Tetrasulfide, dimethyl
- Formula: C2H6S4
- Molecular weight: 158.329
- IUPAC Standard InChI: InChI=1S/C2H6S4/c1-3-5-6-4-2/h1-2H3
- IUPAC Standard InChIKey: NPNIZCVKXVRCHF-UHFFFAOYSA-N
- CAS Registry Number: 5756-24-1
- 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: Dimethyl tetrasulphide; Dimethyl tetrasulfide; 1,4-Dimethyltetrasulfide
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- Other data available:
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Van Den Dool and Kratz 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 | HP-5 | HP-5 | BPX-5 | CP Sil 8 CB | CP Sil 8 CB |
| Column length (m) | 25. | 25. | 25. | 60. | 60. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.2 | 0.2 | 0.22 | 0.25 | 0.25 |
| Phase thickness (μm) | 1. | 1. | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 40. | 40. | 50. | 40. | 40. |
| Tend (C) | 280. | 280. | 300. | 250. | 250. |
| Heat rate (K/min) | 5. | 5. | 5. | 4. | 4. |
| Initial hold (min) | 5. | 8. | 8. | ||
| Final hold (min) | 5. | 5. | 10. | 10. | |
| I | 1240. | 1240. | 1234. | 1252. | 1223. |
| Reference | Solina, Baumgartner, et al., 2005 | Solina, Baumgartner, et al., 2005 | Dickschat, Wenzel, et al., 2004 | Duckham, Dodson, et al., 2002 | Oruna-Concha, Ames, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | DB-5MS | DB-1 | CP Sil 8 CB | BPX-5 | BPX-5 |
| Column length (m) | 60. | 30. | 60. | 50. | 50. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
| Tstart (C) | 40. | 60. | 40. | 50. | 50. |
| Tend (C) | 200. | 250. | 280. | 250. | 250. |
| Heat rate (K/min) | 3. | 4. | 4. | 4. | 4. |
| Initial hold (min) | 5. | 4. | 2. | 5. | 5. |
| Final hold (min) | 60. | 5. | 5. | ||
| I | 1220. | 1204. | 1241. | 1250. | 1251. |
| Reference | Baek, Kim, et al., 2001 | Pino, Fuentes, et al., 2001 | Elmore, Mottram, et al., 2000 | Mandin, Duckham, et al., 1999 | Mandin, Duckham, et al., 1999 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | BPX-5 | RTX-5 | DB-5 | HP-1 | HP-1 |
| Column length (m) | 50. | 30. | 60. | 50. | 50. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.32 | 0.53 | 0.25 | 0.32 | 0.32 |
| Phase thickness (μm) | 0.50 | 1.5 | 1.05 | 1.05 | |
| Tstart (C) | 40. | 0. | 40. | 40. | 40. |
| Tend (C) | 280. | 250. | 200. | 260. | 260. |
| Heat rate (K/min) | 4. | 8. | 4. | 2. | 2. |
| Initial hold (min) | 1. | 10. | |||
| Final hold (min) | |||||
| I | 1260. | 1235. | 1203. | 1188. | 1186. |
| Reference | Aaslyng, Elmore, et al., 1998 | Milo and Reineccius, 1997 | Kim, Wu, et al., 1995 | Kuo and Ho, 1992 | Kuo and Ho, 1992, 2 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary |
|---|---|---|---|
| Active phase | DB-1 | OV-101 | OV-1 |
| Column length (m) | 50. | 50. | 50. |
| Carrier gas | He | He | H2 |
| Substrate | |||
| Column diameter (mm) | 0.32 | 0.32 | 0.2 |
| Phase thickness (μm) | 1.05 | ||
| Tstart (C) | 40. | 50. | 50. |
| Tend (C) | 260. | 250. | 280. |
| Heat rate (K/min) | 2. | 4. | 4. |
| Initial hold (min) | |||
| Final hold (min) | 40. | 50. | |
| I | 1186. | 1192. | 1194. |
| Reference | Izzo and Ho, 1991 | Misharina and Golovnya, 1989 | Chen and Ho, 1986 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz 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.
