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Allyl propyl disulfide

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Allyl propyl disulfide
Names
Preferred IUPAC name 3-(Propyldisulfanyl)prop-1-ene
Other names 2-Propenyl propyl disulphide
4,5-Dithia-1-octene
Onion oil
2-Propenyl propyl disulfide
Propyl allyl disulfide
1-Allyl-2-propyldisulfane (not recommended)
Identifiers
CAS Number
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.016.864 Edit this at Wikidata
EC Number
  • 218-550-7
PubChem CID
RTECS number
  • JO0350000
UNII
UN number 1993
CompTox Dashboard (EPA)
InChI
  • InChI=1S/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3Key: FCSSPCOFDUKHPV-UHFFFAOYSA-N
  • InChI=1/C6H12S2/c1-3-5-7-8-6-4-2/h3H,1,4-6H2,2H3Key: FCSSPCOFDUKHPV-UHFFFAOYAQ
SMILES
  • S(SCCC)CC=C
Properties
Chemical formula C6H12S2
Appearance Pale-yellow liquid
Odor strong onion-like odor
Density 0.984 g/cm
Melting point −15 °C; 5 °F; 258 K
Solubility in water Insoluble
Hazards
GHS labelling:
Pictograms GHS07: Exclamation mark
Signal word Warning
Hazard statements H315, H319, H335
Precautionary statements 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/m)
REL (Recommended) TWA 2 ppm (12 mg/m)
ST 3 ppm (18 mg/m)
IDLH (Immediate danger) N.D.
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). ☒N verify (what is  ?) Infobox references
Chemical compound

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.

Allyl propyl disulfide is present in garlic and onion. 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 a sweet taste.

References

  1. ^ 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


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