| Trivial Name | allyl propanesulfinate |
| Synonyms |
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| None found |
| Publications by US Patents | |
| 3,966,989 - Flavoring methods and compositions | |
| Material listed in food chemical codex | No |
| Boiling Point | 88 to 89°C @ 17 mm Hg |
| Odor Type: Onion | |
| sour, onion, garlic | |
| General comment | At 0.10 % in propylene glycol. sour pickled onion, drying out to a garlic character |
| Flavor Type: Cabbage | |
| cabbage | |
| General comment | At 10.00 ppm in water. raw chopped cabbage |
| 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 | |
| Category: | |||
| information only not used for fragrances or flavors | |||
| Recommendation for allyl propanesulfinate usage levels up to: | |||
| not for fragrance use. | |||
| Recommendation for allyl propanesulfinate flavor usage levels up to: | |||
| not for flavor use. | |||
| None found |