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Food safety and quality
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| Flavouring |
Allyl propyl disulfide |
| Synonym(s) |
4,5-Dithia-1-octene;Propyl allyl disulfide |
| Latest JECFA evaluation |
2007 (Session 68) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Allyl propyl disulfide |
| JECFA number |
1700 |
| CAS number |
2179-59-1 |
| FEMA number |
4073 |
| COE number |
600 |
| FLAVIS number |
12.021 |
| Molecular weight |
148.29 |
| Chemical formula |
C6H12S2 |
| Physical form/odour |
Colourless to yellowish liquid; Fruity, garlic odour |
| Solubility |
Practically insoluble to insoluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
66° (10 mm Hg) |
| Assay min % |
93% |
| Acid value max |
|
| Refractive index |
1.497-1.517 |
| Specific gravity |
0.999-1.005 |
| Other requirements |
Also contains 1-2% allyl propyl sulfide and 1-2% dipropylsulfide |
| ID Test |
HNMR |
| Spectrum |
 
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