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Online Edition: "Specifications for Flavourings"
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| Flavouring |
Allyl propyl disulfide |
| Synonym(s) |
4,5-Dithia-1-octene
Propyl allyl disulfide
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| Latest JECFA evaluation |
2007 (Session 68)
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| Status of specification |
Full |
| Chemical name |
Allyl propyl disulfide
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| JECFA number |
1700 |
| CAS number |
2179-59-1
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| FEMA number |
4073
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| COE number |
600
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| FLAVIS number |
12.021
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| Molecular weight |
148.29 |
| Chemical formula |
C6H12S2
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| Physical form/odour |
Colourless to yellowish liquid; Fruity, garlic odour |
| Solubility |
Practically insoluble to insoluble in water |
| Solubility in ethanol |
Soluble |
| Boiling point (°C) |
66° (10 mm Hg) |
| Assay min % |
93% |
| Acid value max |
- |
| Refractive index |
1.497-1.517 |
| Specific gravity |
0.999-1.005 |
| Other requirements |
Also contains 1-2% allyl propyl sulfide and 1-2% dipropylsulfide |
| ID Test |
HNMR |
| Spectrum |
http://www.fao.org/ag/agn/jecfa-flav/img/jecfa68/1700-hnmr.gif
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