diallyl disulphide

savory sulfide

Found in 1 ingredient across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Properties

Odor threshold — in air: 0.220 ppb 1 published value · see all 1 with sources
CAS number: 2179-57-9
Retention index: 1477

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Published thresholds

1 measured value from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In air

0.220 ppb

Airborne detection — not comparable to a water threshold.

Threshold	Matrix	Source	Paper
0.220 ppb	air	Nagata 2003	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Thresholds in published tables

Numbers printed in open-access papers, grouped by the medium the table states. Median and full range of the values; “agree” means two or more papers whose middle 80% of values sit within 100×. Not reviewed.

Medium	Median	Range	Values	Papers	Papers agree?
air	0.5506 µg/L air	0.0013–30	4	3	no (4.4 decades)
food matrix	30 ppb	1.3–80	3	3	yes
unstated	30 ppb	0.22–1e+04	12	11	no (2.6 decades)
water	2.828 ppb	1.3–4.36	2	2	yes

Found in

Measured impact first, then profile share

Every ingredient known to contain diallyl disulphide. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of diallyl disulphide in it.

garlic

herb

318 cmpds

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