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Merck
CN

W409301

Diethyl disulfide

99%, FG

Synonym(s):

Ethyl disulfide

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About This Item

Linear Formula:
(C2H5)2S2
CAS Number:
110-81-6
Molecular Weight:
122.25
FEMA Number:
4093
UNSPSC Code:
12164502
PubChem Substance ID:
24901978
Flavis number:
12.012
EC Number:
203-805-7
NACRES:
NA.21
MDL number:
MFCD00009266
Organoleptic:
alliaceous
Grade:
FG
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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Product Name

Diethyl disulfide, 99%, FG

SMILES string

CCSSCC

InChI key

CETBSQOFQKLHHZ-UHFFFAOYSA-N

InChI

1S/C4H10S2/c1-3-5-6-4-2/h3-4H2,1-2H3

biological source

synthetic

grade

FG

reg. compliance

EU Regulation 1334/2008 & 872/2012

assay

99%

refractive index

n20/D 1.506 (lit.)

bp

151-153 °C (lit.)

density

0.993 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

Quality Level

300
400

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Application

Diethyl disulfide is one of the key aroma compounds in durian fruit, and it is high in polyphenolic antioxidants, vitamins, dietary fibers, and minerals.

General description

Diethyl disulfide is one of the most abundant VSCs (volatile sulfur compounds) in durian fruit . The product exhibits a pungent smell like garlic or onion in Chanthaburi 1 and Monthong, which are two popular durian cultivars .

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

104.0 °F - closed cup

flash_point_c

40 °C - closed cup

ppe

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

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS8998
SHBR7668
SHBQ5478
SHBP3166
SHBN0376

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Fruit volatile fingerprints characterized among four commercial cultivars of Thai durian (Durio zibethinus)
Aschariyaphotha W, et al.
Journal of Food Quality, 2021, 1-12 (2021)
The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
Lu Y, et al.
Molecules (Basel), 23(6), 1456-1456 (2018)
Bofan Yu et al.
Journal of chromatography. A, 1356, 221-229 (2014-07-07)
For the expanded application area, fast trace analysis of certain high boiling point (i.e., 150-250 °C) volatile organic compounds (HVOCs) in water, a large volume-direct aqueous injection-gas chromatography (LV-DAI-GC) method was optimized for the following parameters: packed sorbent for sample

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