| Boiling point |
180-195 °C(lit.) |
| Density |
1.008 g/mL at 25 °C(lit.) |
| vapor density |
>5 (vs air) |
| vapor pressure |
1 mm Hg ( 20 °C) |
| FEMA |
2028 | ALLYL DISULFIDE |
| refractive index |
n20/D 1.541(lit.) |
| Flash point |
144 °F |
| storage temp. |
2-8°C |
| Water Solubility |
Insoluble in water |
| solubility |
Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. |
| form |
oil |
| color |
colorless to yellow |
| Odor |
Diallyl disulfide is an essential odor component of garlic oil. |
| Odor Threshold |
0.00022ppm |
| Odor Type |
alliaceous |
| biological source |
synthetic |
| JECFA Number |
572 |
| BRN |
1699241 |
| Henry's Law Constant |
7.5×10-3 mol/(m3Pa) at 25℃, Mazza (1980) |
| Major Application |
cleaning products
cosmetics
food and beverages
personal care |
| Cosmetics Ingredients Functions |
PERFUMING |
| InChI |
1S/C6H10S2/c1-3-5-7-8-6-4-2/h3-4H,1-2,5-6H2 |
| InChIKey |
PFRGXCVKLLPLIP-UHFFFAOYSA-N |
| SMILES |
C=CCSSCC=C |
| LogP |
3.26 |
| CAS DataBase Reference |
2179-57-9(CAS DataBase Reference) |
| NIST Chemistry Reference |
Diallyl disulphide(2179-57-9) |
| EPA Substance Registry System |
Diallyl disulfide (2179-57-9) |
