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W205303

Sigma-Aldrich

Ammonium sulfide solution

20 wt. % in H2O

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Synonym(s):
Ammonium monosulfide, Diammonium sulphide, Diazanium sulfide
Linear Formula:
(NH4)2S
CAS Number:
Molecular Weight:
68.14
FEMA Number:
2053
Council of Europe no.:
482
MDL number:
eCl@ss:
38030205
PubChem Substance ID:
Flavis number:
16.002
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

Halal
Kosher

reg. compliance

FDA 21 CFR 172.515

concentration

20 wt. % in H2O

refractive index

n20/D 1.388

density

0.997 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

sulfurous

SMILES string

N.N.S

InChI

1S/2H3N.H2S/h2*1H3;1H2

InChI key

UXXGWUQNRMPNKH-UHFFFAOYSA-N

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1 of 4

This Item
515809W204218W274615
Allyl sulfide ≥97%, FG

Sigma-Aldrich

W204218

Allyl sulfide

Dimethyl sulfide redistilled, ≥99%, FCC, FG

Sigma-Aldrich

W274615

Dimethyl sulfide

grade

Halal, Kosher

grade

-

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, redistilled

refractive index

n20/D 1.388

refractive index

n20/D 1.467

refractive index

n20/D 1.490 (lit.)

refractive index

n20/D 1.435 (lit.)

density

0.997 g/mL at 25 °C

density

1 g/mL at 25 °C

density

0.887 g/mL at 25 °C (lit.)

density

0.846 g/mL at 25 °C (lit.)

documentation

see Safety & Documentation for available documents

documentation

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

food allergen

-

food allergen

no known allergens

food allergen

no known allergens

General description

Ammonium sulfide is an organosulfur compound, mainly used as a flavor ingredient due to its characteristic sulfurous odor. The fried bacon aroma produced during the reaction of ammonium sulfide with isovaleraldehyde is due to 2,4,6-triisobutyl-4H-1,3,5-dithiazine and 3,5-diisobutyl-1,2,4-trithiolane formed during the reaction.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Pictograms

FlameCorrosion

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B

Supplementary Hazards

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

90.0 °F - closed cup

Flash Point(C)

32.2 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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25G
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Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 33(1), 130-132 (1985)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
[Photographic models in the study and valuation of the silver reactions in histology. II. Optical density variation in enlarging exposure scale under the action of the ammonium sulphide on silver (author's transl)].
M Vialli et al.
Mikroskopie, 36(3-4), 117-127 (1980-06-01)
J M Zdolsek et al.
Free radical biology & medicine, 15(1), 1-11 (1993-07-01)
The objective of this study was to develop a sensitive cytochemical method for the visualization of iron, both at light microscopical (LM) and at electron microscopical (EM) levels, in glutaraldehyde-fixed cultured cells with reasonable morphological preservation. The method is based

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