Dimethyl Disulfide

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Product Description

Dimethyl disulfide's cas code is 624-92-0

Product Detail

Dimethyl Disulfide Basic information

Identification Description Regulatory Status Usage Natural occurrence

Product Name:	Dimethyl Disulfide
Synonyms:	DYALLYLDISULFIDE;DI(2-PROPENYL)DISULPHIDE;DIALLYL DISULFIDE: TECH., 80%;ALLYL DISULFIDE;ALLYL DISULPHIDE;2-PROPENYL DISULPHIDE;FEMA 2028;DIALLYL DISULFIDE
CAS:	2179-57-9
MF:	C6H10S2
MW:	146.27
EINECS:	218-548-6
Product Categories:	sulfide Flavor
Mol File:	2179-57-9.mol

Dimethyl Disulfide Chemical Properties

Boiling point	180-195 °C(lit.)
density	1.008 g/mL at 25 °C(lit.)
vapor density	>5 (vs air)
vapor pressure	1 mm Hg ( 20 °C)
refractive index	n20/D 1.541(lit.)
FEMA	2028 \| ALLYL DISULFIDE
Fp	144 °F
storage temp.	2-8°C
form	oil
color	colorless to yellow
Odor	Diallyl disulfide is an essential odor component of garlic oil.

Dimethyl Disulfide Safety Information

Hazard Codes	Xn,Xi
Risk Statements	22-36/37/38-10
Safety Statements	26-36/37/39-37/39-16-36
RIDADR	UN 2810 6.1/PG 3
WGK Germany	3
RTECS	BB1000000
F	13
TSCA	Yes
HazardClass	6.1
PackingGroup	II
HS Code	29309090
Hazardous Substances Data	2179-57-9(Hazardous Substances Data)

Dimethyl Disulfide Usage And Synthesis

Description	Allyl disulfide has a characteristic garlic odor. It is used as a flavor enhancer, flavoring agent or adjuvant.
Usage	Reported uses (ppm): (FEMA, 1994) Food Category Usual Max. Alcoholic beverages 0.1 1 Baked goods 9.09 13.16 Condiments, relishes 13.82 15.21 Frozen dairy 0.1 1 Gelatins, puddings 0.5 1 Gravies 2 6.5 Meat products 9.4 13.1 Nonalcoholic beverages 0.07 0.68 Soft candy 0.5 1 Soups 1 10
Natural occurrence	Main constituent of Allium sativum essential oil. Reported found in onion (Allium cipa, L.), garlic (Allium sativum L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum rottl.), raw cabbage and caucas (Allium victoralis L.).
Chemical Properties	CLEAR YELLOW LIQUID
Chemical Properties	Allyl disulfide has a characteristic garlic odor. It is used as a flavor enhancer, flavoring agent or adjuvant
Occurrence	Main constituent of Allium sativum essential oil. Reported found in onion (Allium cipa, L.), garlic (Allium sativum L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum rottl.), raw cabbage and caucas (Allium victoralis L.).
Uses	antineoplastic, antibacterial, apoptosis inducer, insecticide
Uses	Diallyldisulfide has a range of uses varying from a Cytocrome P450 inhibitor to vasorelaxant and hypotensive. Being in the class of organosulfur compounds, it carries chemopreventive characteristics .
Definition	ChEBI: An organic disulfide where the organic group specified is allyl. It has been isolated from garlic and other species of the genus Allium.
Preparation	By oxidation of allyl mercaptan with iodine in the presence of pyridine and ethanol; from sodium allyl thiosulfate with potassium hydroxide.
Aroma threshold values	Detection: 4.3 to 30 ppb; Recognition: 80 ppb
Taste threshold values	Taste characteristics at 2 ppm: green onion and garlic-like with meaty nuances
Contact allergens	Diallyldisulfide is one of the major allergens in garlic (Allium sativum) and onions. Among patients patch-testpositive to garlic, all 13 who were tested had positive reactions to diallyl sulfide 5% pet.
Purification Methods	Purify the disulfide by fractional distillation until the molar refractivity is in uniformly good agreement with the calculated value [Small et al. J Am Chem Soc 69 1710 1947]. It has also been purified by gas chromatography [retention times: Carson & Wong J Org Chem 24 175 1959, UV: Koch J Chem Soc 395 1949]. It is present in garlic. [Beilstein 1 IV 2098.]