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allyl propyl disulfide
Allyl propyl disulfide is an organosulfur compound with a sulfurous odor, naturally found in garlic and onion oils, widely used as a flavoring agent.
General Material Description
Allyl propyl disulfide is an organosulfur compound with the molecular formula C6H12S2. It appears as a clear to slightly yellow liquid associated with a characteristic sulfury odor reminiscent of garlic and onion. Also known by names such as 1-(prop-2-enyldisulfanyl)propane and allyl propyl disulphide, it is a natural constituent in several Allium species including garlic, onion, leek, and chive. This compound contributes to the distinctive alliaceous aroma of these plants. It is referenced under PubChem CID 16591, serving as a flavoring agent derived mainly from natural extraction processes or synthesis for use in food products requiring sulfurous, onion-like notes.
Occurrence, Applicability & Potential Uses
Allyl propyl disulfide occurs naturally in garlic bulb, garlic oil, onion bulb, onion oil, leek, chive, and raw cabbage, imparting their characteristic sulfurous aroma. It is employed primarily as a flavoring agent in a variety of food applications, enhancing flavors in cabbage, tropical fruit-based products, garlic preparations, leek, and onion. According to FEMA (US), it is recognized as a flavoring substance under FEMA number 4073. Its use levels are controlled to maintain sensory quality and regulatory compliance. Allyl propyl disulfide is valued for replicating or enhancing natural alliaceous flavors in culinary and processed food products.
Physico-Chemical Properties Summary
This compound exhibits a moderate boiling point ranging from approximately 195 to 200°C at standard atmospheric pressure, reflecting its volatility suitable for flavor applications. It has a specific gravity near 1.0 at 25°C and a refractive index between 1.497 and 1.517 at 20°C. The vapor pressure at 25°C is low, measured at 1.35 mm Hg, indicating moderate volatility under ambient conditions. The estimated log P of 3.89 suggests appreciable lipophilicity, facilitating its solubility in alcohol yet limited solubility in water (about 53.29 mg/L at 25°C estimated), which influences formulation and delivery in flavor systems. The flash point at 135°F (approximately 57°C) indicates flammability under controlled conditions. These properties are critical when considering stability, formulation, and handling in flavor manufacturing.
FAQ
What is allyl propyl disulfide and where is it found?
Allyl propyl disulfide is an organosulfur compound naturally present in several Allium species such as garlic, onion, leek, and chive. It contributes to their characteristic sulfurous aroma and flavor. This compound is chemically defined as 1-(prop-2-enyldisulfanyl)propane with the molecular formula C6H12S2. It plays a significant role in the sensory profile of these vegetables and their derived products, including raw cabbage and garlic oil.
How is allyl propyl disulfide used in flavoring and what are its sensory characteristics?
Allyl propyl disulfide is primarily applied as a flavoring agent in food products to impart sulfurous, alliaceous notes reminiscent of garlic and onion. It is used to enhance or replicate flavors in items such as cabbage, tropical fruit mixtures, leeks, and onions. The compound exhibits a sulfurous odor at low concentrations, typically around 0.10% in propylene glycol. Its physicochemical properties, including moderate volatility and lipophilicity, facilitate its incorporation into various flavor formulations.
What regulations or safety information pertain to allyl propyl disulfide in food use?
Allyl propyl disulfide is recognized by FEMA (US) under number 4073 as a generally accepted flavoring substance. The European regulation EC No. 1565/2000 specifies maximum usage levels across food categories to ensure safe consumption, with extensive evaluations conducted by EFSA in successive Flavouring Group Evaluations (FGE.91 series). Safety data indicate it is an irritant to eyes, skin, and respiratory system requiring appropriate handling precautions. It is not recommended for fragrance use according to IFRA (Global) guidelines and has defined daily intake thresholds to minimize exposure risks. Regulatory references and guidelines are accessible through agencies such as EFSA, JECFA, and FEMA Flavor Ingredient Library.
