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, 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 | Optima-5 MS | HP-5 MS | HP-5 MS | VF-5 MS | VF-5 MS |
Column length (m) | 30. | 30. | 30. | 60. | 60. |
Carrier gas | Helium | Helium | Helium | Helium | Helium |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 35. | 35. | 50. | 30. | 30. |
Tend (C) | 250. | 300. | 320. | 260. | 260. |
Heat rate (K/min) | 10. | 3. | 5. | 2. | 2. |
Initial hold (min) | 3. | 5. | 5. | ||
Final hold (min) | 5. | 15. | 28. | 28. | |
I | 971. | 962. | 969. | 968. | 972. |
Reference | Goeminne, Vandendriessche, et al., 2012 | Kotowska, Zalikowski, et al., 2012 | Nawrath, Mgode, et al., 2012 | Leffingwell and Alford, 2011 | Leffingwell and Alford, 2011 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 MS | DB-5 MS | DB-5 MS | HP-101 | HP-101 |
Column length (m) | 30. | 30. | 30. | 25. | 25. |
Carrier gas | Helium | Helium | Helium | Helium | Helium |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.20 | 0.20 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 40. | 40. | 70. | 70. |
Tend (C) | 240. | 230. | 250. | 200. | 200. |
Heat rate (K/min) | 4. | 6. | 6. | 3. | 3. |
Initial hold (min) | 2. | 2. | 2. | 2. | 2. |
Final hold (min) | 10. | 20. | 20. | ||
I | 969. | 966. | 975. | 969. | 969. |
Reference | Pino, Marquez, et al., 2010 | Chen, Song, et al., 2009 | Chen, Song, et al., 2009 | Blazevic and Mastelic, 2008 | 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-1 | HP-1 | RTX-5 | SPB-1 | DB-5 |
Column length (m) | 50. | 50. | 30. | 30. | 30. |
Carrier gas | Helium | Helium | He | Helium | He |
Substrate | |||||
Column diameter (mm) | 0.20 | 0.20 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.33 | 0.33 | 0.25 | 0.25 | 1. |
Tstart (C) | 60. | 60. | 40. | 40. | 40. |
Tend (C) | 250. | 250. | 250. | 220. | 250. |
Heat rate (K/min) | 2. | 2. | 20. | 2. | 4. |
Initial hold (min) | 5. | 2. | 2. | ||
Final hold (min) | 20. | 20. | 15. | ||
I | 943. | 946. | 971. | 935. | 976. |
Reference | Breme, Langle, et al., 2008 | Breme, Langle, et al., 2008 | Pham, Schilling, et al., 2008 | Rao, Nagender, et al., 2007 | Fan and Qian, 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | HP-1 | BPX5 | BPX-5 | DB-5 |
Column length (m) | 30. | 50. | 25. | 25. | 30. |
Carrier gas | He | He | Helium | He | N2 |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.2 | 0.22 | 0.22 | 0.32 |
Phase thickness (μm) | 0.25 | 0.5 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 60. | 50. | 50. | 40. |
Tend (C) | 265. | 250. | 320. | 320. | 250. |
Heat rate (K/min) | 2.5 | 2. | 5. | 5. | 4. |
Initial hold (min) | 1. | 5. | 5. | 2. | |
Final hold (min) | 20. | 60. | 5. | ||
I | 934. | 957. | 983. | 981. | 976. |
Reference | Iranshahi, Amin, et al., 2006 | Bendimerad and Bendiab, 2005 | Dickschat, Bode, et al., 2005 | Dickschat, Martens, et al., 2005 | Fan and Qian, 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | MDN-5 | MDN-5 | CP Sil 5 CB | HP-5 | HP-1 |
Column length (m) | 60. | 60. | 30. | 30. | 50. |
Carrier gas | He | He | He | Helium | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.2 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 40. | 40. | 40. | 40. | 60. |
