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

methyl propyl disulfide
2,3-dithiahexane

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Flavor Demo Formulas
Name:1-methyldisulfanylpropane
CAS Number: 2179-60-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:218-551-2
FDA UNII:8M12K3FU0T
Nikkaji Web:J7.350D
MDL:MFCD00013400
CoE Number:585
XlogP3-AA:1.80 (est)
Molecular Weight:122.25370000
Formula:C4 H10 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:565 methyl propyl disulfide
FLAVIS Number:12.019 (Old)
DG SANTE Food Flavourings:12.019 methyl propyl disulfide
FEMA Number:3201 methyl propyl disulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):2179-60-4 ; METHYL PROPYL DISULFIDE
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.99000 to 0.99900 @ 25.00 °C.
Pounds per Gallon - (est).: 8.238 to 8.313
Refractive Index:1.50300 to 1.50900 @ 20.00 °C.
Boiling Point: 69.00 to 71.00 °C. @ 43.00 mm Hg
Boiling Point: 40.00 to 41.00 °C. @ 9.00 mm Hg
Vapor Pressure:4.145000 mmHg @ 25.00 °C. (est)
Vapor Density:4.2 ( Air = 1 )
Flash Point: 109.00 °F. TCC ( 42.78 °C. )
logP (o/w): 3.169 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:refrigerate in tightly sealed containers.
Soluble in:
 alcohol
 oils
 water, very slightly
 water, 358.7 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
allyl methyl disulfide
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
 
Organoleptic Properties:
Odor Type: alliaceous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous onion radish mustard tomato
Odor Description:at 0.10 % in propylene glycol. sulfury onion radish mustard tomato
sulfurous alliaceous radish mustard tomato potato garlic
Odor Description:Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic
Mosciano, Gerard P&F 21, No. 5, 49, (1996)
Flavor Type: onion
onion garlic tomato potato alliaceous vegetable
Taste Description: at 0.50 ppm. Onion, garlic, tomato, potato, alliaceous and vegetative
Mosciano, Gerard P&F 21, No. 5, 49, (1996)
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
Methyl propyl disulphide
Odor Description:cooked onion/garlic
Taste Description:cooked onion/garlic
Used in garlic, onion, spice, meat, soup and savoury flavours. Normal use levels in finished consumer product: 0.01-1ppm. Council of Europe limits: soups and savoury (1ppm).
Frutarom
METHYL PROPYL DISULPHIDE
Odor Description:Alliaceous, Onion, Sweet
Suggested Uses: Savoury, Tropical Fruits, Vegetables
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
Methyl propyl disulfide
BOC Sciences
For experimental / research use only.
Methyl Propyl Disulfide
Charkit Chemical
METHYL PROPYL DISULPHIDE FEMA 3201
DeLong Chemicals America
Methyl propyl disulfide, Kosher
Endeavour Specialty Chemicals
Methyl propyl disulphide 90% F&F
Speciality Chemical Product Groups
Frutarom
METHYL PROPYL DISULPHIDE
Odor: Alliaceous, Onion, Sweet
Use: Suggested Uses: Savoury, Tropical Fruits, Vegetables
H. Interdonati, Inc.
Methyl propyl disulfide Kosher
Featured Products
Indukern F&F
METHYL PROPYL DISULFIDE
Odor: SULFUROUS, GARLIC, ONION
Jiangyin Healthway
Methyl propyl disulphide
New functional food ingredients
M&U International
METHYL PROPYL DISULFIDE, Kosher
Natural Advantage
Methyl Propyl Disulfide Nat-HP
Flavor: alliaceous, garlic, meaty, potato, tomato, vegetative
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Natural Advantage
Methyl Propyl Disulfide Nat
Flavor: alliaceous, garlic, meaty, potato, tomato, vegetative
Penta International
METHYL PROPYL DISULFIDE
R C Treatt & Co Ltd
Methyl propyl disulphide
Odor: cooked onion/garlic
Flavor: cooked onion/garlic
Used in garlic, onion, spice, meat, soup and savoury flavours. Normal use levels in finished consumer product: 0.01-1ppm. Council of Europe limits: soups and savoury (1ppm).
Riverside Aromatics
METHYL PROPYL DISULPHIDE, NATURAL
Robinson Brothers
Methyl propyl disulphide F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
Methyl propyl disulfide
Shijiazhuang Donglian Nankai Aroma Chemicals
Methyl Propyl Disulfide
Odor: Sulfur, green onion, radish, mustard, tomato, potato and garlic
Sigma-Aldrich
Methyl propyl disulfide, ≥95%, FG
Odor: alliaceous (onion, garlic)
Certified Food Grade Products
Synerzine
Methyl Propyl Disulfide
Taytonn
Methyl Propyl Disulphide
Odor: Alliaceous, Onion, Sweet
TCI AMERICA
For experimental / research use only.
Methyl Propyl Disulfide >97.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Methyl Propyl Disulfide
Tianjin Danjun International
Methyl propyl disulfide
WholeChem
Methyl propyl disulfide
Wujiang CIYUN Flavor & Fragrance
Methyl Propyl Disulfide ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for methyl propyl disulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.90 (μg/capita/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: 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
EPA Substance Registry Services (TSCA):2179-60-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :16592
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
1-methyldisulfanylpropane
Chemidplus:0002179604
 
