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Merck
CN

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:
629-19-6
分子量:
150.31
FEMA Number:
3228
Council of Europe no.:
540
UNSPSC Code:
12164502
PubChem Substance ID:
24901568
Flavis number:
12.014
EC Number:
211-079-8
NACRES:
NA.21
MDL number:
MFCD00009378
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

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产品名称

二丙基二硫, ≥98%, FG

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

Quality Level

300
400

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相关类别

General description

Propyl disulfide is a volatile flavor compound mainly found in allium species such as onion, chive and scallions.

pictograms

Exclamation markEnvironment
GHS07,GHS09

signalword

Warning

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

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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBQ4685
SHBP6159
SHBP0000
SHBL1825
MKCJ5712

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Volatile flavor components of chive (Allium schoenoprasum L.).
Hashimoto S, et al.
Journal of Food Science, 48(6), 1858-1859 (1983)
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 compounds from onion.
Boelens M, et al.
Journal of Agricultural and Food Chemistry, 19(5), 984-991 (1971)
Opender Koul
Journal of economic entomology, 97(3), 1142-1147 (2004-07-29)
Head space volatiles, including 73% di-n-propyl disulfide, were collected from freshly crushed neem seeds. This compound along with previously reported diallyl disulfide (di-2-propenyl disulfide) were toxic when applied topically or as a fumigant to Tribolium castaneum adults and 8-, 12-
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
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