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

ethyl propyl disulfide
1-ethyldisulfanylpropane

Supplier Sponsors

Name:1-ethyldisulfanylpropane
CAS Number: 30453-31-7Picture of molecule3D/inchi
FDA UNII:XEP9793KZB
Nikkaji Web:J543.227H
CoE Number:11478
XlogP3-AA:2.20 (est)
Molecular Weight:136.28064000
Formula:C5 H12 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
JECFA Food Flavoring:1694 ethyl propyl disulfide
FLAVIS Number:12.126 (Old)
DG SANTE Food Flavourings:12.126 ethyl propyl disulfide
FEMA Number:4041 ethyl propyl disulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: ETHYL PROPYL DISULFIDE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.94300 to 0.95300 @ 25.00 °C.
Pounds per Gallon - (est).: 7.847 to 7.930
Refractive Index:1.48300 to 1.49300 @ 20.00 °C.
Boiling Point: 180.00 °C. @ 760.00 mm Hg
Vapor Pressure:2.103000 mm/Hg @ 25.00 °C. (est)
Flash Point: 154.00 °F. TCC ( 67.78 °C. )
logP (o/w): 3.678 (est)
Soluble in:
 alcohol
 water, 120.3 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 garlic onion green onion onion
Odor Description:at 0.10 % in propylene glycol. alliaceous garlic green onion
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
Ethyl propyl disulphide NI, Kosher
Odor Description:sulphurous; allium, green, vegetable, onion-garlic
Taste Description:sulfurous
Primary used is in alliaceous flavors (onion, garlic, leek); as well as in savoury, soup, meat and seafood flavours.
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
Ethyl propyl disulphide
BOC Sciences
For experimental / research use only.
Ethyl Propyl Disulfide
Carbosynth
For experimental / research use only.
Ethyl propyl disulphide
Endeavour Specialty Chemicals
Ethyl propyl disulphide 95% F&F
Speciality Chemical Product Groups
Penta International
ETHYL PROPYL DISULFIDE, Kosher
R C Treatt & Co Ltd
Ethyl propyl disulphide
NI, Kosher
Odor: sulphurous; allium, green, vegetable, onion-garlic
Flavor: sulfurous
Primary used is in alliaceous flavors (onion, garlic, leek); as well as in savoury, soup, meat and seafood flavours.
Robinson Brothers
Ethyl propyl disulphide F&F
https://www.robinsonbrothers.uk/chemistry-competences
Taytonn
Ethyl Propyl Disulphide
Odor: Alliaceous, Garlic, Onion
Tengzhou Jitian Aroma Chemiclal
Ethyl Propyl Disulfide
WholeChem
Ethyl propyl disulphide
 
Safety Information:
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for ethyl propyl disulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day)
NOEL (No Observed Effect Level): 7.3 (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: 21
 average usual ppmaverage maximum ppm
baked goods: 0.500001.00000
beverages(nonalcoholic): 0.200000.40000
beverages(alcoholic): 0.200000.40000
breakfast cereal: --
cheese: --
chewing gum: 1.000002.00000
condiments / relishes: 0.200000.40000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.300000.60000
fruit ices: 0.200000.40000
gelatins / puddings: --
granulated sugar: --
gravies: 0.300000.60000
hard candy: 0.400000.80000
imitation dairy: 0.200000.40000
instant coffee / tea: --
jams / jellies: --
meat products: 0.200000.40000
milk products: 0.200000.40000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.300000.60000
soft candy: 0.300000.60000
soups: 0.300000.60000
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): 0.200001.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.200001.00000
Processed fruit (04.1): 0.200001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.200001.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.100000.50000
Bakery wares (07.0): 0.200001.00000
Meat and meat products, including poultry and game (08.0): 0.100000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.20000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100000.30000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.200001.00000
Ready-to-eat savouries (15.0): 0.400002.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100000.50000
 
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 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :35349
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-ethyldisulfanylpropane
Chemidplus:0030453317
 
References:
 1-ethyldisulfanylpropane
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):35349
Pubchem (sid):134999053
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 Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB33053
FooDB:FDB011046
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
ferula assa-foetida absolute
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
2-(
methyl thio) phenol
FL/FR
4-
tropical oxathiane
FL/FR
tropical
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 trisulfide
FL
furfuryl propyl disulfide
FL
trans-
galbanum oxathiane
FL/FR
bis(1-
mercaptopropyl) sulfide
FL
methyl butyl sulfide
FL
thiophene
FL
alliaceous
alliaceous
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
cyclopentyl mercaptan
FL
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
coffee
methyl furfuryl disulfide
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
fruity
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
meaty
(R,S)-2-
mercapto-3-butanol
FL
2-(
methyl thio) phenol
FL/FR
ortho-
thiocresol
FL
musty
2-
methyl 5-(methyl thio) furan
FL/FR
onion
methyl propyl trisulfide
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
diallyl polysulfides
FL
diallyl tetrasulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
methyl 4-(methyl thio) butyrate
FL
 
Potential Uses:
FLgarlic
FLleek
FLonion
FLsavory
FLseafood
 soup
FLvegetable
 
Occurrence (nature, food, other):note
 cabbage
Search Trop Picture
 cumin black cumin
Search Trop Picture
 durian fruit
Search Trop Picture
 onion
Search Trop Picture
 
Synonyms:
 disulfide, ethyl propyl
3,4-dithiaheptane
1-ethyl disulfanyl propane
 ethyl N-propyl disulfide
 ethyl N-propyl disulphide
 ethyl propyl disulphide
1-(ethyldisulfanyl)propane
1-ethyldisulfanylpropane
 

Articles:

 None found yet.
 
Notes:
Constit. of Allium spp., Durio zibethinus (durian) and Nigella sativa (black cumin)
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