Tend (C) | 270. | 270. | 220. | 250. | 220. |
Heat rate (K/min) | 4. | 4. | 4. | 5. | 2. |
Initial hold (min) | 4. | 4. | 1. | 2. | |
Final hold (min) | 5. | 5. | 5. | 40. | |
I | 975. | 980. | 964. | 976. | 953. |
Reference | van Loon, Linssen, et al., 2005 | van Loon, Linssen, et al., 2005 | Rohloff and Bones, 2005 | N/A | Valette, Fernandez, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | RSL-200 | DB-5 | DB-5MS | DB-5MS | DB-5 |
Column length (m) | 30. | 30. | 60. | 30. | 30. |
Carrier gas | H2 | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 40. | 40. | 40. | 60. |
Tend (C) | 280. | 230. | 200. | 195. | 240. |
Heat rate (K/min) | 6. | 6. | 2. | 5. | 3. |
Initial hold (min) | 5. | 2. | 5. | 5. | |
Final hold (min) | 5. | 5. | 30. | 40. | |
I | 950. | 970. | 970. | 967. | 972. |
Reference | Jirovetz, Ngassoum, et al., 2002 | Sanz, Czerny, et al., 2002 | Lee, Suriyaphan, et al., 2001 | Suriyaphan, Drake, et al., 2001 | Tellez, Schrader, et al., 2001 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 | SE-54 | HP-5 | DB-1 | HP-1 |
Column length (m) | 50. | 25. | 30. | 60. | 25. |
Carrier gas | N2 | H2 | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.31 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.52 | 0.25 | 0.17 | ||
Tstart (C) | 35. | 35. | 40. | 30. | 40. |
Tend (C) | 250. | 250. | 240. | 200. | 200. |
Heat rate (K/min) | 2. | 4. | 4. | 4. | 5. |
Initial hold (min) | 15. | 3. | 3. | 25. | |
Final hold (min) | 45. | 10. | 20. | ||
I | 972. | 964. | 970. | 941. | 935. |
Reference | Boylston and Viniyard, 1998 | Ding, Deng, et al., 1998 | Kubec, Drhová, et al., 1998 | Buttery, Ling, et al., 1997 | Lopes, Godoy, et al., 1997 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | SE-54 | SE-54 | SE-54 |
Column length (m) | 30. | 30. | 25. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.2 | 0.2 | 0.2 | 0.52 | 0.52 |
Phase thickness (μm) | 0.25 | 0.25 | 0.5 | 1.5 | 1.5 |
Tstart (C) | 50. | 50. | 35. | 5. | 5. |
Tend (C) | 200. | 200. | 250. | 230. | 230. |
Heat rate (K/min) | 4. | 4. | 5. | 6. | 6. |
Initial hold (min) | 2. | 2. | 2. | ||
Final hold (min) | |||||
I | 963. | 958. | 969. | 977. | 957. |
Reference | Rapior, Breheret, et al., 1997 | Rapior, Breheret, et al., 1997 | Bellesia, Pinetti, et al., 1996 | Milo and Grosch, 1996 | Milo and Grosch, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | RTX-5 | OV-101 | OV-101 | DB-1 |
Column length (m) | 30. | 30. | 50. | 50. | 60. |
Carrier gas | He | He | N2 | N2 | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.52 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 1.5 | 1. | ||
Tstart (C) | 35. | 5. | 80. | 80. | 40. |
Tend (C) | 150. | 230. | 200. | 200. | 260. |
Heat rate (K/min) | 5. | 6. | 2. | 2. | 2. |
Initial hold (min) | 5. | ||||
Final hold (min) | 60. | ||||
I | 931. | 977. | 940. | 949. | 957. |
Reference | Hanum, Sinha, et al., 1995 | Milo and Grosch, 1995 | Tamura, Nakamoto, et al., 1995 | Tamura, Nakamoto, et al., 1995 | Yu and Ho, 1995 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 | DB-1 | DB-5 |
Column length (m) | 60. | 60. | 60. | 60. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.32 | 0.32 | 0.2 |
Phase thickness (μm) | 1. | 0.25 | |||
Tstart (C) | 30. | 40. | 60. | 30. | 30. |
