diallyl polysulfides
diallyl polysulfide
 
Notes:
None found
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      72869-75-1 Diallyl Polysulfide
       
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in high impact aroma chemicals
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, at small to medium scale.
      Speciality Chemical has more than 25 years experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavours products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
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      Product(s):
      SU0150 Diallyl polysulphide
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      Product(s):
      04-07000 DIALLYL POLYSULFIDE
      04-07010 DIALLYL POLYSULFIDE NATURAL
       
  • Robinson Brothers
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
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      Product(s):
      Diallyl Polysulphide Halal, Kosher

      Used in garlic and onion flavours, and to boost garlic oils, at up to 10ppm.
       
       
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CAS Number: 72869-75-1 
FDA UNII: 609MRV3T0J
CoE Number: 11912
Formula: unspecified
EFSA/JECFA Comments: Mixture of allyl disulfides (210%), allyl trisulfides (2030%), allyl tetrasulfides (3040% and allyl pentasulfides (3040%). The number of S atoms in the chemical formula varies from 2 to 5 (EFFA, 2017)
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
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 588  diallyl polysulfide
DG SANTE Food Flavourings: 12.074  diallyl polysulfides
FEMA Number: 3533 diallyl polysulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):72869-75-1 ; DIALLYL POLYSULFIDES
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Physical Properties:
Appearance: pale yellow to yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.22000 to 1.23000 @  20.00 °C.
Pounds per Gallon - (est).: 10.163 to 10.247
Refractive Index: 1.64300 to 1.65300 @  20.00 °C.
Boiling Point: 68.00 °C. @ 15.00 mm Hg
Flash Point: 165.00 °F. TCC ( 73.89 °C. )
Soluble in:
 alcohol, slightly
 oils
 water, 71.1 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: sulfurous
 
 garlic  onion  
Odor Description:
at 0.10 % in propylene glycol. 
garlic onion
 
 
Flavor Type: sulfurous
 
 sulfurous  garlic  onion  
Taste Description:
sulfurous
 
Odor and/or flavor descriptions from others (if found).
 
R C Treatt & Co Ltd
Diallyl Polysulphide Halal, Kosher
Taste Description: sulfurous
Used in garlic and onion flavours, and to boost garlic oils, at up to 10ppm.
 
 
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
For experimental / research use only.
Diallyl Polysulfide
Endeavour Specialty Chemicals
Diallyl polysulphide
Speciality Chemical Product Groups
Penta International
DIALLYL POLYSULFIDE NATURAL
Penta International
DIALLYL POLYSULFIDE
R C Treatt & Co Ltd
Diallyl Polysulphide
Halal, Kosher
Flavor: sulfurous
Used in garlic and onion flavours, and to boost garlic oils, at up to 10ppm.
Robinson Brothers
Diallyl polysulphide
https://www.robinsonbrothers.uk/chemistry-competences
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
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 diallyl polysulfides usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.19 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.02 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 348 (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: 11
Click here to view publication 11
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: -1.00000
reconstituted vegetables: --
seasonings / flavors: -1.00000
snack foods: -1.00000
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
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): 0.600002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.040001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.200001.50000
Confectionery (05.0): 0.750002.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.620001.00000
Bakery wares (07.0): 0.800002.00000
Meat and meat products, including poultry and game (08.0): 0.730001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100001.00000
Eggs and egg products (10.0): 0.080001.00000
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.450001.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.500001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.100002.00000
Ready-to-eat savouries (15.0): 1.100005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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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 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 74, Revision 2 (FGE.74Rev2): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev3 (2011)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf
Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphides with or without additional oxygenated functional groups from chemical group 20 evaluated by EFSA in FGE.08Rev5
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 72869-75-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
Chemidplus: 0072869751
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References:
Canada Domestic Sub. List: 72869-75-1
Pubchem (sid): 135293329
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Other Information:
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): Search
Export Tariff Code: 2930.30.0000
VCF-Online: VCF Volatile Compounds in Food
FAO: Diallyl polysulfide
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Potential Blenders and core components note
 
