Chemical Properties
Allyl propyl disulfi de is a pale yellow liquid with a pungent odor and is insoluble in water.
It decomposes on burning, producing sulfur oxides, and it also gives off irritating or toxic fumes (or gases) in a fi re. It reacts with oxidants. Allyl propyl sulfi de is used as a synthetic
fl avor and food additive. Allyl propyl disulfi de is the chief volatile component of onion oil
as well as being a volatile component of chives and garlic.
General Description
Clear pale yellow liquid with a pungent odor.
Reactivity Profile
ALLYL PROPYL DISULFIDE(2179-59-1) may react vigorously with strong oxidizing agents. Incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. May liberate hydrogen sulfide upon decomposition or reaction with an acid.
Air & Water Reactions
Insoluble in water.
Hazard
Eye and upper respiratory tract irritant.
Health Hazard
Exposures to allyl propyl disulfi de are absorbed into the body by inhalation and by ingestion.
It causes a burning sensation, cough, chest tightness, nausea, vomiting, irritation to
the eyes, skin, and respiratory tract. Based on animal and human experimental data, allyl
propyl sulfi de is regarded as an occupational skin sensitizer.
Fire Hazard
This chemical is combustible.
Occurrence
Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and
onion.
Uses
This chemical,Allyl Propyl Disulfide which occurs in natural food products, could find use in flavor reconstitution of soups, meat preserves, etc. in spice blends, sausages, etc. It is conceivable that it would be permissible in flavor compositions for food products, since it occurs in Garlic, Onion and Asafoetida oils.
Definition
ChEBI: 2-Propenyl propyl disulfide is an organosulfur compound.
Aroma threshold values
High strength odor, sulfurous type; recommend smelling in a 0.10% solution or less.
Taste threshold values
Taste like that of cooked onions.
