FlavScents AInsights Entry for Methyl Propyl Disulfide (CAS: 2179-60-4)

1. Identity & Chemical Information

• Common Name(s): Methyl Propyl Disulfide
• IUPAC Name: 1-(Methyldisulfanyl)propane
• CAS Number: 2179-60-4
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported
• Molecular Formula: C4H10S2
• Molecular Weight: 122.25 g/mol
• Functional Groups and Structure–Odor Relevance: Methyl propyl disulfide is characterized by the presence of a disulfide bond, which is crucial for its sulfurous odor profile. The disulfide linkage contributes to its distinctive aroma, often associated with garlic and onion-like notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Methyl propyl disulfide is known for its strong, pungent odor reminiscent of garlic and onions. It has a high intensity and is often described as having a sulfurous character.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is known to be potent even at low concentrations.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing authenticity and depth to savory profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Methyl propyl disulfide is naturally found in Allium species, such as garlic and onions.
• Formation Pathways: It is formed through enzymatic reactions during the processing of Allium vegetables, particularly when cells are damaged, leading to the release of sulfur-containing compounds.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources like garlic supports its use in natural flavor formulations.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in savory flavor formulations, including soups, sauces, and meat products.
• Functional Role in Flavor Systems: Acts as a key impact note, enhancing the authenticity of garlic and onion flavors.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 5 ppm in finished products, depending on the desired intensity.
• Stability Considerations: Methyl propyl disulfide is relatively stable under typical processing conditions but can degrade under extreme heat or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in fragrance compositions that require a sulfurous, savory note, often in niche or specialty products.
• Functional Role: Provides trace realism and acts as a modifier in complex fragrance accords.
• Typical Concentration Ranges: Generally used at trace levels due to its potent odor.
• Volatility and Top/Middle/Base Contribution: It is a top note due to its high volatility and immediate impact.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should be justified by safety data.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported; consult EFSA for specific guidance.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; check for updates post-Brexit.
• Asia (Japan, China, ASEAN): Regulatory status varies; consult local regulations for specific guidance.
• Latin America (e.g., Brazil, MERCOSUR): High-level regulatory information not clearly reported; local consultation recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI reported; use should be based on industry-typical practices and safety assessments.
• Dermal Exposure: Potential for irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: High volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides authentic sulfurous notes essential for recreating garlic and onion flavors.
• Typical Synergies: Works well with other sulfur-containing compounds and savory flavor enhancers.
• Common Formulation Pitfalls: Overuse can lead to overpowering and undesirable sulfur notes.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations due to its potency; careful calibration is necessary.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Known for its sensory impact and natural occurrence in Allium species.
• Industry-Typical but Undocumented Practices: Use levels and safety assessments often rely on industry experience.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and safety thresholds are not always clearly documented.

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 08:19:49 GMT (p2)