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

dicyclohexyl disulfide
disulfide, dicyclohexyl

Sponsors

Flavor Demo Formulas
Name:cyclohexyldisulfanylcyclohexane
CAS Number: 2550-40-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:219-851-6
FDA UNII:6G1A0K504Q
Nikkaji Web:J23.487G
MDL:MFCD00013759
CoE Number:2320
XlogP3-AA:4.50 (est)
Molecular Weight:230.43734000
Formula:C12 H22 S2
NMR Predictor:Predict (works with chrome or firefox)
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:575 dicyclohexyl disulfide
FLAVIS Number:12.028 (Old)
DG SANTE Food Flavourings:12.028 dicyclohexyl disulfide
FEMA Number:3448 dicyclohexyl disulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: DICYCLOHEXYL DISULFIDE
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.04600 to 1.05300 @ 20.00 °C.
Pounds per Gallon - (est).: 8.714 to 8.772
Refractive Index:1.54400 to 1.55000 @ 20.00 °C.
Boiling Point: 162.00 to 163.00 °C. @ 6.00 mm Hg
Boiling Point: 147.00 to 152.00 °C. @ 4.00 mm Hg
Vapor Pressure:0.000400 mm/Hg @ 25.00 °C. (est)
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 6.094 (est)
Soluble in:
 alcohol
 fats
 water, 0.1011 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: alliaceous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
alliaceous onion eggy nut skin coffee clam seafood
Odor Description:at 0.10 % in propylene glycol. alliaceous onion egg nut skin coffee clam crab
alliaceous onion eggy nut skin coffee clam seafood coffee
Odor Description:Alliaceous, onion, egg, nut skin, coffee, clam, crab and coffee
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Flavor Type: alliaceous
onion meaty clam seafood coffee cocoa
Taste Description: at 5.00 ppm. Onion, meaty, clam, crab, coffee and cocoa
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
Dicyclohexyl disulfide
BOC Sciences
For experimental / research use only.
Dicyclohexyldisulfide
Carbosynth
For experimental / research use only.
Dicyclohexyl Disulfide
DeLong Chemicals America
Dicyclohexyl disulfide, Kosher
M&U International
DICYCLOHEXYL DISULFIDE, Kosher
Penta International
DICYCLOHEXYL DISULFIDE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
Dicyclohexyl Disulfide
Sigma-Aldrich
Dicyclohexyl disulfide, ≥95%, FG
Odor: berry; musty; green; alliaceous (onion, garlic).
Certified Food Grade Products
Synerzine
Dicyclohexyl Disulfide
TCI AMERICA
For experimental / research use only.
Dicyclohexyl Disulfide
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/39 - Wear suitable clothing 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 LDLo 2000 mg/kg
SKIN AND APPENDAGES (SKIN): HAIR: OTHER GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA"
Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 15(Suppl

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for dicyclohexyl disulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (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: 9
 average usual ppmaverage maximum ppm
baked goods: -0.05000
beverages(nonalcoholic): -0.05000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -0.05000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -0.05000
granulated sugar: --
gravies: -0.05000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.05000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.05000
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

EPI System: View
NLM Hazardous Substances Data Bank:Search
EPA Substance Registry Services (TSCA):2550-40-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :17356
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
cyclohexyldisulfanylcyclohexane
Chemidplus:0002550405
RTECS:JO1843850 for cas# 2550-40-5
 
References:
 cyclohexyldisulfanylcyclohexane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:2550-40-5
Pubchem (cid):17356
Pubchem (sid):134982577
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB41448
FooDB:FDB021401
Export Tariff Code:2930.90.9190
Haz-Map:View
ChemSpider:View
FAO:Dicyclohexyl disulfide
 
Potential Blenders and core components note
For Odor
No odor group found for these
satinaldehyde
FL/FR
alliaceous
alliaceous
ferula assa-foetida gum oil
FL/FR
garlic oil china
FL/FR
methyl furfuryl disulfide
FL/FR
chocolate
2,6-
dimethyl pyrazine
FL/FR
floral
cyclamen aldehyde
FL/FR
cyclamen propanal
FR
hyacinth acetals
FL/FR
leerall
FR
ocean propanal
FL/FR
green
1-
penten-3-ol
FL/FR
herbal
2-
cyclohexyl cyclohexanone
FR
nutty
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
sulfurous
ferula assa-foetida absolute
FL/FR
For Flavor
No flavor group found for these
allyl alcohol
FL
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
diethyl trisulfide
FL
dimethyl tetrasulfide
FL
dipropyl sulfide
FL
ethyl isothiocyanate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
S-
methyl thiopropionate
FL
4-
pentenyl isothiocyanate
FL
iso
propyl disulfide
FL
thiophene
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
diethyl disulfide
FL
ferula assa-foetida gum oil
FL/FR
garlic oil china
FL/FR
leek oil
FL
methyl 3-mercaptobutanoate
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
ammoniacal
2-
methyl piperidine
FL
aromatic
hyacinth acetals
FL/FR
coffee
2-
ethyl-4-methyl thiazole
FL/FR
methyl furfuryl disulfide
FL/FR
eggy
iso
propyl mercaptan
FL
floral
ocean propanal
FL/FR
satinaldehyde
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
cyclamen aldehyde
FL/FR
2-
furyl acetone
FL
1-
penten-3-ol
FL/FR
meaty
(R,S)-2-
mercapto-3-butanol
FL
phenyl mercaptan
FL
ortho-
thiocresol
FL
nutty
2,6-
dimethyl pyrazine
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
onion
2-
methyl-1,3-dithiolane
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
seafood
1,4-
dithiane
FL
sulfurous
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
2-
methyl thiophene
FL
onion oleoresin
FL
 
Potential Uses:
FLclam
FLcoffee
FLcrab
FLonion
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 cyclohexyl disulfide
bis(cyclohexyl) disulfide
bis(cyclohexyl)disulfide
 cyclohexyldisulfanylcyclohexane
 dicyclohexyl disulphide
 dicyclohexyldisulphide
1,1'-disulfanediyldicyclohexane
 disulfide, dicyclohexyl
 
 
Notes:
Flavouring ingredient
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