2179-59-1C=CCSSCCCFCSSPCOFDUKHPV-UHFFFAOYSA-NAllyl propyl disulfide is a clear pale yellow liquid with a pungent odor. (NTP, 1992)
2179-59-10.93 at 59 °F (NIOSH, 2024) - Less dense than water; will float
0.9289 g/cu cm at 15 °C
Relative density (water = 1): 0.9
0.999-1.005
0.93
(59 °F): 0.93
Liquid
Pale-yellow liquid
less than 1 mg/mL at 68 °F (NTP, 1992)
Soluble in diethyl ether, carbon disulfide, and chloroform
Solubility in water: none
Practically insoluble to insoluble in water
Soluble (in ethanol)
Insoluble
133.3 °F (NTP, 1992)
133 °F
56 °C
133.3 °F
安全情報は参考情報です。供給元の安全データシート(SDS)、適用法令、専門家による評価に代わるものではありません。
Warning
H315 (95.8%): Causes skin irritation [Warning Skin corrosion/irritation]
P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 96 reports by companies from 8 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Warning
H226: Flammable liquid and vapor [Warning Flammable liquids]
Chemical: Disulfide, 2-propenyl propyl
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Allyl propyl disulfide: Does not have an individual approval but may be used under an appropriate group standard
This chemical is combustible. (NTP, 1992)
Combustible. Gives off irritating or toxic fumes (or gases) in a fire. Above 56 °C explosive vapour/air mixtures may be formed.
Combustible.
Moderate
The main volatile oil in onions, it is used as a food flavoring agent. [ACGIH]
Synthetic flavor; food additive
Treatment of 1-ethylthio-2-propenylthioethene with NaNH2 in liquid ammonia results in formation of Na-1-propenethiolate, which reacts with s-propyl propanethiosulfonate to give propenyl propyl disulfide in good yield.
The chief volatile constituent of onion oil.
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Reported uses: in baked goods--5.0 ppm; in condiments, pickles--20.0 ppm; in meat, meat sauces, Soups--12.75 ppm.
SULFUR-CONTAINING COMPD LISTED ON THE FEMA-GRAS LIST--PROPENYL PROPYL DISULFIDE.
FEMA No. 3227.
The chief volatile constituent of onion oil
用途合成中間体
天然物の起源Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and onion.
使用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.
現在のフィルター条件では反応記録がありません。
読み込み中…
DTXSID8024448CHEMBL3187351CHEBI:17362866-68 °C at 16 mm Hg
195.00 to 200.00 °C. @ 760.00 mm Hg
at 2.1kPa: 66-69 °C
66 °C (10 mm Hg)
5 °F (NTP, 1992)
-15 °C
-15 °C
5 °F
5 °F
化学的特性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.
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.
Fires involving this material can be controlled with a dry chemical, carbon dioxide or Halon extinguisher. (NTP, 1992)
Use foam, dry powder, carbon dioxide.
Fresh air, rest.
Remove contaminated clothes. Rinse and then wash skin with water and soap.
First rinse with plenty of water for several minutes (remove contact lenses if easily possible), then refer for medical attention.
EYES: First check the victim for contact lenses and remove if present. Flush victim's eyes with water or normal saline solution for 20 to 30 minutes while simultaneously calling a hospital or poison control center. Do not put any ointments, oils, or medication in the victim's eyes without specific instructions from a physician. IMMEDIATELY transport the victim after flushing eyes to a hospital even if no symptoms (such as redness or irritation) develop.
(General first aid procedures)
SMALL SPILLS AND LEAKAGE: If you spill this chemical, FIRST REMOVE ALL SOURCES OF IGNITION. Then, use absorbent paper to pick up all liquid spill material. Your contaminated clothing and absorbent paper should be sealed in a vapor-tight plastic bag for eventual disposal. Solvent wash all contaminated surfaces with 60-70% ethanol followed by washing with a soap and water solution. Do not reenter the contaminated area until the Safety Officer (or other responsible person) has verified that the area has been properly cleaned.
SRP: The most favorable course of action is to use an alternative chemical product with less inherent propensity for occupational exposure or environmental contamination. Recycle any unused portion of the material for its approved use or return it to the manufacturer or supplier. Ultimate disposal of the chemical must consider: the material's impact on air quality; potential migration in soil or water; effects on animal, aquatic, and plant life; and conformance with environmental and public health regulations.
Personal protection: chemical protection suit including self-contained breathing apparatus. Collect leaking and spilled liquid in sealable containers as far as possible. Absorb remaining liquid in sand or inert absorbent. Then store and dispose of according to local regulations.
Work clothing that becomes wet or significantly contaminated should be removed and replaced.
