# Allyl Propyl Disulfide

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**Safety rating:** UNKNOWN
**CAS number:** 2179-59-1
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Allyl propyl disulfide is a naturally occurring organosulfur compound used as a flavoring agent in food products. It contributes savory, sulfurous, and onion-like flavor characteristics to various food formulations.

## 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 Propyl Disulfide?

Allyl propyl disulfide (CAS Number: 2179-59-1) is an organosulfur compound belonging to the disulfide family of chemical compounds. It is characterized by a molecular structure containing both allyl and propyl groups connected by a disulfide bond (S-S). This compound occurs naturally in plants, particularly in members of the Allium family such as onions and garlic, where it contributes to their distinctive pungent aromas and flavors.

The compound exists as a volatile liquid at room temperature and is recognized for its intense, sulfurous odor that resembles onion or garlic. Due to these sensory properties, it has been investigated for use in the food industry as a flavoring agent or flavor adjuvant.

## Common Uses

Allyl propyl disulfide is used in the food industry as a flavoring agent intended to enhance or replicate savory, sulfurous, and allium-like flavor notes in food products. Its applications may include:

- Savory snack seasonings
- Meat and poultry flavorings
- Soup and broth bases
- Processed food seasonings
- Condiment formulations

The compound's use is particularly valuable in creating authentic onion and garlic flavor profiles in processed foods where fresh ingredients may be impractical or where concentrated flavor delivery is desired.

## Safety Assessment

Allyl propyl disulfide has not received Generally Recognized As Safe (GRAS) designation from the FDA. However, the absence of GRAS status does not indicate the compound is unsafe; rather, it reflects that formal GRAS notification or affirmation has not been completed through FDA channels.

According to FDA records, there have been zero adverse events reported and zero product recalls associated with allyl propyl disulfide. This absence of reported safety incidents suggests the compound has not generated consumer health concerns in its limited commercial applications.

The compound's structural similarity to naturally occurring disulfides found in common foods like onions and garlic provides some basis for safety consideration, as these compounds are regularly consumed in the diet. However, the safety profile of synthetic allyl propyl disulfide at food additive concentrations has not been extensively documented in published scientific literature.

## Regulatory Status

In the United States, allyl propyl disulfide is not currently approved as a food additive by the FDA. It is not listed on the FDA's list of permitted direct food additives or GRAS substances. Manufacturers intending to use this compound in food products would be required to pursue either GRAS notification or a Food Additive Petition with the FDA.

International regulatory status may vary. The European Food Safety Authority (EFSA) and other regulatory bodies have not published specific evaluations of this compound in available public databases.

Because it lacks explicit FDA approval, any current use of allyl propyl disulfide in foods would be unauthorized under U.S. law, and products containing it would technically be adulterated.

## Key Studies

Limited published scientific literature specifically addresses the safety or toxicology of synthetic allyl propyl disulfide. Most information about related organosulfur compounds comes from studies of natural sources (garlic and onion) or closely related compounds like allyl methyl disulfide.

General toxicology data for organosulfur compounds suggests low acute toxicity, though comprehensive chronic safety studies specific to allyl propyl disulfide at food additive levels do not appear in widely available scientific databases.

Further research would be necessary to establish a complete safety profile suitable for regulatory approval as a food additive in major markets.

## 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 Propyl Disulfide — Safety, regulation, and evidence." https://additivefacts.com/additives/allyl-propyl-disulfide. Accessed 2026-05-19.