allyl propyl disulfide
1-(prop-2-enyldisulfanyl)propane
 
Notes:
onion extract with hypoglycemic activity isol from allium cepa linn.. Constit. of Allium spp. Flavourant in garlic and onions
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
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      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
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      10722 Allyl propyl disulfide
       
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      2179-59-1 Allyl Propyl Disulfide 98%
       
  • H. Interdonati, Inc.
    • H. Interdonati, Inc.
      Innovative products
      Because your flavors and fragrances are only as good as their source "Since 1952"
      H. Interdonati, Inc. began in 1952 with the tradition of delivering quality pharmaceuticals and fine chemical ingredients at competitive prices. The mission was simple: To provide the most reliable, personal service in the industry.
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      Allyl propyl disulfide Kosher
       
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    • Penta International Corporation
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      01-21450 ALLYL PROPYL DISULFIDE
       
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      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
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      A1940 Allyl Propyl Disulfide >88.0%(GC)
      SDS
       
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      I-065 allyl propyl disulphide
       
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Synonyms   Articles   Notes   Search
CAS Number: 2179-59-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 218-550-7
FDA UNII: 0167D73R1T
Nikkaji Web: J34.822H
Beilstein Number: 1744005
MDL: MFCD00040072
CoE Number: 600
XlogP3-AA: 2.40 (est)
Molecular Weight: 148.29164000
Formula: C6 H12 S2
NMR Predictor: Predict (works with chrome, Edge or firefox)
Also(can) Contains: allyl propyl sulfide 1.00% to 2.00%
 dipropyl sulfide 1.00% to 2.00%
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1700  allyl propyl disulfide
DG SANTE Food Flavourings: 12.021  allyl propyl disulfide
FEMA Number: 4073 allyl propyl disulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):2179-59-1 ; ALLYL PROPYL DISULFIDE
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Physical Properties:
Appearance: bright yellow clear oily liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.99900 to 1.00500 @  25.00 °C.
Pounds per Gallon - (est).: 8.313 to  8.363
Refractive Index: 1.49700 to 1.51700 @  20.00 °C.
Boiling Point: 195.00 to  200.00 °C. @ 760.00 mm Hg
Vapor Pressure: 1.350000 mmHg @ 25.00 °C. (est)
Vapor Density: 5.1 ( Air = 1 )
Flash Point: 135.00 °F. TCC ( 57.22 °C. )
logP (o/w): 3.890 (est)
Soluble in:
 alcohol
 water, 53.29 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items: note
allyl propyl sulfide
allyl propyl trisulfide
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Organoleptic Properties:
 
Odor Type: sulfurous
 
 alliaceous  garlic  onion green onion  
Odor Description:
at 0.10 % in propylene glycol. 
alliaceous garlic green onion
 
Odor and/or flavor descriptions from others (if found).
 
Taytonn ASCC
Allyl Propyl Disulphide
Odor Description: Alliaceous, Garlic, Green, Onion
 
 
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Cosmetic Information:
None found
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Suppliers:
Beijing Lys Chemicals
Allyl propyl disulfide
BOC Sciences
For experimental / research use only.
Allyl Propyl Disulfide 98%
DeLong Chemicals America
Allyl propyl disulfide
H. Interdonati, Inc.
Allyl propyl disulfide Kosher
Featured Products
Penta International
ALLYL PROPYL DISULFIDE
R C Treatt & Co Ltd
Allyl propyl disulphide
Shijiazhuang Donglian Nankai Aroma Chemicals
Allyl Propyl Disulfide
Odor: Onion and garlic
Taytonn ASCC
Allyl Propyl Disulphide
Odor: Alliaceous, Garlic, Green, Onion
TCI AMERICA
For experimental / research use only.
Allyl Propyl Disulfide >88.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Allyl propyl disulphide
Tianjin Danjun International
allyl propyl disulphide
United International
Allyl Propyl Disulfide
WholeChem
Allyl propyl disulfide
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
IFRA Purity Specification: < 0.1% free allyl alcohol
Recommendation for allyl propyl disulfide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.037 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 0.200001.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.100000.50000
cheese: 0.200001.00000
chewing gum: --
condiments / relishes: 0.100000.50000
confectionery froastings: 0.200001.00000
egg products: --
fats / oils: 0.100000.50000
fish products: 0.100000.20000
frozen dairy: 0.200001.00000
fruit ices: 0.200001.00000
gelatins / puddings: --
granulated sugar: --
gravies: 0.400002.00000
hard candy: --
imitation dairy: 0.200001.00000
instant coffee / tea: --
jams / jellies: --
meat products: 0.100000.20000
milk products: 0.200001.00000
nut products: --
other grains: 0.100000.50000
poultry: 0.100000.20000
processed fruits: 0.200001.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.100000.50000
snack foods: 0.100000.50000
soft candy: --
soups: 0.100000.50000
sugar substitutes: --
sweet sauces: 0.100000.50000
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.200001.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
Edible ices, including sherbet and sorbet (03.0): 0.200001.00000
Processed fruit (04.1): 0.200001.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 0.200001.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.100000.50000
Bakery wares (07.0): 0.200001.00000
Meat and meat products, including poultry and game (08.0): 0.100000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100000.20000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.100000.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.200001.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.100000.50000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.200001.00000
Ready-to-eat savouries (15.0): 0.400002.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100000.50000
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Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
View page or View pdf
EPI System: View
NIOSH International Chemical Safety Cards: search
NIOSH Pocket Guide: search
Chemical Carcinogenesis Research Information System: Search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 16591
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1993
 1-(prop-2-enyldisulfanyl)propane
Chemidplus: 0002179591
EPA/NOAA CAMEO: hazardous materials
RTECS: 2179-59-1
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References:
 1-(prop-2-enyldisulfanyl)propane
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 2179-59-1
Pubchem (cid): 16591
Pubchem (sid): 134981892
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
CHEMBL: View
HMDB (The Human Metabolome Database): HMDB33912
FooDB: FDB012110
Export Tariff Code: 2930.90.9190
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
alliaceous
 dipropyl disulfideFL/FR
 ferula assa-foetida gum oilFL/FR
 garlic oil chinaFL/FR
 garlic oil mexicoFL/FR
 methyl furfuryl disulfideFL/FR
cheesy
S-(methyl thio) butyrateFL/FR
citrus
 grapefruit mercaptanFL/FR
coffee
 coffee difuranFL/FR
spicy
 ethyl vinyl ketoneFL/FR
 ferula assa-foetida absoluteFL/FR
 methyl 3-(methyl thio) propionateFL/FR
2-methyl 5-(methyl thio) furanFL/FR
 methyl mercaptanFL/FR
3-(methyl thio) hexanolFL/FR
2-(methyl thio) phenolFL/FR
 onion oilFL/FR
4-tropical oxathianeFL/FR
tropical
trans-galbanum oxathianeFL/FR
 
