Dimethyl trisulfide
- Formula: C2H6S3
- Molecular weight: 126.264
- IUPAC Standard InChIKey: YWHLKYXPLRWGSE-UHFFFAOYSA-N
- CAS Registry Number: 3658-80-8
- 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: Trisulfide, dimethyl; Methyl trisulfide; CH3SSSCH3; 2,3,4-Trithiapentane; Dimethyl trisulphide; 1,3-Dimethyltrisulfane; dimethyl trisufide; DMTS
- Permanent link for this species. Use this link for bookmarking this species for future reference.
- Information on this page:
- Other data available:
- Options:
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 | HP-Innowax | DB-Wax | DB-Wax | DB-Wax | FFAP |
Column length (m) | 15. | 30. | 30. | 30. | 30. |
Carrier gas | Helium | Helium | Helium | Helium | Helium |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.50 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 40. | 40. |
Tend (C) | 250. | 210. | 230. | 230. | 240. |
Heat rate (K/min) | 3. | 3. | 6. | 6. | 6. |
Initial hold (min) | 2. | 2. | 2. | ||
Final hold (min) | 20. | 20. | |||
I | 1331. | 1378. | 1354. | 1355. | 1367. |
Reference | Puvipirom and Chaisei, 2012 | Kumazawa, Sakai, et al., 2010 | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Christlbauer and Schieberle, 2009 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | DB-Wax | DB-Wax | DB-Wax | HP-20M |
Column length (m) | 30. | 30. | 30. | 30. | 50. |
Carrier gas | Helium | Helium | Helium | Helium | Helium |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 60. | 60. | 60. | 60. | 70. |
Tend (C) | 200. | 200. | 200. | 200. | 180. |
Heat rate (K/min) | 8. | 8. | 8. | 8. | 4. |
Initial hold (min) | 3. | 3. | 3. | 3. | 4. |
Final hold (min) | 9.5 | 9.5 | 9.5 | 9.5 | |
I | 1384. | 1398. | 1421. | 1427. | 1347. |
Reference | Rochat, Egger, et al., 2009 | Rochat, Egger, et al., 2009 | Rochat, Egger, et al., 2009 | Rochat, Egger, et al., 2009 | Blazevic and Mastelic, 2008 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-20M | HP-20M | HP-Innowax | DB-Wax | DB-Wax |
Column length (m) | 50. | 50. | 50. | 30. | 60. |
Carrier gas | Helium | Helium | Helium | He | Helium |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.20 | 0.20 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.20 | 0.20 | 0.25 | 0.25 |
Tstart (C) | 70. | 60. | 45. | 40. | 35. |
Tend (C) | 180. | 220. | 190. | 230. | 240. |
Heat rate (K/min) | 4. | 2. | 4. | 4. | 6. |
Initial hold (min) | 4. | 2. | 2. | 3. | |
Final hold (min) | 20. | 50. | 15. | 10. | |
I | 1347. | 1339. | 1392. | 1360. | 1412. |
Reference | Blazevic and Mastelic, 2008 | Breme, Langle, et al., 2008 | Soria, Sanz, et al., 2008 | Fan and Qian, 2006 | Spadone, Matthey-Doret, et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | ZB-Wax | Innowax | DB-Wax | Carbowax 20M | TC-Wax |
Column length (m) | 60. | 50. | 30. | 50. | 60. |
Carrier gas | He | He | N2 | Helium | N2 |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.2 | 0.32 | 0.25 | 0.25 |
Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 60. | 40. | 40. | 70. |
Tend (C) | 250. | 250. | 230. | 190. | 220. |
Heat rate (K/min) | 3. | 2. | 4. | 4. | 3. |
Initial hold (min) | 2. | 2. | 2. | ||
Final hold (min) | 10. | 60. | 5. | 30. | 40. |
I | 1408. | 1380. | 1368. | 1372. | 1406. |
Reference | Wierda R.L., Fletcher G., et al., 2006 | Bendimerad and Bendiab, 2005 | Fan and Qian, 2005 | de la Fuente, Martinez-Castro, et al., 2005 | Ishizaki, Tachihara, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-Innowax | CP-Wax 52CB | ZB-Wax | DB-Wax | TC-Wax |
