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| FlashPtC = 54.4 |
| FlashPtC = 54.4 |
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| PEL = TWA 2 ppm (12 mg/m<sup>3</sup>) |
| PEL = TWA 2 ppm (12 mg/m<sup>3</sup>)<ref name=NIOSH>{{PGCH|0020}}</ref> |
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Revision as of 05:13, 26 January 2015
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| Names | |
|---|---|
| IUPAC name
3-propyldisulfanylprop-1-ene
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| Other names
2-Propenyl propyl disulphide;
4,5-Dithia-1-octene
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| Identifiers | |
3D model (JSmol)
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| ChemSpider | |
| ECHA InfoCard | 100.016.864 |
CompTox Dashboard (EPA)
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| Properties | |
| C6H12S2 | |
| Appearance | Pale-yellow liquid |
| Density | 0.984 g/cm3 |
| Hazards | |
| 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] |
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] This substance 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 sweet taste in them.
References
- ^ 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