Diallyl disulphide
- Formula: C6H10S2
- Molecular weight: 146.274
- IUPAC Standard InChI: InChI=1S/C6H10S2/c1-3-5-7-8-6-4-2/h3-4H,1-2,5-6H2
- IUPAC Standard InChIKey: PFRGXCVKLLPLIP-UHFFFAOYSA-N
- CAS Registry Number: 2179-57-9
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
View 3d structure (requires JavaScript / HTML 5) - Other names: Allyl disulfide; Diallyl disulfide; Disulfide, di-2-propenyl; Allyl disulphide; 4,5-Dithia-1,7-octadiene; 2-Propenyl disulphide; di-2-Propenyl disulfide; di-Propenyl disulfide; 1,2-Diallyldisulfane; 3-(Allyldisulfanyl)-1-propene; dipropenyldisulfide (diallyl disulfide)
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Normal alkane 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 | DB-Wax | DB-Wax | DB-Wax | DB-Wax | HP-Innowax |
| Column length (m) | 30. | 60. | 60. | 30. | 30. |
| Carrier gas | He | N2 | N2 | He | N2 |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | |
| Tstart (C) | 40. | 40. | 40. | 50. | 40. |
| Tend (C) | 250. | 210. | 210. | 220. | 190. |
| Heat rate (K/min) | 8. | 3. | 3. | 4. | 4. |
| Initial hold (min) | 5. | 3. | |||
| Final hold (min) | 5. | ||||
| I | 1465. | 1465. | 1470. | 1468. | 1500. |
| Reference | Fu, Yoon, et al., 2002 | Chyau and Mau, 1999 | Chyau and Mau, 1999 | Chen and Ho, 1998 | Kubec, Velísek, et al., 1997 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | DB-Wax |
| Column length (m) | 60. |
| Carrier gas | He |
| Substrate | |
| Column diameter (mm) | 0.25 |
| Phase thickness (μm) | 0.25 |
| Tstart (C) | 50. |
| Tend (C) | 230. |
| Heat rate (K/min) | 2. |
| Initial hold (min) | 4. |
| Final hold (min) | |
| I | 1475. |
| Reference | Shimoda, Shiratsuchi, et al., 1993 |
| Comment | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Fu, Yoon, et al., 2002
Fu, S.-G.; Yoon, Y.; Basemore, R.,
Aroma-actie components in fermented bamboo shoots,
J. Agric. Food Chem., 2002, 50, 3, 549-554, https://doi.org/10.1021/jf010883t
. [all data]
Chyau and Mau, 1999
Chyau, C.-C.; Mau, J.-L.,
Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals,
Food Chem., 1999, 64, 4, 531-535, https://doi.org/10.1016/S0308-8146(98)00162-9
. [all data]
Chen and Ho, 1998
Chen, C.-W.; Ho, C.-T.,
Thermal degradation of allyl isothiocyanate in aqueous solution,
J. Agric. Food Chem., 1998, 46, 1, 220-223, https://doi.org/10.1021/jf970488w
. [all data]
Kubec, Velísek, et al., 1997
Kubec, R.; Velísek, J.; Dolezal, M.; Kubelka, V.,
Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin,
J. Agric. Food Chem., 1997, 45, 9, 3580-3585, https://doi.org/10.1021/jf970071q
. [all data]
Shimoda, Shiratsuchi, et al., 1993
Shimoda, M.; Shiratsuchi, H.; Minegishi, Y.; Osajima, Y.,
Flavor deterioration of nonfermented coarse-cut sausage during storage. Flavor as a factor of quality for nonfermented sausage. 2,
J. Agric. Food Chem., 1993, 41, 6, 946-950, https://doi.org/10.1021/jf00030a021
. [all data]
Notes
Go To: Top, Normal alkane 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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