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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Allyl sulfide |
| Synonym(s) |
2-Propenyl sulfide
Thioallyl ether
3,3'-Thiobispropane
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
Diallyl sulfide
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| JECFA number |
458 |
| CAS number |
592-88-1
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| FEMA number |
2042
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| COE number |
11846
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| FLAVIS number |
-
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| Molecular weight |
114.21 |
| Chemical formula |
C6H10S
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| Physical form/odour |
colourless to pale yellow liquid with garlic odour |
| Solubility |
insoluble in water; miscible in ethyl alcohol and diethyl ether |
| Solubility in ethanol |
- |
| Boiling point (°C) |
138-139 |
| Assay min % |
97 |
| Acid value max |
- |
| Refractive index |
1.488-1.492 |
| Specific gravity |
0.887-0.892 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/458.gif
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