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|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;<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/>
|Section1= {{Chembox Identifiers
|Section1= {{Chembox Identifiers
| InChIKey = FCSSPCOFDUKHPV-UHFFFAOYAQ
| InChIKey = FCSSPCOFDUKHPV-UHFFFAOYAQ
Line 24: 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
Line 38: Line 39:
| REL = TWA 2 ppm (12 mg/m<sup>3</sup>)<br> ST 3 ppm (18 mg/m<sup>3</sup>)<ref name=NIOSH/>
| 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/>
| 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 [[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.
"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>

This substance is present in garlic and onion. When onion or garlic is sliced, the substance evaporates and causes eyes to irritate.<ref>[http://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 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==
==References==
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[[Category:Organic disulfides]]
[[Category:Organic disulfides]]
[[Category:Allyl compounds]]
[[Category:Propyl compounds]]




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=736006253

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