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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

Product Name

Ammonium sulfide solution, 20 wt. % in H2O

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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Disclaimer

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

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.

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
SHBS8192
SHBP0300
SHBP6129
SHBP1702
SHBN3867

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

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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)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
J M Zdolsek et al.
Free radical biology & medicine, 15(1), 1-11 (1993-07-01)
The objective of this study was to develop a sensitive cytochemical method for the visualization of iron, both at light microscopical (LM) and at electron microscopical (EM) levels, in glutaraldehyde-fixed cultured cells with reasonable morphological preservation. The method is based
[Photographic models in the study and valuation of the silver reactions in histology. II. Optical density variation in enlarging exposure scale under the action of the ammonium sulphide on silver (author's transl)].
M Vialli et al.
Mikroskopie, 36(3-4), 117-127 (1980-06-01)
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