For Odor
No odor group found for these
green onion oleoresinFL/FR
 allium sativum oil egyptFL/FR
 dibutyl sulfideFL/FR
 garlic 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
fermented
 ethyl (E)-2-crotonateFL/FR
 ferula assa-foetida gumFL/FR
spicy
 ethyl vinyl ketoneFL/FR
sulfurous
2-acetyl thiopheneFL/FR
 ethyl 2-mercaptopropionateFL/FR
 ethyl methyl mercaptopropionateFL/FR
 ferula assa-foetida absoluteFL/FR
 ferula assa-foetida gum extractFL/FR
 furfuryl thioacetateFL/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
 onion oil CO2 extractFL/FR
 onion oil dutchFL/FR
 onion oil egyptFL/FR
 onion oil mexicoFL/FR
4-tropical oxathianeFL/FR
vegetable
1-furfuryl pyrroleFL/FR
 methionalFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
 allyl methyl disulfideFL
 allyl methyl trisulfideFL
 allyl propyl disulfideFL
 allyl propyl sulfideFL
 allyl propyl trisulfideFL
 diallyl hexasulfideFL
 diethyl trisulfideFL
 diisopropyl sulfideFL
 diisopropyl trisulfideFL
 dimethyl tetrasulfideFL
 dipropyl sulfideFL
 ethyl isothiocyanateFL
 ethyl methyl trisulfideFL
 ethyl propyl disulfideFL
 ethyl propyl trisulfideFL
 methyl butyl sulfideFL
4-(methyl thio) butanolFL
 thiopheneFL
(±)-3,5-diethyl-1,2,4-trithiolaneFL
alliaceous
 allium porrum extractFL
 allium sativum oil egyptFL/FR
 allyl disulfideFL
 allyl mercaptanFL
 allyl thiopropionateFL
 benzyl mercaptanFL
1,3-butane dithiolFL
 chive extractFL
 cyclopentyl mercaptanFL
 dicyclohexyl disulfideFL
 diethyl disulfideFL
 dipropyl trisulfideFL
 garlic oilFL/FR
 garlic oil chinaFL/FR
 garlic oil extendersFL
 garlic oil mexicoFL/FR
smoked garlic oleoresinFL
fried garlic oleoresinFL
3-mercapto-2-pentanoneFL
 methyl 3-mercaptobutanoateFL
2-methyl thioacetaldehydeFL
 onion oil extendersFL
 shallot oilFL
3-tetrahydrothiophenoneFL
 truffle sulfideFL
citrus
 grapefruit mercaptanFL/FR
coffee
 coffee difuranFL/FR
 methyl furfuryl disulfideFL/FR
 methyl furfuryl thiolFL
eggy
isopropyl mercaptanFL
fatty
 dimethyl sulfoxideFL
fruity
4-tropical oxathianeFL/FR
garlic
 allium sativum bulb tinctureFL
 allyl methyl sulfideFL
 ferula assa-foetida gumFL/FR
 garlic distillatesFL
black garlic flavorFL
sauteed garlic flavorFL
 garlic flavorFL
 garlic oil CO2 extractFL
 garlic oleoresinFL
2-pentenyl-4-propyl-1,3-oxathiane (mixture of isomers)FL
green
 dibutyl sulfideFL/FR
meaty
(R,S)-2-mercapto-3-butanolFL
2-(methyl thio) phenolFL/FR
bis(2-methyl-3-furyl) disulfideFL
2-methyl-3-tetrahydrofuran thiolFL
 phenyl mercaptanFL
ortho-thiocresolFL
metallic
3-(methyl thio) hexanolFL/FR
mushroom
 methional diethyl acetalFL
musty
 ethyl (E)-2-crotonateFL/FR
2-methyl 5-(methyl thio) furanFL/FR
S-(methyl thio) butyrateFL/FR
onion
2-acetyl thiopheneFL/FR
 ethyl 2-mercaptopropionateFL/FR
 furfuryl isopropyl sulfideFL
 methionolFL
 methyl propyl disulfideFL
 methyl propyl trisulfideFL
2-methyl-1,3-dithiolaneFL
maui onion flavorFL
green onion flavorFL
vidalia onion flavorFL
white onion flavorFL
red onion flavorFL
 onion flavorFL
yellow onion flavorFL
 onion juice concentrateFL
 propyl thioacetateFL
 scallion flavorFL
 shallot oleoresinFL
roasted
 ethyl 3-(furfuryl thio) propionateFL
 furfuryl thioacetateFL/FR
 hexyl mercaptanFL
seafood
1,4-dithianeFL
spicy
 ethyl vinyl ketoneFL/FR
sulfurous
 allium sativum bulb extractFL
 allyl sulfideFL
 butyl mercaptanFL
 diallyl tetrasulfideFL
 diallyl trisulfideFL
 ethyl methyl mercaptopropionateFL/FR
 ethyl methyl sulfideFL
S-ethyl thioacetateFL
 ferula assa-foetida absoluteFL/FR
 ferula assa-foetida fluid extractFL
 ferula assa-foetida gum extractFL/FR
 ferula assa-foetida oleoresinFL
 furfuryl methyl sulfideFL
 furfuryl thiopropionateFL
3-mercapto-2-methyl pentanalFL
3-mercapto-2-methyl-1-butanolFL
 methyl 2-(methyl thio) butyrateFL
 methyl 4-(methyl thio) butyrateFL
 methyl benzyl disulfideFL
 methyl mercaptanFL/FR
1-(methyl thio)-2-butanoneFL
 methyl thiomethyl butyrateFL
2-methyl thiopheneFL
3-methyl-2-butane thiolFL
 onion oilFL/FR
 onion oil CO2 extractFL/FR
 onion oil dutchFL/FR
 onion oil egyptFL/FR
 onion oil mexicoFL/FR
 onion oleoresinFL
green onion oleoresinFL/FR
caramelized onion oleoresinFL
sauteed sweet onion oleoresinFL
2,4,6-trithiaheptane 10% in triacetinFL
tomato
 methionalFL/FR
vegetable
1-furfuryl pyrroleFL/FR
 methyl 3-(methyl thio) propionateFL/FR
2-octen-4-oneFL/FR
 
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Potential Uses:
 fruit tropical fruitFL
 garlicFL
 onionFL
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Occurrence (nature, food, other): note
 allium species
Search Trop  Picture
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Synonyms:
 allyl polysulfides
 diallyl di-, tri-, tetra-, and pentasulfides
 diallyl polysulfide
 diallyl polysulphide
2-propenyl polysulfides
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