Diallyl disulfide

Diallyl disulfide

Names
Preferred IUPAC name 3-[(Prop-2-en-1-yl)disulfanyl]prop-1-ene
Other names Diallyl disulfide Garlicin 1,2-Diallyldisulfane (not recommended) 4,5-Dithia-1,7-octadiene
Identifiers
CAS Number	2179-57-9 Y
3D model (JSmol)	Interactive image
Beilstein Reference	1699241
ChEBI	CHEBI:4488 Y
ChEMBL	ChEMBL366603 Y
ChemSpider	15730 Y
ECHA InfoCard	100.016.862
EC Number	218-548-6
Gmelin Reference	217847
KEGG	C08369 Y
PubChem CID	16590
UNII	5HI47O6OA7 Y
CompTox Dashboard (EPA)	DTXSID9035206
InChI InChI=1S/C6H10S2/c1-3-5-7-8-6-4-2/h3-4H,1-2,5-6H2 Y Key: PFRGXCVKLLPLIP-UHFFFAOYSA-N Y InChI=1/C6H10S2/c1-3-5-7-8-6-4-2/h3-4H,1-2,5-6H2 Key: PFRGXCVKLLPLIP-UHFFFAOYAX
SMILES S(SC\C=C)C\C=C
Properties
Chemical formula	C6H10S2
Molar mass	146.27 g·mol−1
Appearance	Yellowish clear liquid[1]
Odor	Intense garlic smell[1]
Density	1.01 g/cm3[2]
Boiling point	180 °C (356 °F; 453 K)
Solubility in water	soluble in ethanol and oils[1]
Hazards
GHS labelling:
Pictograms
Signal word	Danger
Hazard statements	H226, H301, H315, H317, H319
Precautionary statements	P210, P233, P240, P241, P242, P243, P261, P264, P270, P272, P280, P301+P310, P302+P352, P303+P361+P353, P305+P351+P338, P321, P330, P332+P313, P333+P313, P337+P313, P362, P363, P370+P378, P403+P235, P405, P501
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Y verify (what is YN ?) Infobox references

Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other plants in the genus Allium.^[3] Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong garlic odor. It is produced during the decomposition of allicin, which is released upon crushing garlic and other plants of the family Alliaceae. Diallyl disulfide has many of the health benefits of garlic, but it is also an allergen causing garlic allergy. Highly diluted, it is used as a flavoring in food. It decomposes in the human body into other compounds such as allyl methyl sulfide.