生物来源
synthetic
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA
方案
≥95%
折射率
n20/D 1.508 (lit.)
沸点
69-71 °C/43 mmHg (lit.)
密度
0.98 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
性状检查
alliaceous; sulfurous
SMILES字符串
CCCSSC
InChI
1S/C4H10S2/c1-3-4-6-5-2/h3-4H2,1-2H3
InChI key
PUCHCUYBORIUSM-UHFFFAOYSA-N
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应用
- 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).
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
109.4 °F - closed cup
闪点(°C)
43 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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