allyl propyl disulfide
1-(prop-2-enyldisulfanyl)propane

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  Beijing Lys Chemicals Co, LTD.

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  H. Interdonati, Inc.

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  Tianjin danjun international trade co., LTD. is an organic chemicals trading company approved by the relevant state authorities to register. We have about 300 kinds of products (natural aroma chemicals, synthetic aroma chemicals and pharmaceutical intermediates). Most of the products are used in flavor and fragrance industry. We know the Chinese chemical market well and we have close relationship with many of the main manufacturers, and to provide our customers with quality goods together with comprehensive service.
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  Qingdao Free Trade Zone United International Co Ltd

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  Qingdao Free Trade Zone United International Trade Co., Ltd.was founded in 1996, specializing in the production and import and export of food additives,flavor raw materials and pharmaceutical and chemical raw materials. The company has experienced R&D and business personnel,product quality, low price, efficient service and fast insight and grasp the latest market information.
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  Allyl propyl disulfide

Name: 1-(prop-2-enyldisulfanyl)propane CAS Number: 2179-59-1 3D/inchi ECHA EINECS - REACH Pre-Reg: 218-550-7 FDA UNII: 0167D73R1T Nikkaji Web: J34.822H Beilstein Number: 1744005 MDL: MFCD00040072 CoE Number: 600 XlogP3-AA: 2.40 (est) Molecular Weight: 148.29164000 Formula: C6 H12 S2 NMR Predictor: Predict (works with chrome, Edge or firefox) Also(can) Contains: allyl propyl sulfide 1.00% to 2.00%   dipropyl sulfide 1.00% to 2.00% 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: 1700 allyl propyl disulfide DG SANTE Food Flavourings: 12.021 allyl propyl disulfide FEMA Number: 4073 allyl propyl disulfide FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 2179-59-1 ; ALLYL PROPYL DISULFIDE   Physical Properties: Appearance: bright yellow clear oily liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.99900 to 1.00500 @ 25.00 °C. Pounds per Gallon - (est).: 8.313 to 8.363 Refractive Index: 1.49700 to 1.51700 @ 20.00 °C. Boiling Point: 195.00 to 200.00 °C. @ 760.00 mm Hg Vapor Pressure: 1.350000 mmHg @ 25.00 °C. (est) Vapor Density: 5.1 ( Air = 1 ) Flash Point: 135.00 °F. TCC ( 57.22 °C. ) logP (o/w): 3.890 (est) Soluble in:   alcohol   water, 53.29 mg/L @ 25 °C (est) Insoluble in:   water Similar Items:note allyl propyl sulfide allyl propyl trisulfide   Organoleptic Properties: Odor Type: sulfurous alliaceous garlic onion green onion Odor Description:at 0.10 % in propylene glycol. alliaceous garlic green onion Odor and/or flavor descriptions from others (if found). Taytonn ASCC Allyl Propyl Disulphide Odor Description:Alliaceous, Garlic, Green, Onion   Cosmetic Information: None found   Suppliers: Beijing Lys Chemicals Allyl propyl disulfide BOC Sciences For experimental / research use only. Allyl Propyl Disulfide 98% DeLong Chemicals America Allyl propyl disulfide H. Interdonati, Inc. Allyl propyl disulfide Kosher Featured Products Penta International ALLYL PROPYL DISULFIDE R C Treatt & Co Ltd Allyl propyl disulphide Shijiazhuang Donglian Nankai Aroma Chemicals Allyl Propyl Disulfide Odor: Onion and garlic Taytonn ASCC Allyl Propyl Disulphide Odor: Alliaceous, Garlic, Green, Onion TCI AMERICA For experimental / research use only. Allyl Propyl Disulfide >88.0%(GC) sds Tengzhou Jitian Aroma Chemiclal Allyl propyl disulphide Tianjin Danjun International allyl propyl disulphide United International Allyl Propyl Disulfide WholeChem Allyl propyl disulfide   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 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 allyl propyl disulfide usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.037 (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) 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: 22 Click here to view publication 22   average usual ppm average maximum ppm baked goods: 0.20000 1.00000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: 0.10000 0.50000 cheese: 0.20000 1.00000 chewing gum: - - condiments / relishes: 0.10000 0.50000 confectionery froastings: 0.20000 1.00000 egg products: - - fats / oils: 0.10000 0.50000 fish products: 0.10000 0.20000 frozen dairy: 0.20000 1.00000 fruit ices: 0.20000 1.00000 gelatins / puddings: - - granulated sugar: - - gravies: 0.40000 2.00000 hard candy: - - imitation dairy: 0.20000 1.00000 instant coffee / tea: - - jams / jellies: - - meat products: 0.10000 0.20000 milk products: 0.20000 1.00000 nut products: - - other grains: 0.10000 0.50000 poultry: 0.10000 0.20000 processed fruits: 0.20000 1.00000 processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 0.10000 0.50000 snack foods: 0.10000 0.50000 soft candy: - - soups: 0.10000 0.50000 sugar substitutes: - - sweet sauces: 0.10000 0.50000   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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.20000 1.