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

dipropyl trisulfide
trisulfane, 1,3-dipropyl-

Supplier Sponsors

Name:1-propylsulfanyldisulfanylpropane
CAS Number: 6028-61-1Picture of molecule3D/inchi
% from:85.00% to 99.00%
ECHA EINECS - REACH Pre-Reg:227-903-4
FDA UNII:U4529NM2C1
Nikkaji Web:J99.403K
Beilstein Number:1736293
CoE Number:726
XlogP3-AA:3.10 (est)
Molecular Weight:182.37258000
Formula:C6 H14 S3
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:dipropyl disulfide 1.00% to 15.00%
EFSA/JECFA Comments:
Including up to 15% dipropyl disulfide (EFFA, 2017)
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:585 dipropyl trisulfide
FLAVIS Number:12.023 (Old)
DG SANTE Food Flavourings:12.023 dipropyl trisulfide
FEMA Number:3276 dipropyl trisulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: DIPROPYL TRISULFIDE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.95200 @ 25.00 °C.
Refractive Index:1.54200 to 1.59000 @ 20.00 °C.
Boiling Point: 86.00 to 89.00 °C. @ 1.50 mm Hg
Boiling Point: 98.00 °C. @ 4.00 mm Hg
Vapor Pressure:0.024000 mm/Hg @ 25.00 °C. (est)
Vapor Density:6.2 ( Air = 1 )
Flash Point: 167.00 °F. TCC ( 75.00 °C. )
logP (o/w): 3.964 (est)
Soluble in:
 alcohol
 oils
 water, slightly
 water, 28.31 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous alliaceous onion green onion garlic tropical
Odor Description:at 0.10 % in propylene glycol. sulfurous green onion garlic tropical
sulfurous alliaceous pungent green onion tropical vegetable
Odor Description:Sulfureous, alliaceous, pungent, green and onion-like with slight tropical and vegetative nuances
Mosciano, Gerard P&F 20, No. 5, 49, (1995)
Flavor Type: alliaceous
alliaceous sulfurous green garlic metallic minty tropical
Taste Description: at 2.00 ppm. Alliaceous, sulfureous, green and garlic-like with a tin-like metallic undernote and with minty and tropical nuances
Mosciano, Gerard P&F 20, No. 5, 49, (1995)
Odor and/or flavor descriptions from others (if found).
Frutarom
DIPROPYL TRISULPHIDE
Odor Description:Alliaceous, Garlic, Onion
Suggested Uses: Garlic, Meat, Onion, Savoury, Vegetables
R C Treatt & Co Ltd
Dipropyl Trisulphide Halal, Kosher
Odor Description:sweet/herbaceous, garlic-like
Taste Description:garlic
Used in onion/garlic flavours, in meat sauces and dressings at 1ppm.
Frutarom
DIPROPYL TRISULPHIDE EXTRA
Odor Description:Alliaceous, Garlic, Onion
Suggested Uses: Meat, Savoury, Vegetables
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
Dipropyl trisulfide
BOC Sciences
For experimental / research use only.
Dipropyl Trisulfide
Carbosynth
For experimental / research use only.
Dipropyl Trisulfide
Charkit Chemical
DIPROPYL TRISULPHIDE D1400 FEMA 3276
Charkit Chemical
DIPROPYL TRISULPHIDE EXTRA D1405 FEMA 3276
DeLong Chemicals America
Dipropyl trisulfide, Kosher
Ernesto Ventós
DIPROPYL TRISULPHIDE
Odor: SULFUROUS, GREEN, ONION, GARLIC
Frutarom
DIPROPYL TRISULPHIDE EXTRA
Odor: Alliaceous, Garlic, Onion
Use: Suggested Uses: Meat, Savoury, Vegetables
Frutarom
DIPROPYL TRISULPHIDE
Odor: Alliaceous, Garlic, Onion
Use: Suggested Uses: Garlic, Meat, Onion, Savoury, Vegetables
Jiangyin Healthway
Dipropyl trisulphide
New functional food ingredients
M&U International
DIPROPYL TRISULFIDE
Natural Advantage
Dipropyl Trisulfide Nat
Flavor: garlic, onion
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Penta International
DIPROPYL TRISULFIDE, Kosher
R C Treatt & Co Ltd
Dipropyl Trisulphide
Halal, Kosher
Odor: sweet/herbaceous, garlic-like
Flavor: garlic
Used in onion/garlic flavours, in meat sauces and dressings at 1ppm.
Riverside Aromatics
DIPROPYL TRISULPHIDE, NATURAL
Santa Cruz Biotechnology
For experimental / research use only.
Dipropyl Trisulfide
Shijiazhuang Donglian Nankai Aroma Chemicals
Dipropyl Trisulfide
Odor: Onion and garlic
Sigma-Aldrich
Dipropyl trisulfide, ≥95%, FG
Certified Food Grade Products
Taytonn
Dipropyl Trisulphide Extra
Taytonn
Dipropyl Trisulphide
Odor: Alliaceous, Garlic, Onion
Tengzhou Jitian Aroma Chemiclal
Dipropyl Trisulfide
WholeChem
Dipropyl trisulfide
 
