Food safety and quality
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Flavouring |
Diallyl polysulfide |
Synonym(s) |
2-Propenyl polysulfides |
Latest JECFA evaluation |
2000 (Session 55) |
Status of specification |
Full |
Information required |
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Chemical name |
Mixture of diallyl di-, tri-, tetra-, and pentasulfides |
JECFA number |
588 |
CAS number |
72869-75-1 |
FEMA number |
3533 |
COE number |
11912 |
FLAVIS number |
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Molecular weight |
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Chemical formula |
C6H10S2 |
Physical form/odour |
pale yellow liquid with strong garlic-like odour |
Solubility |
insoluble in water; slightly soluble in alcohol; miscible in oil |
Solubility in ethanol |
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Boiling point (°C) |
68° (15 mm Hg) |
Assay min % |
95% |
Acid value max |
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Refractive index |
1.643-1.653 |
Specific gravity |
1.220 (20°) |
Other requirements |
allyl disulfides 2-10%; allyl trisulfides 20-30%; allyl tetrasulfides 30-40%; allyl pentasulfides 30-40%; the number of S atoms in the chemical formula varies from 2 to 5 |
ID Test |
IR, HNMR |
Spectrum |
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