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.10000 0.50000 Edible ices, including sherbet and sorbet (03.0): 0.20000 1.00000 Processed fruit (04.1): 0.20000 1.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 0.20000 1.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.10000 0.50000 Bakery wares (07.0): 0.20000 1.00000 Meat and meat products, including poultry and game (08.0): 0.10000 0.20000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.10000 0.20000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.10000 0.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.20000 1.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.10000 0.50000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.20000 1.00000 Ready-to-eat savouries (15.0): 0.40000 2.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.10000 0.50000   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 Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,ß-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5 View page or View pdf EPI System: View NIOSH International Chemical Safety Cards:search NIOSH Pocket Guide:search Chemical Carcinogenesis Research Information System:Search AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :16591 National Institute of Allergy and Infectious Diseases:Data WISER:UN 1993 1-(prop-2-enyldisulfanyl)propane Chemidplus:0002179591 EPA/NOAA CAMEO:hazardous materials RTECS:2179-59-1   References:   1-(prop-2-enyldisulfanyl)propane NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 2179-59-1 Pubchem (cid): 16591 Pubchem (sid): 134981892   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (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 CHEMBL: View HMDB (The Human Metabolome Database): HMDB33912 FooDB: FDB012110 Export Tariff Code: 2930.90.9190 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View Wikipedia: View   Potential Blenders and core components note For Odor alliaceous dipropyl disulfide FL/FR ferula assa-foetida gum 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 spicy ethyl vinyl ketone FL/FR sulfurous ferula assa-foetida absolute 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 trans- galbanum oxathiane FL/FR For Flavor No flavor group found for these allyl methyl disulfide FL allyl methyl trisulfide FL allyl propyl sulfide FL allyl propyl trisulfide FL iso amyl mercaptan 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 trans- galbanum oxathiane FL/FR 3- hydroxypyruvic acid FL mercaptoacetaldehyde FL bis(1- mercaptopropyl) sulfide FL methyl butyl sulfide FL 4-( methyl thio) butanol FL S-( methyl thio) hexanoate FL 1- propenyl propyl sulfide FL iso propyl disulfide FL tetrahydrothiophene FL thiophene FL 2,4,6- trimethyl-1,3,5-trithiane FL alliaceous alliaceous allium porrum extract FL allyl disulfide FL allyl mercaptan FL allyl thiopropionate FL benzyl mercaptan FL 1,3- butane dithiol FL cyclopentyl mercaptan FL diethyl disulfide FL dipropyl disulfide FL/FR dipropyl trisulfide FL ferula assa-foetida gum oil FL/FR garlic oil china FL/FR garlic oil mexico FL/FR leek oil FL 2- methyl thioacetaldehyde FL onion oil extenders FL 3- tetrahydrothiophenone FL truffle sulfide FL citrus grapefruit mercaptan FL/FR coffee coffee difuran FL/FR methyl furfuryl disulfide FL/FR corn chip 2- acetyl-2-thiazoline FL fatty dimethyl sulfoxide FL fruity methionyl butyrate FL 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 phenyl mercaptan FL ortho- thiocresol FL metallic 3-( methyl thio) hexanol FL/FR musty 2- methyl 5-(methyl thio) furan FL/FR S-( methyl thio) butyrate FL/FR onion methyl propyl disulfide FL methyl propyl trisulfide FL propyl thioacetate FL roasted ethyl 3-(furfuryl thio) propionate FL hexyl mercaptan FL seafood 1,4- dithiane FL spicy ethyl vinyl ketone FL/FR sulfurous allyl sulfide FL butyl mercaptan FL diallyl polysulfides FL diallyl tetrasulfide FL diallyl trisulfide FL ethyl methyl sulfide FL S- ethyl thioacetate FL ferula assa-foetida absolute FL/FR furfuryl methyl sulfide FL furfuryl thiopropionate FL methyl 4-(methyl thio) butyrate FL methyl mercaptan FL/FR 1-( methyl thio)-2-butanone FL methyl thioacetate FL onion oil FL/FR vegetable methyl 3-(methyl thio) propionate FL/FR   Potential Uses: FL cabbage FL fruit tropical fruit FL garlic FL leek FL onion   Occurrence (nature, food, other):note   cabbage raw cabbage Search Trop Picture   chive Search Trop Picture   garlic bulb Search Trop Picture   garlic fruit juice Search Trop Picture   garlic oil Search Trop Picture   leek Search Trop Picture   onion bulb Search Trop Picture   onion oil Search Trop Picture   Synonyms:   allyl propyl disulphide   allylpropyldisulfide   APDS   disulfide, 2-propen-1-yl propyl   disulfide, 2-propenyl propyl   disulfide, allyl propyl 4,5- dithia-1-octene   prop-2-en-1-yl propyl disulfide 1-( prop-2-enyldisulfanyl)propane 2- propenyl propyl disulfide 2- propenyl propyl disulphide   propyl allyl disulfide 3-( propyldisulfanyl)-1-propene 3-( propyldisulfanyl)prop-1-ene 3-( propyldithio)prop-1-ene   Articles:   None found yet. Try the PubMed Search.

Notes: onion extract with hypoglycemic activity isol from allium cepa linn.. Constit. of Allium spp. Flavourant in garlic and onions