1,2,4-Trithiolane, 3,5-dimethyl-
- Formula: C4H8S3
- Molecular weight: 152.301
- IUPAC Standard InChI: InChI=1S/C4H8S3/c1-3-5-4(2)7-6-3/h3-4H,1-2H3
- IUPAC Standard InChIKey: HFRUNLRFNNTTPQ-UHFFFAOYSA-N
- CAS Registry Number: 23654-92-4
- 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. - Species with the same structure:
- Stereoisomers:
- Other names: 2,5-Dimethyl-1,3,4-trithiolane; 3,5-Dimethyl-1,2,4-trithiolane; 3,5-Dimethyl-1,2,4-trithiolan; 3,5-Dimethyl-1,2,4-trithiolane, isomer # 2; 3,5-Methylethyl-1,2,4-trithiolane; 3,5-dimethyl-1,2,-trithiolane, isomer 1; 3,5-dimethyl-1,2,-trithiolane, isomer 2
- Information on this page:
- Other data available:
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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 | Packed |
|---|---|---|---|---|
| Active phase | BPX-5 | Ultra-1 | DB-1 | OV-101 |
| Column length (m) | 50. | 25. | 50. | 2.5 |
| Carrier gas | He | H2 | He | |
| Substrate | Gas-Chrom Q | |||
| Column diameter (mm) | 0.32 | 0.2 | 0.32 | |
| Phase thickness (μm) | 0.5 | 0.33 | 1.05 | |
| Tstart (C) | 60. | 60. | 40. | 50. |
| Tend (C) | 250. | 230. | 260. | 220. |
| Heat rate (K/min) | 4. | 2. | 2. | 2. |
| Initial hold (min) | 5. | |||
| Final hold (min) | 10. | 40. | ||
| I | 1172. | 1189.1 | 1101. | 1100. |
| Reference | Ames, Guy, et al., 2001 | Farkas, Hradský, et al., 1992 | Izzo and Ho, 1991 | Nixon, Wong, et al., 1979 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | 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.
Ames, Guy, et al., 2001
Ames, J.M.; Guy, R.C.E.; Kipping, G.J.,
Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking,
J. Agric. Food Chem., 2001, 49, 4, 1885-1894, https://doi.org/10.1021/jf0012547
. [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]
Izzo and Ho, 1991
Izzo, H.V.; Ho, C.-T.,
Isolation and identification of the volatile components of an extruded autolyzed yeast extract,
J. Agric. Food Chem., 1991, 39, 12, 2245-2248, https://doi.org/10.1021/jf00012a029
. [all data]
Nixon, Wong, et al., 1979
Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J.,
Nonacidic constituents of volatiles from cooked mutton,
J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044
. [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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