Trisulfide, methyl propyl
- Formula: C4H10S3
- Molecular weight: 154.317
- IUPAC Standard InChI: InChI=1S/C4H10S3/c1-3-4-6-7-5-2/h3-4H2,1-2H3
- IUPAC Standard InChIKey: ZOYASYRPGHCQHW-UHFFFAOYSA-N
- CAS Registry Number: 17619-36-2
- 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: Methyl propyl trisulfide; 1-Methyl-3-propyltrisulfane; Methyl propyl trisulphide; Methyl n-propyl trisulfide
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Van Den Dool and Kratz RI, polar column, temperature ramp
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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 | DB-Wax | DB-Wax | DB-Wax | HP-Innowax | CP-Wax 52CB |
| Column length (m) | 30. | 60. | 30. | 60. | 50. |
| Carrier gas | He | He | H2 | N2 | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | |
| Tstart (C) | 45. | 40. | 40. | 80. | 60. |
| Tend (C) | 240. | 200. | 200. | 220. | 200. |
| Heat rate (K/min) | 6. | 3. | 6. | 4. | 2. |
| Initial hold (min) | 10. | 5. | 5. | 4. | |
| Final hold (min) | 30. | 60. | 30. | 30. | |
| I | 1531. | 1529. | 1519. | 1576. | 1523. |
| Reference | Nielsen, Larsen, et al., 2004 | Cha, Kim, et al., 1998 | Cha, Kim, et al., 1998 | Schulz, Krüger, et al., 1998 | Kim, Wu, et al., 1995 |
| Comment | MSDC-RI | 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.
Nielsen, Larsen, et al., 2004
Nielsen, G.S.; Larsen, L.M.; Poll, L.,
Formation of aroma compounds during long-term frozen storage of unblanched leek (Allium ampeloprasum Var. Bulga) as affected by packaging atmosphere and slice thickness,
J. Agric. Food Chem., 2004, 52, 5, 1234-1240, https://doi.org/10.1021/jf0306183
. [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]
Schulz, Krüger, et al., 1998
Schulz, H.; Krüger, H.; Liebmann, J.; Peterka, H.,
Distribution of volatile sulfur compounds in an interspecific hybrid between onion (Allium cepa L.) and leek (Allium porrum L.),
J. Agric. Food Chem., 1998, 46, 12, 5220-5224, https://doi.org/10.1021/jf9806208
. [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]
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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