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生物源
synthetic
品質等級
等級
FG
Fragrance grade
Halal
Kosher
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
蒸汽密度
3.9 (vs air)
蒸汽壓力
7 mmHg ( 20 °C)
化驗
≥97%
折射率
n20/D 1.490 (lit.)
bp
138 °C (lit.)
mp
−83 °C (lit.)
密度
0.887 g/mL at 25 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
garlic; horseradish; onion; sulfurous
SMILES 字串
C=CCSCC=C
InChI
1S/C6H10S/c1-3-5-7-6-4-2/h3-4H,1-2,5-6H2
InChI 密鑰
UBJVUCKUDDKUJF-UHFFFAOYSA-N
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一般說明
Allyl sulfide is a volatile flavor compound naturally found in Allium species such as garlic and onion. It is has a characteristic garlic odor and is used as a flavoring agent in meat and condiments.
應用
- Diallylsulfide attenuates excessive collagen production and apoptosis in a rat model of bleomycin induced pulmonary fibrosis through the involvement of protease activated receptor-2.: The research highlights the protective effects of diallyl sulfide against pulmonary fibrosis, focusing on its ability to modulate protease activated receptor-2 and reduce collagen production (Kalayarasan et al., 2013).
訊號詞
Warning
危險聲明
危險分類
Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 2
閃點（°F）
114.8 °F - closed cup
閃點（°C）
46 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition, 1971, 25-25 null
Burdock GA
Encyclopedia of Food and Color Additives, 1, 101-101 (1997)
Kabilan Velliyagounder et al.
Antimicrobial agents and chemotherapy, 56(5), 2397-2407 (2012-02-15)
The in vitro antibacterial effects of diallyl sulfide (DAS) against the Gram-negative periodontopathogen Aggregatibacter actinomycetemcomitans, the key etiologic agent of the severe form of localized aggressive periodontitis and other nonoral infections, were studied. A. actinomycetemcomitans was treated with garlic extract
Cui-Li Zhang et al.
International journal of biological sciences, 8(3), 363-374 (2012-03-07)
To investigate the protective effects and the possible mechanisms of garlic oil (GO) against N-nitrosodiethylamine (NDEA)-induced hepatocarcinoma in rats, Wistar rats were gavaged with GO (20 or 40 mg/kg) for 1 week, and then were gavaged with GO and NDEA
Sevdan Yılmaz et al.
Journal of aquatic animal health, 24(4), 219-224 (2012-10-10)
This study was conducted to investigate the effects of garlic and ginger oils on hematological and biochemical health characteristics of sea bass Dicentrarchus labrax. Fish were exposed to garlic oil (0.01 or 0.02 mL/L), ginger oil (0.01 or 0.02 mL/L)
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