FlavScents AInsights Entry for Dipropyl Disulfide (CAS: 629-19-6)

1. Identity & Chemical Information

• Common Name(s): Dipropyl disulfide
• IUPAC Name: 1-(propyldisulfanyl)propane
• CAS Number: 629-19-6
• FEMA Number: 3539
• Other Identifiers: FL No. 12.005
• Molecular Formula: C6H14S2
• Molecular Weight: 150.30 g/mol

Dipropyl disulfide is characterized by its disulfide functional group, which is crucial for its distinctive sulfurous odor. The presence of the disulfide bond is significant in contributing to its potent aroma, often associated with garlic and onion-like notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dipropyl disulfide is known for its strong, pungent odor reminiscent of garlic and onions. It is often described as having a sulfurous, alliaceous character with moderate to high intensity. The compound is primarily used as an impact note in flavor formulations, providing a realistic background for savory profiles.

Taste and odor thresholds for dipropyl disulfide are not widely documented, but its potent nature suggests that it is effective at low concentrations. It is typically used to enhance the authenticity of garlic and onion flavors in culinary applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dipropyl disulfide naturally occurs in various Allium species, such as garlic (Allium sativum) and onions (Allium cepa). It is formed through enzymatic reactions when these plants are crushed or chopped, leading to the breakdown of precursor compounds like alliin.

This compound is relevant to "natural flavor" designations, as it is derived from natural sources and can be used to impart authentic garlic and onion flavors in food products.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Dipropyl disulfide is primarily used in savory flavor categories, including garlic, onion, and other allium-based profiles. It serves as a key impact note, enhancing the authenticity and depth of these flavors.

Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and the specific application. It is important to note that these values are industry-typical estimates, as specific documented ranges are not always available.

The compound is relatively stable under typical cooking conditions but may degrade at high temperatures or in acidic environments, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, dipropyl disulfide is used sparingly due to its potent odor. It is primarily employed in trace amounts to add realism to savory or culinary-themed fragrances. Its role is often as a modifier or impact note, contributing to the top or middle notes of a fragrance composition.

Typical concentration ranges are qualitative, as the compound's strong odor necessitates careful dosing to avoid overpowering the fragrance blend.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number.
• United Kingdom: Follows EU regulations post-Brexit, with no significant divergence reported.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific approvals may vary.

Regulatory treatment is generally harmonized across regions, with explicit approvals for flavor use. However, formulators should verify country-specific regulations for fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, dipropyl disulfide is considered safe at typical use levels in food, with a margin of safety established through its GRAS status. Dermal exposure in fragrance applications should be approached with caution due to potential irritation or sensitization, although specific IFRA guidelines are not detailed.

Inhalation exposure is primarily a concern in occupational settings, where adequate ventilation and protective measures are recommended to minimize risk.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dipropyl disulfide is valued for its ability to impart authentic garlic and onion notes, making it indispensable in savory flavor formulations. It synergizes well with other sulfur-containing compounds to enhance complexity.

Common pitfalls include overuse, leading to an overpowering sulfurous character. It is often under-utilized in fragrance applications due to its potency, but when used judiciously, it can add a unique dimension to culinary-themed scents.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on dipropyl disulfide is well-established for flavor applications, with industry-typical practices guiding its use in fragrances. Some data gaps exist in specific regulatory approvals for fragrance use, and formulators should verify compliance with regional guidelines.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-10 08:20:30 GMT (p2)