Diallyldisulfide CAS#：2179-57-9
Diallyl disulfide ranks among the main allergens present in garlic (Allium sativum) and onions.Clinical patch test data supports this connection: for patients who already tested positive for garlic sensitivity via patch tests, all 13 of those who underwent further testing with 5% diallyl disulfide in petrolatum also had a positive allergic reaction.
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 | n |
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) |
Diallyldisulfide CAS#2179-57-9 Application
The applications of Diallyldisulfide are mainly concentrated in the food, pharmaceutical, and scientific research fields. Its core applications can be summarized into three categories:
Food Sector: As a natural flavor compound, it is a key component contributing to the unique pungent flavor of garlic, onions, and other Allium species, and is commonly used in food additives to enhance their flavor.
Pharmaceutical and Health Research: It possesses certain biological activity, and studies have shown that it may have potential antibacterial and lipid-regulating effects. It is one of the reference ingredients in the development of related health products or drugs in the pharmaceutical field.
Allergy Research Sector:As a major low-molecular-weight allergen in garlic, it is frequently used in clinical allergy testing (such as patch testing) to help diagnose individuals allergic to garlic.
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