Diallyl disulfide properties
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
Flash point 144 ° F
Storage conditions 2-8 ° C
Color colorless to yellow
BRN 1699241
CAS Database 2179-57-9 (CAS DataBase Reference)
NIST chemical information Diallyl disulphide (2179-57-9)
EPA chemical information Disulfide, di-2-propenyl (2179-57-9)
Chemical properties of light yellow liquid. Garlic has a special smell, there is tear. The boiling point is 138 to 139 ° C, or 79 ° C (2133 Pa). Do not dissolve in water, soluble in most common organic solvents.
Natural products found in raw cabbage, onions, garlic, chives and so on.