| FEMA | 3201 |
| CAS | 2179-60-4 |
| EINECS | 218-551-2 |
| Synonyms |
|
| JECFA Food Flavoring | 565 |
| JECFA Food Additive | N/A |
| DG SANTE Food Flavourings | 12.019 methyl propyl disulfide |
| DG SANTE Food Contact Materials | N/A |
| FDA UNII | 8M12K3FU0T |
| CoE Number | 585 |
| XlogP3-AA | N/A |
| Molecular Weight | 122.2537 |
| Molecular Formula | C4 H10 S2 |
| Organoleptic Notes |
|
| Odor | alliaceous sulfurous, onion, radish, mustard, tomato, alliaceous, potato, garlic |
| Flavor | onion onion, garlic, tomato, potato, alliaceous, vegetable, |
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| Food Chemicals Codex Listed | No |
| Appearance | pale yellow to yellow clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Specific Gravity | 0.99000 to 0.99900 @ 25.00 °C. |
| Lbs/Gal (est) | 8.238 to 8.313 |
| Refractive Index | 1.50300 to 1.50900 @ 20.00 °C. |
| Melting Point | N/A |
| Boiling Point | N/A |
| Flash Point | 109.00 °F. TCC ( 42.78 °C. ) |
| Acid Value | N/A |
| Vapor Pressure | 4.145000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.2 ( Air = 1 ) |
| logP (o/w) | 3.169 (est) |
| Soluble In |
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| Occurrence |
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