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Allyl propyl disulfide

Chemical compound From Wikipedia, the free encyclopedia

Allyl propyl disulfide is an organosulfur compound with the chemical formula C3H5S2C3H7. It is a volatile pale-yellow liquid with a strong odor. It is a major component of onion oil and is used in food additives and flavors.[2]

Quick facts Names, Identifiers ...
Allyl propyl disulfide
Names
Preferred IUPAC name
3-(Propyldisulfanyl)prop-1-ene
Other names
2-Propenyl propyl disulphide
4,5-Dithia-1-octene[1]
Onion oil[1]
2-Propenyl propyl disulfide[1]
Propyl allyl disulfide[1]
1-Allyl-2-propyldisulfane (not recommended)
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.016.864 Edit this at Wikidata
EC Number
  • 218-550-7
RTECS number
  • JO0350000
UNII
UN number 1993
  • InChI=1S/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3 checkY
    Key: FCSSPCOFDUKHPV-UHFFFAOYSA-N checkY
  • InChI=1/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3
    Key: FCSSPCOFDUKHPV-UHFFFAOYAQ
  • S(SCCC)CC=C
Properties
C6H12S2
Appearance Pale-yellow liquid
Odor strong onion-like odor[1]
Density 0.984 g/cm3
Melting point −15 °C; 5 °F; 258 K
Insoluble[1]
Hazards
GHS labelling:
GHS07: Exclamation mark
Warning
H315, H319, H335
P261, P264, P271, P280, P302+P352, P304+P340, P305+P351+P338, P312, P321, P332+P313, P337+P313, P362, P403+P233, P405, P501
Flash point 54.4 °C (129.9 °F; 327.5 K)
NIOSH (US health exposure limits):
PEL (Permissible)
 TWA 2 ppm (12 mg/m3)[1]
REL (Recommended)
 TWA 2 ppm (12 mg/m3)
ST 3 ppm (18 mg/m3)[1]
IDLH (Immediate danger)
 N.D. [1]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
X markN verify (what is checkYX markN ?)
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Allyl propyl disulfide is present in garlic and onion. When onion or garlic is sliced, the substance evaporates and causes eyes to irritate.[3] When garlic or onion is cooked, it also evaporates, ridding them of the spicy taste, and leaving a sweet taste.[citation needed]

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