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Merck

W205303

Ammonium sulfide solution

20 wt. % in H2O

Synonym(s):

Ammonium monosulfide, Diammonium sulphide, Diazanium sulfide

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About This Item

Linear Formula:
(NH4)2S
CAS Number:
12135-76-1
Molecular Weight:
68.14
FEMA Number:
2053
Council of Europe no.:
482
UNSPSC Code:
12164502
PubChem Substance ID:
24900820
Flavis number:
16.002
NACRES:
NA.21
eCl@ss:
38030205
MDL number:
MFCD00010892
Organoleptic:
sulfurous
Grade:
Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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SMILES string

N.N.S

InChI key

UXXGWUQNRMPNKH-UHFFFAOYSA-N

InChI

1S/2H3N.H2S/h2*1H3;1H2

biological source

synthetic

grade

Halal, Kosher

reg. compliance

FDA 21 CFR 172.515

concentration

20 wt. % in H2O

refractive index

n20/D 1.388

density

0.997 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

sulfurous

Quality Level

300, 400

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Related Categories

General description

Ammonium sulfide is an organosulfur compound, mainly used as a flavor ingredient due to its characteristic sulfurous odor. The fried bacon aroma produced during the reaction of ammonium sulfide with isovaleraldehyde is due to 2,4,6-triisobutyl-4H-1,3,5-dithiazine and 3,5-diisobutyl-1,2,4-trithiolane formed during the reaction.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

FlameCorrosion
GHS02,GHS05

signalword

Danger

hcodes

H226,H314

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B

supp_hazards

EUH031

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

90.0 °F - closed cup

flash_point_c

32.2 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT6101
SHBS8192
SHBP0300
SHBP6129
SHBP1702

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Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 33(1), 130-132 (1985)
J Xi et al.
Journal of agricultural and food chemistry, 47(1), 245-248 (1999-11-24)
The reactions between 3-hydroxy-2-butanone and ammoniun sulfide at 25, 50, 75, 100, 125, and 150 degrees C were studied. Four well-known flavor compounds, 2,4,5-trimethyloxazole, 2,4, 5-trimethyl-3-oxazoline, 2,4,5-trimethylthiazole, and 2,4, 5-trimethyl-3-thiazoline, were identified. Another four interesting intermediate compounds, 2-(1-hydroxyethyl)-2,4, 5-trimethyl-3-oxazoline, 2-(1-mercaptoethyl)-2,4
Policarpo Galicia et al.
The journal of physical chemistry. B, 110(29), 14398-14405 (2006-07-21)
This work studies the evolution of 1018 carbon steel surfaces during 3-15 day immersion in alkaline sour medium 0.1 M (NH4)2S and 10 ppm CN(-) as (NaCN). During this period of time, surfaces were jointly characterized by electrochemical techniques in
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