Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 99.00 to 100.00 % sum of isomers
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.95200 @ 25.00 °C.
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Refractive Index: | 1.54200 to 1.59000 @ 20.00 °C.
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Boiling Point: | 86.00 to 89.00 °C. @ 1.50 mm Hg
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Boiling Point: | 98.00 °C. @ 4.00 mm Hg
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Vapor Pressure: | 0.024000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 6.2 ( Air = 1 ) |
Flash Point: | 167.00 °F. TCC ( 75.00 °C. )
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logP (o/w): | 3.964 (est) |
Soluble in: |
| alcohol | | oils | | water, slightly | | water, 28.31 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: sulfurous |
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| sulfurous alliaceous onion green onion garlic tropical |
Odor Description: at 0.10 % in propylene glycol. | sulfurous green onion garlic tropical |
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| sulfurous alliaceous pungent green onion tropical vegetable |
Odor Description:
| Sulfureous, alliaceous, pungent, green and onion-like with slight tropical and vegetative nuances Mosciano, Gerard P&F 20, No. 5, 49, (1995) |
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Flavor Type: alliaceous |
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| alliaceous sulfurous green garlic metallic minty tropical |
Taste Description: at 2.00 ppm. | Alliaceous, sulfureous, green and garlic-like with a tin-like metallic undernote and with minty and tropical nuances Mosciano, Gerard P&F 20, No. 5, 49, (1995) |
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Odor and/or flavor descriptions from others (if found). |
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R C Treatt & Co Ltd |
Dipropyl Trisulphide Halal, Kosher |
Odor Description: | sweet/herbaceous, garlic-like |
Taste Description: | garlic Used in onion/garlic flavours, in meat sauces and dressings at 1ppm. |
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Cosmetic Information:
Suppliers:
Beijing Lys Chemicals |
Dipropyl trisulfide
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BOC Sciences |
For experimental / research use only. |
Dipropyl Trisulfide
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Carbosynth |
For experimental / research use only. |
Dipropyl Trisulfide
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Charkit Chemical |
DIPROPYL TRISULPHIDE D1400 FEMA 3276
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Charkit Chemical |
DIPROPYL TRISULPHIDE EXTRA D1405 FEMA 3276
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DeLong Chemicals America |
Dipropyl trisulfide, Kosher
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Endeavour Specialty Chemicals |
Dipropyl trisulphide (technical grade)
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Speciality Chemical Product Groups |
Ernesto Ventós |
DIPROPYL TRISULPHIDE
Odor: SULFUROUS, GREEN, ONION, GARLIC |
Frutarom |
DIPROPYL TRISULPHIDE
KOSHER Flavor: Alliaceous, Sulfurous, Onion, Green, Garlic |
CBD Offering |
IFF |
DIPROPYL TRISULPHIDE
KOSHER Flavor: Alliaceous, Sulfurous, Onion, Green, Garlic |
Jiangyin Healthway |
Dipropyl trisulphide
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New functional food ingredients |
Lluch Essence |
PROPYL TRISULFIDE
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M&U International |
DIPROPYL TRISULFIDE
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Natural Advantage |
Dipropyl Trisulfide Nat
Flavor: garlic, onion |
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries |
Penta International |
DIPROPYL TRISULFIDE
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R C Treatt & Co Ltd |
Dipropyl Trisulphide
Halal, Kosher Odor: sweet/herbaceous, garlic-like Flavor: garlic Used in onion/garlic flavours, in meat sauces and dressings at 1ppm. |
Riverside Aromatics |
DIPROPYL TRISULPHIDE, NATURAL
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Robinson Brothers |
Dipropyl trisulphide (technical grade)
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https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
Dipropyl Trisulfide
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Shijiazhuang Donglian Nankai Aroma Chemicals |
Dipropyl Trisulfide
Odor: Onion and garlic |
Sigma-Aldrich |
Dipropyl trisulfide, ≥95%, FG
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Certified Food Grade Products |
Taytonn ASCC |
Dipropyl Trisulphide Extra
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Taytonn ASCC |
Dipropyl Trisulphide
Odor: Alliaceous, Garlic, Onion |
Tengzhou Jitian Aroma Chemiclal |
Dipropyl Trisulfide
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Tianjin Danjun International |
Dipropyl trisulfide
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WholeChem |
Dipropyl trisulfide
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
oral-mouse LD50 [sex: M,F] 800 - 1600 mg/kg Not definitive test (Moran et al., 1980)
oral-mouse LD50 800 mg/kg Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for dipropyl trisulfide usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 11.28 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 348 (μg/person/day) |
NOEL (No Observed Effect Level): | 4.8 (mg/kg bw per day) |
Threshold of Concern: | 1800 (μg/person/day) |
Structure Class: | I |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 5 |
Click here to view publication 5 |
| average usual ppm | average maximum ppm |
baked goods: | - | 1.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | 1.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 1.00000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 1.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 1.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
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Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| average usage mg/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 0.60000 | 2.00000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.04000 | 1.00000 |
Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 2.00000 |
Processed fruit (04.1): | - | - |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.20000 | 1.50000 |
Confectionery (05.0): | 0.75000 | 2.00000 |
Chewing gum (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.62000 | 1.00000 |
Bakery wares (07.0): | 0.80000 | 2.00000 |
Meat and meat products, including poultry and game (08.0): | 0.73000 | 1.00000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 1.00000 |
Eggs and egg products (10.0): | 0.08000 | 1.00000 |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.45000 | 1.00000 |
Foodstuffs intended for particular nutritional uses (13.0): | - | - |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.50000 | 1.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.10000 | 2.00000 |
Ready-to-eat savouries (15.0): | 1.10000 | 5.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | - |
Safety References:
European Food Safety Athority(EFSA): | Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
European Food Safety Authority (EFSA) reference(s): |
Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20 View page or View pdf |
Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev1 (2009) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 74, Revision 2 (FGE.74Rev2): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev3 (2011) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 View page or View pdf |
Statement on List of Representative Substances for Testing.
The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000). View page or View pdf |
Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species View page or View pdf |
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphides with or without additional oxygenated functional groups from chemical group 20 evaluated by EFSA in FGE.08Rev5 View page or View pdf |
EPI System: | View |
Chemical Carcinogenesis Research Information System: | Search |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 6028-61-1 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 22383 |
National Institute of Allergy and Infectious Diseases: | Data |
WGK Germany: | 3 |
| 1-propylsulfanyldisulfanylpropane |
Chemidplus: | 0006028611 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| di-n-propyl trisulfide | | dipropyl trisulphide | | dipropyl trisulphide extra | | dipropyltrisulfane | | propyl trisulfide | 1-( | propyl trithio) propane | 1- | propylsulfanyldisulfanylpropane | | propyltrithioporpane | | trisulfane, 1,3-dipropyl- | | trisulfide, dipropyl |
Articles:
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