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
CAS Number:
分子量:
150.31
FEMA编号:
3228
Beilstein:
969200
EC 号:
欧洲委员会编号:
540
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.014
NACRES:
NA.21
Agency:
follows IFRA guidelines
生物来源
synthetic
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
方案
≥98%
折射率
n20/D 1.497 (lit.)
沸点
195-196 °C (lit.)
mp
−86 °C (lit.)
密度
0.96 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
burnt; earthy; alliaceous; sulfurous
SMILES字符串
CCCSSCCC
InChI
1S/C6H14S2/c1-3-5-7-8-6-4-2/h3-6H2,1-2H3
InChI key
ALVPFGSHPUPROW-UHFFFAOYSA-N
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一般描述
Propyl disulfide is a volatile flavor compound mainly found in allium species such as onion, chive and scallions.
警示用语：
Warning
危险分类
Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
147.2 °F - closed cup
闪点(°C)
64 °C - closed cup
个人防护装备
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
法规信息
新产品
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-
Volatile flavor components of chive (Allium schoenoprasum L.).
Hashimoto S, et al.
Journal of Food Science, 48(6), 1858-1859 (1983)
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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