| Identification | Back Directory | [Name]
Dipropyl trisulfide | [CAS]
6028-61-1 | [Synonyms]
FEMA 3276
PROPYL TRISULFIDE
Dipropyl trisulfur
Dipropyltrisulfane
DIPROPYL TRISULFIDE
DIPROPYL TRISULPHIDE
Trisulfide, dipropyl
1,3-Dipropyltrisulfane
Di-n-propyl trisulfide
PROPYL TRITHIO PROPANE
1-(propyltrisulfanyl)propane
Dipropyl trisulfide USP/EP/BP
Dipropyl trisulfide AldrichCPR
1-Propylsulfanyldisulfanylpropane | [EINECS(EC#)]
227-903-4 | [Molecular Formula]
C6H14S3 | [MDL Number]
MFCD00040074 | [MOL File]
6028-61-1.mol | [Molecular Weight]
182.37 |
| Chemical Properties | Back Directory | [Boiling point ]
69-72 °C(Press: 1.6 Torr) | [density ]
1.076±0.06 g/cm3(Predicted) | [FEMA ]
3276 | DIPROPYL TRISULFIDE | [refractive index ]
1.54 | [storage temp. ]
2-8°C | [form ]
clear liquid | [color ]
Colorless to Light yellow to Light orange | [Odor]
at 0.10 % in propylene glycol. sulfurous green onion garlic tropical | [biological source]
synthetic | [Odor Type]
sulfurous | [JECFA Number]
585 | [BRN ]
1736293 | [Major Application]
flavors and fragrances | [InChI]
1S/C6H14S3/c1-3-5-7-9-8-6-4-2/h3-6H2,1-2H3 | [InChIKey]
GAZXPZNJTZIGBO-UHFFFAOYSA-N | [SMILES]
CCCSSSCCC | [LogP]
5.06 | [NIST Chemistry Reference]
Trisulfide, dipropyl(6028-61-1) | [EPA Substance Registry System]
Trisulfide, dipropyl(6028-61-1) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
22 | [WGK Germany ]
3 | [RTECS ]
UK3870000 | [TSCA ]
TSCA listed | [HS Code ]
2930.90.9250 | [Storage Class]
10 - Combustible liquids | [Hazard Classifications]
Acute Tox. 4 Oral |
| Hazard Information | Back Directory | [Chemical Properties]
Dipropyl trisulfide has a very powerful, diffusive, garlic-like odor. | [Occurrence]
Reported found as a volatile constituent in onion oil. Also found in roasted onion, shallot, onion, leek (raw),
chive, nobiru (Allium grayi Regal), roasted peanut and durian (Durio zibethinus). | [Uses]
Dipropyl Trisulfide can be used to determine the antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes | [Definition]
ChEBI: Dipropyl trisulfide is an organic trisulfide. | [Preparation]
By adaptation of Westlake’s procedure. | [Taste threshold values]
Taste characteristics at 2.0 ppm: alliaceous, sulfurous, green and garlic-like with a tin-like metallic undernote and with minty and tropical nuances | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 22, p. 145, 1957 DOI: 10.1021/jo01353a011 |
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