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dicyclohexyl disulfide

Chemical Structure

General Material Information

Preferred name dicyclohexyl disulfide
Trivial Name Dicyclohexyl disulfide
Short Description disulfide, dicyclohexyl
Formula C12 H22 S2
CAS Number 2550-40-5
FEMA Number 3448
Flavis Number 12.028
ECHA Number 219-851-6
FDA UNII 6G1A0K504Q
Nikkaji Number J23.487G
MDL MFCD00013759
COE Number 2320
xLogP3-AA 4.50 (est)
NMR Predictor External link
JECFA Food Flavoring 575 dicyclohexyl disulfide
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 2550-40-5 ; DICYCLOHEXYL DISULFIDE
Synonyms
  • cyclohexyl disulfide
  • bis( cyclohexyl) disulfide
  • bis( cyclohexyl)disulfide
  • cyclohexyldisulfanylcyclohexane
  • cyclohexyldisulfide
  • dicyclohexyl disulphide
  • dicyclohexyldisulphide
  • 1,1'- disulfanediyldicyclohexane
  • disulfide, dicyclohexyl
  • Bis(cyclohexyl) disulfide
  • (Cyclohexyldisulfanyl)cyclohexane
  • 1,2-Dicyclohexyldisulfane

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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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):HMDB41448
FooDB:FDB021401
Export Tariff Code:2930.90.9190
ChemSpider:View
FAO:Dicyclohexyl disulfide

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 230.43734741211
Specific gravity @ 20 °C
Pounds per Gallon 8.714 to 8.772
Refractive Index 1.544 to 1.55 @ 20 °C
Boiling Point 162 to 163°C @ 6 mm Hg
Boiling Point 147 to 152°C @ 4 mm Hg
Vapor Pressure 0.0004 mmHg @ 25 °C
Flash Point TCC Value 110 °C TCC
logP (o/w) 6.094 est
Solubility
alcohol Yes
fats Yes
water, 0.1011 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Alliaceous
alliaceous, onion, eggy, nut skin, coffee, clam, seafood
General comment At 0.10 % in propylene glycol. alliaceous onion egg nut skin coffee clam crab
Mosciano, Gerard P&F 14, No. 6, 47, (1989) Alliaceous, onion, egg, nut skin, coffee, clam, crab and coffee
Flavor Type: Alliaceous
onion, meaty, clam, seafood, coffee, cocoa
Mosciano, Gerard P&F 14, No. 6, 47, (1989) At 5.00 ppm. Onion, meaty, clam, crab, coffee and cocoa

Potential Uses

Applications
Flavoring purposes Clam, Coffee, Crab, 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 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/39 - Wear suitable clothing 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:
oral-rat LDLo 2000 mg/kg
SKIN AND APPENDAGES (SKIN): HAIR: OTHER GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA"
Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 15(Suppl

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for dicyclohexyl disulfide usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/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: 9
Click here to view publication 9
average usual ppmaverage maximum ppm
baked goods: -0.05000
beverages(nonalcoholic): -0.05000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -0.05000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -0.05000
granulated sugar: --
gravies: -0.05000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.05000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.05000
sugar substitutes: --
sweet sauces: --

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 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):2550-40-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :17356
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
cyclohexyldisulfanylcyclohexane
Chemidplus:0002550405
RTECS:JO1843850 for cas# 2550-40-5