Compounds · Other compounds · Sulphur compounds
Dipropyl disulfide
Also known as Propyl disulfide — an analysis may use any of these names
Heat-treated onion, sweet and fatty. Without the pungency of raw onion.
- CAS
- 629-19-6
- Formula
- C6H14S2
- Molar mass
- 150.31
- Odour threshold
- —
- Boiling point
- ≈ 194 °C at atmospheric pressure
Volatility
150 °C290 °C
Where it comes from
Biosynthetic pathway: Sulphur compounds — enzymes cut sulphur precursors the moment tissue is damaged.
Why it sits where it does
Two sulphur atoms linking two three-carbon chains. It forms when the sulphur compounds of raw onion break down under heat.
Where else you meet it
Fried shallots, cooked onion, fried garlic, and chives.