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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Allyl disulfide |
| Synonym(s) |
-
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
Diallyl disulfide
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| JECFA number |
572 |
| CAS number |
2179-57-9
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| FEMA number |
2028
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| COE number |
485
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| FLAVIS number |
-
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| Molecular weight |
146.27 |
| Chemical formula |
C6H10S2
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| Physical form/odour |
pale yellow liquid with odour of garlic; lacrymator |
| Solubility |
insoluble in water; soluble in common organic solvents |
| Solubility in ethanol |
- |
| Boiling point (°C) |
79 (16 mm Hg) |
| Assay min % |
80 (min. 95% allyl disulfide + allyl sulfide + allyl mercaptan) |
| Acid value max |
- |
| Refractive index |
1.537-1.551 |
| Specific gravity |
0.998-1.015 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img_add8/572.gif
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