| Identification | More | [Name]
Diallyldisulfide | [CAS]
2179-57-9 | [Synonyms]
2-PROPENYL DISULPHIDE
ALLYL DISULFIDE
ALLYL DISULPHIDE
Di-2-propenyl disulfide
DIALLYL DISULFIDE
DIALLYL DISULPHIDE
FEMA 2028
s-allyl acrylo-1-sulphinothioate
3-(Allyldisulfanyl)-1-propene
4,5-Dithia-1,7-octadiene
dialkyldisulfide
Disulfide, di-2-propenyl
Disulfide,di-2-propenyl
DADS
Diallyldisulfide, remainder mainly diallyl sulfide
ALLYL DISULFIDE 80+%
ALLYL DISULFIDE, TECH., 80%
DIALLYL DISULPHIDE 90%(GC)
DIALLYLDISULFIDE,TECHNICAL
Dially disulfide | [EINECS(EC#)]
218-548-6 | [Molecular Formula]
C6H10S2 | [MDL Number]
MFCD00008656 | [Molecular Weight]
146.27 | [MOL File]
2179-57-9.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR YELLOW LIQUID | [Boiling point ]
180-195 °C(lit.)
| [density ]
1.008 g/mL at 25 °C(lit.)
| [vapor density ]
>5 (vs air)
| [vapor pressure ]
1 mm Hg ( 20 °C)
| [FEMA ]
2028 | [refractive index ]
n20/D 1.541(lit.)
| [Fp ]
144 °F
| [storage temp. ]
2-8°C
| [solubility ]
Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | [Water Solubility ]
Insoluble in water | [form ]
oil | [color ]
colorless to yellow | [Odor]
Diallyl disulfide is an essential odor component of garlic oil. | [Odor Threshold]
0.00022ppm | [Odor Type]
alliaceous | [JECFA Number]
572 | [BRN ]
1699241 | [Contact allergens]
Diallyl disulfide is one of the major allergens in garlic (Allium sativum) and onions. Among patients patch-testpositive to garlic, all 13 who were tested had positive reactions to diallyl sulfide 5% pet. | [InChIKey]
PFRGXCVKLLPLIP-UHFFFAOYSA-N | [LogP]
3.26 | [CAS DataBase Reference]
2179-57-9(CAS DataBase Reference) | [NIST Chemistry Reference]
Diallyl disulphide(2179-57-9) | [EPA Substance Registry System]
2179-57-9(EPA Substance) |
| Hazard Information | Back Directory | [Chemical Properties]
CLEAR YELLOW LIQUID | [Uses]
antineoplastic, antibacterial, apoptosis inducer, insecticide | [Uses]
Diallyl Disulphide has a range of uses varying from a Cytocrome P450 inhibitor to vasorelaxant and hypotensive. Being in the class of organosulfur compounds, it carries chemopreventive characteristics
. | [Definition]
ChEBI: An organic disulfide where the organic group specified is allyl. It has been isolated from garlic and other species of the genus Allium. | [Occurrence]
Main constituent of Allium sativum essential oil. Reported found in onion (Allium cipa, L.), garlic (Allium
sativum L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum rottl.), raw cabbage and caucas (Allium victoralis L.). | [Preparation]
By oxidation of allyl mercaptan with iodine in the presence of pyridine and ethanol; from sodium allyl thiosulfate with
potassium hydroxide.
| [Aroma threshold values]
Detection: 4.3 to 30 ppb; Recognition: 80 ppb | [Taste threshold values]
Taste characteristics at 2 ppm: green onion and garlic-like with meaty nuances | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 31, p. 615, 1966 DOI: 10.1021/jo01340a520
Synthetic Communications, 25, p. 3573, 1995 DOI: 10.1080/00397919508015492 | [General Description]
Allyl disulfide is naturally found in Allium species such as garlic and onion. It is used as a flavoring agent in meat and condiments. | [Biochem/physiol Actions]
Organosulfur compound that is naturally found in garlic. Contributes to the pungent odor of crushed garlic. Anticancer agent and may provide protection against cardiovascular disease. | [storage]
Store at -20°C | [Purification Methods]
Purify the disulfide by fractional distillation until the molar refractivity is in uniformly good agreement with the calculated value [Small et al. J Am Chem Soc 69 1710 1947]. It has also been purified by gas chromatography [retention times: Carson & Wong J Org Chem 24 175 1959, UV: Koch J Chem Soc 395 1949]. It is present in garlic. [Beilstein 1 IV 2098.] |
| Safety Data | Back Directory | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
R22:Harmful if swallowed.
R36/37/38:Irritating to eyes, respiratory system and skin .
R10:Flammable. | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection .
S37/39:Wear suitable gloves and eye/face protection .
S16:Keep away from sources of ignition-No smoking .
S36:Wear suitable protective clothing . | [RIDADR ]
UN 2810 6.1/PG 3
| [WGK Germany ]
3
| [RTECS ]
BB1000000
| [F ]
13 | [TSCA ]
Yes | [HazardClass ]
6.1 | [PackingGroup ]
II | [HS Code ]
29309090 | [Hazardous Substances Data]
2179-57-9(Hazardous Substances Data) |
| Questions And Answer | Back Directory | [Identification]
CAS.No.:
2179-57-9
FL.No.:
12.008
FEMA.No.:
2028
NAS.No.:
2028
CoE.No.:
485
EINECS.No.:
218-548-6
JECFA.No.:
572
| [Description]
Allyl disulfide has a characteristic garlic odor. It is used as a flavor enhancer, flavoring agent or adjuvant. | [Regulatory Status]
CoE: Used provisionally. Food: 5 ppm
FDA: 21 CFR 172.515
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999).
| [Usage]
Reported uses (ppm): (FEMA, 1994)
Alcoholic beverages
0.1
1
Condiments, relishes
13.82
15.21
Nonalcoholic beverages
0.07
0.68
| [Natural occurrence]
Main constituent of Allium sativum essential oil. Reported found in onion (Allium cipa, L.), garlic (Allium sativum L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum rottl.), raw cabbage and caucas (Allium victoralis L.).
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