W322806
二丙基二硫
≥98%, FG
别名:
二丙基二硫, 二丙基二硫醚
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关于此项目
线性分子式:
CH3CH2CH2SSCH2CH2CH3
化学文摘社编号:
分子量:
150.31
FEMA Number:
3228
Council of Europe no.:
540
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
12.014
EC Number:
211-079-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
969200
Organoleptic:
burnt; earthy; alliaceous; sulfurous
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
SMILES string
CCCSSCCC
InChI
1S/C6H14S2/c1-3-5-7-8-6-4-2/h3-6H2,1-2H3
InChI key
ALVPFGSHPUPROW-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 172.515
assay
≥98%
refractive index
n20/D 1.497 (lit.)
bp
195-196 °C (lit.)
mp
−86 °C (lit.)
density
0.96 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
burnt; earthy; alliaceous; sulfurous
General description
Propyl disulfide is a volatile flavor compound mainly found in allium species such as onion, chive and scallions.
signalword
Warning
hcodes
Hazard Classifications
Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
147.2 °F - closed cup
flash_point_c
64 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
法规信息
新产品
此项目有
Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum).
Kuo MC & Ho CT.
Journal of Agricultural and Food Chemistry, 40(1), 111-117 (1992)
Volatile flavor components of chive (Allium schoenoprasum L.).
Hashimoto S, et al.
Journal of Food Science, 48(6), 1858-1859 (1983)
C Teyssier et al.
Drug metabolism and disposition: the biological fate of chemicals, 28(6), 648-654 (2000-05-23)
The metabolism of dipropyl disulfide (DPDS), an Allium sulfur compound, was investigated in rat liver cell subfractions and in an isolated perfused rat liver. DPDS is oxidized to dipropyl thiosulfinate (DPDSO) by rat microsomes. The contribution of cytochrome P450 enzymes
Han-Seung Shin et al.
Journal of agricultural and food chemistry, 50(26), 7684-7690 (2002-12-12)
Organosulfur compounds and sodium bisulfite significantly inhibited (P < 0.05) heterocyclic aromatic amine (HAA) formation in model systems containing phenylalanine, creatinine, and glucose. There was, however, no inhibition by the same compounds in a model system containing only phenylalanine and
Volatile flavor compounds from onion.
Boelens M, et al.
Journal of Agricultural and Food Chemistry, 19(5), 984-991 (1971)
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