What is the Allyl Propyl Disulfide?

Allyl Propyl Disulfide is Clear pale yellow liquid with a pungent odor, while it's Molecular Formula is C6H12S2. Clear pale yellow liquid with a pungent odor Used in Flavor and Fragrance Industry: Allyl Propyl Disulfide is used as a synthetic flavor and food additive due to its strong, characteristic onion odor. It is commonly used to enhance the flavor of various food products, providing a fruity, garlic aroma with a high-strength, sulfurous type. Used in Aromatherapy: Allyl Propyl Disulfide's strong and pungent odor makes it suitable for use in aromatherapy, where it can be used in diluted forms (0.10% solution or less) to provide a stimulating and invigorating experience. Used in Onion Oil Production: Allyl Propyl Disulfide is the chief volatile component of onion oil, which is obtained by steam distillation of the crushed bulbs of the common onion, Allium cepa L. Onion oil, an amber-yellow to amber liquid, is produced mainly in Mexico, China, and Egypt, and in smaller quantities in Europe (France, Hungary), and is used in the flavor and fragrance industry.

What is the CAS number for Allyl Propyl Disulfide?

The CAS number of Allyl Propyl Disulfide is 2179-59-1.

What is Allyl Propyl Disulfide (2179-59-1) used for?

Allyl Propyl Disulfide is a clear pale yellow liquid with a pungent odor, resembling the taste of cooked onions. It is the chief volatile constituent in onion oil and is also found in raw cabbage, chive, garlic oil, leek, and onion. It is insoluble in water and decomposes on burning, producing sulfur oxides and releasing irritating or toxic fumes.InChI:InChI=1/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3

What is the Allyl Propyl Disulfide?

Allyl Propyl Disulfide is Clear pale yellow liquid with a pungent odor, while it's Molecular Formula is C6H12S2. Clear pale yellow liquid with a pungent odor Used in Flavor and Fragrance Industry: Allyl Propyl Disulfide is used as a synthetic flavor and food additive due to its strong, characteristic onion odor. It is commonly used to enhance the flavor of various food products, providing a fruity, garlic aroma with a high-strength, sulfurous type. Used in Aromatherapy: Allyl Propyl Disulfide's strong and pungent odor makes it suitable for use in aromatherapy, where it can be used in diluted forms (0.10% solution or less) to provide a stimulating and invigorating experience. Used in Onion Oil Production: Allyl Propyl Disulfide is the chief volatile component of onion oil, which is obtained by steam distillation of the crushed bulbs of the common onion, Allium cepa L. Onion oil, an amber-yellow to amber liquid, is produced mainly in Mexico, China, and Egypt, and in smaller quantities in Europe (France, Hungary), and is used in the flavor and fragrance industry.

What is the CAS number for Allyl Propyl Disulfide?

The CAS number of Allyl Propyl Disulfide is 2179-59-1.

What is Allyl Propyl Disulfide (2179-59-1) used for?

Allyl Propyl Disulfide is a clear pale yellow liquid with a pungent odor, resembling the taste of cooked onions. It is the chief volatile constituent in onion oil and is also found in raw cabbage, chive, garlic oil, leek, and onion. It is insoluble in water and decomposes on burning, producing sulfur oxides and releasing irritating or toxic fumes.InChI:InChI=1/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3

Detailed introduction

Chinese factory supply allyl propyl disulphide 2179-59-1 in stock with high standard

Molecular Formula:C6H12S2
Molecular Weight:148.293
Appearance/Colour:Clear pale yellow liquid with a pungent odor
Vapor Pressure:1.35mmHg at 25°C
Melting Point:-15 °C
Refractive Index:1.517
Boiling Point:178.2 °C at 760 mmHg
Flash Point:54.4 °C
PSA：50.60000
Density:0.984 g/cm³
LogP:2.96380

Allyl Propyl Disulfide(Cas 2179-59-1) Usage

Air & Water Reactions	Insoluble in water.
Reactivity Profile	Allyl Propyl Disulfide may react vigorously with strong oxidizing agents. Incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. May liberate hydrogen sulfide upon decomposition or reaction with an acid.
Health Hazard	Exposures to allyl propyl disulfi de are absorbed into the body by inhalation and by ingestion. It causes a burning sensation, cough, chest tightness, nausea, vomiting, irritation to the eyes, skin, and respiratory tract. Based on animal and human experimental data, allyl propyl sulfi de is regarded as an occupational skin sensitizer.
Fire Hazard	Allyl Propyl Disulfide is combustible.
Contact allergens	With allicin and diallyl sulfide, allylpropyldisulfide is one of the allergens in garlic (Allium sativum L.). See also Chap. 46.
Safety Profile	Skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes
storage	Allyl propyl disulfi de should be separated from oxidants.
Precautions	During use/handling of allyl propyl disulfi de, occupational workers should use safety goggles or eye protection in combination with breathing protection and protective gloves. Many of the chemical reactions may result in a hazardous situation, i.e., generation of flammable or toxic chemicals, fi re or detonation.
Aroma threshold values	High strength odor, sulfurous type; recommend smelling in a 0.10% solution or less.
Taste threshold values	Taste like that of cooked onions.
General Description	Clear pale yellow liquid with a pungent odor.