Propyl disulfide Information
| Chemical Name | Propyl disulfide |
| CAS | 629-19-6 |
| EINECS | 211-079-8 |
| Molecular Formula | C6H14S2 |
| Molecular Weight | 150.31 |
| Spice Type | Synthetic fragrance |
Propyl disulfide Uses
Dipropyl disulfide is an organic sulfur compound with the chemical formula C₆H₁₄S₂. It has a strong characteristic sulfide smell and is often used in the flavor and fragrance industry to simulate the sulfur-containing flavor in natural foods or plants.
I. Core applications in the flavor and fragrance industry
Onion and garlic flavors:
Simulate the spicy aroma of plants such as onions, garlic, and leeks, and are key ingredients for preparing salty food flavors (such as seasoning sauces and instant noodle seasoning packets).
Meat flavors:
Cooperate with compounds such as pyrazines and furanones to simulate the flavor of grilled and stewed meat, and are used in processed meat products, puffed foods, or vegetarian substitutes (such as plant-based artificial meat).
Tropical fruit flavors:
Some tropical fruits (such as durian and jackfruit) contain sulfur compounds, and dipropyl disulfide can be used to enhance their complex aroma.
II. Specific applications in the food industry
Processed food seasoning:
Used in snacks such as potato chips, biscuits, and seasoned nuts to give them a salty or barbecue flavor.
As a flavor enhancer in compound seasonings (such as hot pot base, brine spices).
Plant extract replacement:
As a low-cost synthetic flavor, it replaces natural onion and garlic extracts to improve product stability (natural extracts are prone to oxidation and deterioration).
III. Daily chemicals and special uses
Functional odor masking:
In pet food or garbage disposal, it is used to mask bad odors (need to be combined with other flavor ingredients).
Industrial flavors:
In a few cases, it is used to prepare industrial flavors (such as the "fresh" feeling in detergents), but due to the strong sulfur smell, it is rarely used.
IV. Chemical properties and natural existence
Chemical properties:
It is highly volatile and needs to be stored at low temperatures to prevent decomposition; it is easy to oxidize and often needs to be used in combination with other antioxidants.
Natural sources:
It exists in the volatile components of plants such as onions and garlic, but the content is low. It is mostly obtained through chemical synthesis in industry (such as oxidation of propylthiol).
Propyl disulfide Properties
| Melting point | -86 °C |
| Boiling point | 195-196 °C |
| Density | 0.96 g/mL at 25 °C |
| FEMA | 3228 | PROPYL DISULFIDE |
| Storage | Store below +30°C. |
| Fragrance | alliaceous |
| LogP | 3.84 |
