|
Food safety and quality
|
|
|
| |
| Flavouring |
Diethyl disulfide |
| Synonym(s) |
3,4-Dithiahexane;Ethyl disulfide |
| Latest JECFA evaluation |
2007 (Session 68) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Diethyl disulfide |
| JECFA number |
1699 |
| CAS number |
110-81-6 |
| FEMA number |
4093 |
| COE number |
533 |
| FLAVIS number |
12.012 |
| Molecular weight |
122.26 |
| Chemical formula |
C4H10S2 |
| Physical form/odour |
Colourless to yellowish liquid; Onion/cabbage odour |
| Solubility |
Practically insoluble to insoluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
151-152° |
| Assay min % |
99% |
| Acid value max |
|
| Refractive index |
1.502-1.508 |
| Specific gravity |
0.990-0.996 |
| Other requirements |
|
| ID Test |
IR MS |
| Spectrum |
 
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