Diallyl disulphide
- Formula: C6H10S2
- Molecular weight: 146.274
- 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
The 3d structure may be viewed using Java or Javascript. - 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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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 | DB-Wax | FFAP | HP-Innowax | Carbowax | CP-Wax 52CB |
Column length (m) | 30. | 30. | 60. | 60. | 50. |
Carrier gas | He | He | H2 | He | N2 |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.5 | ||
Tstart (C) | 40. | 40. | 35. | 50. | 60. |
Tend (C) | 240. | 220. | 220. | 200. | 200. |
Heat rate (K/min) | 7. | 5. | 10. | 2. | 2. |
Initial hold (min) | 3. | 4. | |||
Final hold (min) | 5. | 30. | |||
I | 1463. | 1496. | 1526. | 1490. | 1480. |
Reference | Mahattanatawee K., Perez-Cacho P.R., et al., 2007 | Calvo-Gómez, Morales-López, et al., 2004 | Storsberg, Schulz, et al., 2004 | Edris and Fadel, 2002 | Kim, Wu, et al., 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP-Wax 52CB | DB-Wax | CP-Wax 52CB | CP-Wax 52CB | CP-Wax 52CB |
Column length (m) | 50. | 60. | 50. | 50. | 50. |
Carrier gas | N2 | H2 | N2 | N2 | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.22 | 0.22 |
Phase thickness (μm) | 0.25 | 0.25 | |||
Tstart (C) | 60. | 50. | 40. | 50. | 50. |
Tend (C) | 200. | 230. | 200. | 200. | 200. |
Heat rate (K/min) | 2. | 2. | 1.5 | 2. | 2. |
Initial hold (min) | 4. | 4. | 10. | ||
Final hold (min) | 30. | 30. | 60. | ||
I | 1480. | 1475. | 1441. | 1490. | 1490. |
Reference | Kim, Wu, et al., 1995 | Shiratsuchi, Shimoda, et al., 1993 | 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 | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | CP-Wax 52CB |
Column length (m) | 50. |
Carrier gas | N2 |
Substrate | |
Column diameter (mm) | 0.22 |
Phase thickness (μm) | |
Tstart (C) | 50. |
Tend (C) | 200. |
Heat rate (K/min) | 2. |
Initial hold (min) | |
Final hold (min) | |
I | 1490. |
Reference | Yu and Wu, 1989 |
Comment | 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]
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]
Edris and Fadel, 2002
Edris, A.E.; Fadel, H.M.,
Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil,
Eur. Food Res. Technol., 2002, 214, 2, 105-107, https://doi.org/10.1007/s00217-001-0429-2
. [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]
Shiratsuchi, Shimoda, et al., 1993
Shiratsuchi, H.; Shimoda, M.; Minegishi, Y.; Osajima, Y.,
Isolation and identification of volatile flavor compounds in nonfermented coarse-cut sausage. Flavor as a quality factor of nonfermented sausage. 1,
J. Agric. Food Chem., 1993, 41, 4, 647-652, https://doi.org/10.1021/jf00028a027
. [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]
Yu and Wu, 1989
Yu, T.-H.; Wu, C.-M.,
Stability of Allicin in Garlic Juice,
J. Food Sci., 1989, 54, 4, 977-981, https://doi.org/10.1111/j.1365-2621.1989.tb07926.x
. [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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