| CAS Number: | 72869-75-1 |
|
| FDA UNII: | 609MRV3T0J |
| CoE Number: | 11912 |
| Formula: | unspecified |
| EFSA/JECFA Comments: | Mixture of allyl disulfides (2–10%), allyl trisulfides (20–30%), allyl tetrasulfides (30–40% and allyl pentasulfides (30–40%). 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:
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 |
| 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:
Suppliers:
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 |
| Click here to view publication 11 |
| | average usual ppm | average 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/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 0.60000 | 2.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.04000 | 1.00000 |
| Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 2.00000 |
| Processed fruit (04.1): | - | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.20000 | 1.50000 |
| Confectionery (05.0): | 0.75000 | 2.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.62000 | 1.00000 |
| Bakery wares (07.0): | 0.80000 | 2.00000 |
| Meat and meat products, including poultry and game (08.0): | 0.73000 | 1.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 1.00000 |
| Eggs and egg products (10.0): | 0.08000 | 1.00000 |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.45000 | 1.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.50000 | 1.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.10000 | 2.00000 |
| Ready-to-eat savouries (15.0): | 1.10000 | 5.00000 |
| 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 |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| 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:
Other Information:
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 |
fried garlic oleoresin
FL |
smoked 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 |
yellow onion flavor
FL |
vidalia onion flavor
FL |
green onion flavor
FL |
onion flavor
FL |
maui onion flavor
FL |
white 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 |
green onion oleoresin
FL/FR |
onion oleoresin
FL |
sauteed sweet onion oleoresin
FL |
caramelized onion oleoresin
FL |
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:
Occurrence (nature, food, other): note
Synonyms:
| | allyl polysulfides | | | diallyl di-, tri-, tetra-, and pentasulfides | | | diallyl polysulfide | | | diallyl polysulphide | | 2- | propenyl polysulfides |
Articles:
|
