Product Details
Diallyl disulfide serves as a principal allergenic component found in garlic (Allium sativum) and onions. In clinical patch testing, all 13 garlic-sensitive patients who underwent examination showed positive responses to diallyl sulfide at a 5% concentration in petrolatum.
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 |
| Water Solubility | Insoluble in water |
| solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. |
| form | oil |
| color | colorless to yellow |
| Odor | Diallyl disulfide is an essential odor component of garlic oil. |
| Odor Threshold | 0.00022ppm |
| Odor Type | alliaceous |
| biological source | synthetic |
| JECFA Number | 572 |
| BRN | 1699241 |
| InChIKey | PFRGXCVKLLPLIP-UHFFFAOYSA-N |
| LogP | 3.26 |
| 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) |
