Disulfide, methyl propyl
- Formula: C4H10S2
- Molecular weight: 122.252
- IUPAC Standard InChIKey: PUCHCUYBORIUSM-UHFFFAOYSA-N
- CAS Registry Number: 2179-60-4
- 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: Methyl propyl disulfide; 2,3-Dithiahexane; Methyl n-propyl disulfide; Methyl propyl disulphide; 1-Methyl-2-propyldisulfane; 1-(Methyldisulfanyl)propane
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Van Den Dool and Kratz 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 | DB-5 | BPX-5 | DB-1 | DB-1 | Ultra-1 |
Column length (m) | 30. | 50. | 30. | 60. | 25. |
Carrier gas | He | He | He | He | H2 |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 | 0.2 |
Phase thickness (μm) | 0.5 | 0.25 | 1.0 | 0.33 | |
Tstart (C) | 40. | 35. | 60. | 40. | 60. |
Tend (C) | 265. | 250. | 250. | 260. | 230. |
Heat rate (K/min) | 7. | 4. | 4. | 2. | 2. |
Initial hold (min) | 3. | 4. | 5. | ||
Final hold (min) | 5. | 10. | 60. | ||
I | 946. | 940. | 914. | 920. | 909.7 |
Reference | Mahattanatawee K., Perez-Cacho P.R., et al., 2007 | Oruna-Concha, Duckham, et al., 2001 | Pino, Fuentes, et al., 2001 | Yu, Lin, et al., 1994 | Farkas, Hradský, et al., 1992 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-1 | HP-1 | OV-101 | OV-1 | OV-1 |
Column length (m) | 50. | 50. | 50. | 183. | 183. |
Carrier gas | He | He | He | N2 | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.762 | |
Phase thickness (μm) | 1.05 | 1.05 | |||
Tstart (C) | 40. | 40. | 50. | 0. | 0. |
Tend (C) | 260. | 260. | 250. | 230. | 230. |
Heat rate (K/min) | 2. | 2. | 4. | 1. | 1. |
Initial hold (min) | |||||
Final hold (min) | |||||
I | 912. | 915. | 914. | 914. | 914. |
Reference | Kuo and Ho, 1992 | Kuo and Ho, 1992, 2 | Misharina and Golovnya, 1989 | Schreyen, Dirinck, et al., 1976 | Schreyen, Dirinck, et al., 1976, 2 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary |
---|---|
Active phase | OV-1 |
Column length (m) | 183. |
Carrier gas | N2 |
Substrate | |
Column diameter (mm) | |
Phase thickness (μm) | |
Tstart (C) | 0. |
Tend (C) | 230. |
Heat rate (K/min) | 1. |
Initial hold (min) | |
Final hold (min) | |
I | 922. |
Reference | Schreyen, Dirinck, et al., 1976, 2 |
Comment | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
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]
Oruna-Concha, Duckham, et al., 2001
Oruna-Concha, M.J.; Duckham, S.C.; Ames, J.M.,
Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking,
J. Agric. Food Chem., 2001, 49, 5, 2414-2421, https://doi.org/10.1021/jf0012345
. [all data]
Pino, Fuentes, et al., 2001
Pino, J.A.; Fuentes, V.; Correa, M.T.,
Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and Rakkyo (Allium chinense G. Don),
J. Agric. Food Chem., 2001, 49, 3, 1328-1330, https://doi.org/10.1021/jf9907034
. [all data]
Yu, Lin, et al., 1994
Yu, T.-H.; Lin, L.-Y.; Ho, C.-T.,
Volatile compounds of blanched, fried blanched, and baked blanched garlic slices,
J. Agric. Food Chem., 1994, 42, 6, 1342-1347, https://doi.org/10.1021/jf00042a018
. [all data]
Farkas, Hradský, et al., 1992
Farkas, P.; Hradský, P.; Kovác, M.,
Novel flavour components identified in the steamn distillate of onion (Allium cepa L.),
Z. Lebensm. Unters. Forsch., 1992, 195, 5, 459-462, https://doi.org/10.1007/BF01191718
. [all data]
Kuo and Ho, 1992
Kuo, M.-C.; Ho, C.-T.,
Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety Maichuon) and scallions (Allium fistulosum L. variety Caespitosum),
J. Agric. Food Chem., 1992, 40, 1, 111-117, https://doi.org/10.1021/jf00013a021
. [all data]
Kuo and Ho, 1992, 2
Kuo, M.-C.; Ho, C.-T.,
Volatile constituents of the solvent extracts of Welsh onions (Allium fistulosum L. variety Maichuon) and scallions (A. fistulosum L. variety caepitosum),
J. Agric. Food Chem., 1992, 40, 10, 1906-1910, https://doi.org/10.1021/jf00022a036
. [all data]
Misharina and Golovnya, 1989
Misharina, T.A.; Golovnya, R.V.,
Regularities of retention of a pseudohomologous series of dialkylpolysulfides in capillary gas chromatography,
Zh. Anal. Khim., 1989, 44, 514-519. [all data]
Schreyen, Dirinck, et al., 1976
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N.,
Analysis of leek volatiles by headspace condensation,
J. Agric. Food Chem., 1976, 24, 6, 1147-1152, https://doi.org/10.1021/jf60208a023
. [all data]
Schreyen, Dirinck, et al., 1976, 2
Schreyen, L.; Dirinck, P.; van Wassenhove, F.; Schamp, N.,
Volatile flavor components of leek,
J. Agric. Food Chem., 1976, 24, 2, 336-341, https://doi.org/10.1021/jf60204a056
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz 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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