We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

methyl propyl disulfide

Chemical Structure

General Material Information

Preferred name methyl propyl disulfide
Trivial Name Methyl propyl disulfide
Short Description 2,3-dithiahexane
Formula C4 H10 S2
CAS Number 2179-60-4
FEMA Number 3201
Flavis Number 12.019
ECHA Number 218-551-2
FDA UNII 8M12K3FU0T
Nikkaji Number J7.350D
MDL MFCD00013400
COE Number 585
xLogP3-AA 1.80 (est)
NMR Predictor External link
JECFA Food Flavoring 565 methyl propyl disulfide
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 2179-60-4 ; METHYL PROPYL DISULFIDE
Synonyms
  • disulfide, methyl propyl
  • 2,3-dithiahexane
  • methyl dithiopropane
  • methyl N-propyl disulfide
  • methyl propyl disulphide
  • 1-( methyldisulfanyl)propane
  • 1-methyldisulfanylpropane
  • methyldithiopropane
  • methylpropyldisulfide
  • propyl methyl disulfide
  • 1-methyldisulfanylpropane
  • 2,3-Dithiahexane
  • 1-(Methyldisulfanyl)propane

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

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

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
HMDB (The Human Metabolome Database):HMDB31872
FooDB:FDB008557
Export Tariff Code:2930.90.9190
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:Methyl propyl disulfide

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 122.25370025635
Specific gravity @ 25 °C
Pounds per Gallon 8.238 to 8.313
Refractive Index 1.503 to 1.509 @ 20 °C
Boiling Point 69 to 71°C @ 43 mm Hg
Boiling Point 40 to 41°C @ 9 mm Hg
Vapor Pressure 4.145 mmHg @ 25 °C
Vapor Density 4.2
Flash Point TCC Value 42.78 °C TCC
logP (o/w) 3.169 est
Shelf life 12 months (or longer if stored properly.)
Storage notes Refrigerate in tightly sealed containers.
Solubility
alcohol Yes
oils Yes
water, very slightly Yes
water, 358.7 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Alliaceous
sulfurous, onion, radish, mustard, tomato, alliaceous, potato, garlic
General comment At 0.10 % in propylene glycol. sulfury onion radish mustard tomato
Mosciano, Gerard P&F 21, No. 5, 49, (1996) Sulfureous, alliaceous, radish, mustard, tomato, potato and garlic
Flavor Type: Onion
onion, garlic, tomato, potato, alliaceous, vegetable
Mosciano, Gerard P&F 21, No. 5, 49, (1996) At 0.50 ppm. Onion, garlic, tomato, potato, alliaceous and vegetative
Used in garlic, onion, spice, meat, soup and savoury flavours. Normal use levels in finished consumer product: 0.01-1ppm. Council of Europe limits: soups and savoury (1ppm). Cooked onion/garlic

Occurrences

Potential Uses

Applications
Odor purposes Spice
Flavoring purposes Garlic, Meat, Mustard, Onion, Potato, Radish, Savory, Soup, Tomato

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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 36/37/39 - 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
Recommendation for methyl propyl disulfide usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.90 (μg/capita/day)
Structure Class: I
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: 4
Click here to view publication 4
average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
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

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):2179-60-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :16592
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
1-methyldisulfanylpropane
Chemidplus:0002179604