Disulfide, methyl (methylthio)methyl
- Formula: C3H8S3
- Molecular weight: 140.291
- IUPAC Standard InChI: InChI=1S/C3H8S3/c1-4-3-6-5-2/h3H2,1-2H3
- IUPAC Standard InChIKey: MYIOBINSHMEDEY-UHFFFAOYSA-N
- CAS Registry Number: 42474-44-2
- 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: Methyl methylthiomethyl disulfide; 2,4,5-Trithiahexane; 2,3,5-Trithiahexane; Methane, (methyldithio)(methylthio)-; Methyl (methylthio)methyl disulphide; 1-Methyl-2-((methylthio)methyl)disulfane; (Methyldisulfanyl)(methylsulfanyl)methane; 1-(methylthio)dimethyl disulfide
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- Other data available:
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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 | AT-5 | SPB-1 | HP-1 | BPX-5 | HP-1 |
| Column length (m) | 60. | 30. | 50. | 25. | 50. |
| Carrier gas | Helium | Helium | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.2 | 0.22 | 0.2 |
| Phase thickness (μm) | 0.25 | 1.0 | 0.5 | 0.25 | 0.5 |
| Tstart (C) | 60. | 60. | 60. | 50. | 60. |
| Tend (C) | 260. | 250. | 250. | 320. | 220. |
| Heat rate (K/min) | 4. | 5. | 2. | 5. | 2. |
| Initial hold (min) | 5. | 5. | |||
| Final hold (min) | 20. | 60. | 40. | ||
| I | 1130. | 1106. | 1097. | 1146. | 1094. |
| Reference | Diaz, Vera, et al., 2011 | Frerot, Velluz, et al., 2008 | Bendimerad and Bendiab, 2005 | Dickschat, Martens, et al., 2005 | Valette, Fernandez, et al., 2003 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | RSL-200 | DB-1 | DB-1 |
| Column length (m) | 30. | 30. | 30. |
| Carrier gas | H2 | He | He |
| Substrate | |||
| Column diameter (mm) | 0.32 | 0.2 | 0.2 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 50. | 50. | 50. |
| Tend (C) | 280. | 200. | 200. |
| Heat rate (K/min) | 6. | 4. | 4. |
| Initial hold (min) | 5. | 2. | 2. |
| Final hold (min) | 5. | ||
| I | 1099. | 1139. | 1110. |
| Reference | Jirovetz, Ngassoum, et al., 2002 | Rapior, Breheret, et al., 1997 | Rapior, Breheret, et al., 1997 |
| 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.
Diaz, Vera, et al., 2011
Diaz, A.B.; Vera, J.R.; Fermin, L.R.; Mendez, A.M.; Zambrano, R.A.; Contreras L.R.,
Composition of the essential oil of leaves and roots of Allium schoenoprasum L. (Alliaceae),
Boletin LAtinoamericano y del Caribe de Plantas Medicinales y Aromaticas, 2011, 10, 3, 218-221. [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]
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, 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]
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]
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]
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
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