Column length (m) | 30. | 30. | 30. | 30. | 60. |
Carrier gas | He | He | Helium | H2 | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.5 |
Tstart (C) | 40. | 40. | 40. | 40. | 40. |
Tend (C) | 240. | 220. | 250. | 200. | 230. |
Heat rate (K/min) | 5. | 4. | 5. | 4. | 3. |
Initial hold (min) | 5. | 1. | 2. | 5. | 8. |
Final hold (min) | 15. | 5. | |||
I | 1369. | 1364. | 1354. | 1367. | 1399. |
Reference | Isogai, Utsunomiya, et al., 2005 | Rohloff and Bones, 2005 | N/A | Culleré, Escudero, et al., 2004 | Ishikawa, Ito, et al., 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-Innowax | DB-Wax | TC-Wax | FFAP | HP-FFAP |
Column length (m) | 50. | 30. | 60. | 30. | 25. |
Carrier gas | He | H2 | He | He | |
Substrate | |||||
Column diameter (mm) | 0.2 | 0.32 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.2 | 0.5 | 0.25 | 1. | 0.52 |
Tstart (C) | 45. | 40. | 50. | 35. | 60. |
Tend (C) | 190. | 200. | 230. | 240. | 240. |
Heat rate (K/min) | 4. | 4. | 2. | 5. | 5. |
Initial hold (min) | 2. | 5. | 3. | 1. | |
Final hold (min) | 50. | 5. | |||
I | 1398. | 1364. | 1378. | 1365. | 1377. |
Reference | Soria, Gonzalez, et al., 2004 | López, Ortín, et al., 2003 | Fukami, Ishiyama, et al., 2002 | Lecanu, Ducruet, et al., 2002 | Qian and Reineccius, 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-FFAP | EC-1000 | DB-Wax | DB-Wax | DB-FFAP |
Column length (m) | 30. | 30. | 60. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.53 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1. | 0.25 |
Tstart (C) | 40. | 35. | 50. | 40. | 40. |
Tend (C) | 230. | 230. | 210. | 210. | 195. |
Heat rate (K/min) | 6. | 5. | 1.5 | 5. | 5. |
Initial hold (min) | 2. | 5. | 5. | 5. | |
Final hold (min) | 5. | 15. | 10. | 40. | |
I | 1350. | 1385. | 1392. | 1391. | 1358. |
Reference | Sanz, Czerny, et al., 2002 | Bendall, 2001 | Chyau and Mau, 2001 | Kumazawa and Masuda, 2001 | Suriyaphan, Drake, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | Supelcowax-10 | DB-Wax | DB-Wax | DB-Wax | DB-Wax |
Column length (m) | 60. | 60. | 60. | 30. | 30. |
Carrier gas | He | N2 | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.53 | 0.53 |
Phase thickness (μm) | 0.25 | 0.25 | |||
Tstart (C) | 35. | 30. | 40. | 60. | 60. |
Tend (C) | 200. | 170. | 210. | 210. | 210. |
Heat rate (K/min) | 4. | 2. | 3. | 4. | 4. |
Initial hold (min) | 10. | 4. | |||
Final hold (min) | 60. | ||||
I | 1402. | 1374. | 1368. | 1382. | 1389. |
Reference | Girard and Durance, 2000 | Buttery, Orts, et al., 1999 | Chyau and Mau, 1999 | Iwatsuki, Mizota, et al., 1999 | Iwatsuki, Mizota, et al., 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-Wax | HP-Innowax | CP-Wax 52CB | DB-Wax | Carbowax 20M |
Column length (m) | 60. | 30. | 50. | 60. | 50. |
Carrier gas | N2 | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
Tstart (C) | 30. | 40. | 50. | 30. | 70. |
Tend (C) | 170. | 190. | 210. | 180. | 180. |
Heat rate (K/min) | 2. | 4. | 1.5 | 2. | 2. |
Initial hold (min) | 4. | 3. | 5. | 4. | |
Final hold (min) | 30. | 10. | 10. | 25. | |
I | 1374. | 1381. | 1392. | 1365. | 1361. |
Reference | Buttery and Ling, 1998 | Kubec, Drhová, et al., 1998 | Chyau, Lin, et al., 1997 | Takeoka, Buttery, et al., 1991 | Tressl and Silwar, 1981 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | 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.