Tend (C) | 200. | 260. | 220. | 200. | 200. |
Heat rate (K/min) | 4. | 2. | 3. | 4. | 2. |
Initial hold (min) | 25. | 5. | 25. | ||
Final hold (min) | 20. | 60. | 20. | ||
I | 941. | 958. | 950. | 941. | 950. |
Reference | Buttery, Stern, et al., 1994 | Yu, Wu, et al., 1994 | Güntert, Bertram, et al., 1992 | Hansen, Buttery, et al., 1992 | Sinha, Guyer, et al., 1992 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HG-5 | OV-101 | OV-101 | OV-101 | DB-1 |
Column length (m) | 50. | 50. | 50. | 50. | 60. |
Carrier gas | He | He | Nitrogen | Nitrogen | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.52 | 0.5 | 0.25 | ||
Tstart (C) | 35. | 50. | 70. | 80. | 50. |
Tend (C) | 250. | 250. | 200. | 200. | 250. |
Heat rate (K/min) | 3. | 4. | 2. | 2. | 4. |
Initial hold (min) | 15. | ||||
Final hold (min) | 45. | ||||
I | 979. | 950. | 949. | 952. | 940. |
Reference | Drumm and Spanier, 1991 | Misharina, Golovnya, et al., 1991 | Sugisawa, Nakamura, et al., 1990 | Sugisawa, Nakamura, et al., 1990 | Flath, Matsumoto, et al., 1989 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | DB-1 | DB-1 | DB-1 |
Column length (m) | 60. | 60. | 60. |
Carrier gas | |||
Substrate | |||
Column diameter (mm) | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 |
Tstart (C) | 50. | 50. | 50. |
Tend (C) | 250. | 250. | 250. |
Heat rate (K/min) | 4. | 4. | 4. |
Initial hold (min) | |||
Final hold (min) | |||
I | 940. | 941. | 941. |
Reference | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 | Flath, Matsumoto, et al., 1989 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane 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.
Goeminne, Vandendriessche, et al., 2012
Goeminne, P.C.; Vandendriessche, T.; Van Eldere, J.; Nicolai, B.M.; Hertog, M.L.; Dupont, L.J.,
Detection of Pseudomonas aeruginosa in sputum headspace through volatile organic compound analysis,
Respiratory Res., 2012, 13, 87, 1-9. [all data]
Kotowska, Zalikowski, et al., 2012
Kotowska, U.; Zalikowski, M.; Isidorov, V.A.,
HS-SPME/GC-MS analysis of volatile and semi-volatile organic compounds emitted from municipal sewage sludge,
Environ. Monit. Asses., 2012, 184, 5, 2893-2907, https://doi.org/10.1007/s10661-011-2158-8
. [all data]
Nawrath, Mgode, et al., 2012
Nawrath, T.; Mgode, G.F.; Weetjens, B.; Kaufmann, S.H.E.; Schulz, S.,
The volatiles of pathogenic and nonpathogenic mycobacteria aand related bacteria,
Beilstein J. Org. Chem., 2012, 8, 290-297, https://doi.org/10.3762/bjoc.8.31
. [all data]
Leffingwell and Alford, 2011
Leffingwell, J.; Alford, E.D.,
Volatile constituents of the giant pufball mushroom (Calvatia gigantea),
Leffingwell Rep., 2011, 4, 1-17. [all data]
Pino, Marquez, et al., 2010
Pino, J.A.; Marquez, E.; Quijano, C.E.; Castro, D.,
Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages,
Ciencia e Technologia de Alimentos, 2010, 30, 1, 183-187, https://doi.org/10.1590/S0101-20612010000100028
. [all data]
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
. [all data]
Blazevic and Mastelic, 2008
Blazevic, I.; Mastelic, J.,
Free and bounded volatiles of rocket (Eruca sativa Mill.),
Fravour Fragr. J., 2008, 23, 4, 278-285, https://doi.org/10.1002/ffj.1883
. [all data]
Breme, Langle, et al., 2008
