- Dipropyl trisulfide
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- $32.00 / 1kg
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2024-03-29
- CAS:6028-61-1
- Min. Order: 1kg
- Purity: 99%
- Supply Ability: g-kg-tons, free sample is available
- Dipropyltrisulfane
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- $10.00 / 1KG
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2023-02-13
- CAS:6028-61-1
- Min. Order: 1KG
- Purity: 99%
- Supply Ability: 50MT
- Dipropyl trisulfide
-
- $10.00 / 1KG
-
2021-08-10
- CAS:6028-61-1
- Min. Order: 1KG
- Purity: 99%
- Supply Ability: 10 mt
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| | Dipropyl trisulfide Basic information |
| Product Name: | Dipropyl trisulfide | | Synonyms: | DIPROPYL TRISULFIDE;1,3-Dipropyltrisulfane;Di-n-propyl trisulfide;PROPYL TRITHIO PROPANE;1-Propylsulfanyldisulfanylpropane;Dipropyl trisulfur;Dipropyl trisulfide AldrichCPR;1-(propyltrisulfanyl)propane | | CAS: | 6028-61-1 | | MF: | C6H14S3 | | MW: | 182.37 | | EINECS: | 227-903-4 | | Product Categories: | sulfide Flavor | | Mol File: | 6028-61-1.mol |  |
| | Dipropyl trisulfide Chemical Properties |
| Boiling point | 69-72 °C(Press: 1.6 Torr) | | density | 1.076±0.06 g/cm3(Predicted) | | refractive index | 1.54 | | FEMA | 3276 | DIPROPYL TRISULFIDE | | storage temp. | 2-8°C | | form | clear liquid | | color | Colorless to Light yellow to Light orange | | Odor | at 0.10 % in propylene glycol. sulfurous green onion garlic tropical | | Odor Type | sulfurous | | JECFA Number | 585 | | BRN | 1736293 | | LogP | 5.06 | | NIST Chemistry Reference | Trisulfide, dipropyl(6028-61-1) | | EPA Substance Registry System | Trisulfide, dipropyl (6028-61-1) |
| Hazard Codes | Xn | | Risk Statements | 22 | | WGK Germany | 3 | | RTECS | UK3870000 | | HS Code | 2930.90.9250 |
| | Dipropyl trisulfide Usage And Synthesis |
| Chemical Properties | Dipropyl trisulfide has a very powerful, diffusive, garlic-like odor. | | Occurrence | Reported found as a volatile constituent in onion oil. Also found in roasted onion, shallot, onion, leek (raw),
chive, nobiru (Allium grayi Regal), roasted peanut and durian (Durio zibethinus). | | Uses | Dipropyl Trisulfide can be used to determine the antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes | | Preparation | By adaptation of Westlake’s procedure. | | Definition | ChEBI: Dipropyl trisulfide is an organic trisulfide. | | Taste threshold values | Taste characteristics at 2.0 ppm: alliaceous, sulfurous, green and garlic-like with a tin-like metallic undernote and with minty and tropical nuances | | Synthesis Reference(s) | The Journal of Organic Chemistry, 22, p. 145, 1957 DOI: 10.1021/jo01353a011 |
| | Dipropyl trisulfide Preparation Products And Raw materials |
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