1,3,5-Trithiane
- Formula: C3H6S3
- Molecular weight: 138.275
- IUPAC Standard InChI: InChI=1S/C3H6S3/c1-4-2-6-3-5-1/h1-3H2
- IUPAC Standard InChIKey: LORRLQMLLQLPSJ-UHFFFAOYSA-N
- CAS Registry Number: 291-21-4
- 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: s-Trithiane; Formaldehyde, thio-, trimer; Trimethylene trisulfide; Trithioformaldehyde; 1,3,5-Trithiacyclohexane; sym-Trithiane; sym-Trithian; Thioform; Trimethylentrisulfid; NSC 1937
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Gas Chromatography
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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
Van Den Dool and Kratz RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | BPX-5 | 1271. | Ames, Guy, et al., 2001 | 50. m/0.32 mm/0.5 μm, He, 60. C @ 5. min, 4. K/min, 250. C @ 10. min |
| Capillary | OV-1 | 1259. | Chen and Ho, 1986 | H2, 4. K/min, 280. C @ 50. min; Column length: 50. m; Column diameter: 0.2 mm; Tstart: 50. C |
Normal alkane RI, non-polar column, temperature ramp
| Column type | Active phase | I | Reference | Comment |
|---|---|---|---|---|
| Capillary | SPB-1 | 1271. | Frerot, Velluz, et al., 2008 | 30. m/0.25 mm/1.0 μm, Helium, 60. C @ 5. min, 5. K/min; Tend: 250. C |
References
Go To: Top, Gas Chromatography, 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]
Chen and Ho, 1986
Chen, C.-C.; Ho, C.-T.,
Identification of sulfurous compounds of shiitake mushroom (Lentinus edodes Sing.),
J. Agric. Food Chem., 1986, 34, 5, 830-833, https://doi.org/10.1021/jf00071a016
. [all data]
Frerot, Velluz, et al., 2008
Frerot, E.; Velluz, A.; Bagnoud, A.; Delort, E.,
Analysis of the volatile constituents of cooked petai beans (Parkia speciosa) using high-resolution GC/TOF-MS,
Flav. Fragr. J., 2008, 23, 6, 434-440, https://doi.org/10.1002/ffj.1902
. [all data]
Notes
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- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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