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Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| CHEMBL: | View |
| HMDB (The Human Metabolome Database): | HMDB33912 |
| FooDB: | FDB012110 |
| Export Tariff Code: | 2930.90.9190 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
General Material Information
| Preferred name | allyl propyl disulfide |
| Trivial Name | Allyl propyl disulfide |
| Short Description | 1-(prop-2-enyldisulfanyl)propane |
| Formula | C6 H12 S2 |
| CAS Number | 2179-59-1 |
| FEMA Number | 4073 |
| Flavis Number | 12.021 |
| ECHA Number | 218-550-7 |
| FDA UNII | 0167D73R1T |
| Nikkaji Number | J34.822H |
| Beilstein Number | 1744005 |
| MDL | MFCD00040072 |
| COE Number | 600 |
| xLogP3-AA | 2.40 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1700 allyl propyl disulfide |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 2179-59-1 ; ALLYL PROPYL DISULFIDE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 148.29164123535 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.313 to 8.363 |
| Refractive Index | 1.497 to 1.517 @ 20 °C |
| Boiling Point | 195 to 200°C @ 760 mm Hg |
| Vapor Pressure | 1.35 mmHg @ 25 °C |
| Vapor Density | 5.1 |
| Flash Point TCC Value | 57.22 °C TCC |
| logP (o/w) | 3.89 est |
| Solubility | |
| alcohol | Yes |
| water, 53.29 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Sulfurous | |
| alliaceous, garlic, onion green onion | |
| General comment | At 0.10 % in propylene glycol. alliaceous garlic green onion |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Flavoring purposes | Cabbage , Fruit tropical fruit , Garlic , Leek , Onion |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavoring agents | |||
| IFRA Purity Specification: | |||
| Recommendation for allyl propyl disulfide usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.037 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | ND (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 78 (μg/person/day) | ||
| Threshold of Concern: | 540 (μg/person/day) | ||
| Structure Class: | II | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 22 | |||
| Click here to view publication 22 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 0.20000 | 1.00000 | |
| beverages(nonalcoholic): | - | - | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | 0.10000 | 0.50000 | |
| cheese: | 0.20000 | 1.00000 | |
| chewing gum: | - | - | |
| condiments / relishes: | 0.10000 | 0.50000 | |
| confectionery froastings: | 0.20000 | 1.00000 | |
| egg products: | - | - | |
| fats / oils: | 0.10000 | 0.50000 | |
| fish products: | 0.10000 | 0.20000 | |
| frozen dairy: | 0.20000 | 1.00000 | |
| fruit ices: | 0.20000 | 1.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | 0.40000 | 2.00000 | |
| hard candy: | - | - | |
| imitation dairy: | 0.20000 | 1.00000 | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 0.10000 | 0.20000 | |
| milk products: | 0.20000 | 1.00000 | |
| nut products: | - | - | |
| other grains: | 0.10000 | 0.50000 | |
| poultry: | 0.10000 | 0.20000 | |
| processed fruits: | 0.20000 | 1.00000 | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | 0.10000 | 0.50000 | |
| snack foods: | 0.10000 | 0.50000 | |
| soft candy: | - | - | |
| soups: | 0.10000 | 0.50000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | 0.10000 | 0.50000 | |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 0.20000 | 1.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.10000 | 0.50000 | |
| Edible ices, including sherbet and sorbet (03.0): | 0.20000 | 1.00000 | |
| Processed fruit (04.1): | 0.20000 | 1.00000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 0.20000 | 1.00000 | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.10000 | 0.50000 | |
| Bakery wares (07.0): | 0.20000 | 1.00000 | |
| Meat and meat products, including poultry and game (08.0): | 0.10000 | 0.20000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 0.20000 | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.10000 | 0.50000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.20000 | 1.00000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.10000 | 0.50000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.20000 | 1.00000 | |
| Ready-to-eat savouries (15.0): | 0.40000 | 2.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.10000 | 0.50000 | |
Safety references
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Flavouring Group Evaluation 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,ß-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5 View page or View pdf |
| EPI System: View |
| NIOSH International Chemical Safety Cards:search |
| NIOSH Pocket Guide:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :16591 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| 1-(prop-2-enyldisulfanyl)propane |
| Chemidplus:0002179591 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:2179-59-1 |