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Food safety and quality
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| |
| Flavouring |
Diallyl trisulfide |
| Synonym(s) |
Allyl trisulfide |
| Latest JECFA evaluation |
2000 (Session 55) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Diallyl trisulfide |
| JECFA number |
587 |
| CAS number |
2050-87-5 |
| FEMA number |
3265 |
| COE number |
486 |
| FLAVIS number |
|
| Molecular weight |
178.33 |
| Chemical formula |
C6H10S3 |
| Physical form/odour |
yellow liquid with disagreeable odour |
| Solubility |
insoluble in water and alcohol; miscible with ether |
| Solubility in ethanol |
|
| Boiling point (°C) |
112-120° (16 mm Hg); 95-97° (5 mm Hg); 70° (1.0 mm Hg) |
| Assay min % |
65% (min. 95% allyl di-, tri- and tetra-sulfides) |
| Acid value max |
|
| Refractive index |
1.600-1.620 |
| Specific gravity |
1.135-1.170 |
| Other requirements |
|
| ID Test |
IR |
| Spectrum |
 
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