1,2,4-Trithiolane

Formula: C₂H₄S₃
Molecular weight: 124.248
IUPAC Standard InChI: InChI=1S/C2H4S3/c1-3-2-5-4-1/h1-2H2
IUPAC Standard InChIKey: QHGFEUAAQKJXDI-UHFFFAOYSA-N
CAS Registry Number: 289-16-7
Chemical structure:
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Other data available:
- Gas phase ion energetics data
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Active phase	I	Reference	Comment
Capillary	DB-5	1127.	Madruga and Mottram, 1998	30. m/0.32 mm/1. μm, 60. C @ 5. min, 4. K/min, 250. C @ 20. min
Capillary	OV-1	1065.	Chen and Ho, 1986	H2, 4. K/min, 280. C @ 50. min; Column length: 50. m; Column diameter: 0.2 mm; T_start: 50. C

Column type	Active phase	I	Reference	Comment
Capillary	Supelcowax-10	1760.	Chung, 1999	60. m/0.25 mm/0.25 μm, He, 35. C @ 5. min, 2. K/min, 195. C @ 90. min

Column type	Active phase	I	Reference	Comment
Capillary	SPB-1	1073.	Frerot, Velluz, et al., 2008	30. m/0.25 mm/1.0 μm, Helium, 60. C @ 5. min, 5. K/min; T_end: 250. C
Capillary	DB-1	1106.	Rapior, Breheret, et al., 1997	30. m/0.2 mm/0.25 μm, He, 50. C @ 2. min, 4. K/min; T_end: 200. C

Column type	Active phase	I	Reference	Comment
Capillary	SPB-5	1107.	Begnaud, Pérès, et al., 2003	60. m/0.32 mm/1. μm; Program: not specified

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Madruga and Mottram, 1998
Madruga, M.S.; Mottram, D.S., The effect of pH on the formation of volatile compounds produced by heating a model system containing 5'-imp and cysteine, J. Braz. Chem. Soc., 1998, 9, 3, 261-271, https://doi.org/10.1590/S0103-50531998000300010 . [all data]

Chen and Ho, 1986
Chen, C.-C.; Ho, C.-T., Identification of sulfurous compounds of shiitake mushroom (Lentinus edodes Sing.), J. Agric. Food Chem., 1986, 34, 5, 830-833, https://doi.org/10.1021/jf00071a016 . [all data]

Chung, 1999
Chung, H.Y., Volatile components in crabmeats of Charybdis feriatus, J. Agric. Food Chem., 1999, 47, 6, 2280-2287, https://doi.org/10.1021/jf981027t . [all data]

Frerot, Velluz, et al., 2008
Frerot, E.; Velluz, A.; Bagnoud, A.; Delort, E., Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/TOF-MS, Flav. Fragr. J., 2008, 23, 6, 434-440, https://doi.org/10.1002/ffj.1902 . [all data]

Rapior, Breheret, et al., 1997
Rapior, S.; Breheret, S.; Talou, T.; Bessiére, J.-M., Volatile flavor constituents of fresh Marasmius alliaceus (garlic Marasmius), J. Agric. Food Chem., 1997, 45, 3, 820-825, https://doi.org/10.1021/jf960511y . [all data]

Begnaud, Pérès, et al., 2003
Begnaud, F.; Pérès, C.; Berdagué, J.-L., Characterization of volatile effluents of livestock buildings by solid-phase microextraction, Int. J. Environ. Anal. Chem., 2003, 83, 10, 837-849, https://doi.org/10.1080/03067310310001603349 . [all data]

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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