Di-sec-butyl disulfide

Independent reference data for Di-sec-butyl disulfide (CAS 5943-30-6), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional ClassesFlavoring Agents -> JECFA Flavorings Index

Synonyms and trade names

sec-Butyl Disulfide; 5943-30-6; Di-sec-butyl disulfide; sec-Butyldisulfide; Disulfide, bis(1-methylpropyl); Dibutan-2-yl disulfide; 1-Methylpropyl disulfide; Bis(2-butyl) disulfide; DTXSID6044698; Bis(sec-butyl) disulphide; Di(1-methylpropyl) disulfide; bis(1-Methylpropyl) disulfide; CCRIS 5539; P593TCY71H; 3,6-Dimethyl-4,5-dithiaoctane; EINECS 227-702-1

Regulatory listings held on file

Regulatory & Food Contact	FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FLAVOURING_AGENT: Flavouring Agent Flavoring Agents Savory No safety concern at current levels of intake when used as a flavouring agent TRS 960-JECFA 73/124
GHS notification summary	69.5% (89 / 128)

GHS hazard classification

GHS notification summary	69.5% (89 / 128)
Reported hazard statements	H315 (30.5%), H319 (30.5%), H335 (30.5%)

This chemical does not meet GHS hazard criteria for 69.5% (89 of 128) of all reports.

H315 (30.5%): Causes skin irritation [Warning Skin corrosion/irritation]

What the public record says

Di-sec-butyl disulfide · CAS 5943-30-6 · C8H18S2. UNII P593TCY71H. Boiling Point: 218-220 °C; Density: 0.942-0.954 (20 °C); Refractive Index: 1.477-1.497.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.