Solina, Baumgartner, et al., 2005
Solina, M.; Baumgartner, P.; Johnson, R.L.; Whitfield, F.B.,
Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable protein,
Food Chem., 2005, 90, 4, 861-873, https://doi.org/10.1016/j.foodchem.2004.06.005
. [all data]
Dickschat, Wenzel, et al., 2004
Dickschat, J.S.; Wenzel, S.C.; Bode, H.B.; Muller, R.; Schulz, S.,
Biosynthesis of Volatiles by the Myxobacterium Myxococcus xanthus,
ChemBioChem, 2004, 5, 6, 778-787, https://doi.org/10.1002/cbic.200300813
. [all data]
Duckham, Dodson, et al., 2002
Duckham, S.C.; Dodson, A.T.; Bakker, J.; Ames, J.M.,
Effect of cultivar and storage time on the volatile flavor components of baked potato,
J. Agric. Food Chem., 2002, 50, 20, 5640-5648, https://doi.org/10.1021/jf011326+
. [all data]
Oruna-Concha, Ames, et al., 2002
Oruna-Concha, M.J.; Ames, J.M.; Bakker, J.,
Comparison of the volatile components of eight cultivars of potato after microwave baking,
Lebensm. Wiss. Technol., 2002, 35, 1, 80-86, https://doi.org/10.1006/fstl.2001.0819
. [all data]
Baek, Kim, et al., 2001
Baek, H.H.; Kim, C.J.; Ahn, B.H.; Nam, H.S.; Cadwallader, K.R.,
Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein,
J. Agric. Food Chem., 2001, 49, 2, 790-793, https://doi.org/10.1021/jf000609j
. [all data]
Pino, Fuentes, et al., 2001
Pino, J.A.; Fuentes, V.; Correa, M.T.,
Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and Rakkyo (Allium chinense G. Don),
J. Agric. Food Chem., 2001, 49, 3, 1328-1330, https://doi.org/10.1021/jf9907034
. [all data]
Elmore, Mottram, et al., 2000
Elmore, J.S.; Mottram, D.S.; Hierro, E.,
Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork,
J. Chromatogr. A, 2000, 905, 1-2, 233-240, https://doi.org/10.1016/S0021-9673(00)00990-0
. [all data]
Mandin, Duckham, et al., 1999
Mandin, O.; Duckham, S.C.; Ames, J.M.,
Volatile compounds from potato-like model systems,
J. Agric. Food Chem., 1999, 47, 6, 2355-2359, https://doi.org/10.1021/jf981277+
. [all data]
Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S.,
Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy,
J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816
. [all data]
Milo and Reineccius, 1997
Milo, C.; Reineccius, G.A.,
Identification and quantification of potent odorants in regular-fat and low-fat mild cheddar cheese,
J. Agric. Food Chem., 1997, 45, 9, 3590-3594, https://doi.org/10.1021/jf970152m
. [all data]
Kim, Wu, et al., 1995
Kim, S.M.; Wu, C.M.; Kobayashi, A.; Kubota, K.; Okumura, J.,
Volatile compounds in stir-fried garlic,
J. Agric. Food Chem., 1995, 43, 11, 2951-2955, https://doi.org/10.1021/jf00059a033
. [all data]
Kuo and Ho, 1992
Kuo, M.-C.; Ho, C.-T.,
Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety Maichuon) and scallions (Allium fistulosum L. variety Caespitosum),
J. Agric. Food Chem., 1992, 40, 1, 111-117, https://doi.org/10.1021/jf00013a021
. [all data]
Kuo and Ho, 1992, 2
Kuo, M.-C.; Ho, C.-T.,
Volatile constituents of the solvent extracts of Welsh onions (Allium fistulosum L. variety Maichuon) and scallions (A. fistulosum L. variety caepitosum),
J. Agric. Food Chem., 1992, 40, 10, 1906-1910, https://doi.org/10.1021/jf00022a036
. [all data]
Izzo and Ho, 1991
Izzo, H.V.; Ho, C.-T.,
Isolation and identification of the volatile components of an extruded autolyzed yeast extract,
J. Agric. Food Chem., 1991, 39, 12, 2245-2248, https://doi.org/10.1021/jf00012a029
. [all data]
Misharina and Golovnya, 1989
Misharina, T.A.; Golovnya, R.V.,
Regularities of retention of a pseudohomologous series of dialkylpolysulfides in capillary gas chromatography,
Zh. Anal. Khim., 1989, 44, 514-519. [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]
Notes
Go To: Top, Van Den Dool and Kratz 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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