diethyl disulfide

Full Material List
ethyldisulfanylethane

Identifiers

FEMA 4093
CAS 110-81-6
EINECS 203-805-7
Synonyms
  • diethyl disulphide
  • diethyldisulfide
  • 1,1'- disulfanediyldiethane
  • disulfide, diethyl
  • 3,4- dithiahexane
  • 1,1'- dithiodiethane
  • ethyl disulfanyl ethane
  • ethyl disulfide
  • ethyl dithioethane
  • ( ethyldisulfanyl)ethane
  • ethyldisulfanylethane
  • ethyldithioethane
JECFA Food Flavoring 1699
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.012 diethyl disulfide
DG SANTE Food Contact Materials N/A
FDA UNII X2SFL51MH0
CoE Number 533
XlogP3-AA N/A
Molecular Weight 122.2537
Molecular Formula C4 H10 S2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: alliaceous Odor Strength:high ,recommend smelling in a 0.10 % solution or less
  • Substantivity: < 1 hour(s) at 1.00 % in triacetin
  • gassy ripe onion greasy garlic
  • Odor Description:at 0.10 % in triacetin. gassy ripe onion greasy garlicLuebke, William tgsc, (2006)
  • Odor sample from: Sigma-Aldrich
Odor alliaceous
gassy, ripe, onion, greasy, garlic,
Flavor alliaceous
gassy, onion, garlic,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 0.99000 to 0.99600 @ 25.00 °C.
Lbs/Gal (est) 8.238 to 8.288
Refractive Index 1.50200 to 1.50800 @ 20.00 °C.
Melting Point -102.00 °C. @ 760.00 mm Hg
Boiling Point 152.00 °C. @ 760.00 mm Hg
Flash Point 104.00 °F. TCC ( 40.00 °C. )
Acid Value N/A
Vapor Pressure 4.280000 mmHg @ 25.00 °C.
Vapor Density N/A
logP (o/w) 3.169 (est)
Soluble In
  • alcohol
  • propylene glycol
  • water, 358.7 mg/L @ 25 °C (est)
  • water, 300 mg/L @ 25 °C (exp)
  • water
Occurrence
  • beef grilled beef
  • durian fruit
  • pork grilled pork