Dimethyl trisulfide
- Formula: C2H6S3
- Molecular weight: 126.264
- IUPAC Standard InChI: InChI=1S/C2H6S3/c1-3-5-4-2/h1-2H3
- 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:
Van Den Dool and Kratz RI, polar column, custom temperature program
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 | Supelcowax-10 | Supelcowax-10 | Supelcowax-10 | FFAP | DB-Wax |
| Column length (m) | 30. | 30. | 30. | 25. | 30. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.2 | 0.5 |
| Program | 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) | 35C(8min) => 4C/min => 60C => 6C/min => 160C => 20C/min => 200C(1min) | 40C(2min) => 40C/min => 60C(2min) => 5C/min => 240C | 40C(1min) => 40C/min => 60C(1min) => 6C/min => 180C => 15C/min => 240C | 40C(5min) => 10C/min => 160C => 15C/min => 230C |
| I | 1383. | 1381. | 1347. | 1332. | 1363. |
| Reference | Bianchi, Careri, et al., 2007 | Bianchi, Careri, et al., 2007 | Majcher and Jelen, 2007 | Frauendorfer and Schieberle, 2006 | Hallier, Prost, et al., 2005 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | Supelcowax-10 | FFAP | Stabilwax | DB-Wax | FFAP |
| Column length (m) | 30. | 60. | 30. | 30. | 30. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.5 | 1. | 0.5 | 0.25 |
| Program | 40C(2min) => 40C/min => 60(2min)C => 5C/min => 240C | 50C(3min) => 3C/min => 100C => 10C/min => 220C (13.5min) | 40C(2min) => 5C/min => 100C => 4C/min => 230C(10min) | 40C(2min) => 2C/min => 100C => 10C/min => 230C (5min) | 35C (2min) => 60C/min => 50C (2min) => 6C/min => 240C (10min) |
| I | 1377. | 1415. | 1383. | 1377. | 1372. |
| Reference | Majcher and Jelén, 2005 | Ranau and Steinhart, 2005 | Klesk and Qian, 2003 | Klesk and Qian, 2003, 2 | Kirchhoff and Schieberle, 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | FFAP | DB-FFAP | DB-FFAP | DB-FFAP | FFAP |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | |||
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
| Program | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 240C(10min) | 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C(5min) | 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min) | 40C(2min) => 40C/min => 60C (2min) => 6C/min => 180C => 10C/min => 240C (5min) | 35C (2min) => 40C/min => 60C (2min) => 6C/min => 180C (5min) => 10C/min => 230C (5min) |
| I | 1372. | 1367. | 1340. | 1343. | 1375. |
| Reference | Kirchhoff and Schieberle, 2001 | Munk, Johansen, et al., 2001 | Munk, Munch, et al., 2000 | Munk, Munch, et al., 2000 | Tairu, Hofmann, et al., 2000 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | EC-WAX | EC-WAX | DB-FFAP | FFAP | Supelcowax-10 |
| Column length (m) | 30. | 30. | 30. | 25. | 60. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.5 | 0.25 |
| Program | 40C(5min) => 3C/min => 165C => 20C/min => 220C | 40C(2min) => 40C/min => 60C(2min) => 6C/min => 230C(10min) | 35C (2min) => 40C/min => 60C => 6C/min => 230C (10min) | 40C => (6C/min) => 80C(6min) => (15C/min) => 200C(10min) | |
| I | 1390. | 1387. | 1368. | 1383. | 1380. |
| Reference | Boatright and Lei, 1999 | Boatright and Lei, 1999 | Mutti and Grosch, 1999 | Fickert and Schieberle, 1998 | Baek and Cadwallader, 1996 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | FFAP | BP-20 | FFAP |
| Column length (m) | 30. | 50. | 50. |
| Carrier gas | He | He | He |
| Substrate | |||
| Column diameter (mm) | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.5 | 0.25 |
| Program | 40C (2min) => 40C/min => 60C (5min) => 6C/min => 230C (15min) | 5 0C (0.5 min) -> (1 min) 60 0C (5 min) 4 0C/min -> 200 0C | 20C (5min) => 2C/min => 70C => 4C/min => 210C |
| I | 1356. | 1410. | 1372. |
| Reference | Hofmann and Schieberle, 1995 | Beal and Mottram, 1994 | Yasuhara, 1987 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Bianchi, Careri, et al., 2007
Bianchi, F.; Careri, M.; Mangia, A.; Musci, M.,
Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness,
J. Sep. Sci., 2007, 39, 4, 563-572, https://doi.org/10.1002/jssc.200600393
. [all data]
Majcher and Jelen, 2007
Majcher, M.A.; Jelen, H.H.,
Effect of Cysteine and Cystine Addition on Sensory Profile and Potent Odorants of Extruded Potato Snacks,
J. Agric. Food Chem., 2007, 55, 14, 5754-5760, https://doi.org/10.1021/jf0703147
. [all data]
