Methyl allyl disulfide
- CAS NO.：2179-58-0
- Empirical Formula: C4H8S2
- Molecular Weight: 120.24
- MDL number: MFCD00040023
- EINECS: 218-549-1
- SAFETY DATA SHEET (SDS)
- Update Date: 2025-12-31 16:09:46
What is Methyl allyl disulfide?
Chemical properties
An oil-soluble organosulfur compound present in garlic and onion with a strong odor
Occurrence
Reported found in garlic (Allium sativum L.), onion (Allium cepa L.), chive (Allium schoenoprasum L.), nira (Allium tuberosum Rottl.), caucas (Allium victoralis L.), nobiru (Allium grayi Regal).
Definition
ChEBI: An organic disulfide having allyl and methyl as the two organic groups.
Preparation
By treating a mixture of corresponding aliphatic thiosulfates with an alkali metal sulfide
Properties of Methyl allyl disulfide
| Boiling point: | 141.4±19.0 °C(Predicted) |
| Density | 0.88 |
| refractive index | 1.5340-1.5380 |
| FEMA | 3127 | ALLYL METHYL DISULFIDE |
| Flash point: | 35°C(lit.) |
| storage temp. | 0-10°C |
| form | clear liquid |
| color | Colorless to Light orange to Yellow |
| Odor | at 0.10 % in propylene glycol. alliaceous garlic green onion |
| JECFA Number | 568 |
| CAS DataBase Reference | 2179-58-0(CAS DataBase Reference) |
| NIST Chemistry Reference | Disulfide, methyl 2-propenyl(2179-58-0) |
Safety information for Methyl allyl disulfide
| Signal word | Warning |
| Pictogram(s) |
 Flame Flammables GHS02 |
| GHS Hazard Statements |
H226:Flammable liquids |
| Precautionary Statement Codes |
P210:Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P233:Keep container tightly closed. P240:Ground/bond container and receiving equipment. P280:Wear protective gloves/protective clothing/eye protection/face protection. P303+P361+P353:IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower. P370+P378:In case of fire: Use … for extinction. P403+P235:Store in a well-ventilated place. Keep cool. P501:Dispose of contents/container to..… |
Computed Descriptors for Methyl allyl disulfide
New Products
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