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W409301

Sigma-Aldrich

Diethyl disulfide

99%, FG

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Synonym(s):
Ethyl disulfide
Linear Formula:
(C2H5)2S2
CAS Number:
110-81-6
Molecular Weight:
122.25
FEMA Number:
4093
EC Number:
203-805-7
MDL number:
MFCD00009266
UNSPSC Code:
12164502
PubChem Substance ID:
24901978
Flavis number:
12.012
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG

reg. compliance

EU Regulation 1334/2008 & 872/2012

Assay

99%

refractive index

n20/D 1.506 (lit.)

bp

151-153 °C (lit.)

density

0.993 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

alliaceous

SMILES string

CCSSCC

InChI

1S/C4H10S2/c1-3-5-6-4-2/h3-4H2,1-2H3

InChI key

CETBSQOFQKLHHZ-UHFFFAOYSA-N

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General description

Diethyl disulfide is one of the most abundant VSCs (volatile sulfur compounds) in durian fruit . The product exhibits a pungent smell like garlic or onion in Chanthaburi 1 and Monthong, which are two popular durian cultivars .

Application

Diethyl disulfide is one of the key aroma compounds in durian fruit, and it is high in polyphenolic antioxidants, vitamins, dietary fibers, and minerals.

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 2

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

新产品

Certificates of Analysis (COA)

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Fruit volatile fingerprints characterized among four commercial cultivars of Thai durian (Durio zibethinus)
Aschariyaphotha W, et al.
Journal of Food Quality, 2021, 1-12 (2021)
The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
Lu Y, et al.
Molecules (Basel), 23(6), 1456-1456 (2018)
Bofan Yu et al.
Journal of chromatography. A, 1356, 221-229 (2014-07-07)
For the expanded application area, fast trace analysis of certain high boiling point (i.e., 150-250 °C) volatile organic compounds (HVOCs) in water, a large volume-direct aqueous injection-gas chromatography (LV-DAI-GC) method was optimized for the following parameters: packed sorbent for sample

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