Propyl disulfide Chemical Properties

Melting point:

-86 °C (lit.)

Boiling point:

195-196 °C (lit.)

Density 

0.96 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.497(lit.)

FEMA 

3228 | PROPYL DISULFIDE

Flash point:

151 °F

storage temp. 

Store below +30°C.

solubility 

0.04g/l

form 

Liquid

color 

Clear colorless to pale yellow

Odor

at 0.10 % in propylene glycol. sulfury earthy burnt green onion

Odor Type

alliaceous

Odor Threshold

0.00091ppm

JECFA Number

566

BRN 

969200

InChIKey

ALVPFGSHPUPROW-UHFFFAOYSA-N

LogP

3.84

CAS DataBase Reference

629-19-6(CAS DataBase Reference)

NIST Chemistry Reference

Disulfide, dipropyl(629-19-6)

EPA Substance Registry System

Dipropyl disulfide (629-19-6)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

23-24/25-37/39-26

RIDADR 

2810

WGK Germany 

3

RTECS 

JO1955000

F 

13

TSCA 

Yes

HazardClass 

6.1(b)

PackingGroup 

III

HS Code 

29309070

MSDS

• Language:English Provider:Di-n-propyl disulfide
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

Propyl disulfide Usage And Synthesis

Chemical Properties

CLEAR COLURLESS TO PALE YELLOW LIQUID

Chemical Properties

Propyl disulfide has a pungent, sulfur-like odor, with penetrating qualities like the odor of onion and garlic.

Occurrence

Reported found in cabbage, onion, garlic, shallot, roasted onion, raw leek, heated leek, chive, nobiru, caucas, Welsh onion, scallion, grilled and roasted beef and roasted peanut.

Uses

Dipropyl disulfide is a BP-induced cancer inhibitor.

Preparation

By boiling propyl bromide and Na2S2 in propyl alcohol; from iodine and n-propyl mercaptan; from propyl iodide and sodium thiosulfate by way of sodium propyl thiosulfate, followed by heating.

Definition

ChEBI: Dipropyl disulfide is an organic disulfide where the alkyl groups specified are propyl. It is a component of the essential oils obtained from Allium. It has a role as a plant metabolite.

Taste threshold values

Taste characteristics at 10 ppm: alliaceous, sulfurous, green, vegetative and asefetida nuances.

General Description

Dipropyl disulfide (DPDS) was an efficient scavenger of reactive oxygen species (ROS) at a lower concentration in both HL-60 and HepG2 cells. It prevents the oxidative DNA damage caused by N-nitrosopiperidine (NPIP) and N-nitrosodibutylamine (NDBA).

Propyl disulfide(629-19-6)Related Product Information

• Diisopropylamine
• Diallylamine
• N-Methyl-2-pyrrolidone
• 1,1-Bis(hydroxymethyl)cyclopropane
• N,N-Diisopropylethylamine
• Diallyldisulfide
• Allyl glycidyl ether
• Dimethyl disulfide
• L-Homocystine
• Bis(1-methyl propyl) disulfide
• Butyl disulfide
• N,N'-Bis(benzyloxycarbonyl)-L-cystine
• D-PENICILLAMINE DISULFIDE
• Dimethyl L-cystinate dihydrochloride
• DI-N-OCTADECYL DISULFIDE
• DIISOAMYL DISULFIDE
• 3-CARBOXYPROPYL DISULFIDE
• DI-N-UNDECYLDISULPHIDE