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W204218 Sigma-Aldrich

Allyl sulfide

≥97%, FG

Synonym: 3,3′-Thiobis-1-propene, Diallyl sulfide, NSC 20947, Thioallyl ether

  • CAS Number 592-88-1

  • Linear Formula (CH2=CHCH2)2S

  • Molecular Weight 114.21

  •  FEMA Number 2042

  •  Beilstein/REAXYS Number 1736016

  •  EC Number 209-775-1

  •  Council of Europe no. 2174

  •  MDL number MFCD00008658

  •  PubChem Substance ID 24900817

  •  Flavis number 12.088

  •  NACRES NA.21

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Properties

Related Categories A - D, A-B, A-D, Alphabetical Listings, Certified Food Grade Products,
biological source   synthetic
grade   FG
  Halal
  Kosher
  follows IFRA guidelines
reg. compliance   EU Regulation 1223/2009
  FDA 21 CFR (117)
  FDA 21 CFR (172.515)
  EU Regulation 1334/2008 & 178/2002
vapor density   3.9 (vs air)
vapor pressure   7 mmHg ( 20 °C)
assay   ≥97%
refractive index   n20/D 1.490 (lit.)
bp   138 °C (lit.)
mp   −83 °C (lit.)
density   0.887 g/mL at 25 °C (lit.)
Agency/Method   meets purity specifications of JECFA
Documentation   see Safety & Documentation for available documents
Organoleptic   garlic; horseradish; onion; sulfurous
food allergen   no known allergens
fragrance allergen   no known allergens
SMILES string   C=CCSCC=C
InChI   1S/C6H10S/c1-3-5-7-6-4-2/h3-4H,1-2,5-6H2
InChI key   UBJVUCKUDDKUJF-UHFFFAOYSA-N

Description

General description

Allyl sulfide is a volatile flavor compound naturally found in Allium species such as garlic and onion. It is has a characteristic garlic odor and is used as a flavoring agent in meat and condiments.

Packaging

1 kg in glass bottle

100 g in glass bottle

4 kg in steel drum

Biochem/physiol Actions

Organosulfur compound from garlic that inhibits chemically-induced carcinogenesis in experimental animals. Competitive inhibitor of Cytochrome P450 2E1 (CYP2E1) that, in turn, blocks the activation of several chemcal carcinogens.

Other Notes

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Safety & Documentation

Safety Information

Symbol 
GHS02  GHS02
Signal word 
Warning
Hazard statements 
Precautionary statements 
RIDADR 
UN 1993C 3 / PGIII
WGK Germany 
2
RTECS 
BC4900000
Flash Point(F) 
114.8 °F
Flash Point(C) 
46 °C
Protocols & Articles

Articles

Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers
15

References

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