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diallyl polysulfides
diallyl polysulfide

Supplier Sponsors

CAS Number: 72869-75-1
FDA UNII:609MRV3T0J
CoE Number:11912
Formula:unspecified
EFSA/JECFA Comments:Mixture of allyl disulfides (210%), allyl trisulfides (2030%), allyl tetrasulfides (3040% and allyl pentasulfides (3040%). The number of S atoms in the chemical formula varies from 2 to 5 (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
PubMed:Search
NCBI:Search
JECFA Food Flavoring:588 diallyl polysulfide
FLAVIS Number:12.074 (Old)
DG SANTE Food Flavourings:12.074 diallyl polysulfides
FEMA Number:3533 diallyl polysulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):72869-75-1 ; DIALLYL POLYSULFIDES
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.22000 to 1.23000 @ 20.00 °C.
Pounds per Gallon - (est).: 10.163 to 10.247
Refractive Index:1.64300 to 1.65300 @ 20.00 °C.
Boiling Point: 68.00 °C. @ 15.00 mm Hg
Flash Point: 165.00 °F. TCC ( 73.89 °C. )
Soluble in:
 alcohol, slightly
 oils
 water, 71.1 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
garlic onion
Odor Description:at 0.10 % in propylene glycol. garlic onion
Flavor Type: sulfurous
sulfurous garlic onion
Taste Description: sulfurous
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
Diallyl Polysulphide Halal, Kosher
Taste Description:sulfurous
Used in garlic and onion flavours, and to boost garlic oils, at up to 10ppm.
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Diallyl Polysulfide
Penta International
DIALLYL POLYSULFIDE NATURAL
Penta International
DIALLYL POLYSULFIDE
R C Treatt & Co Ltd
Diallyl Polysulphide
Halal, Kosher
Flavor: sulfurous
Used in garlic and onion flavours, and to boost garlic oils, at up to 10ppm.
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
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:
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 diallyl polysulfides usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.19 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.02 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 348 (μg/person/day)
Threshold of Concern:540 (μg/person/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: 11
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
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: -1.00000
reconstituted vegetables: --
seasonings / flavors: -1.00000
snack foods: -1.00000
soft candy: --
soups: --
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

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
EPA Substance Registry Services (TSCA):72869-75-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
Chemidplus:0072869751
 
References:
Canada Domestic Sub. List:72869-75-1
Pubchem (sid):135293329
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2930.30.0000
VCF-Online:VCF Volatile Compounds in Food
FAO:Diallyl polysulfide
 
Potential Blenders and core components note
For Odor
No odor group found for these
green
onion oleoresin
FL/FR
alliaceous
alliaceous
allium sativum oil egypt
FL/FR
dibutyl sulfide
FL/FR
garlic oil
FL/FR
garlic oil china
FL/FR
garlic oil mexico
FL/FR
methyl furfuryl disulfide
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
garlic
ferula assa-foetida gum
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
2-
acetyl thiophene
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
ferula assa-foetida gum extract
FL/FR
furfuryl thioacetate
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
onion oil CO2 extract
FL/FR
onion oil dutch
FL/FR
onion oil egypt
FL/FR
onion oil mexico
FL/FR
4-
tropical oxathiane
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
methional
FL/FR
yeasty
2-
octen-4-one
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
diallyl hexasulfide
FL
diethyl trisulfide
FL
diisopropyl sulfide
FL
diisopropyl trisulfide
FL
dimethyl tetrasulfide
FL
dipropyl sulfide
FL
ethyl isothiocyanate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
methyl butyl sulfide
FL
4-(
methyl thio) butanol
FL
thiophene
FL
(±)-3,5-
diethyl-1,2,4-trithiolane
FL
alliaceous
alliaceous
allium porrum extract
FL
allium sativum oil egypt
FL/FR
allyl disulfide
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
garlic oil
FL/FR
garlic oil china
FL/FR
garlic oil extenders
FL
garlic oil mexico
FL/FR
smoked
garlic oleoresin
FL
fried
garlic oleoresin
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
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl thiol
FL
eggy
iso
propyl mercaptan
FL
fatty
dimethyl sulfoxide
FL
fruity
4-
tropical oxathiane
FL/FR
garlic
allium sativum bulb tincture
FL
allyl methyl sulfide
FL
ferula assa-foetida gum
FL/FR
garlic distillates
FL
garlic flavor
FL
black
garlic flavor
FL
sauteed
garlic flavor
FL
garlic oil CO2 extract
FL
garlic oleoresin
FL
2-
pentenyl-4-propyl-1,3-oxathiane (mixture of isomers)
FL
green
dibutyl sulfide
FL/FR
meaty
(R,S)-2-
mercapto-3-butanol
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
2-
methyl-3-tetrahydrofuran thiol
FL
phenyl mercaptan
FL
ortho-
thiocresol
FL
metallic
3-(
methyl thio) hexanol
FL/FR
mushroom
methional diethyl acetal
FL
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
S-(
methyl thio) butyrate
FL/FR
onion
2-
acetyl thiophene
FL/FR
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
maui
onion flavor
FL
onion flavor
FL
green
onion flavor
FL
vidalia
onion flavor
FL
white
onion flavor
FL
yellow
onion flavor
FL
red
onion flavor
FL
onion juice concentrate
FL
propyl thioacetate
FL
scallion flavor
FL
shallot oleoresin
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
hexyl mercaptan
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allium sativum bulb extract
FL
allyl sulfide
FL
butyl mercaptan
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
ferula assa-foetida fluid extract
FL
ferula assa-foetida gum extract
FL/FR
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 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl mercaptan
FL/FR
1-(
methyl thio)-2-butanone
FL
methyl thiomethyl butyrate
FL
2-
methyl thiophene
FL
3-
methyl-2-butane thiol
FL
onion oil
FL/FR
onion oil CO2 extract
FL/FR
onion oil dutch
FL/FR
onion oil egypt
FL/FR
onion oil mexico
FL/FR
onion oleoresin
FL
caramelized
onion oleoresin
FL
sauteed sweet
onion oleoresin
FL
green
onion oleoresin
FL/FR
2,4,6-
trithiaheptane 10% in triacetin
FL
tomato
methional
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
octen-4-one
FL/FR
 
Potential Uses:
FLfruit tropical fruit
FLgarlic
FLonion
 
Occurrence (nature, food, other):note
 allium species
Search Trop Picture
 
Synonyms:
 allyl polysulfides
 diallyl di-, tri-, tetra-, and pentasulfides
 diallyl polysulfide
 diallyl polysulphide
2-propenyl polysulfides
 
 
Notes:
None found
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