Frauendorfer and Schieberle, 2006
Frauendorfer, F.; Schieberle, P.,
Identification of the key aroma compounds in Cocoa powder based on molecular sensoly correlations,
J. Agr. Food Chem., 2006, 54, 15, 5521-5529, https://doi.org/10.1021/jf060728k
. [all data]
Hallier, Prost, et al., 2005
Hallier, A.; Prost, C.; Serot, T.,
Influence in rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish),
J. Agric. Food Chem., 2005, 53, 18, 7204-7211, https://doi.org/10.1021/jf050559o
. [all data]
Majcher and Jelén, 2005
Majcher, M.A.; Jelén, H.H.,
Identification of potent odorants formed during the preparation of extruded potato snacks,
J. Agric. Food Chem., 2005, 53, 16, 6432-6437, https://doi.org/10.1021/jf050412x
. [all data]
Ranau and Steinhart, 2005
Ranau, R.; Steinhart, H.,
Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry,
Eur. Food Res. Technol., 2005, 220, 2, 226-231, https://doi.org/10.1007/s00217-004-1073-4
. [all data]
Klesk and Qian, 2003
Klesk, K.; Qian, M.,
Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. Iaciniatus L.) blackberries,
J. Agric. Food Chem., 2003, 51, 11, 3436-3441, https://doi.org/10.1021/jf0262209
. [all data]
Klesk and Qian, 2003, 2
Klesk, K.; Qian, M.,
Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique,
J. Food Sci., 2003, 68, 2, 697-700, https://doi.org/10.1111/j.1365-2621.2003.tb05734.x
. [all data]
Kirchhoff and Schieberle, 2002
Kirchhoff, E.; Schieberle, P.,
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays,
J. Agric. Food Chem., 2002, 50, 19, 5378-5385, https://doi.org/10.1021/jf020236h
. [all data]
Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P.,
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies,
J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b
. [all data]
Munk, Johansen, et al., 2001
Munk, S.; Johansen, C.; Stahnke, L.H.; Adler-Nissen, J.,
Microbial survival and odor in laundry,
Journal of Surfactants and Detergents, 2001, 4, 4, 385-394, https://doi.org/10.1007/s11743-001-0192-2
. [all data]
Munk, Munch, et al., 2000
Munk, S.; Munch, P.; Stahnke, L.; Adler-Nissen., J.; Schieberle, P.,
Primary odorants of laundry soiled with sweat/sebum: influence of lipase on the odor profile,
Journal of Surfactants and Detergents, 2000, 3, 4, 505-515, https://doi.org/10.1007/s11743-000-0150-z
. [all data]
Tairu, Hofmann, et al., 2000
Tairu, A.O.; Hofmann, T.; Schieberle, P.,
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis),
J. Agric. Food Chem., 2000, 48, 6, 2391-2394, https://doi.org/10.1021/jf990765u
. [all data]
Boatright and Lei, 1999
Boatright, W.L.; Lei, Q.,
Compounds contributing to the Beany odor of aqueous solutions of soy protein isolates,
J. Food Sci., 1999, 64, 4, 667-670, https://doi.org/10.1111/j.1365-2621.1999.tb15107.x
. [all data]
Mutti and Grosch, 1999
Mutti, B.; Grosch, W.,
Potent odorants of boiled potatoes,
Nahrung, 1999, 43, 5, 302-306, https://doi.org/10.1002/(SICI)1521-3803(19991001)43:5<302::AID-FOOD302>3.0.CO;2-8
. [all data]
Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P.,
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses,
Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V
. [all data]
Baek and Cadwallader, 1996
Baek, H.H.; Cadwallader, K.R.,
Volatile compounds in flavor concentrates produced from crayfish-processing byproducts with and without protease treatment,
J. Agric. Food Chem., 1996, 44, 10, 3262-3267, https://doi.org/10.1021/jf960023q
. [all data]
Hofmann and Schieberle, 1995
Hofmann, T.; Schieberle, P.,
Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques,
J. Agric. Food Chem., 1995, 43, 8, 2187-2194, https://doi.org/10.1021/jf00056a042
. [all data]
Beal and Mottram, 1994
Beal, A.D.; Mottram, D.S.,
Compounds contributing to the characteristic aroma of malted barley,
J. Agric. Food Chem., 1994, 42, 12, 2880-2884, https://doi.org/10.1021/jf00048a043
. [all data]
Yasuhara, 1987
Yasuhara, A.,
Identification of Volatile Compounds in Poultry Manure by Gas Chromatography-Mass Spectrometry,
J. Chromatogr., 1987, 387, 371-378, https://doi.org/10.1016/S0021-9673(01)94539-X
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, polar column, custom temperature program, References
- 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.
- Customer support for NIST Standard Reference Data products.