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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Allyl methyl disulfide |
| Synonym(s) |
Methyl allyl disulfide
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| Latest JECFA evaluation |
2003 (Session 61)
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| Status of specification |
Full |
| Chemical name |
Disulfide, methyl-2-propenyl
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| JECFA number |
568 |
| CAS number |
2179-58-0
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| FEMA number |
3127
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| COE number |
11866
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| FLAVIS number |
12.037
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| Molecular weight |
120.23 |
| Chemical formula |
C4H8S2
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| Physical form/odour |
colourless liquid |
| Solubility |
- |
| Solubility in ethanol |
- |
| Boiling point (°C) |
83-84 (170 mm Hg); 30-33 (20 mm Hg) |
| Assay min % |
90 |
| Acid value max |
- |
| Refractive index |
1.533- 1.535 |
| Specific gravity |
0.927-0.933 |
| Other requirements |
SC: dimethyl disulfide, diallyl disulfide |
| ID Test |
NMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/568.gif
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