Breme, K.; Langle, S.; Fernandez, X.; Meierhenrich, U.J.; Brevard, H.; Joulain, D.,
Character impact odorants from Brassicaceae by aroma extracts dilution analysis (AEDA): Brassica cretica and Brassica insularis,
Flavour Fragr. J., 2008, 24, 2, 88-93, https://doi.org/10.1002/ffj.1912
. [all data]
Pham, Schilling, et al., 2008
Pham, A.J.; Schilling, M.W.; Yoon, Y.; Kamadia, V.V.; Marshall, D.L.,
Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents,
J. Food. Sci., 2008, 73, 4, c268-c274, https://doi.org/10.1111/j.1750-3841.2008.00709.x
. [all data]
Rao, Nagender, et al., 2007
Rao, P.P.; Nagender, A.; Rao, L.J.; Rao, D.G.,
Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders,
Eur. Food Res. Technol., 2007, 224, 6, 791-795, https://doi.org/10.1007/s00217-006-0364-3
. [all data]
Fan and Qian, 2006
Fan, W.; Qian, M.C.,
Characterization of Aroma Compounds of Chinese Wuliangye and Jiannanchun Liquors by Aroma Extract Dilution Analysis,
J. Agric. Food Chem., 2006, 54, 7, 2695-2704, https://doi.org/10.1021/jf052635t
. [all data]
Iranshahi, Amin, et al., 2006
Iranshahi, M.; Amin, G.; Sourmaghi, M.S.; Shafiee, A.; Hadjiakhoondi, A.,
Sulphur-containing compounds in the essential oil of the root of Ferula persica Willd. var. persica,
Flavour Fragr. J., 2006, 21, 2, 260-261, https://doi.org/10.1002/ffj.1574
. [all data]
Bendimerad and Bendiab, 2005
Bendimerad, N.; Bendiab, S.A.T.,
Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria,
J. Agric. Food Chem., 2005, 53, 8, 2947-2952, https://doi.org/10.1021/jf047937u
. [all data]
Dickschat, Bode, et al., 2005
Dickschat, J.S.; Bode, H.B.; Wenzel, S.C.; Muller, R.; Schulz, S.,
Biosinthesis and Identification of Volatiles Released by the Myxobacterium Stigmatella aurantiaca,
ChemBioChem, 2005, 6, 11, 2023-2033, https://doi.org/10.1002/cbic.200500174
. [all data]
Dickschat, Martens, et al., 2005
Dickschat, J.S.; Martens, T.; Brinkhoff, T.; Simon, M.; Schulz, S.,
Volatiles released by a Streptomyces species isolated from the North Sea,
Chemistry and Biodiversity, 2005, 2, 7, 837-865, https://doi.org/10.1002/cbdv.200590062
. [all data]
Fan and Qian, 2005
Fan, W.; Qian, M.C.,
Headspace Solid Phase Microextraction and Gas Chromatography-Olfactometry Dilution Analysis of Young and Aged Chinese Yanghe Daqu Liquors,
J. Agric. Food Chem., 2005, 53, 20, 7931-7938, https://doi.org/10.1021/jf051011k
. [all data]
van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J.,
Identification and olfactometry of French fries flavour extracted at mouth conditions,
Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005
. [all data]
Rohloff and Bones, 2005
Rohloff, J.; Bones, A.M.,
Volatile profiling of Arabidopsis thaliana - Putative olfactory compounds in plant communication,
Phytochemistry, 2005, 66, 16, 1941-1955, https://doi.org/10.1016/j.phytochem.2005.06.021
. [all data]
Valette, Fernandez, et al., 2003
Valette, L.; Fernandez, X.; Poulain, S.; Loiseau, A.-M.; Lizzani-Cuvelier, L.; Levieil, R.; Restier, L.,
Volatile constituents from Romanesco cauliflower,
Food Chem., 2003, 80, 3, 353-358, https://doi.org/10.1016/S0308-8146(02)00272-8
. [all data]
Jirovetz, Ngassoum, et al., 2002
Jirovetz, L.; Ngassoum, M.B.; Geissler, M.,
