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Ethyl propyl disulfide

Ethyl propyl disulfide structure

CAS No:
30453-31-7
Formula:
C5H12S2
Chemical Name:
Ethyl propyl disulfide
Synonyms:
Disulfide,ethyl propyl;Ethyl propyl disulfide;3,4-Dithiaheptane;1-(Ethyldisulfanyl)propane;1-Ethyl-2-propyldisulfane
Categories:
Flavors and Fragrances > Synthetic Fragrances

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Description

Clear, colourless or pale yellow liquid; Sulfureous aroma

Ethyl propyl disulfide is an organic disulfide.

Ethyl propyl disulfide Basic Attributes

Molecular Weight：

136.28

Exact Mass：

136.28

UNII：

XEP9793KZB

DSSTox ID：

DTXSID00184531

HScode：

2930909090

Characteristics

PSA：

50.60000

XLogP3：

3.36

Appearance：

Clear, colourless or pale yellow liquid; Sulfureous aroma

Density：

0.8324 g/cm³ @ Temp: 25 °C

Melting Point：

-117.04 °C

Boiling Point：

118.5 °C

Flash Point：

56.9±7.7 °C

Refractive Index：

1.505

Water Solubility：

Soluble in non-polar solvents; insoluble in water

Safety Information

Precautionary statement(s)：

P210, P233, P240, P241, P242, P243, P280, P303+P361+P353, P370+P378, P403+P235, P501

Hazard Statements：

H226

GHS Classification：

|Warning|H226 (100%): Flammable liquid and vapor [Warning Flammable liquids]|P210, P233, P240, P241, P242, P243, P280, P303+P361+P353, P370+P378, P403+P235, and P501|The GHS information provided by 1 company from 1 notification to the ECHA C&L Inventory.

Ethyl propyl disulfide Use and Manufacturing

Use Classification：

Food additives -> Flavoring Agents|Flavoring Agents -> JECFA Flavorings Index

Food Additive Classes：

Flavoring Agents

Computed Properties

Molecular Weight:136.3
XLogP3:2.2
Hydrogen Bond Acceptor Count:2
Rotatable Bond Count:4
Exact Mass:136.03804273
Monoisotopic Mass:136.03804273
Topological Polar Surface Area:50.6
Heavy Atom Count:7
Complexity:29.3
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes

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Guide of Ethyl propyl disulfide

Description
Basic Attributes
Characteristics
Safety Information
Use and Manufacturing
Computed Properties
Learn More Other Chemicals

Ethyl propyl disulfide

SDS

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