2,4-Dithiapentane
- Formula: C3H8S2
- Molecular weight: 108.226
- IUPAC Standard InChI: InChI=1S/C3H8S2/c1-4-3-5-2/h3H2,1-2H3
- IUPAC Standard InChIKey: LOCDPORVFVOGCR-UHFFFAOYSA-N
- CAS Registry Number: 1618-26-4
- 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: CH3SCH2SCH3; Bis(methylthio)methane; Formaldehyde dimethyl mercaptal; Methane, bis(methylthio)-; Bis(methylmercapto)methane; Methylenebis(methyl sulfide); Thioformaldehyde dimethylthioacetal; Bis(methylsulfanyl)methane; 2,4-Dithiopentane; NSC 96010; Thioformaldehyde dimethyl acetal; bis(methylthio)methan
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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 |
|---|---|---|---|---|
| Active phase | DB-Wax | CP-Wax 52CB | CP-Wax 52CB | DB-Wax |
| Column length (m) | 30. | 50. | 50. | 60. |
| Carrier gas | He | He | ||
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.5 | 0.25 | ||
| Tstart (C) | 40. | 60. | 60. | 50. |
| Tend (C) | 240. | 220. | 220. | 230. |
| Heat rate (K/min) | 7. | 4. | 4. | 3. |
| Initial hold (min) | 5. | 5. | ||
| Final hold (min) | 5. | 30. | 30. | |
| I | 1290. | 1272. | 1285. | 1282. |
| Reference | Mahattanatawee K., Perez-Cacho P.R., et al., 2007 | Mahadevan and Farmer, 2006 | Mahadevan and Farmer, 2006 | Shimoda, Peralta, et al., 1996 |
| 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.
Mahattanatawee K., Perez-Cacho P.R., et al., 2007
Mahattanatawee K.; Perez-Cacho P.R.; Davenport T.; Rouseff R.,
Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection,
J. Agric. Food Chem., 2007, 55, 5, 1939-1944, https://doi.org/10.1021/jf062925p
. [all data]
Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x
. [all data]
Shimoda, Peralta, et al., 1996
Shimoda, M.; Peralta, R.R.; Osajima, Y.,
Headspace gas analysis of fish sauce,
J. Agric. Food Chem., 1996, 44, 11, 3601-3605, https://doi.org/10.1021/jf960345u
. [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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