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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Propyl disulfide |
| Synonym(s) |
1-Propyl disulfide
Di-n-propyl disulfide
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| Latest JECFA evaluation |
2002 (Session 59)
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| Status of specification |
Full |
| Chemical name |
Dipropyl disulfide
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| JECFA number |
566 |
| CAS number |
629-19-6
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| FEMA number |
3228
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| COE number |
540
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| FLAVIS number |
-
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| Molecular weight |
150.3 |
| Chemical formula |
C6H14S2
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| Physical form/odour |
colourless to pale yellowish liquid with poor tenacity; pungent sulfur-like odour of onion or garlic |
| Solubility |
insoluble in water; soluble in ethyl alcohol and oil |
| Solubility in ethanol |
- |
| Boiling point (°C) |
193.5-195; 99 (40 mm Hg) |
| Assay min % |
98 |
| Acid value max |
- |
| Refractive index |
1.495-1.500 |
| Specific gravity |
0.950-0.960 |
| Other requirements |
- |
| ID Test |
IR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/img/566.gif
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