Your Location：Home >Products >Food Additives >2179-57-9
Appearance:colorless to yellow oil
Throughput:100|Kilogram|Month
pd_productuse:spice
Delivery Time:large stock
Purity:98% purity
Diallyldisulfide Chemical Properties
Boiling point 180-195 °C(lit.)
density 1.008 g/mL at 25 °C(lit.)
vapor density >5 (vs air)
vapor pressure 1 mm Hg ( 20 °C)
refractive index n20/D 1.541(lit.)
FEMA 2028 | ALLYL DISULFIDE
Fp 144 °F
storage temp. 2-8°C
form oil
color colorless to yellow
Odor Diallyl disulfide is an essential odor component of garlic oil.
Odor Threshold 0.00022ppm
JECFA Number 572
BRN 1699241
InChIKey PFRGXCVKLLPLIP-UHFFFAOYSA-N
CAS DataBase Reference 2179-57-9(CAS DataBase Reference)
NIST Chemistry Reference Diallyl disulphide(2179-57-9)
EPA Substance Registry System Diallyl disulfide (2179-57-9)
Safety Information
Hazard Codes Xn,Xi
Risk Statements 22-36/37/38-10
Safety Statements 26-36/37/39-37/39-16-36
RIDADR UN 2810 6.1/PG 3
WGK Germany 3
RTECS BB1000000
F 13
TSCA Yes
HazardClass 6.1
PackingGroup II
HS Code 29309090
Hazardous Substances Data 2179-57-9(Hazardous Substances Data)
CAS：5713-61-1
CAS：5965-83-3
CAS：915087-25-1
CAS：36229-42-2
