Allyl Propyl Disulfide

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

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.
d²⁵₂₅ 1.050–1.135; n²⁰_D 1.5495–1.5695

Chemical properties

Colorless to yellowish liquid; fruity, garlic aroma.

Occurrence

Reported as the chief volatile constituent in onion oil and found in raw cabbage, chive, garlic oil, leek and onion.

The Uses of Allyl Propyl Disulfide

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.