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 a food matrix: 0.400 ppb – 41.9 ppb median 7.5 ppb · 5 published values · see all 6 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

6 measured values 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 a food matrix

0.400 ppb – 41.9 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
0.400 ppb	water (food: tomato)	Literature corpus	—
2.1 ppb	water (food: unknown)	Literature corpus	—
7.5 ppb	water (food: beer)	Literature corpus	—
9.2 ppb	water (food: onion)	Literature corpus	—
41.9 ppb	water (food: garlic)	Literature corpus	—

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.

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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