Diallyldisulfide CAS#：2179-57-9
Natural Garlic-Derived Compound: Naturally occurs in garlic (Allium sativum) and onions, making it a characteristic sulfur-containing compound derived from plant sources.
Distinct Chemical Identity: Serves as a well-defined organosulfur compound with unique properties and strong relevance in food, chemical, and biological research.
High Biological Research Value: Recognized as a primary allergenic component of garlic, providing important value for studies related to food sensitivity and allergen identification.
Reliable Analytical Application Potential: Demonstrates consistent reactivity in patch-test studies, making it a useful reference compound for allergy research and related applications.
Products Description of Diallyldisulfide CAS#：2179-57-9
Diallyl disulfide (CAS#: 2179-57-9) is a primary allergen found in garlic (Allium sativum) and onions. In patch-test-positive patients for garlic, all 13 tested individuals showed positive reactions to diallyl sulfide in 5% petrolatum.
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) |
Product Application of Diallyldisulfide CAS#：2179-57-9
Among the three key low-molecular-weight allergens of garlic, diallyl disulfide (CAS#: 2179-57-9) is joined by allylpropyl disulfide and allicin.
