| Identification | More | [Name]
Allyl Propyl Disulfide | [CAS]
2179-59-1 | [Synonyms]
2-PROPENYL PROPYL DISULFIDE
ALLYL PROPYL DISULFIDE
ALLYL PROPYL DISULPHIDE
FEMA 4073
disulfide,2-propenylpropyl
disulfide,allylpropyl
disulfured’allyleetdepropyle
Propyl 2-propenyl disulfide
4,5-Dithia-1-octene
Onion oil
Propyl allyl disulfide
3-Propyldisulfanylprop-1-ene
Allylpropyl persulfide
Propyl(2-propenyl) persulfide | [EINECS(EC#)]
218-550-7 | [Molecular Formula]
C6H12S2 | [MDL Number]
MFCD00040072 | [Molecular Weight]
148.29 | [MOL File]
2179-59-1.mol |
| Chemical Properties | Back Directory | [Melting point ]
-15°C | [Boiling point ]
69 °C / 16mmHg | [density ]
0.99 | [FEMA ]
3227 | [refractive index ]
1.5160-1.5200 | [Fp ]
56 °C | [storage temp. ]
Refrigerator | [form ]
Pale yellow oil | [color ]
Colorless to Light yellow to Light orange | [Odor]
at 0.10 % in propylene glycol. alliaceous garlic green onion | [Odor Type]
sulfurous | [Water Solubility ]
Insoluble. <0.1 g/100 mL at 20 ºC | [JECFA Number]
1700 | [Contact allergens]
With allicin and diallyl sulfide, allylpropyldisulfide is
one of the allergens in garlic (Allium sativum L.). See
also Chap. 46. | [LogP]
3.66 | [CAS DataBase Reference]
2179-59-1(CAS DataBase Reference) | [NIST Chemistry Reference]
2-propenyl propyl disulfide(2179-59-1) | [EPA Substance Registry System]
2179-59-1(EPA Substance) |
| Hazard Information | Back Directory | [Chemical Properties]
Allyl propyl disulfi de is a pale yellow liquid with a pungent odor and is insoluble in water.
It decomposes on burning, producing sulfur oxides, and it also gives off irritating or toxic fumes (or gases) in a fi re. It reacts with oxidants. Allyl propyl sulfi de is used as a synthetic
fl avor and food additive. Allyl propyl disulfi de is the chief volatile component of onion oil
as well as being a volatile component of chives and garlic. | [General Description]
Clear pale yellow liquid with a pungent odor. | [Reactivity Profile]
ALLYL PROPYL DISULFIDE(2179-59-1) may react vigorously with strong oxidizing agents. Incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. May liberate hydrogen sulfide upon decomposition or reaction with an acid. | [Air & Water Reactions]
Insoluble in water. | [Hazard]
Eye and upper respiratory tract irritant.
| [Health Hazard]
Exposures to allyl propyl disulfi de are absorbed into the body by inhalation and by ingestion.
It causes a burning sensation, cough, chest tightness, nausea, vomiting, irritation to
the eyes, skin, and respiratory tract. Based on animal and human experimental data, allyl
propyl sulfi de is regarded as an occupational skin sensitizer. | [Fire Hazard]
This chemical is combustible. | [Occurrence]
Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and
onion. | [Definition]
ChEBI: 2-Propenyl propyl disulfide is an organosulfur compound. | [Aroma threshold values]
High strength odor, sulfurous type; recommend smelling in a 0.10% solution or less. | [Taste threshold values]
Taste like that of cooked onions. |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
36 | [Safety Statements ]
26 | [RIDADR ]
1993 | [RTECS ]
JO0350000 | [HS Code ]
2930.90.9250 | [HazardClass ]
3.2 | [PackingGroup ]
III | [storage]
Allyl propyl disulfi de should be separated from oxidants. | [Precautions]
During use/handling of allyl propyl disulfi de, occupational workers should use safety
goggles or eye protection in combination with breathing protection and protective gloves.
Many of the chemical reactions may result in a hazardous situation, i.e., generation of
flammable or toxic chemicals, fi re or detonation. | [Safety Profile]
Skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes | [Hazardous Substances Data]
2179-59-1(Hazardous Substances Data) |
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