| Methyl propyl disulfide Basic information |
| Product Name: | Methyl propyl disulfide |
| Synonyms: | METHYL PROPYL DISULFIDE;METHYL PROPYL DISULPHIDE;FEMA 3201;PROPYL METHYL DISULFIDE;Methyl propyl;1-Methyl-2-propyldisulfane;Methyl propyl disulfide,95%;Methyl propyl disulfide,80%,tech. |
| CAS: | 2179-60-4 |
| MF: | C4H10S2 |
| MW: | 122.25 |
| EINECS: | 218-551-2 |
| Product Categories: | Organic Building Blocks;Sulfides/Disulfides;Alphabetical Listings;Flavors and Fragrances;M-N;Sulfur Compounds;sulfide Flavor;Sulfides flavors |
| Mol File: | 2179-60-4.mol |
| Methyl propyl disulfide Chemical Properties |
| Melting point | -101.52°C (estimate) |
| Boiling point | 69-71 °C/43 mmHg (lit.) |
| density | 0.98 g/mL at 25 °C (lit.) |
| refractive index | n |
| FEMA | 3201 | METHYL PROPYL DISULFIDE |
| Fp | 109 °F |
| storage temp. | 0-6°C |
| form | Liquid |
| Specific Gravity | 0.98 |
| color | Clear slightly yellow |
| JECFA Number | 565 |
| InChIKey | PUCHCUYBORIUSM-UHFFFAOYSA-N |
| CAS DataBase Reference | 2179-60-4(CAS DataBase Reference) |
| NIST Chemistry Reference | Disulfide, methyl propyl(2179-60-4) |
| EPA Substance Registry System | Methyl propyl disulfide (2179-60-4) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 10-36-36/37/38 |
| Safety Statements | 16-26-37/39 |
| RIDADR | UN 1993 3/PG 3 |
| WGK Germany | 3 |
| HazardClass | 3.2 |
| PackingGroup | III |
| HS Code | 29309090 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ACROS | English |
| Methyl propyl disulfide Usage And Synthesis |
| Description | Methyl propyl disulfide has an odor and taste reminiscent of cooked onion. May be prepared from Bunte salt and the corresponding thiol. |
| Chemical Properties | Methyl propyl disulfide has a powerful, penetrating sulfuraceous–herbaceous, onion-like odor |
| Chemical Properties | CLEAR SLIGHTLY YELLOWISH LIQUID |
| Occurrence | Reported found in cabbage, onion oil, onion, garlic, shallot, leek, chive, fried potato, potato, tomato, beef, peanut, cooked beef, roast peanut and Brussels sprout |
| Preparation | From Bunte salt and the corresponding thiol. |
| Taste threshold values | Taste characteristics at 0.5 ppm: onion, garlic, tomato, potato, alliaceous and vegetative |
| Methyl propyl disulfide Preparation Products And Raw materials |
| Preparation Products | ETHYL METHYL DISULFIDE |
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