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'''Allyl propyl disulfide''' is an [[organosulfur compound]] with the [[chemical formula]] C<sub>3</sub>H<sub>5</sub>S<sub>2</sub>C<sub>3</sub>H<sub>7</sub>. It is a volatile pale-yellow liquid with a strong odor. It is a major component of onion oil and is used in [[food additives]] and flavors.<ref>Lawson, Larry D.; Wang, Zhen Yu J.; Hughes, Bronwyn G. |
'''Allyl propyl disulfide''' is an [[organosulfur compound]] with the [[chemical formula]] C<sub>3</sub>H<sub>5</sub>S<sub>2</sub>C<sub>3</sub>H<sub>7</sub>. It is a volatile pale-yellow liquid with a strong odor. It is a major component of onion oil and is used in [[food additives]] and flavors.<ref>Lawson, Larry D.; Wang, Zhen Yu J.; Hughes, Bronwyn G. |
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"Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products" Planta Medica 1991, vol. 57, pp. 363-70. {{doi|10.1055/s-2006-960119}}</ref> |
"Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products" Planta Medica 1991, vol. 57, pp. 363-70. {{doi|10.1055/s-2006-960119}}</ref> |
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Allyl propyl disulfide is present in garlic and onion. When onion or garlic is sliced, the substance evaporates and causes eyes to irritate.<ref>[https://www.cdc.gov/niosh/npg/npgd0020.html CDC - NIOSH Pocket Guide to Chemical Hazards]</ref> When garlic or onion is cooked, it also evaporates, ridding them of the spicy taste, and leaving a sweet taste.{{Citation needed|date=April 2018}} |
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==References== |
==References== |
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[[Category:Organic disulfides]] |
[[Category:Organic disulfides]] |
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[[Category:Allyl compounds]] |
[[Category:Allyl compounds]] |
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[[Category:Propyl compounds]] |
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Latest revision as of 14:36, 27 October 2023
Names | |
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Preferred IUPAC name
3-(Propyldisulfanyl)prop-1-ene | |
Other names | |
Identifiers | |
3D model (JSmol)
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ChemSpider | |
ECHA InfoCard | 100.016.864 |
EC Number |
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PubChem CID
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RTECS number |
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UNII | |
UN number | 1993 |
CompTox Dashboard (EPA)
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Properties | |
C6H12S2 | |
Appearance | Pale-yellow liquid |
Odor | strong onion-like odor[1] |
Density | 0.984 g/cm3 |
Melting point | −15 °C; 5 °F; 258 K |
Insoluble[1] | |
Hazards | |
GHS labelling: | |
Warning | |
H315, H319, H335 | |
P261, P264, P271, P280, P302+P352, P304+P340, P305+P351+P338, P312, P321, P332+P313, P337+P313, P362, P403+P233, P405, P501 | |
Flash point | 54.4 °C (129.9 °F; 327.5 K) |
NIOSH (US health exposure limits): | |
PEL (Permissible)
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TWA 2 ppm (12 mg/m3)[1] |
REL (Recommended)
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TWA 2 ppm (12 mg/m3) ST 3 ppm (18 mg/m3)[1] |
IDLH (Immediate danger)
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N.D. [1] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Allyl propyl disulfide is an organosulfur compound with the chemical formula C3H5S2C3H7. It is a volatile pale-yellow liquid with a strong odor. It is a major component of onion oil and is used in food additives and flavors.[2]
Allyl propyl disulfide is present in garlic and onion. When onion or garlic is sliced, the substance evaporates and causes eyes to irritate.[3] When garlic or onion is cooked, it also evaporates, ridding them of the spicy taste, and leaving a sweet taste.[citation needed]
References[edit]
- ^ a b c d e f g h i j NIOSH Pocket Guide to Chemical Hazards. "#0020". National Institute for Occupational Safety and Health (NIOSH).
- ^ Lawson, Larry D.; Wang, Zhen Yu J.; Hughes, Bronwyn G. "Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products" Planta Medica 1991, vol. 57, pp. 363-70. doi:10.1055/s-2006-960119
- ^ CDC - NIOSH Pocket Guide to Chemical Hazards