Name | Methyl propyl disulfide |
Synonyms | FEMA 3201 218-551-2 Methyl propyl 2,3-Dithiahexane Methyldithiopropane Propyl methyl disulfide PROPYL METHYL DISULFIDE Methyl propyl disulfide METHYL PROPYL DISULFIDE METHYL PROPYL DISULPHIDE Methyl propyl disulphide 1-Methyl-2-propyldisulfane 1-(Methyldisulfanyl)propane |
CAS | 2179-60-4 |
EINECS | 218-551-2 |
InChI | InChI=1/C4H10S2/c1-3-4-6-5-2/h3-4H2,1-2H3 |
InChIKey | PUCHCUYBORIUSM-UHFFFAOYSA-N |
Molecular Formula | C4H10S2 |
Molar Mass | 122.25 |
Density | 0.98 g/mL at 25 °C (lit.) |
Melting Point | -101.52°C (estimate) |
Boling Point | 69-71 °C/43 mmHg (lit.) |
Flash Point | 109°F |
JECFA Number | 565 |
Vapor Presure | 4.14mmHg at 25°C |
Appearance | Liquid |
Specific Gravity | 0.98 |
Color | Clear slightly yellow |
Storage Condition | 0-6°C |
Refractive Index | n20/D 1.508(lit.) |
Use | Used as daily, food flavor |
Hazard Symbols | Xi - Irritant |
Risk Codes | R10 - Flammable R36 - Irritating to the eyes R36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S16 - Keep away from sources of ignition. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37/39 - Wear suitable gloves and eye/face protection |
UN IDs | UN 1993 3/PG 3 |
WGK Germany | 3 |
HS Code | 29309090 |
Hazard Class | 3.2 |
Packing Group | III |
FEMA | 3201 | METHYL PROPYL DISULFIDE |
NIST chemical information | Information provided by: webbook.nist.gov (external link) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
toxicity | GRAS(FEMA). |
use limit | FEMA: baked products, condiments, meat products, pickled products, soup, all 1.0g/g. |
biological activity | Methyl propyl disulfide is a volatile sulfur compound with anti-cancer effect produced in garlic and onion. |
Use | Used as daily and edible essence |
production method | natural products are found in boiled cabbage, onion, garlic, chives, scallion, western-style fried potatoes, tomatoes, cooked beef, fried peanuts, etc. |