Diethyl Disulfide CAS 110-81-6

1. Acts Diethyl disulfide CAS 110-81-6 as a food flavor additive (FEMA 4093) to impart savory garlic - onion notes to seasonings, sauces and processed meats in ultra - low concentrations.

2. Serves Diethyl disulfide as a key intermediate for synthesizing agrochemicals (e.g., ethylicin) and pharmaceuticals, acting as a sulfur donor in organic synthesis.

3. Functions as a vulcanization accelerator and modifier in rubber manufacturing, enhancing cross - linking efficiency and mechanical properties of rubber products.

Store diethyl disulfide (CAS 110-81-6, FEMA 4093) in sealed amber glass containers at 10–25°C in a cool, dry, well-ventilated area, away from direct sunlight, heat sources and open flames (flash point 40°C, highly flammable). Isolate from strong oxidants, acids and alkalis to prevent disulfide bond cleavage and preserve its garlic - like aroma stability. Wear nitrile gloves, safety goggles and a vapor respirator during handling; avoid inhalation, skin/eye contact to prevent irritation. Reseal tightly after use; dispose of waste per local hazardous chemical and environmental regulations.

Diethyl disulfide is an industrial flavor additive, chemical intermediate and rubber modifier, not for direct human or animal ingestion in its pure form; undiluted exposure can irritate the respiratory tract, skin and eyes, and ingestion may cause nausea, vomiting and abdominal pain.

In regulated applications, Diethyl disulfide CAS 110-81-6 enriches the savory profile of food seasonings, enables the synthesis of crop - protection agrochemicals and high - value sulfur - containing drugs, and improves the performance and durability of rubber products.