Skip to Content
Merck

Key Documents

View All Documentation

W322806

Propyl disulfide

≥98%, FG

Synonym(s):

Dipropyl disulfide, Propyl disulfide

Sign In to View Organizational & Contract Pricing.

Select a Size

Change View

About This Item

Linear Formula:
CH3CH2CH2SSCH2CH2CH3
CAS Number:
629-19-6
Molecular Weight:
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
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist

biological source

synthetic

Quality Level

300, 400

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

SMILES string

CCCSSCCC

InChI

1S/C6H14S2/c1-3-5-7-8-6-4-2/h3-6H2,1-2H3

InChI key

ALVPFGSHPUPROW-UHFFFAOYSA-N

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

Storage Class

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)

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBQ4685
SHBP6159
SHBP0000
SHBL1825
MKCJ5712

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

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)
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
C Teyssier et al.
Drug metabolism and disposition: the biological fate of chemicals, 28(6), 648-654 (2000-05-23)
The metabolism of dipropyl disulfide (DPDS), an Allium sulfur compound, was investigated in rat liver cell subfractions and in an isolated perfused rat liver. DPDS is oxidized to dipropyl thiosulfinate (DPDSO) by rat microsomes. The contribution of cytochrome P450 enzymes
View All Related Papers