Food safety and quality
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Flavouring |
Propyl disulfide |
Synonym(s) |
1-Propyl disulfide;Di-n-propyl disulfide |
Latest JECFA evaluation |
2002 (Session 59) |
Status of specification |
Full |
Information required |
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Chemical name |
Dipropyl disulfide |
JECFA number |
566 |
CAS number |
629-19-6 |
FEMA number |
3228 |
COE number |
540 |
FLAVIS number |
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Molecular weight |
150.3 |
Chemical formula |
C6H14S2 |
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 |
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Boiling point (°C) |
193.5-195°; 99° (40 mm Hg) |
Assay min % |
98% |
Acid value max |
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Refractive index |
1.495-1.500 |
Specific gravity |
0.950-0.960 |
Other requirements |
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ID Test |
IR |
Spectrum |
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