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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Normal alkane RI, non-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 | SPB-1 | SPB-5 | HP-1 | DB-5 | HP-5 |
| Column length (m) | 30. | 60. | 50. | 30. | |
| Carrier gas | Helium | He | N2 | ||
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.2 | 0.25 | |
| Phase thickness (μm) | 1.0 | 1. | 0.5 | 0.25 | 0.25 |
| Tstart (C) | 60. | 40. | 60. | 34. | 40. |
| Tend (C) | 250. | 230. | 250. | 200. | 240. |
| Heat rate (K/min) | 5. | 3. | 2. | 5. | 4. |
| Initial hold (min) | 5. | 5. | 3. | 3. | |
| Final hold (min) | 5. | 60. | 10. | 10. | |
| I | 871. | 894. | 862. | 881. | 889. |
| Reference | Frerot, Velluz, et al., 2008 | Vasta, Ratel, et al., 2007 | Bendimerad and Bendiab, 2005 | Schlüter, Steinhart, et al., 1999 | Kubec, Drhová, et al., 1998 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary |
|---|---|---|
| Active phase | DB-1 | SE-54 |
| Column length (m) | 30. | 25. |
| Carrier gas | He | He |
| Substrate | ||
| Column diameter (mm) | 0.2 | 0.2 |
| Phase thickness (μm) | 0.25 | 0.5 |
| Tstart (C) | 50. | 35. |
| Tend (C) | 200. | 250. |
| Heat rate (K/min) | 4. | 5. |
| Initial hold (min) | 2. | 2. |
| Final hold (min) | ||
| I | 873. | 904. |
| Reference | Rapior, Breheret, et al., 1997 | Bellesia, Pinetti, et al., 1996 |
| Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-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.
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]
Vasta, Ratel, et al., 2007
Vasta, V.; Ratel, J.; Engel, E.,
Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals,
J. Agric. Food Chem., 2007, 55, 12, 4630-4639, https://doi.org/10.1021/jf063432n
. [all data]
Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T.,
Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria,
J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u
. [all data]
Schlüter, Steinhart, et al., 1999
Schlüter, S.; Steinhart, H.; Schwarz, F.J.; Kirchgessner, M.,
Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed,
J. Agric. Food Chem., 1999, 47, 12, 5146-5150, https://doi.org/10.1021/jf9902604
. [all data]
Kubec, Drhová, et al., 1998
Kubec, R.; Drhová, V.; Velísek, J.,
Thermal degradation of S-methylcysteine and its sulfoxide-important flavor precursors of Bassica and Allium vegetables,
J. Agric. Food Chem., 1998, 46, 10, 4334-4340, https://doi.org/10.1021/jf980379x
. [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]
Bellesia, Pinetti, et al., 1996
Bellesia, F.; Pinetti, A.; Bianchi, A.; Tirillini, B.,
Volatile compounds of the white truffle (Tuber magnaturn Pico) from middle Italy,
Flavour Fragr. J., 1996, 11, 4, 239-243, https://doi.org/10.1002/(SICI)1099-1026(199607)11:4<239::AID-FFJ573>3.0.CO;2-A
. [all data]
Notes
Go To: Top, Normal alkane RI, non-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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