Diallyl Disulfide

Product Name:

Diallyl disulfide

Synonyms:

DYALLYLDISULFIDE;DI(2-PROPENYL)DISULPHIDE;DIALLYL DISULFIDE: TECH., 80%;ALLYL DISULFIDE;ALLYL DISULPHIDE;2-PROPENYL DISULPHIDE;FEMA 2028;DIALLYL DISULFIDE

CAS:

2179-57-9

MF:

C6H10S2

MW:

146.27

EINECS:

218-548-6

Product Categories:

sulfide Flavor

Mol File:

2179-57-9.mol

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)

refractive index 

n20/D 1.541(lit.)

FEMA 

2028 | ALLYL DISULFIDE

Fp 

144 °F

storage temp. 

2-8°C

form 

oil

color 

colorless to yellow

Odor

Diallyl disulfide is an essential odor component of garlic oil.

Hazard Codes 

Xn,Xi

Risk Statements 

22-36/37/38-10

Safety Statements 

26-36/37/39-37/39-16-36

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)

Description

Allyl disulfide has a characteristic garlic odor. It is used as a flavor enhancer, flavoring agent or adjuvant.

Usage

Reported uses (ppm): (FEMA, 1994)

Food Category 

Usual 

Max. 

Alcoholic beverages 

0.1

1

Baked goods 

9.09

13.16

Condiments, relishes 

13.82

15.21

Frozen dairy 

0.1

1

Gelatins, puddings 

0.5

1

Gravies 

2

6.5

Meat products 

9.4

13.1

Nonalcoholic beverages 

0.07

0.68

Soft candy 

0.5

1

Soups 

1

10

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.).

Chemical Properties

CLEAR YELLOW LIQUID

Chemical Properties

Allyl disulfide has a characteristic garlic odor. It is used as a flavor enhancer, flavoring agent or adjuvant

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.).

Uses

antineoplastic, antibacterial, apoptosis inducer, insecticide

Uses

Diallyldisulfide 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.

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

Contact allergens

Diallyldisulfide 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.

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.]

Raw materials

Allyl mercaptan