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

isopropyl disulfide
diisopropyl disulfide

Supplier Sponsors

Flavor Demo Formulas
CAS Number: 4253-89-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:224-225-0
FDA UNII:BP550P623A
Nikkaji Web:J99.999G
MDL:MFCD00008894
CoE Number:11455
XlogP3-AA:2.50 (est)
Molecular Weight:150.30758000
Formula:C6 H14 S2
BioActivity Summary:listing
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
JECFA Food Flavoring:567 diisopropyl disulfide
FLAVIS Number:12.109 (Old)
DG SANTE Food Flavourings:12.109 di-isopropyl disulfide
FEMA Number:3827 diisopropyl disulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):4253-89-8 ; DIISOPROPYL DISULFIDE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.84300 to 0.84700 @ 25.00 °C.
Pounds per Gallon - (est).: 7.015 to 7.048
Refractive Index:1.44100 to 1.45100 @ 20.00 °C.
Melting Point: -69.00 °C. @ 760.00 mm Hg
Boiling Point: 175.00 to 177.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.354000 mmHg @ 25.00 °C. (est)
Flash Point: 65.00 °F. TCC ( 18.33 °C. )
logP (o/w): 3.876 (est)
Soluble in:
 alcohol
 oils
 water, very slightly
 water, 53.32 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 meaty sulfurous cabbage
Odor Description:at 0.10 % in propylene glycol. alliaceous onion meaty sulfurous cabbage
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
DI ISOPROPYL DISULFURE
Beijing Lys Chemicals
isoPropyl disulfide
BOC Sciences
For experimental / research use only.
isoPropyl Disulfide
DeLong Chemicals America
Diisopropyl disulfide, Kosher
Endeavour Specialty Chemicals
Di-isopropyl disulfide 96% F&F
Speciality Chemical Product Groups
Jiangyin Healthway
Di-isopropyl disulphide
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
Diisopropyl disulfide
Penta International
DIISOPROPYL DISULFIDE
R C Treatt & Co Ltd
Di-isopropyl disulphide
Halal, Kosher
Robinson Brothers
Di-isopropyl disulfide F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
Isopropyl disulfide
Sigma-Aldrich
Isopropyl disulfide, ≥96%, FG
Odor: sulfurous; alliaceous (onion, garlic); meaty
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
Diisopropyl Disulfide >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
isoPropyl Disulfide
WholeChem
Diisopropyl disulfide
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 11 - Highly 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 33 - Take precautionary measures against static discharge.
S 37/39 - Wear suitable 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 isopropyl disulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (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: 18
 average usual ppmaverage maximum ppm
baked goods: 0.060001.00000
beverages(nonalcoholic): 0.200002.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 0.010000.04000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: 0.100001.00000
granulated sugar: --
gravies: 0.100001.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.400004.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 6.000006.00000
snack foods: --
soft candy: --
soups: --
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
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :77932
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-propan-2-yldisulfanylpropane
Chemidplus:0004253898
 
References:
 2-propan-2-yldisulfanylpropane
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):77932
Pubchem (sid):135034548
Pherobase:View
 
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):HMDB29578
FooDB:FDB000734
Export Tariff Code:2930.90.9999
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Diisopropyl disulfide
 
Potential Blenders and core components note
For Odor
alliaceous
methyl furfuryl disulfide
FL/FR
propyl mercaptan
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
coffee
coffee difuran
FL/FR
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
fish thiol
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl mercaptan
FL/FR
2-(
methyl thio) phenol
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
For Flavor
No flavor group found for these
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
mercaptoacetaldehyde
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
S-
methyl benzothioate
FL
4-(
methyl thio) butanol
FL
2-(
methyl thio) methyl-2-butenal
FL
4-
methyl thiobutyl isothiocyanate
FL
5-
methyl thiopentyl isothiocyanate
FL
2-
methyl-1-butane thiol
FL
4-
methyl-2-(methyl thiomethyl)-2-hexenal
FL
2-
methyl-5-methoxythiazole
FL
1,9-
nonane dithiol
FL
peanut dithiazine
FL
tetrahydrothiophene
FL
S-
tropical 2-thiobutyrate
FL/FR
alliaceous
alliaceous
allyl thiopropionate
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
leek oil
FL
propyl mercaptan
FL/FR
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
earthy
difurfuryl sulfide
FL
1,8-
octane dithiol
FL
eggy
iso
propyl mercaptan
FL
fruity
methionyl butyrate
FL
meaty
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
furfuryl 2-methyl-3-furyl disulfide
FL
(R,S)-2-
mercapto-3-butanol
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
pyrazinyl ethane thiol
FL
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
musty
S-(
methyl thio) butyrate
FL/FR
nutty
nutty thiazole
FL
onion
ethyl 2-mercaptopropionate
FL/FR
roasted
ethyl 3-(furfuryl thio) propionate
FL
hexyl mercaptan
FL
sulfurous
2,3-
butane dithiol
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl sulfide
FL
fish thiol
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl mercaptan
FL/FR
2-
methyl thiophene
FL
roasted butanol
FL
 
Potential Uses:
FLbeef
FLchicken
FLmeat
FLpork
 
Occurrence (nature, food, other):note
 algae
Search PMC Picture
 arisaema tortuosum
Search Trop Picture
 beef
Search PMC Picture
 cumin black cumin seed
Search Trop Picture
 guava fruit
Search Trop Picture
 meat
Search PMC Picture
 onion
Search Trop Picture
 
Synonyms:
 di-isopropyl disulfide
 di-isopropyl disulphide
 diisopropyl disulfide
 diisopropyl disulphide
 diisopropyldisulfide
2,5-dimethyl-3,4-dithiahexane
 dipropan-2-yl disulfide
2,2'-disulfanediyldipropane
 disulfide, bis (1-methylethyl)
 disulfide, di-isopropyl
2,2'-dithiodipropane
bis(1-methyl ethyl) disulfide
bis(1-methylethyl) disulfide
bis(1-methylethyl)disulfide
2-(propan-2-yldisulfanyl)propane
2-propan-2-yldisulfanylpropane
2-(isopropyldisulfanyl)propane
isopropyldisulfide
 

Articles:

 None found yet.
 
Notes:
Flavour ingredient. Constit. of fruit and seeds of Nigella sativa (black cumin). Poss. isol. from Brassica oleracea var. capitata, durian Durio zibethinus, guava and fried foods
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