Analysis of the headspace aroma compounds of the seeds of the Cameroonian garlic plant Hua gabonii using SPME/GC/FID, SPME/GC/MS and olfactometry,
Eur. Food Res. Technol., 2002, 214, 3, 212-215, https://doi.org/10.1007/s00217-001-0481-y
. [all data]
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),
Eur. Food Res. Technol., 2002, 214, 4, 299-302, https://doi.org/10.1007/s00217-001-0459-9
. [all data]
Lee, Suriyaphan, et al., 2001
Lee, G.-H.; Suriyaphan, O.; Cadwallader, K.R.,
Aroma components of cooked tail meat of American lobster (Homarus americanus),
J. Agric. Food Chem., 2001, 49, 9, 4324-4332, https://doi.org/10.1021/jf001523t
. [all data]
Suriyaphan, Drake, et al., 2001
Suriyaphan, O.; Drake, M.; Chen, X.Q.; Cadwallader, K.R.,
Characteristic aroma components of British farmhouse cheddar cheese,
J. Agric. Food Chem., 2001, 49, 3, 1382-1387, https://doi.org/10.1021/jf001121l
. [all data]
Tellez, Schrader, et al., 2001
Tellez, M.R.; Schrader, K.K.; Kobaisy, M.,
Volatile components of the cyanobacterium oscillatoria perornata (Skuja),
J. Agric. Food Chem., 2001, 49, 12, 5989-5992, https://doi.org/10.1021/jf010722p
. [all data]
Boylston and Viniyard, 1998
Boylston, T.D.; Viniyard, B.T.,
Isolation of volatile flavor compounds from peanut butter using purge-and-trap technique
in Instrumental Methods in Food and Beverage Analysis, D. Wetzel and G. Charalambous, ed(s)., 1998, 225-243. [all data]
Ding, Deng, et al., 1998
Ding, Q.; Deng, Y.; Sun, Y.; Huagn, A.; Sun, Y.,
Analysis of volatile components in ox feces by capillary gas chromatography,
Beijing Daxue Xuebao Ziran Kexueban, 1998, 34, 6, 720-725. [all data]
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,
J. Agric. Food Chem., 1998, 46, 10, 4334-4340, https://doi.org/10.1021/jf980379x
. [all data]
Buttery, Ling, et al., 1997
Buttery, R.G.; Ling, L.C.; Stern, D.J.,
Studies on popcorn aroma and flavor volatiles,
J. Agric. Food Chem., 1997, 45, 3, 837-843, https://doi.org/10.1021/jf9604807
. [all data]
Lopes, Godoy, et al., 1997
Lopes, D.; Godoy, R.L.O.; Goncalves, S.L.; Koketsu, M.; Oliveira, A.M.,
Sulphur constituents of the essential oil of Nira (Allium tuberosum Rottl.) cultivated in Brazil,
Flavour Fragr. J., 1997, 12, 4, 237-239, https://doi.org/10.1002/(SICI)1099-1026(199707)12:4<237::AID-FFJ644>3.0.CO;2-9
. [all data]
Rapior, Breheret, et al., 1997
Rapior, S.; Breheret, S.; Talou, T.; Bessiére, J.-M.,
Volatile flavor constituents of fresh Marasmius alliaceus (garlic Marasmius),
J. Agric. Food Chem., 1997, 45, 3, 820-825, https://doi.org/10.1021/jf960511y
. [all data]
Bellesia, Pinetti, et al., 1996
Bellesia, F.; Pinetti, A.; Bianchi, A.; Tirillini, B.,
Volatile compounds of the white truffle (Tuber magnaturn Pico) from middle Italy,
Flavour Fragr. J., 1996, 11, 4, 239-243, https://doi.org/10.1002/(SICI)1099-1026(199607)11:4<239::AID-FFJ573>3.0.CO;2-A
. [all data]
Milo and Grosch, 1996
Milo, C.; Grosch, W.,
Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material,
J. Agric. Food Chem., 1996, 44, 8, 2366-2371, https://doi.org/10.1021/jf9507203
. [all data]
Hanum, Sinha, et al., 1995
Hanum, T.; Sinha, N.K.; Guyer, D.E.; Cash, J.N.,
Pyruvate and flavor development in macerated onions (Allium cepa L.) by γ-glutamyl transpeptidase and exogenous C-S lyase,
