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About This Item
Linear Formula:
CH3CH2CH2SSCH3
CAS Number:
Molecular Weight:
122.25
FEMA Number:
3201
Council of Europe no.:
585
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.019
EC Number:
218-551-2
NACRES:
NA.21
MDL number:
eCl@ss:
32150313
Organoleptic:
alliaceous; sulfurous
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA
assay
≥95%
refractive index
n
bp
69-71 °C/43 mmHg (lit.)
density
0.98 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
alliaceous; sulfurous
SMILES string
CCCSSC
InChI
1S/C4H10S2/c1-3-4-6-5-2/h3-4H2,1-2H3
InChI key
PUCHCUYBORIUSM-UHFFFAOYSA-N
Application
- Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller′s Additive Model, Odor Activity Value, and Vector Model.: This study explores the perceptual interactions of sulfur compounds including methyl propyl disulfide in mango, providing insights into flavor enhancement and perception in food chemistry (Xiao et al., 2019).
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Signal Word
Warning
Hazard Codes
Precautionary Statements
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3
Storage Class
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
109.4 °F - closed cup
Flash Point (°C)
43 °C - closed cup
PPE (personal protective equipment)
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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