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{{Chembox
{{Chembox
| Verifiedfields = changed
| Watchedfields = changed
| Watchedfields = changed
| verifiedrevid = 399495404
| verifiedrevid = 477314150
|ImageFile=Allyl propyl disulfide.png
|ImageFile=Allyl propyl disulfide.png
|ImageSize=200px
|ImageSize=200px
|IUPACName=3-propyldisulfanylprop-1-ene
| 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)
|OtherNames= 2-Propenyl propyl disulphide;
4,5-Dithia-1-octene
|Section1= {{Chembox Identifiers
|Section1= {{Chembox Identifiers
| InChIKey = FCSSPCOFDUKHPV-UHFFFAOYAQ
| InChIKey = FCSSPCOFDUKHPV-UHFFFAOYAQ
Line 13: Line 13:
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = FCSSPCOFDUKHPV-UHFFFAOYSA-N
| StdInChIKey = FCSSPCOFDUKHPV-UHFFFAOYSA-N
| CASNo_Ref = {{cascite|changed|??}}
| CASNo = 2179-59-1
| CASNo = 2179-59-1
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
Line 19: Line 20:
| SMILES=S(SCCC)CC=C
| SMILES=S(SCCC)CC=C
| 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
| FlashPt=54.4 °C
| 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}}
}}
}}
}}
}}


'''Allyl propyl disulfide''' is an organic [[Chemical compound|compound]] with the [[chemical formula]] C<sub>6</sub>H<sub>12</sub>S<sub>2</sub>. It is a pale-yellow liquid with a strong odor, it is a main ingredient in onion oil and used as [[food additives]] and flavors.
'''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>
⚫
This substance is present in garlic, onion, etc., and is very easily evaporated. When onion or garlic is sliced, the substance evaporates and causes eyes to irritate. When garlic or onion is cooked, it also evaporates, ridding them of the spicy taste, and leaving sweet taste in them.


⚫
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==
⚫
{{organic-compound-stub}}
<references />



[[Category:Organic disulfides]]
[[Category:Organic disulfides]]
[[Category:Allyl compounds]]
[[Category:Propyl compounds]]



[[ja:アリルプロピルジスルファイド]]
⚫
{{organic-compound-stub}}
[[fi:Allyylipropyylidisulfidi]]

Latest revision as of 14:36, 27 October 2023

Allyl propyl disulfide
Names
Preferred IUPAC name
3-(Propyldisulfanyl)prop-1-ene
Other names
2-Propenyl propyl disulphide
4,5-Dithia-1-octene[1]
Onion oil[1]
2-Propenyl propyl disulfide[1]
Propyl allyl disulfide[1]
1-Allyl-2-propyldisulfane (not recommended)
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.016.864 Edit this at Wikidata
EC Number
  • 218-550-7
RTECS number
  • JO0350000
UNII
UN number 1993
  • InChI=1S/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3 checkY
    Key: FCSSPCOFDUKHPV-UHFFFAOYSA-N checkY
  • InChI=1/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3
    Key: FCSSPCOFDUKHPV-UHFFFAOYAQ
  • S(SCCC)CC=C
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:
GHS07: Exclamation mark
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).
☒N verify (what is checkY☒N ?)

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]

  1. ^ 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).
  2. ^ 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
  3. ^ CDC - NIOSH Pocket Guide to Chemical Hazards


source: https://en.wikipedia.org/w/index.php?title=Allyl_propyl_disulfide&diff=1182161243&oldid=402710788

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