Allyl propyl disulfide

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Allyl propyl disulfide
Allyl propyl disulfide.png
Names
Preferred IUPAC name
3-(Propyldisulfanyl)prop-1-ene
Other names
2-Propenyl propyl disulphide
4,5-Dithia-1-octene[1]
Onion oil[1]
2-Propenyl propyl disulfide[1]
Propyl allyl disulfide[1]
1-Allyl-2-propyldisulfane (not recommended)
Identifiers
3D model (Jmol)
ChemSpider
ECHA InfoCard 100.016.864
Properties
C6H12S2
Appearance Pale-yellow liquid
Odor strong onion-like odor[1]
Density 0.984 g/cm3
Melting point −15 °C; 5 °F; 258 K
Insoluble[1]
Hazards
Flash point 54.4 °C (129.9 °F; 327.5 K)
US health exposure limits (NIOSH):
PEL (Permissible)
TWA 2 ppm (12 mg/m3)[1]
REL (Recommended)
TWA 2 ppm (12 mg/m3)
ST 3 ppm (18 mg/m3)[1]
IDLH (Immediate danger)
N.D. [1]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Allyl propyl disulfide is an organosulfur compound with the chemical formula C3H5S2C3H7. It is a volatile pale-yellow liquid with a strong odor. It is a major component of onion oil and is used in food additives and flavors.[2] This substance is present in garlic and onion. When onion or garlic is sliced, the substance evaporates and causes eyes to irritate.[3] When garlic or onion is cooked, it also evaporates, ridding them of the spicy taste, and leaving a sweet taste in them.

References[edit]

  1. ^ a b c d e f g h i j "NIOSH Pocket Guide to Chemical Hazards #0020". National Institute for Occupational Safety and Health (NIOSH). 
  2. ^ Lawson, Larry D.; Wang, Zhen Yu J.; Hughes, Bronwyn G. "Identification and HPLC quantitation of the sulfides and dialk(en)yl thiosulfinates in commercial garlic products" Planta Medica 1991, vol. 57, pp. 363-70. doi:10.1055/s-2006-960119
  3. ^ CDC - NIOSH Pocket Guide to Chemical Hazards