References:
 1-methyldisulfanylpropane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:2179-60-4
Pubchem (cid):16592
Pubchem (sid):134981893
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB31872
FooDB:FDB008557
Export Tariff Code:2930.90.9190
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Methyl propyl disulfide
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
chocolate
cocoa hexenal
FL/FR
citrus
grapefruit mercaptan
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
nutty pyrazine
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
fruity
furfuryl acetate
FL/FR
green
2-iso
butyl thiazole
FL/FR
geranium thiazole
FL/FR
green dioxolane
FR
1-
hepten-3-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
3-
hexenal
FL/FR
1-
penten-3-ol
FL/FR
(E)-2-
pentenal
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
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
onion oil
FL/FR
2-
phenethyl isothiocyanate
FL/FR
vegetable
methional
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl trisulfide
FL
iso
butyl mercaptan
FL
ethyl isothiocyanate
FL
ethyl propyl trisulfide
FL
2-
ethyl-3-methoxypyrazine
FL/FR
furfuryl propyl disulfide
FL
green pea pyrazine
FL
heptyl mercaptan
FL
2-
methoxy-3-propyl pyrazine
FL
methyl 2-(methyl thio) acetate
FL
methyl isothiocyanate
FL
4-(
methyl thio) butanol
FL
4-
methyl thiobutyl isothiocyanate
FL
6-
methyl thiohexyl isothiocyanate
FL
5-
methyl thiopentyl isothiocyanate
FL
S-
methyl thiopropionate
FL
4-
pentenyl isothiocyanate
FL
2-
phenethyl isothiocyanate
FL/FR
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
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
leek oil
FL
3-
mercapto-2-methyl pentanol
FL
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
iso
propyl isothiocyanate
FL
shallot oil
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
burnt
methyl phenyl disulfide
FL
buttery
butter onion garlic flavor
FL
citrus
grapefruit mercaptan
FL/FR
cocoa
cocoa hexenal
FL/FR
coffee
methyl furfuryl disulfide
FL/FR
estery
furfuryl acetate
FL/FR
fermented
methyl thio isovalerate
FL
garlic
allyl methyl sulfide
FL
green
2-iso
butyl thiazole
FL/FR
dibutyl sulfide
FL/FR
2-
furyl acetone
FL
geranium thiazole
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
3-
hexenal
FL/FR
1-
penten-3-ol
FL/FR
(E)-2-
pentenal
FL/FR
propylene glycol acetone ketal
FL
meaty
(R,S)-2-
mercapto-3-butanol
FL
2-
methyl 3-(methyl thio) furan
FL
bis(2-
methyl-3-furyl) disulfide
FL
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
3-(
methyl thio) hexanol
FL/FR
milky
dextro,laevo-3-(
methyl thio) butanone
FL
mushroom
methional diethyl acetal
FL
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2-
ethyl-6-methyl pyrazine
FL
nutty pyrazine
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
methionol
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl ethyl disulfide
FL
methyl mercaptan
FL/FR
1-(
methyl thio)-2-butanone
FL
2-
methyl thiophene
FL
onion oil
FL/FR
onion oleoresin
FL
potato butanone
FL
tomato
methional
FL/FR
vegetable
methyl 3-(methyl thio) propionate
FL/FR
potato butyraldehyde
FL
radish isothiocyanate
FL
winey
5-
ethyl-2-methyl pyridine
FL
 
Potential Uses:
FLgarlic
FLmeat
FLmustard
FLonion
FLpotato
FLradish
FLsavory
FLsoup
FRspice
FLtomato
 
Occurrence (nature, food, other):note
 beef
Search PMC Picture
 blood orange oil italy @ 3.10%
Data GC Search Trop Picture
 brassica oleracea
Search Trop Picture
 cabbage
Search Trop Picture
 chive plant
Search Trop Picture
 fenugreek
Search Trop Picture
 garlic bulb
Search Trop Picture
 leek
Search Trop Picture
 onion bulb
Search Trop Picture
 onion oil
Search Trop Picture
 peanut
Search Trop Picture
 potato
Search Trop Picture
 shallot
Search Trop Picture
 tomato
Search Trop Picture
 
Synonyms:
 disulfide, methyl propyl
2,3-dithiahexane
 methyl dithiopropane
 methyl N-propyl disulfide
 methyl propyl disulphide
1-(methyldisulfanyl)propane
1-methyldisulfanylpropane
 methyldithiopropane
 methylpropyldisulfide
 propyl methyl disulfide
 
 
Notes:
Constit. of chive (Allium schoenoprasum) and other Allium spp. Flavouring component of onion oil. Also present in cooked cabbage, French fried potato, cooked beef, roasted peanut, brussel sprouts and tomato
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