# Dipropyl Trisulfide

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**Safety rating:** SAFE
**CAS number:** 6028-61-1
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Dipropyl trisulfide is an organosulfur compound used as a flavoring agent in food products. It imparts savory, sulfurous, and onion/garlic-like flavor characteristics 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 Dipropyl Trisulfide?

Dipropyl trisulfide (CAS Number: 6028-61-1) is an organic compound belonging to the class of polysulfides. It consists of three connected sulfur atoms bonded to propyl groups, giving it the chemical formula C6H14S3. This compound occurs naturally in small quantities in some foods, particularly those in the allium family such as garlic and onions, where polysulfides contribute to characteristic flavors and aromas.

## Common Uses

Dipropyl trisulfide is utilized as a flavoring agent in the food industry to enhance savory profiles in processed foods. Its primary applications include:

- Savory snack seasonings and flavoring blends
- Meat and poultry flavoring formulations
- Cheese and dairy product flavoring
- Soup and broth base seasonings
- Condiments and sauce flavoring systems

The compound's strong sulfurous character makes it effective at delivering umami and savory notes similar to cooked onion or garlic, allowing formulators to achieve these flavor profiles efficiently without excessive quantities of fresh ingredients.

## Safety Assessment

Dipropyl trisulfide has not been formally approved by the FDA under the Generally Recognized as Safe (GRAS) designation. However, the toxicological profile is relatively well-characterized. As an organosulfur compound, it shares structural similarity with naturally occurring sulfur compounds found in foods like garlic and cruciferous vegetables, which have extensive human consumption history.

The compound has generated zero adverse event reports to the FDA and has been involved in zero product recalls. This absence of reported safety incidents suggests minimal acute toxicity concerns at intended use levels. Typical exposure from flavoring applications represents a small fraction of dietary sulfur compound intake.

Genotoxicity studies on structurally related polysulfides have not revealed mutagenic potential at relevant concentrations. The compound is readily metabolized by standard hepatic pathways due to its relatively simple structure, and no bioaccumulation potential has been identified.

## Regulatory Status

Dipropyl trisulfide is not listed on the FDA's GRAS inventory, meaning it has not undergone formal GRAS affirmation. However, this distinction does not indicate a safety concern; rather, it reflects that the additive has not pursued the GRAS notification process. Under FDA regulations, flavoring substances may be used based on pre-1958 inventory status or through Food Additive Petition procedures.

The compound's regulatory status in other jurisdictions varies. Some regional food safety authorities recognize polysulfide flavorings under broader flavor ingredient categories with established safety guidelines.

## Key Studies

While dipropyl trisulfide specifically has limited published peer-reviewed research, relevant data exists on structurally analogous polysulfides:

- Studies on diallyl disulfide and diallyl trisulfide (from garlic) demonstrate these compounds are efficiently metabolized with no evidence of systemic toxicity at dietary levels
- Acute toxicity studies on similar organosulfur compounds show LD50 values in the range of 1,000-3,000 mg/kg in animal models, indicating low acute toxicity
- 90-day feeding studies on related polysulfides showed no adverse effects at doses relevant to food flavoring applications
- The organosulfur compound class is recognized by the Council of Europe as acceptable for flavoring use within established limits

The absence of negative safety data, combined with structural similarity to naturally-occurring food components and zero reported adverse events, suggests the compound poses minimal risk when used as a flavoring agent at typical industrial concentrations.

## 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. "Dipropyl Trisulfide — Safety, regulation, and evidence." https://additivefacts.com/additives/dipropyl-trisulfide. Accessed 2026-05-19.