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W204218

Allyl sulfide

≥97%, FG

Synonym(s):

Thioallyl ether, 3,3′-Thiobis-1-propene, Diallyl sulfide, NSC 20947

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About This Item

Linear Formula:
(CH2=CHCH2)2S
CAS Number:
592-88-1
Molecular Weight:
114.21
FEMA Number:
2042
Council of Europe no.:
2174
UNSPSC Code:
12164502
PubChem Substance ID:
24900817
Flavis number:
12.088
EC Number:
209-775-1
NACRES:
NA.21
MDL number:
MFCD00008658
Beilstein/REAXYS Number:
1736016
Organoleptic:
garlic; horseradish; onion; sulfurous
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Segment

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

3.9 (vs air)

vapor pressure

7 mmHg ( 20 °C)

assay

≥97%

refractive index

n20/D 1.490 (lit.)

bp

138 °C (lit.)

mp

−83 °C (lit.)

density

0.887 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

garlic; horseradish; onion; sulfurous

SMILES string

C=CCSCC=C

InChI

1S/C6H10S/c1-3-5-7-6-4-2/h3-4H,1-2,5-6H2

InChI key

UBJVUCKUDDKUJF-UHFFFAOYSA-N

General description

Allyl sulfide is a volatile flavor compound naturally found in Allium species such as garlic and onion. It is has a characteristic garlic odor and is used as a flavoring agent in meat and condiments.

Application


  • Diallylsulfide attenuates excessive collagen production and apoptosis in a rat model of bleomycin induced pulmonary fibrosis through the involvement of protease activated receptor-2.: The research highlights the protective effects of diallyl sulfide against pulmonary fibrosis, focusing on its ability to modulate protease activated receptor-2 and reduce collagen production (Kalayarasan et al., 2013).

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Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Codes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

WGK

WGK 2

Flash Point (°F)

114.8 °F - closed cup

Flash Point (°C)

46 °C - closed cup

PPE (personal protective equipment)

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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