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 36/37/39 - 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-mouse LD50 [sex: M,F] 800 - 1600 mg/kg
Not definitive test
(Moran et al., 1980)

oral-mouse LD50 800 mg/kg
Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for dipropyl trisulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 11.28 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 348 (μg/person/day)
NOEL (No Observed Effect Level): 4.8 (mg/kg bw per day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
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: 5
 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: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.600002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.040001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.200001.50000
Confectionery (05.0): 0.750002.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.620001.00000
Bakery wares (07.0): 0.800002.00000
Meat and meat products, including poultry and game (08.0): 0.730001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100001.00000
Eggs and egg products (10.0): 0.080001.00000
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.450001.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.500001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.100002.00000
Ready-to-eat savouries (15.0): 1.100005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 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.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 74, Revision 2 (FGE.74Rev2): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 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.08Rev3 (2011)
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

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
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

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 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.08Rev5
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
EPA Substance Registry Services (TSCA):6028-61-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :22383
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-propylsulfanyldisulfanylpropane
Chemidplus:0006028611
 
References:
 1-propylsulfanyldisulfanylpropane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:6028-61-1
Pubchem (cid):22383
Pubchem (sid):134987468
 
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):HMDB32825
FooDB:FDB010801
Export Tariff Code:2930.90.9999
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
FAO:Dipropyl trisulfide
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
floral
geranyl propionate
FL/FR
green
1-
penten-3-ol
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
buchu mercaptan
FL/FR
cassis pentanone
FL/FR
ferula assa-foetida absolute
FL/FR
lychee mercaptan acetate
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
cis-
galbanum oxathiane
FL/FR
trans-
galbanum oxathiane
FL/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
diethyl trisulfide
FL
dipropyl sulfide
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
trans-
galbanum oxathiane
FL/FR
bis(1-
mercaptopropyl) sulfide
FL
methyl butyl sulfide
FL
S-
methyl thiopropionate
FL
iso
propyl disulfide
FL
thiophene
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
leek oil
FL
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
shallot oil
FL
truffle sulfide
FL
coffee
methyl furfuryl disulfide
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
fruity
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
cassis pentanone
FL/FR
cis-
galbanum oxathiane
FL/FR
1-
penten-3-ol
FL/FR
juicy
lychee mercaptan acetate
FL/FR
meaty
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
ortho-
thiocresol
FL
metallic
3-(
methyl thio) hexanol
FL/FR
musty
2-
methyl 5-(methyl thio) furan
FL/FR
onion
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
buchu mercaptan
FL/FR
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 4-(methyl thio) butyrate
FL
methyl mercaptan
FL/FR
2-
methyl thiophene
FL
onion oil
FL/FR
vegetable
methyl 3-(methyl thio) propionate
FL/FR
waxy
geranyl propionate
FL/FR
 
Potential Uses:
FLchive
FLgarlic
FLmango
FLmeat
FLonion
FLpeanut
FLpineapple
FLscallion
FLspearmint
 
Occurrence (nature, food, other):note
 blood orange oil italy @ 12.30%
Data GC Search Trop Picture
 chive
Search Trop Picture
 onion bulb
Search Trop Picture
 onion oil
Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 shallot
Search Trop Picture
 
Synonyms:
 di-n-propyl trisulfide
 dipropyl trisulphide
 dipropyl trisulphide extra
 dipropyltrisulfane
 propyl trisulfide
1-(propyl trithio) propane
1-propylsulfanyldisulfanylpropane
 propyltrithioporpane
 trisulfane, 1,3-dipropyl-
 trisulfide, dipropyl
 

Articles:

PubMed:Control of Panama disease of banana by rotating and intercropping with Chinese chive (Allium tuberosum Rottler): role of plant volatiles.
PubMed:Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS).
PubMed:The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L.
PubMed:Composition and immunotoxicity activity of major essential oils from stems of Allium victorialis L. var. platyphyllum Makino against Aedes aegypti L.
PubMed:Relationship between lipophilicity and inhibitory activity against cancer cell growth of nine kinds of alk(en)yl trisulfides with different side chains.
PubMed:Chicken manure increased concentration of organic sulfur compounds in field-grown onions.
PubMed:Diallyl trisulfide protects rats from carbon tetrachloride-induced liver injury.
PubMed:Alkenyl group is responsible for the disruption of microtubule network formation in human colon cancer cell line HT-29 cells.
PubMed:Ruminal fermentation of propylene glycol and glycerol.
PubMed:Cholesterol-lowering effect of garlic extracts and organosulfur compounds: human and animal studies.
PubMed:Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide-aroma precursors of Allium vegetables.
PubMed:Enhancing effects of organosulfur compounds from garlic and onions on hepatocarcinogenesis in rats: association with increased cell proliferation and elevated ornithine decarboxylase activity.
 
Notes:
Component of onion oil. Flavouring ingredient
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