol
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
onion
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl mercaptan
FL/FR
methyl thiomethyl butyrate
FL
2-
methyl thiophene
FL
onion oil
FL/FR
onion oleoresin
FL
vegetable
methyl 3-(methyl thio) propionate
FL/FR
 
Potential Uses:
FLcoffee
FLfruit tropical fruit
FLgarlic
FLleek
FLonion
FLshallot
 
Occurrence (nature, food, other):note
 allium spp.
Search Trop Picture
 blood orange oil italy @ 2.60%
Data GC Search Trop Picture
 chive plant
Search Trop Picture
 garlic bulb
Search Trop Picture
 garlic fruit juice
Search Trop Picture
 garlic oil
Search Trop Picture
 leek wild leek
Search Trop Picture
 onion bulb
Search Trop Picture
 onion chinese onion
Search Trop Picture
 onion victory onion main component
Search Trop Picture
 
Synonyms:
 allyl methyl disulphide
 disulfide, allyl methyl
 disulfide, methyl 2-propen-1-yl
 disulfide, methyl 2-propenyl
4,5-dithia-1-hexene
 methyl 2-allyl disulfide
 methyl 2-propenyl disulfide
 methyl allyl disulfide
 methyl prop-2-en-1-yl disulfide
 methylallyl disulphide
3-(methyldisulfanyl)-1-propene
3-(methyldisulfanyl)prop-1-ene
3-methyldisulfanylprop-1-ene
3-(methyldithio)prop-1-ene
 

Articles:

PubMed:Metabolism and pharmacokinetics studies of allyl methyl disulfide in rats
PubMed:Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review
PubMed:Protective effect of allyl methyl disulfide on acetaminophen-induced hepatotoxicity in mice
PubMed:Allyl methyl disulfide inhibits IL-8 and IP-10 secretion in intestinal epithelial cells via the NF-?B signaling pathway
PubMed:Computational study of the hydrogen peroxide scavenging mechanism of allyl methyl disulfide, an antioxidant compound from garlic
PubMed:Bioactivities of methyl allyl disulfide and diallyl trisulfide from essential oil of garlic to two species of stored-product pests, Sitophilus zeamais (Coleoptera: Curculionidae) and Tribolium ca
PubMed:Electrophysiological and behavioral responses of Bradysia odoriphaga (Diptera: Sciaridae) to volatiles from its Host Plant, Chinese Chives (Allium tuberosum Rottler ex Spreng)
PubMed:Effect of milk on the deodorization of malodorous breath after garlic ingestion
PubMed:Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking
PubMed:Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds
PubMed:Deodorization of garlic breath volatiles by food and food components
PubMed:Composition and immunotoxicity activity of major essential oils from stems of Allium victorialis L. var. platyphyllum Makino against Aedes aegypti L
PubMed:Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
PubMed:Identification of characteristic aroma components of Thai fried chili paste
PubMed:Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and glutathione S-transferase activity in the mouse
PubMed:Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L
PubMed:Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking
PubMed:Composition of the Essential Oil of Allium neapolitanum Cirillo Growing Wild in Sicily and its Activity on Microorganisms Affecting Historical Art Crafts
PubMed:Sulfur volatiles from Allium spp. affect Asian citrus psyllid, Diaphorina citri Kuwayama (Hemiptera: Psyllidae), response to citrus volatiles
PubMed:In situ solvothermal growth of metal-organic framework-5 supported on porous copper foam for noninvasive sampling of plant volatile sulfides
PubMed:Inhibition of N-nitrosodiethylamine carcinogenesis in mice by naturally occurring organosulfur compounds and monoterpenes
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:Differentiation of mouth versus gut as site of origin of odoriferous breath gases after garlic ingestion
PubMed:Effects of spice constituents on P-glycoprotein-mediated transport and CYP3A4-mediated metabolism in vitro
PubMed:Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds
PubMed:Pemphigus and dietary factors. In vitro acantholysis by allyl compounds of the genus Allium
PubMed:Use of Multiple Bacteriophage-Based Structural Color Sensors to Improve Accuracy for Discrimination of Geographical Origins of Agricultural Products
 
Notes:
Constit. of the essential oils of Allium spp. Flavouring ingredient
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