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W409301

Diethyl disulfide

Name: Diethyl disulfide
Brand: ALDRICH

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:

Biological source:

synthetic

Food allergen:

no known allergens

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Properties

biological source

synthetic

Quality Level

300, 400

grade

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

SMILES string

CCSSCC

InChI

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

InChI key

CETBSQOFQKLHHZ-UHFFFAOYSA-N

Description

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 .

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.

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pictograms

GHS02,GHS07

signalword

Warning

hcodes

H226,H315,H319,H335

pcodes

P210 - P233 - P240 - P241 - P303 + P361 + P353 - P305 + P351 + P338

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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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)

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)

Optimizations of packed sorbent and inlet temperature for large volume-direct aqueous injection-gas chromatography to determine high boiling volatile organic compounds in water.

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

Global Trade Item Number

SKU	GTIN
W409301-100G	04061838115515
W409301-1KG	04061838183415
W409301-SAMPLE	04061838194008