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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Dimethyl disulfide |
| Synonym(s) |
Methyl disulfide
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
Dimethyl disulfide
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| JECFA number |
564 |
| CAS number |
624-92-0
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| FEMA number |
3536
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| COE number |
2175
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| FLAVIS number |
-
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| Molecular weight |
94.19 |
| Chemical formula |
C2H6S2
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| Physical form/odour |
colourless to pale yellow liquid with onion-like odour |
| Solubility |
very slightly soluble in water; soluble in alcohol and oils |
| Solubility in ethanol |
- |
| Boiling point (°C) |
109-110; 23 (30 mm Hg); 32 (55 mm Hg) |
| Assay min % |
97 |
| Acid value max |
- |
| Refractive index |
1.522-1.527 |
| Specific gravity |
1.058-1.065 (20°) |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/564.gif
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