/To prevent inhalation exposure use/ ventilation, local exhaust, or breathing protection. /from table/
/To prevent skin exposure use/ protective gloves. /Should exposure occur,/ remove contaminated clothes. Rinse and then wash skin with water and soap. /from table/
/To prevent eye exposure use/ safety goggles, or eye protection in combination with breathing protection. /Should exposure occur,/ first rinse with plenty of water for several minutes (remove contact lenses if easily possible), then take to a doctor. /from table/
Do not eat, drink, or smoke during work. /from table/
TERRESTRIAL FATE: Based on a classification scheme(1), an estimated Koc value of 500(SRC), determined from a structure estimation method(2), indicates that allyl propyl disulfide is expected to have moderate mobility in soil(SRC). Volatilization of allyl propyl disulfide from moist soil surfaces is expected to be an important fate process(SRC) given an estimated Henry's Law constant of 2.7X10-3 atm-cu m/mole(SRC), using a fragment constant estimation method(3). Allyl propyl disulfide is expected to slowly volatilize from dry soil surfaces(SRC) based upon an estimated vapor pressure of 0.39 mm Hg(SRC), determined from a fragment constant method(4). Biodegradation data were not available(SRC, 2005).
AQUATIC FATE: Based on a classification scheme(1), an estimated Koc value of 500(SRC), determined from a structure estimation method(2), indicates that allyl propyl disulfide is not expected to adsorb to suspended solids and sediment(SRC). Volatilization from water surfaces is expected(3) based upon an estimated Henry's Law constant of 2.7X10-3 atm-cu m/mole(SRC), developed using a fragment constant estimation method(4). Using this Henry's Law constant and an estimation method(3), volatilization half-lives for a model river and model lake are 4 hours and 5 days, respectively(SRC). According to a classification scheme(5), an estimated BCF of 140(SRC), from an estimated log Kow of 3.70(6) and a regression-derived equation(7), suggests the potential for bioconcentration in aquatic organisms is high(SRC). Biodegradation data were not available(SRC, 2005).
ATMOSPHERIC FATE: According to a model of gas/particle partitioning of semivolatile organic compounds in the atmosphere(1), allyl propyl disulfide, which has an estimated vapor pressure of 0.39 mm Hg at 25 °C(SRC), determined from a fragment constant method(2), is expected to exist solely as a vapor in the ambient atmosphere. Vapor-phase allyl propyl disulfide is degraded in the atmosphere by reaction with photochemically-produced hydroxyl radicals(SRC); the half-life for this reaction in air is estimated to be 1.4 hours(SRC), calculated from its rate constant of 2.7X10-10 cu cm/molecule-sec at 25 °C(SRC) that was derived using a structure estimation method(3). Allyl propyl disulfide does not contain chromophores that absorb at wavelengths >290 nm and therefore is not expected to be susceptible to direct photolysis by sunlight(SRC).
In a 1995 Japanese study of stir-fried garlic, the volatile extracts contained 0.27% allyl propyl disulfide(1). A similar study of raw garlic in 1989 found that the oil extracts contained 5.53-6.77X10-6 g/g garlic bulb and volatile water extracts contained 0.10-0.27X10-6 g/g garlic bulb(2).
The substance can be absorbed into the body by inhalation and by ingestion.
inhalation, ingestion, skin and/or eye contact
Burning sensation. Cough. Chest tightness. Nausea. Vomiting.
Burning sensation. Redness.
Redness. Pain. Watering of the eyes.
irritation eyes, nose, respiratory system; lacrimation (discharge of tears)
Using a structure estimation method based on molecular connectivity indices(1), the Koc of allyl propyl disulfide can be estimated to be 500(SRC). According to a classification scheme(2), this estimated Koc value suggests that allyl propyl disulfide is expected to have moderate mobility in soil.
SOURCE DOMINATED: A study of household waste in Denmark evaluated the volatile components collected from the head space of sanitation collection trucks; allyl propyl disulfide was identified as a volatile organic constituent in an unspecified amount(1).
/HUMAN EXPOSURE STUDIES/ Concentrations of allyl propyl disulfide were measured in an onion dehydrating plant ... Irritation to the eyes, nose, and throat occurred at various operations evolving onion oil, but were most pronounced ... where an average concentration of 3.4 ppm was found.
/HUMAN EXPOSURE STUDIES/ Administration of allyl propyl disulfide to six normal volunteers after a 12-hr fast caused a significant fall in the blood glucose levels and a significant rise in the serum insulin levels during the subsequent 4 hr.
/OTHER TOXICITY INFORMATION/ Allyl propyl disulfide ... is said to be one of the principal volatile substances in onion which irritate the eyes and cause lacrimation.
An estimated BCF of 140 was calculated for allyl propyl disulfide(SRC), using an estimated log Kow of 3.70 (1) and a regression-derived equation(2). According to a classification scheme(3), this BCF suggests the potential for bioconcentration in aquatic organisms is high(SRC), provided the compound is not metabolized by the organism(SRC).
一般的な説明Clear pale yellow liquid with a pungent odor.