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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Diallyl trisulfide |
| Synonym(s) |
Allyl trisulfide
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| Latest JECFA evaluation |
2000 (Session 55)
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| Status of specification |
Full |
| Chemical name |
Diallyl trisulfide
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| JECFA number |
587 |
| CAS number |
2050-87-5
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| FEMA number |
3265
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| COE number |
486
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| FLAVIS number |
-
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| Molecular weight |
178.33 |
| Chemical formula |
C6H10S3
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| Physical form/odour |
yellow liquid with disagreeable odour |
| Solubility |
insoluble in water and alcohol; miscible with ether |
| Solubility in ethanol |
- |
| Boiling point (°C) |
112-120 (16 mm Hg) 95-97 (5 mm Hg); 70 (1.0 mm Hg) |
| Assay min % |
65 (min. 95% allyl di-, tri- and tetra-sulfides) |
| Acid value max |
- |
| Refractive index |
1.600-1.620 |
| Specific gravity |
1.135-1.170 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img_add8/587.gif
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