Content deleted Content added
←Created page with '{{Chembox |IUPACName=3-propyldisulfanylprop-1-ene |OtherNames= 2-Propenyl propyl disulphide; 4,5-Dithia-1-octene |Section1= {{Chembox Identifiers | ChemSpiderID =...' |
No edit summary |
||
| (34 intermediate revisions by 28 users not shown) | |||
| Line 1: | Line 1: | ||
{{Chembox |
{{Chembox |
||
| Verifiedfields = changed |
|||
|IUPACName=3-propyldisulfanylprop-1-ene |
|||
| Watchedfields = changed |
|||
|OtherNames= 2-Propenyl propyl disulphide; |
|||
| verifiedrevid = 477314150 |
|||
4,5-Dithia-1-octene |
|||
|ImageFile=Allyl propyl disulfide.png |
|||
|ImageSize=200px |
|||
| PIN = 3-(Propyldisulfanyl)prop-1-ene |
|||
| OtherNames = 2-Propenyl propyl disulphide<br />4,5-Dithia-1-octene<ref name=NIOSH/><br />Onion oil<ref name=NIOSH/><br />2-Propenyl propyl disulfide<ref name=NIOSH/><br />Propyl allyl disulfide<ref name=NIOSH /><br />1-Allyl-2-propyldisulfane (not recommended) |
|||
|Section1= {{Chembox Identifiers |
|Section1= {{Chembox Identifiers |
||
| InChIKey = FCSSPCOFDUKHPV-UHFFFAOYAQ |
|||
| ⚫ | |||
| StdInChI_Ref = {{stdinchicite|correct|chemspider}} |
|||
| ⚫ | |||
| StdInChI = 1S/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3 |
|||
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}} |
|||
| StdInChIKey = FCSSPCOFDUKHPV-UHFFFAOYSA-N |
|||
| CASNo_Ref = {{cascite|changed|??}} |
|||
| CASNo = 2179-59-1 |
|||
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} |
|||
| ⚫ | |||
| InChI = 1/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3 |
|||
| ⚫ | |||
| MeSHName= |
| MeSHName= |
||
| PubChem = 16591 |
|||
| EC_number = 218-550-7 |
|||
| RTECS = JO0350000 |
|||
| UNNumber = 1993 |
|||
| UNII = 0167D73R1T |
|||
}} |
}} |
||
|Section2= {{Chembox Properties |
|Section2= {{Chembox Properties |
||
| Formula=C<sub>6</sub>H<sub>12</sub>S<sub>2</sub> |
| Formula=C<sub>6</sub>H<sub>12</sub>S<sub>2</sub> |
||
| Appearance=Pale-yellow liquid |
| Appearance=Pale-yellow liquid |
||
| Odor = strong onion-like odor<ref name=NIOSH/> |
|||
| Density= 0.984 g/cm<sup>3</sup> |
| Density= 0.984 g/cm<sup>3</sup> |
||
| Solubility= |
| Solubility= Insoluble<ref name=NIOSH/> |
||
| MeltingPtF = 5<ref name=NIOSH/> |
|||
}} |
}} |
||
|Section3= {{Chembox Hazards |
|Section3= {{Chembox Hazards |
||
| |
| FlashPtC = 54.4 |
||
| PEL = TWA 2 ppm (12 mg/m<sup>3</sup>)<ref name=NIOSH>{{PGCH|0020}}</ref> |
|||
| REL = TWA 2 ppm (12 mg/m<sup>3</sup>)<br> ST 3 ppm (18 mg/m<sup>3</sup>)<ref name=NIOSH/> |
|||
| IDLH = N.D. <ref name=NIOSH/> |
|||
| GHSPictograms = {{GHS07}} |
|||
| GHSSignalWord = Warning |
|||
| HPhrases = {{H-phrases|315|319|335}} |
|||
| PPhrases = {{P-phrases|261|264|271|280|302+352|304+340|305+351+338|312|321|332+313|337+313|362|403+233|405|501}} |
|||
}} |
}} |
||
}} |
}} |
||
'''{{BASEPAGENAME}}''' is an organic [[compound]] with the [[chemical formula]] C<sub>6</sub>H<sub>12</sub>S<sub>2</sub>. |
|||
'''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. |
|||
"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> |
|||
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}} |
|||
==References== |
|||
<references /> |
|||
[[Category:Organic disulfides]] |
|||
[[Category:Allyl compounds]] |
|||
[[Category:Propyl compounds]] |
|||
{{organic-compound-stub}} |
|||
Latest revision as of 14:36, 27 October 2023
| |
| Names | |
|---|---|
| Preferred IUPAC name
3-(Propyldisulfanyl)prop-1-ene | |
| Other names | |
| Identifiers | |
3D model (JSmol)
|
|
| ChemSpider | |
| ECHA InfoCard | 100.016.864 |
| EC Number |
|
PubChem CID
|
|
| RTECS number |
|
| UNII | |
| UN number | 1993 |
CompTox Dashboard (EPA)
|
|
| |
| |
| 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)
|
TWA 2 ppm (12 mg/m3)[1] |
REL (Recommended)
|
TWA 2 ppm (12 mg/m3) ST 3 ppm (18 mg/m3)[1] |
IDLH (Immediate danger)
|
N.D. [1] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
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