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W204218

Sigma-Aldrich

Allyl sulfide

≥97%, FG

Synonym(s):

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

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About This Item

Linear Formula:
(CH2=CHCH2)2S
CAS Number:
592-88-1
Molecular Weight:
114.21
FEMA Number:
2042
Beilstein/REAXYS Number:
1736016
EC Number:
209-775-1
Council of Europe no.:
2174
MDL number:
MFCD00008658
UNSPSC Code:
12164502
PubChem Substance ID:
24900817
Flavis number:
12.088
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

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.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

garlic; horseradish; onion; sulfurous

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

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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.

Application


  • Diallylsulfide attenuates excessive collagen production and apoptosis in a rat model of bleomycin induced pulmonary fibrosis through the involvement of protease activated receptor-2.: The research highlights the protective effects of diallyl sulfide against pulmonary fibrosis, focusing on its ability to modulate protease activated receptor-2 and reduce collagen production (Kalayarasan et al., 2013).

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 2

flash_point_f

114.8 °F - closed cup

flash_point_c

46 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 1971, 25-25 null
Burdock GA
Encyclopedia of Food and Color Additives, 1, 101-101 (1997)
Kabilan Velliyagounder et al.
Antimicrobial agents and chemotherapy, 56(5), 2397-2407 (2012-02-15)
The in vitro antibacterial effects of diallyl sulfide (DAS) against the Gram-negative periodontopathogen Aggregatibacter actinomycetemcomitans, the key etiologic agent of the severe form of localized aggressive periodontitis and other nonoral infections, were studied. A. actinomycetemcomitans was treated with garlic extract
Cui-Li Zhang et al.
International journal of biological sciences, 8(3), 363-374 (2012-03-07)
To investigate the protective effects and the possible mechanisms of garlic oil (GO) against N-nitrosodiethylamine (NDEA)-induced hepatocarcinoma in rats, Wistar rats were gavaged with GO (20 or 40 mg/kg) for 1 week, and then were gavaged with GO and NDEA
Sevdan Yılmaz et al.
Journal of aquatic animal health, 24(4), 219-224 (2012-10-10)
This study was conducted to investigate the effects of garlic and ginger oils on hematological and biochemical health characteristics of sea bass Dicentrarchus labrax. Fish were exposed to garlic oil (0.01 or 0.02 mL/L), ginger oil (0.01 or 0.02 mL/L)
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