Skip to Content
Merck
All Photos(1)

Key Documents

View All Documentation

W205303

Sigma-Aldrich

Ammonium sulfide solution

20 wt. % in H2O

Synonym(s):

Ammonium monosulfide, Diammonium sulphide, Diazanium sulfide

Sign Into View Organizational & Contract Pricing
All Photos(1)

About This Item

Linear Formula:
(NH4)2S
CAS Number:
12135-76-1
Molecular Weight:
68.14
FEMA Number:
2053
Council of Europe no.:
482
MDL number:
MFCD00010892
UNSPSC Code:
12164502
eCl@ss:
38030205
PubChem Substance ID:
24900820
Flavis number:
16.002
NACRES:
NA.21
grade:
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens

biological source

synthetic

Quality Level

300
400

grade

Halal
Kosher

reg. compliance

FDA 21 CFR 172.515

concentration

20 wt. % in H2O

refractive index

n20/D 1.388

density

0.997 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

sulfurous

SMILES string

N.N.S

InChI

1S/2H3N.H2S/h2*1H3;1H2

InChI key

UXXGWUQNRMPNKH-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

Ammonium sulfide is an organosulfur compound, mainly used as a flavor ingredient due to its characteristic sulfurous odor. The fried bacon aroma produced during the reaction of ammonium sulfide with isovaleraldehyde is due to 2,4,6-triisobutyl-4H-1,3,5-dithiazine and 3,5-diisobutyl-1,2,4-trithiolane formed during the reaction.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

Pictograms

FlameCorrosion
GHS02,GHS05

Signal Word

Danger

Hazard Statements

H226,H314

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3 - Skin Corr. 1B

Supplementary Hazards

EUH031

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

90.0 °F - closed cup

Flash Point(C)

32.2 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBP1702
SHBP0300
SHBN3867
SHBL6731
SHBK6545

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide.
Shu CK, et al.
Journal of Agricultural and Food Chemistry, 33(1), 130-132 (1985)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 146-146 (1997)
Douglas B Murray et al.
Experimental cell research, 287(1), 10-15 (2003-06-12)
Cultures of Saccharomyces cerevisiae grown continuously produce an autonomous oscillation in many metabolic outputs. The most conveniently measured variable, i.e., dissolved oxygen concentration, oscillates with a period of 40-55 min. Previously we have identified two compounds capable of resetting phase
M G Narotsky et al.
Teratology, 56(4), 252-261 (1997-12-31)
Several low-molecular weight halocarbons have been shown to cause full-litter resorption (FLR), i.e., pregnancy loss, in Fischer-344 rats treated during organogenesis. To determine periods of gestation sensitive to acute exposure, a single dose of 150 mg carbon tetrachloride (CCl4)/kg was
View All Related Papers

Global Trade Item Number

SKUGTIN
W205303-SAMPLE-K4061838190772
W205303-5KG-K4061838256577
W205303-1KG-K4061838051165
W205303-25KG-K4061838256560

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service