# Allyl Methyl Disulfide

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**Safety rating:** UNKNOWN
**CAS number:** 2179-58-0
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Allyl methyl disulfide is an organic sulfur compound used as a flavoring agent and flavor enhancer in food products. It naturally occurs in garlic and onions, providing characteristic pungent aromas and taste profiles to various food applications.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Allyl Methyl Disulfide?

Allyl methyl disulfide (AMDS) is an organosulfur compound with the chemical formula C₄H₈S₂. It exists as a volatile liquid at room temperature and is naturally present in allium vegetables, particularly garlic and onions. The compound is characterized by a strong, pungent odor typical of sulfur-containing aromatics. Its CAS number is 2179-58-0.

## Common Uses

Allyl methyl disulfide is employed in the food industry primarily as a flavoring agent and flavor enhancer. Its applications typically include:

- Savory food products such as soups, broths, and meat-based dishes
- Snack foods and seasonings requiring garlic or onion notes
- Processed meat products
- Condiments and sauces
- Ready-to-eat meal components

The compound allows manufacturers to achieve authentic garlic and onion flavor profiles in products without using fresh ingredients, which offers advantages in shelf stability, consistency, and processing efficiency.

## Safety Assessment

Allyl methyl disulfide has not received Generally Recognized as Safe (GRAS) status from the FDA. However, the absence of FDA GRAS designation does not automatically indicate safety concerns. The compound's natural occurrence in commonly consumed foods like garlic and onions suggests a history of safe consumption at typical dietary levels.

According to available FDA records, there have been zero reported adverse events linked to allyl methyl disulfide and zero recalls attributed to this ingredient. This absence of documented safety incidents is noteworthy, though it should be interpreted within the context of regulatory surveillance capabilities and reporting rates.

The volatile nature of this compound means that exposure through food is typically limited, as much of it may be lost during processing or cooking. Inhalation exposure during manufacturing represents a different exposure scenario than dietary consumption and may warrant occupational safety considerations.

## Regulatory Status

Allyl methyl disulfide is not approved as a food additive under FDA regulations, meaning it cannot be intentionally added to foods in the United States without regulatory authorization. This differs from being prohibited or banned—rather, it simply has not undergone the GRAS notification process or received food additive approval.

International regulatory status varies. Some jurisdictions may permit its use under different regulatory frameworks, while others may have similar restrictions to the United States. Manufacturers seeking to use this ingredient in food products would need to pursue appropriate regulatory pathways in their target markets.

The lack of an FDA GRAS determination may reflect that this ingredient has not been the subject of a formal safety petition or that manufacturers have not pursued regulatory approval, rather than an FDA determination that it is unsafe.

## Key Studies

Scientific literature on allyl methyl disulfide is limited compared to other food additives. Research has primarily focused on:

- The naturally occurring levels of this compound in garlic and onion extracts
- Its chemical stability under various processing conditions
- Its sensory and flavor characteristics
- General toxicological properties of organosulfur compounds

Studies on related organosulfur compounds from garlic and onions have generally indicated low toxicity profiles at dietary exposure levels. However, dedicated safety studies specifically focused on allyl methyl disulfide as a food additive at intended use levels would provide more direct evidence for risk assessment.

The compound's chemical similarity to naturally occurring flavor components in widely consumed foods suggests that typical dietary exposure through intentional food use would likely be below levels of concern, though this remains an area where additional safety data could be valuable for regulatory decision-making.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Allyl Methyl Disulfide — Safety, regulation, and evidence." https://additivefacts.com/additives/allyl-methyl-disulfide. Accessed 2026-05-19.