Food Chem., 1995, 54, 2, 183-188, https://doi.org/10.1016/0308-8146(95)00027-G
. [all data]
Milo and Grosch, 1995
Milo, C.; Grosch, W.,
Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples,
J. Agric. Food Chem., 1995, 43, 2, 459-462, https://doi.org/10.1021/jf00050a038
. [all data]
Tamura, Nakamoto, et al., 1995
Tamura, H.; Nakamoto, H.; Yang, R.-H.; Sugisawa, H.,
Characteristic aroma compounds in green algae (Ulva pertusa) volatiles,
Nippon Shokuhin Kagaku Kogaku Kaishi, 1995, 42, 11, 887-891, https://doi.org/10.3136/nskkk.42.887
. [all data]
Yu and Ho, 1995
Yu, T.-H.; Ho, C.-T.,
Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose,
J. Agric. Food Chem., 1995, 43, 6, 1641-1646, https://doi.org/10.1021/jf00054a043
. [all data]
Buttery, Stern, et al., 1994
Buttery, R.G.; Stern, D.J.; Ling, L.C.,
Studies on flavor volatiles of some sweet corn products,
J. Agric. Food Chem., 1994, 42, 3, 791-795, https://doi.org/10.1021/jf00039a038
. [all data]
Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Rosen, R.T.; Hartman, T.G.; Ho, C.-T.,
Volatile compounds in generated from thermal degradation of alliin and deoxyalliin in an aqueous solution,
J. Agric. Food Chem., 1994, 42, 1, 146-153, https://doi.org/10.1021/jf00037a026
. [all data]
Güntert, Bertram, et al., 1992
Güntert, M.; Bertram, H.-J.; Hopp, R.; Silberzahn, W.; Sommer, H.; Werkhoff, P.,
Thermal generation of flavor compounds from thiamin and various amino acids
in Recent developments in flavor and fragrance chemistry. Proceedings of the 3rd International Haarmann Reimer Symposium, Hopp,R.; Mori,K., ed(s)., VCH Publishers, New York, 1992, 215-240. [all data]
Hansen, Buttery, et al., 1992
Hansen, M.; Buttery, R.G.; Stern, D.J.; Cantwell, M.I.; Ling, L.C.,
Broccoli storage under low-oxygen atmosphere: Identification of higher boiling volatiles,
J. Agric. Food Chem., 1992, 40, 5, 850-852, https://doi.org/10.1021/jf00017a029
. [all data]
Sinha, Guyer, et al., 1992
Sinha, N.K.; Guyer, D.E.; Gage, D.A.; Lira, C.T.,
Supercritical carbon dioxide extraction of onion flavors and their analysis by gas chromatography-mass spectrometry,
J. Agric. Food Chem., 1992, 40, 5, 842-845, https://doi.org/10.1021/jf00017a027
. [all data]
Drumm and Spanier, 1991
Drumm, T.D.; Spanier, A.M.,
Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage,
J. Agric. Food Chem., 1991, 39, 2, 336-343, https://doi.org/10.1021/jf00002a023
. [all data]
Misharina, Golovnya, et al., 1991
Misharina, T.A.; Golovnya, R.V.; Charnomskii, V.V.,
Volatile components of boiled shrimp funchalia woodwardi and crab geryon maritae,
Zh. Anal. Khim., 1991, 46, 1421-1429. [all data]
Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H.,
The aroma profile of the volatile in marine green algae (Ulva pertusa),
Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893
. [all data]
Flath, Matsumoto, et al., 1989
Flath, R.A.; Matsumoto, K.E.; Binder, R.G.; Cunningham, R.T.; Mon, T.R.,
Effect of pH on the volatiles of hydrolyzed protein insect baits,
J. Agric. Food Chem., 1989, 37, 3, 814-819, https://doi.org/10.1021/jf00087a053
. [all data]
Notes
Go To: Top, Normal alkane 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
- 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.