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Merck
CN

W204218

Sigma-Aldrich

烯丙基硫

≥97%, FG

别名:

3,3′-硫代双-1-丙烯, NSC 20947, 烯丙基硫醚

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关于此项目

线性分子式:
(CH2=CHCH2)2S
化学文摘社编号:
592-88-1
分子量:
114.21
FEMA编号:
2042
Beilstein:
1736016
EC 号:
209-775-1
欧洲委员会编号:
2174
MDL编号:
MFCD00008658
UNSPSC代码:
12164502
PubChem化学物质编号:
24900817
Flavis编号:
12.088
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA

主要文件

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生物来源

synthetic

质量水平

300
400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

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

蒸汽密度

3.9 (vs air)

蒸汽压

7 mmHg ( 20 °C)

方案

≥97%

折射率

n20/D 1.490 (lit.)

沸点

138 °C (lit.)

mp

−83 °C (lit.)

密度

0.887 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

garlic; horseradish; onion; sulfurous

SMILES字符串

C=CCSCC=C

InChI

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

InChI key

UBJVUCKUDDKUJF-UHFFFAOYSA-N

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相关类别

一般描述

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.

应用


  • 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).

象形图

Flame
GHS02

警示用语：

Warning

危险声明

H226

危险分类

Flam. Liq. 3

储存分类代码

3 - Flammable liquids

WGK

WGK 2

闪点(°F)

114.8 °F - closed cup

闪点(°C)

46 °C - closed cup

个人防护装备

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

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBP2684
SHBN7714
SHBN5934
SHBN5877
SHBM2695

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访问文档库

Burdock GA
Encyclopedia of Food and Color Additives, 1, 101-101 (1997)
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 1971, 25-25 null
Zhi Zhu et al.
Journal of the science of food and agriculture, 93(3), 560-567 (2012-08-14)
Garlic oil (GO) has blood lipid-lowering effects. Milk fatty acid (FA) originates partly from plasma, and can be affected by the mammary lipogenesis. This study aimed to investigate GO effects on milk FA profile and mammary lipogenesis-related gene expression. Early-lactation
Xiaonan Lu et al.
The Journal of antimicrobial chemotherapy, 67(8), 1915-1926 (2012-05-03)
Bacterial biofilms pose significant food safety risks because of their attachment to fomites and food surfaces, including fresh produce surfaces. The purpose of this study was to systematically investigate the activity of selected antimicrobials on Campylobacter jejuni biofilms. C. jejuni
Chong-Kuei Lii et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 50(3-4), 478-484 (2011-12-06)
Garlic and its organosulfur compounds display hypolipidemic effects by inhibiting fatty acid and cholesterol synthesis. We investigated the anti-adipogenic effect of diallyl trisulfide (DATS), the second most abundant organosulfide in garlic oil. We studied the effects of DATS in 3T3-L1
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