# Propenyl Propyl Disulfide

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**Safety rating:** SAFE
**CAS number:** 5905-46-4
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Propenyl propyl disulfide is an organosulfur flavoring compound that occurs naturally in various foods, particularly those in the allium family such as garlic and onions. It is used in food manufacturing as a flavoring agent to impart characteristic savory and sulfurous notes to processed foods.

## Regulatory status

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

## Detailed analysis

## What is Propenyl Propyl Disulfide?

Propenyl propyl disulfide (CAS Number: 5905-46-4) is an organic compound belonging to the class of disulfides—molecules containing a sulfur-to-sulfur bond. This compound is characterized by the presence of a propenyl group and a propyl group attached to a central disulfide moiety. Structurally, it is one of many volatile sulfur compounds found naturally in foods, particularly in plants of the Allium genus, including garlic, onions, and leeks.

As a flavoring agent, propenyl propyl disulfide contributes to the characteristic pungent, savory, and sulfurous flavor profiles associated with allium vegetables and their processed derivatives. The compound is volatile and aromatic, meaning it readily releases odor and taste compounds when food is prepared or consumed.

## Common Uses

Propenyl propyl disulfide is utilized in the food industry primarily as a flavoring agent or flavoring adjuvant. Its applications include:

- Savory snack foods and seasonings
- Processed meat and poultry products
- Soup and broth concentrates
- Sauces and condiments
- Cheese and dairy products
- Dry seasoning blends
- Ready-to-eat meals

The compound is selected for use where manufacturers seek to replicate or enhance the flavor of roasted, caramelized, or naturally fermented garlic and onion characteristics without using fresh ingredients. This allows for extended shelf life and consistent flavor profiles across batches.

## Safety Assessment

Propenyl propyl disulfide has an established safety profile based on available toxicological data. The compound has not been associated with adverse events reported to the FDA, and no food recalls have been initiated due to its presence in foods. The absence of adverse event reports and recalls suggests that the additive has been used without documented safety incidents in the food supply.

Like other naturally occurring sulfur compounds found in foods, propenyl propyl disulfide is metabolized by the body through standard detoxification pathways. The compound is recognized as a component of naturally-occurring flavor compounds in foods that have been safely consumed for centuries.

Toxicological studies of similar disulfide compounds in the allium family have generally demonstrated low acute toxicity. The compound's volatile nature means that significant portions may be lost during cooking and food preparation, reducing potential systemic exposure.

## Regulatory Status

Propenyl propyl disulfide is not on the FDA's Generally Recognized as Safe (GRAS) list. However, this classification does not indicate that the substance is unsafe; rather, it reflects the regulatory pathway and available formal safety documentation. The compound may be approved for use under specific regulations governing flavoring agents, or it may be used in foods under the flavor and extract manufacturers' exemptions.

In the European Union, flavoring substances are subject to evaluation by the European Food Safety Authority (EFSA) under Regulation (EC) No 1334/2008. Regulatory status may vary by jurisdiction, and manufacturers using this ingredient are responsible for ensuring compliance with local food safety regulations.

## Key Studies

While comprehensive peer-reviewed studies specifically focused on propenyl propyl disulfide are limited in public literature, the safety profile of related organosulfur compounds from garlic and onions has been extensively studied. Research on similar disulfides demonstrates:

- Low systemic toxicity in animal models
- Rapid metabolism and elimination from the body
- No evidence of bioaccumulation
- Minimal genotoxic or carcinogenic potential

The extended history of safe use of naturally-occurring disulfides in human food consumption provides additional context for the safety assessment of this compound. Additional proprietary toxicological data may exist with regulatory agencies and manufacturers.

## 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. "Propenyl Propyl Disulfide — Safety, regulation, and evidence." https://additivefacts.com/additives/propenyl-propyl-disulfide. Accessed 2026-05-20.