Puvipirom and Chaisei, 2012
Puvipirom, J.; Chaisei, S.,
Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink),
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Kumazawa, Sakai, et al., 2010
Kumazawa, K.; Sakai, N.; Amma, H.; Sakamoto, S.; Kodama, M.; Wada, Y.; Nishimura, O.,
Identification and formation of volatile components responsible for the characteristic aroma of Mat Rush (Igusa),
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Chen, Song, et al., 2009
Chen, G.; Song, H.; Ma, C.,
Aroma-active aompounds of Beijing roast duck,
Flavour Fragr. J., 2009, 24, 4, 186-191, https://doi.org/10.1002/ffj.1932
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Christlbauer and Schieberle, 2009
Christlbauer, M.; Schieberle, P.,
Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis,
J. Agric. Food Chem., 2009, 57, 19, 9114-9112, https://doi.org/10.1021/jf9023189
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Rochat, Egger, et al., 2009
Rochat, S.; Egger, J.; Chaintreau, A.,
Strategy for the identification of key odorants: application to shrimp aroma,
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Blazevic and Mastelic, 2008
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Free and bounded volatiles of rocket (Eruca sativa Mill.),
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Breme, Langle, et al., 2008
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Character impact odorants from Brassicaceae by aroma extracts dilution analysis (AEDA): Brassica cretica and Brassica insularis,
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SPME followed by GC-MS: a powerful technique for qualitative analysis of honey volatiles,
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Fan and Qian, 2006
Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
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Spadone, Matthey-Doret, et al., 2006
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Formation of methyl(methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica)
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Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS,
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Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria,
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Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese Yanghe Daqu Liquors,
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Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry,
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Evaluation of odour-active compounds in roasted shrimp (Sergia lucens Hansen) by aroma extract dilution analysis,
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Isogai, Utsunomiya, et al., 2005
Isogai, A.; Utsunomiya, H.; Kanda, R.; Iwata, H.,
Changes in the Aroma Compounds of Sake during Aging,
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Rohloff and Bones, 2005
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Volatile profiling of Arabidopsis thaliana - Putative olfactory compounds in plant communication,
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Culleré, Escudero, et al., 2004
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Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium auality Spanish aged red wines,
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Ishikawa, Ito, et al., 2004
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Solid-phase aroma concentrate extraction (SPACE ): a new headspace technique for more sensitive analysis of volatiles,
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Soria, Gonzalez, et al., 2004
Soria, A.C.; Gonzalez, M.; de Lorenzo, C.; Martinez-Castro, I.; Sanza, J.,
Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data,
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López, Ortín, et al., 2003
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Impact odorants of different young white wines from the Canary islands,
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Lecanu, Ducruet, et al., 2002
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Qian and Reineccius, 2002
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Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry,
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Sanz, Czerny, et al., 2002
Sanz, C.; Czerny, M.; Cid, C.; Schieberle, P.,
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA),
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Bendall, 2001
Bendall, J.G.,
Aroma compounds of fresh milk from New Zealand cows fed different diets,
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Chyau and Mau, 2001
Chyau, C.-C.; Mau, J.-L.,
Effects of various oils on volatile compounds of deep-fried shallot flavouring,
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Kumazawa and Masuda, 2001
Kumazawa, K.; Masuda, H.,
Change in the flavor of black tea drink during heat processing,
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Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R.,
Characteristic aroma components of British farmhouse cheddar cheese,
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Girard and Durance, 2000
Girard, B.; Durance, T.,
Headspace volatiles of sockeye and pink salmon as affected by retort process,
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Buttery, Orts, et al., 1999
Buttery, R.G.; Orts, W.J.; Takeoka, G.R.; Nam, Y.,
Volatile flavor components of rice cakes,
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Chyau and Mau, 1999
Chyau, C.-C.; Mau, J.-L.,
Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals,
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Iwatsuki, Mizota, et al., 1999
Iwatsuki, K.; Mizota, Y.; Kubota, T.; Nishimura, O.; Masuda, H.; Sotoyama, K.; Tomita, M.,
Aroma extract dilution analysis. Evluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis,
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Buttery and Ling, 1998
Buttery, R.G.; Ling, L.C.,
Additional studies on flavor components of corn tortilla chips,
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Kubec, Drhová, et al., 1998
Kubec, R.; Drhová, V.; Velísek, J.,
Thermal degradation of S-methylcysteine and its sulfoxide-important flavor precursors of Bassica and Allium vegetables,
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Chyau, Lin, et al., 1997
Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L.,
Storage stability of deep-fried shallot flavoring,
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Takeoka, Buttery, et al., 1991
Takeoka, G.R.; Buttery, R.G.; Teranishi, R.; Flath, R.A.; Güntert, M.,
Identification of additional pineapple volatiles,
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Tressl and Silwar, 1981
Tressl, R.; Silwar, R.,
Investigation of sulfur-containing components in roasted coffee,
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. [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
- The National Institute of Standards and Technology (NIST) uses its best efforts to deliver a high quality copy of the Database and to verify that the data contained therein have been selected on the basis of sound scientific judgment. However, NIST makes no warranties to that effect, and NIST shall not be liable for any damage that may result from errors or omissions in the Database.
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