diisopropyl trisulfide
diisopropyl trisulphide

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CAS Number: 5943-34-0 3D/inchi ECHA EINECS - REACH Pre-Reg: 227-703-7 FDA UNII: 4FQ8084070 Nikkaji Web: J223.901I MDL: MFCD00040042 XlogP3-AA: 2.90 (est) Molecular Weight: 182.37258000 Formula: C6 H14 S3 NMR Predictor: Predict (works with chrome, Edge or firefox) EFSA/JECFA Comments: EFFA (2017) Category:flavoring agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search JECFA Food Flavoring: 1300 diisopropyl trisulfide DG SANTE Food Flavourings: 12.280 diisopropyl trisulphide FEMA Number: 3968 diisopropyl trisulfide FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 5943-34-0 ; DIISOPROPYL TRISULFIDE   Physical Properties: Appearance: colorless to pale yellow clear liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.13400 to 1.14000 @ 25.00 °C. Pounds per Gallon - (est).: 9.436 to 9.486 Refractive Index: 1.44100 to 1.44500 @ 20.00 °C. Boiling Point: 107.00 to 108.00 °C. @ 10.00 mm Hg Boiling Point: 243.00 to 244.00 °C. @ 760.00 mm Hg Acid Value: 1.00 max. KOH/g Vapor Pressure: 0.049000 mmHg @ 25.00 °C. (est) Flash Point: 204.00 °F. TCC ( 95.56 °C. ) logP (o/w): 3.652 (est) Soluble in:   alcohol   water, 37.8 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: sulfurous sulfurous garlic Odor Description:at 0.10 % in propylene glycol. sulfurous garlic Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Axsyn For experimental / research use only. Trisulfide,bis(1-methylethyl) Beijing Lys Chemicals Diisopropyl trisulfide BOC Sciences For experimental / research use only. Diisopropyl Trisulfide DeLong Chemicals America Diisopropyl trisulfide, Kosher Jinan Enlighten Chemical Technology(Wutong Aroma ) Diisopropyl trisulfide Penta International DIISOPROPYL TRISULFIDE TCI AMERICA For experimental / research use only. Diisopropyl Trisulfide >98.0%(GC) sds Tianjin Danjun International Diisopropyl trisulfide WholeChem Diisopropyl trisulfide Chemical Sources Association Need This Item for Flavor/Food?: You can contact the Chemical Sources Association   Safety Information: Preferred SDS: View   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for diisopropyl trisulfide usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.24 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.007 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 348 (μg/person/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: 20 Click here to view publication 20   average usual ppm average maximum ppm baked goods: 5.00000 15.00000 beverages(nonalcoholic): 0.50000 4.00000 beverages(alcoholic): 1.00000 8.00000 breakfast cereal: - - cheese: - - chewing gum: 5.00000 15.00000 condiments / relishes: - - confectionery froastings: 1.00000 5.00000 egg products: 1.00000 5.00000 fats / oils: 1.00000 5.00000 fish products: - - frozen dairy: 1.40000 6.00000 fruit ices: 0.80000 4.00000 gelatins / puddings: 0.80000 4.00000 granulated sugar: - - gravies: 1.00000 6.00000 hard candy: 1.40000 6.00000 imitation dairy: - - instant coffee / tea: 0.50000 3.00000 jams / jellies: 1.40000 6.00000 meat products: 1.20000 5.00000 milk products: 0.80000 4.00000 nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: 1.40000 6.00000 snack foods: 1.40000 6.00000 soft candy: 1.40000 6.00000 soups: 0.50000 3.00000 sugar substitutes: - - sweet sauces: - -   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 (05.3): - - 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 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (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.08 (2008) 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 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 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 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 AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :80046 National Institute of Allergy and Infectious Diseases:Data 2-propan-2-ylsulfanyldisulfanylpropane Chemidplus:0005943340   References:   2-propan-2-ylsulfanyldisulfanylpropane NIST Chemistry WebBook: Search Inchi Pubchem (cid): 80046 Pubchem (sid): 135038841   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS): View KEGG (GenomeNet): C03113 HMDB (The Human Metabolome Database): Search FooDB: FDB009297 Export Tariff Code: 2930.90.9190 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor For Flavor No flavor group found for these 4-( methyl thio) butanol FL alliaceous alliaceous allyl mercaptan FL benzyl mercaptan FL truffle sulfide FL roasted ethyl 3-(furfuryl thio) propionate FL sulfurous furfuryl methyl sulfide FL   Potential Uses: FL garlic FL onion   Occurrence (nature, food, other):note   leek Search Trop Picture   onion Search Trop Picture   onion bulb Search Trop Picture   Synonyms:   diisopropyl trisulphide 2,6- dimethyl-3,4,5-trithiaheptane bis(1- methyl ethyl) trisulfide bis(1- methylethyl) trisulfide 2- propan-2-ylsulfanyldisulfanylpropane iso propyl trisulfide   diisopropyltrisulfane   dipropan-2-yltrisulfane   trisulfane, 1,3-bis(1-methylethyl)- bis(1- methylethyl) pertrisulfide   trisulfide, di-isopropyl   Articles:   None found yet. 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Notes: None found