Chemical Properties
Allyl propyl disulfi de is a pale yellow liquid with a pungent odor and is insoluble in water.
It decomposes on burning, producing sulfur oxides, and it also gives off irritating or toxic fumes (or gases) in a fi re. It reacts with oxidants. Allyl propyl sulfi de is used as a synthetic
fl avor and food additive. Allyl propyl disulfi de is the chief volatile component of onion oil
as well as being a volatile component of chives and garlic.
Chemical Properties
Colorless to yellowish liquid; fruity, garlic aroma.
Chemical Properties
Onion oil is obtained by steam distillation of the crushed bulbs of the
common onion, Allium cepa L. It is produced mainly in Mexico, China,and Egypt, and, in smaller quantities, also in Europe (France, Hungary)
and is an amber-yellow to amber liquid with a strongly pungent, lasting,
characteristic onion odor.
d
2525 1.050–1.135; n
20D 1.5495–1.5695
Occurrence
Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and
onion.
Uses
This chemical,Allyl Propyl Disulfide which occurs in natural food products, could find use in flavor reconstitution of soups, meat preserves, etc. in spice blends, sausages, etc. It is conceivable that it would be permissible in flavor compositions for food products, since it occurs in Garlic, Onion and Asafoetida oils.
Definition
ChEBI: 2-Propenyl propyl disulfide is an organosulfur compound.
Aroma threshold values
High strength odor, sulfurous type; recommend smelling in a 0.10% solution or less.
Taste threshold values
Taste like that of cooked onions.
General Description
Clear pale yellow liquid with a pungent odor.
Air & Water Reactions
Insoluble in water.
Reactivity Profile
Allyl Propyl Disulfide may react vigorously with strong oxidizing agents. Incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. May liberate hydrogen sulfide upon decomposition or reaction with an acid.
Hazard
Eye and upper respiratory tract irritant.
Health Hazard
Exposures to allyl propyl disulfi de are absorbed into the body by inhalation and by ingestion.
It causes a burning sensation, cough, chest tightness, nausea, vomiting, irritation to
the eyes, skin, and respiratory tract. Based on animal and human experimental data, allyl
propyl sulfi de is regarded as an occupational skin sensitizer.
Fire Hazard
Allyl Propyl Disulfide is combustible.
Contact allergens
With allicin and diallyl sulfide, allylpropyldisulfide is
one of the allergens in garlic (Allium sativum L.). See
also Chap. 46.
Safety Profile
Skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes
storage
Allyl propyl disulfi de should be separated from oxidants.
Precautions
During use/handling of allyl propyl disulfi de, occupational workers should use safety
goggles or eye protection in combination with breathing protection and protective gloves.
Many of the chemical reactions may result in a hazardous situation, i.e., generation of
flammable or toxic chemicals, fi re or detonation.