For Flavor
 
No flavor group found for these
 allyl methyl disulfideFL
 allyl methyl trisulfideFL
 allyl propyl sulfideFL
 allyl propyl trisulfideFL
isoamyl mercaptanFL
 diethyl trisulfideFL
 diisopropyl sulfideFL
 diisopropyl trisulfideFL
 dimethyl tetrasulfideFL
 dipropyl sulfideFL
 ethyl isothiocyanateFL
 ethyl methyl trisulfideFL
 ethyl propyl disulfideFL
 ethyl propyl trisulfideFL
trans-galbanum oxathianeFL/FR
3-hydroxypyruvic acidFL
 mercaptoacetaldehydeFL
bis(1-mercaptopropyl) sulfideFL
 methyl butyl sulfideFL
4-(methyl thio) butanolFL
S-(methyl thio) hexanoateFL
1-propenyl propyl sulfideFL
isopropyl disulfideFL
 tetrahydrothiopheneFL
 thiopheneFL
2,4,6-trimethyl-1,3,5-trithianeFL
alliaceous
 allium porrum extractFL
 allyl disulfideFL
 allyl mercaptanFL
 allyl thiopropionateFL
 benzyl mercaptanFL
1,3-butane dithiolFL
 cyclopentyl mercaptanFL
 diethyl disulfideFL
 dipropyl disulfideFL/FR
 dipropyl trisulfideFL
 ferula assa-foetida gum oilFL/FR
 garlic oil chinaFL/FR
 garlic oil mexicoFL/FR
 leek oilFL
2-methyl thioacetaldehydeFL
 onion oil extendersFL
3-tetrahydrothiophenoneFL
 truffle sulfideFL
citrus
 grapefruit mercaptanFL/FR
coffee
 coffee difuranFL/FR
 methyl furfuryl disulfideFL/FR
corn chip
2-acetyl-2-thiazolineFL
fatty
 dimethyl sulfoxideFL
fruity
 methionyl butyrateFL
4-tropical oxathianeFL/FR
garlic
 allyl methyl sulfideFL
 garlic oleoresinFL
meaty
(R,S)-2-mercapto-3-butanolFL
2-(methyl thio) phenolFL/FR
 phenyl mercaptanFL
ortho-thiocresolFL
metallic
3-(methyl thio) hexanolFL/FR
musty
2-methyl 5-(methyl thio) furanFL/FR
S-(methyl thio) butyrateFL/FR
onion
 methyl propyl disulfideFL
 methyl propyl trisulfideFL
 propyl thioacetateFL
roasted
 ethyl 3-(furfuryl thio) propionateFL
 hexyl mercaptanFL
seafood
1,4-dithianeFL
spicy
 ethyl vinyl ketoneFL/FR
sulfurous
 allyl sulfideFL
 butyl mercaptanFL
 diallyl polysulfidesFL
 diallyl tetrasulfideFL
 diallyl trisulfideFL
 ethyl methyl sulfideFL
S-ethyl thioacetateFL
 ferula assa-foetida absoluteFL/FR
 furfuryl methyl sulfideFL
 furfuryl thiopropionateFL
 methyl 4-(methyl thio) butyrateFL
 methyl mercaptanFL/FR
1-(methyl thio)-2-butanoneFL
 methyl thioacetateFL
 onion oilFL/FR
vegetable
 methyl 3-(methyl thio) propionateFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 cabbageFL
 fruit tropical fruitFL
 garlicFL
 leekFL
 onionFL
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Occurrence (nature, food, other): note
 cabbage raw cabbage
Search Trop  Picture
 chive
Search Trop  Picture
 garlic bulb
Search Trop  Picture
 garlic fruit juice
Search Trop  Picture
 garlic oil
Search Trop  Picture
 leek
Search Trop  Picture
 onion bulb
Search Trop  Picture
 onion oil
Search Trop  Picture
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Synonyms:
 allyl propyl disulphide
 allylpropyldisulfide
 APDS
 disulfide, 2-propen-1-yl propyl
 disulfide, 2-propenyl propyl
 disulfide, allyl propyl
4,5-dithia-1-octene
 prop-2-en-1-yl propyl disulfide
1-(prop-2-enyldisulfanyl)propane
2-propenyl propyl disulfide
2-propenyl propyl disulphide
 propyl allyl disulfide
3-(propyldisulfanyl)-1-propene
3-(propyldisulfanyl)prop-1-ene
3-(propyldithio)prop-1-ene
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