# Methyl Propyl Disulfide

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**Safety rating:** UNKNOWN
**CAS number:** 2179-60-4
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Methyl Propyl Disulfide (CAS 2179-60-4) is an organosulfur compound used as a flavoring agent in food products. It imparts sulfurous and savory notes characteristic of cooked onions and garlic, making it valuable in processed foods and seasonings.

## 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 Methyl Propyl Disulfide?

Methyl Propyl Disulfide is an organic compound belonging to the disulfide family, characterized by a sulfur-sulfur bond connecting methyl and propyl hydrocarbon chains. Its chemical formula is C₄H₁₀S₂. This volatile compound is naturally present in small amounts in foods containing sulfur-bearing amino acids, particularly in allium vegetables like onions and garlic after cooking or processing.

## Common Uses

Methyl Propyl Disulfide functions primarily as a flavoring agent in the food industry. It is typically used in very small concentrations—often in the parts per million range—to enhance or replicate savory, cooked onion, and garlic-like flavors in processed foods. Common applications include:

- Seasoning blends and spice mixtures
- Savory snack foods
- Meat and poultry flavorings
- Soup and broth bases
- Ready-to-eat meal components
- Condiments and sauces

The compound's potent aroma at very low levels makes it an efficient flavoring choice, requiring minimal quantities to achieve desired sensory effects.

## Safety Assessment

Methyl Propyl Disulfide has not been designated as Generally Recognized as Safe (GRAS) by the FDA, indicating it has not undergone the formal GRAS notification process. However, the available safety record is reassuring: the FDA has recorded zero adverse events and zero recalls associated with this additive, suggesting no documented safety incidents from its use in food.

The compound's natural occurrence in foods—particularly in cooked onion and garlic—provides some basis for understanding its safety profile. Humans have consumed these organosulfur compounds for centuries through traditional food sources without documented systemic harm. The safety of chemically synthesized versions depends on purity, manufacturing standards, and quantity used.

Disulfide compounds in general have been extensively studied in food science contexts. Research indicates that organoleptic disulfides are metabolized through normal Phase I and II detoxification pathways in the liver. Given the extremely small quantities used as flavoring agents (typically less than 1 ppm in final products), systemic exposure is minimal.

## Regulatory Status

Methyl Propyl Disulfide's regulatory status varies internationally. While not GRAS in the United States, its use may be permitted under FDA regulations for direct food additives if properly documented or under flavor exemptions. The European Food Safety Authority (EFSA) evaluates food flavoring compounds through its Flavouring Group Evaluation process. The absence of FDA adverse events or recalls suggests its current use level poses minimal regulatory concern in North America.

Manufacturers using this compound must ensure compliance with local food additive regulations and proper labeling. Food producers typically list it generically as "flavoring" or "natural flavoring" rather than by its chemical name on consumer-facing labels.

## Key Studies

Limited published research specifically addresses Methyl Propyl Disulfide toxicology. However, broader research on similar organosulfur compounds informs safety understanding:

- Studies on allium-derived disulfides demonstrate rapid metabolism and excretion
- Research on diallyl disulfide (a similar compound from garlic) shows no significant toxicity at food-relevant doses
- Olfactory safety data indicate the compound poses no inhalation hazards at typical industrial handling concentrations

The lack of accumulated adverse event data across decades of use suggests adequate safety margins at concentrations employed in commercial food products. However, comprehensive toxicological studies specific to this compound remain limited in published literature.

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