Statements (22)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
organosulfur compound
|
| gptkbp:appearance |
colorless to pale yellow liquid
|
| gptkbp:aroma |
garlic-like
|
| gptkbp:biosynthesized_from |
formed from alliin via allicin in garlic
|
| gptkbp:boilingPoint |
138–139 °C
|
| gptkbp:CASNumber |
2179-57-9
|
| gptkbp:chemicalFormula |
C6H10S2
|
| gptkbp:density |
1.004 g/cm³
|
| gptkbp:foundIn |
garlic
|
| https://www.w3.org/2000/01/rdf-schema#label |
diallyl disulfide
|
| gptkbp:IUPACName |
3-(prop-2-enyldisulfanyl)prop-1-ene
|
| gptkbp:molecularWeight |
146.27 g/mol
|
| gptkbp:predecessor |
other organosulfur compounds
|
| gptkbp:PubChem_CID |
16590
CHEBI:28635 |
| gptkbp:riskFactor |
irritant
|
| gptkbp:solubility |
insoluble
soluble in organic solvents |
| gptkbp:uses |
flavoring agent
research chemical |
| gptkbp:bfsParent |
gptkb:allicin
|
| gptkbp:bfsLayer |
6
|