|
Food safety and quality
|
|
|
| |
| Flavouring |
Allyl disulfide |
| Synonym(s) |
|
| Latest JECFA evaluation |
2000 (Session 55) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
Diallyl disulfide |
| JECFA number |
572 |
| CAS number |
2179-57-9 |
| FEMA number |
2028 |
| COE number |
485 |
| FLAVIS number |
|
| Molecular weight |
146.27 |
| Chemical formula |
C6H10S2 |
| Physical form/odour |
pale yellow liquid with odour of garlic; lacrymator |
| Solubility |
insoluble in water; soluble in common organic solvents |
| Solubility in ethanol |
|
| Boiling point (°C) |
79° (16 mm Hg) |
| Assay min % |
80% (min. 95% allyl disulfide + allyl sulfide + allyl mercaptan) |
| Acid value max |
|
| Refractive index |
1.537-1.551 |
| Specific gravity |
0.998-1.015 |
| Other requirements |
|
| ID Test |
IR |
| Spectrum |
 
|
|
|
|
![](../typo3conf/ext/dyna_fef/download.php?dfile=/work/htdocs/disseminationtypo3/web/fileadmin/user_upload/jecfa/img/<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/img_add8/572.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/img_add8/572.gif" width="60px;"></a><br>&dname=<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/img_add8/572.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/img_add8/572.gif" width="60px;"></a><br> "Download")
![](fileadmin/user_upload/jecfa/img/<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/img_add8/572.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/img_add8/572.gif" width="60px;"></a><br>)