Sulfide, allyl methyl
- Formula: C4H8S
- Molecular weight: 88.171
- IUPAC Standard InChI: InChI=1S/C4H8S/c1-3-4-5-2/h3H,1,4H2,2H3
- IUPAC Standard InChIKey: NVLPQIPTCCLBEU-UHFFFAOYSA-N
- CAS Registry Number: 10152-76-8
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: 1-Propene, 3-(methylthio)-; Allyl methyl sulfide; Methyl allyl sulfide; 3-(Methylthio)propene; CH3SCH2CH=CH2; 3-(Methylsulfanyl)-1-propene; 3-(Methylthio)-1-propene; Methyl 2-propenyl sulfide; Methyl allyl sulphide; allyl methyl sulphide
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Van Den Dool and Kratz RI, polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | FFAP | HP-Innowax | DB-Wax | DB-Wax | CP-Wax 52CB |
| Column length (m) | 30. | 60. | 60. | 30. | 50. |
| Carrier gas | He | H2 | He | N2 | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | |
| Tstart (C) | 40. | 35. | 40. | 40. | 60. |
| Tend (C) | 220. | 220. | 200. | 200. | 200. |
| Heat rate (K/min) | 5. | 10. | 3. | 6. | 2. |
| Initial hold (min) | 3. | 5. | 5. | 4. | |
| Final hold (min) | 60. | 30. | 30. | ||
| I | 960. | 976. | 948. | 943. | 960. |
| Reference | Calvo-Gómez, Morales-López, et al., 2004 | Storsberg, Schulz, et al., 2004 | Cha, Kim, et al., 1998 | Cha, Kim, et al., 1998 | Kim, Wu, et al., 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB |
| Column length (m) | 50. | 50. | 50. | 50. |
| Carrier gas | N2 | H2 | N2 | N2 |
| Substrate | ||||
| Column diameter (mm) | 0.25 | 0.32 | 0.22 | 0.22 |
| Phase thickness (μm) | 0.25 | |||
| Tstart (C) | 60. | 40. | 50. | 50. |
| Tend (C) | 200. | 200. | 200. | 200. |
| Heat rate (K/min) | 2. | 1.5 | 2. | 2. |
| Initial hold (min) | 4. | 10. | ||
| Final hold (min) | 30. | 60. | ||
| I | 960. | 932. | 956. | 956. |
| Reference | Kim, Wu, et al., 1995 | Yu, Wu, et al., 1993 | Yu, Wu, et al., 1989 | Yu, Wu, et al., 1989, 2 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Calvo-Gómez, Morales-López, et al., 2004
Calvo-Gómez, O.; Morales-López, J.; López, M.G.,
Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation,
J. Chromatogr. A, 2004, 1036, 1, 91-93, https://doi.org/10.1016/j.chroma.2004.02.072
. [all data]
Storsberg, Schulz, et al., 2004
Storsberg, J.; Schulz, H.; Keusgen, M.; Tannous, F.; Dehmer, K.J.; Joachim Keller, E.R.,
Chemical characterization of interspecific hybrids between Allium cepa L. and Allium kermesinum Rchb.,
J. Agric. Food Chem., 2004, 52, 17, 5499-5505, https://doi.org/10.1021/jf049684a
. [all data]
Cha, Kim, et al., 1998
Cha, Y.J.; Kim, H.; Cadwallader, K.R.,
Aroma-active compounds in Kimchi during fermentation,
J. Agric. Food Chem., 1998, 46, 5, 1944-1953, https://doi.org/10.1021/jf9706991
. [all data]
Kim, Wu, et al., 1995
Kim, S.M.; Wu, C.M.; Kubota, K.; Kobayashi, A.,
Effect of soybean oil on garlic volatile compounds isoalted by distillation,
J. Agric. Food Chem., 1995, 43, 2, 449-452, https://doi.org/10.1021/jf00050a036
. [all data]
Yu, Wu, et al., 1993
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices,
J. Agric. Food Chem., 1993, 41, 5, 800-805, https://doi.org/10.1021/jf00029a023
. [all data]
Yu, Wu, et al., 1989
Yu, T.-H.; Wu, C.-M.; Liou, Y.-C.,
Volatile compounds from garlic,
J. Agric. Food Chem., 1989, 37, 3, 725-730, https://doi.org/10.1021/jf00087a032
. [all data]
Yu, Wu, et al., 1989, 2
Yu, T.-H.; Wu, C.-M.; Chen, S.-Y.,
Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic,
J. Agric. Food Chem., 1989, 37, 3, 730-734, https://doi.org/10.1021/jf00087a033
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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