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Food safety and quality
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|
|
| |
| Flavouring |
Propyl disulfide |
| Synonym(s) |
1-Propyl disulfide;Di-n-propyl disulfide |
| Latest JECFA evaluation |
2002 (Session 59) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Dipropyl disulfide |
| JECFA number |
566 |
| CAS number |
629-19-6 |
| FEMA number |
3228 |
| COE number |
540 |
| FLAVIS number |
|
| Molecular weight |
150.3 |
| Chemical formula |
C6H14S2 |
| Physical form/odour |
colourless to pale yellowish liquid with poor tenacity; pungent sulfur-like odour of onion or garlic |
| Solubility |
insoluble in water; soluble in ethyl alcohol and oil |
| Solubility in ethanol |
|
| Boiling point (°C) |
193.5-195°; 99° (40 mm Hg) |
| Assay min % |
98% |
| Acid value max |
|
| Refractive index |
1.495-1.500 |
| Specific gravity |
0.950-0.960 |
| Other requirements |
|
| ID Test |
IR |
| Spectrum |
 
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![](../typo3conf/ext/dyna_fef/download.php?dfile=/work/htdocs/disseminationtypo3/web/fileadmin/user_upload/jecfa/img/<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/566.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/566.gif" width="60px;"></a><br>&dname=<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/566.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/566.gif" width="60px;"></a><br> "Download")
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