FlavScents AInsights Entry: Allyl Disulfide (CAS: 2179-57-9)

1. Identity & Chemical Information

• Common Name(s): Allyl disulfide
• IUPAC Name: 3-(prop-2-enyl)disulfane
• CAS Number: 2179-57-9
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C6H10S2
• Molecular Weight: 146.28 g/mol

Allyl disulfide is characterized by the presence of a disulfide functional group, which is crucial for its distinctive sulfurous odor. This compound is structurally related to other sulfur-containing compounds that contribute to the pungent aroma of garlic and onions. The presence of the allyl group enhances its volatility and reactivity, making it a significant contributor to the sensory profile of garlic.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Allyl disulfide is known for its strong, pungent, and characteristic garlic-like odor. It is a key impact note in garlic flavors, providing a sharp and intense aroma that is easily recognizable even at low concentrations. The compound's odor threshold is relatively low, which means it can be perceived at minimal concentrations, making it a potent ingredient in flavor formulations. Its sensory role is primarily as an impact note, adding authenticity and intensity to garlic and onion flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Allyl disulfide is naturally found in garlic (Allium sativum) and is formed through the enzymatic degradation of alliin, a sulfur-containing amino acid, when garlic is crushed or chopped. This enzymatic reaction is part of the plant's defense mechanism, releasing volatile compounds that contribute to garlic's characteristic aroma. The compound is significant in the designation of "natural flavor" due to its natural occurrence in garlic and its formation through natural enzymatic processes.

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

4. Use in Flavors

Allyl disulfide is predominantly used in savory flavor categories, particularly in garlic and onion flavors. It serves as a critical impact note, providing authenticity and intensity to 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 commonly used in sauces, dressings, and snack foods. The compound is relatively stable under heat but can be prone to oxidation, which may alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, allyl disulfide is used sparingly due to its potent odor. It is primarily utilized in fragrance compositions that aim to replicate culinary or savory notes, such as garlic or onion. Its role is often as a trace realism note, providing authenticity to complex fragrance blends. The volatility of allyl disulfide allows it to contribute to the top notes of a fragrance, although it is typically used at very low concentrations to avoid overpowering the composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Allyl disulfide is not explicitly listed as FEMA GRAS, but its use in flavors is generally recognized as safe when used in accordance with good manufacturing practices.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; its use would be subject to general safety assessments.
• United Kingdom: Follows EU regulations post-Brexit, with no specific divergence reported.
• Asia: Regulatory status varies; Japan and China may have specific guidelines for sulfur-containing compounds.
• Latin America: Generally follows international safety guidelines, but specific country regulations should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Allyl disulfide is considered safe for use in food flavors at typical concentrations. No specific ADI or MSDI is established, but it is used within industry-typical levels.
• Dermal Exposure: In fragrance applications, it may cause irritation or sensitization at higher concentrations. IFRA guidelines should be consulted for safe use levels.
• Inhalation Exposure: Due to its volatility, inhalation exposure should be minimized in occupational settings to prevent irritation.

The risk profiles for food and fragrance applications differ primarily in terms of exposure routes and concentrations used.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Allyl disulfide is valued for its ability to impart a strong, authentic garlic note to flavor formulations. It synergizes well with other sulfur-containing compounds to enhance complexity and depth. Formulators should be cautious of its potent odor, which can easily dominate a blend if not used judiciously. It is often under-used in fragrance applications due to its intensity but can be effective in creating realistic culinary notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on allyl disulfide is well-established, particularly regarding its sensory characteristics and natural occurrence. Industry practices are well-documented, although specific regulatory approvals may vary by region. Known data gaps include specific ADI values and comprehensive regulatory listings in some regions.

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 2026-02-26 09:21:26 GMT (p2)