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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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-1 | HP-1 | DB-1 |
| Column length (m) | 30. | 30. | 50. | 50. | 30. |
| Carrier gas | Helium | Helium | Helium | Helium | He |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.25 | 0.20 | 0.20 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.33 | 0.33 | 0.25 |
| Tstart (C) | 35. | 50. | 60. | 60. | 50. |
| Tend (C) | 250. | 320. | 250. | 250. | 265. |
| Heat rate (K/min) | 10. | 5. | 2. | 2. | 2.5 |
| Initial hold (min) | 3. | 5. | 1. | ||
| Final hold (min) | 5. | 20. | 20. | 20. | |
| I | 1215. | 1206. | 1181. | 1190. | 1168. |
| Reference | Goeminne, Vandendriessche, et al., 2012 | Nawrath, Mgode, et al., 2012 | Breme, Langle, et al., 2008 | Breme, Langle, et al., 2008 | Iranshahi, Amin, et al., 2006 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | HP-1 | BPX-5 | MDN-5 | HP-5MS | HP-1 |
| Column length (m) | 50. | 25. | 60. | 30. | 50. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.2 | 0.22 | 0.25 | 0.25 | 0.2 |
| Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | 0.5 |
| Tstart (C) | 60. | 50. | 40. | 60. | 60. |
| Tend (C) | 250. | 320. | 270. | 275. | 220. |
| Heat rate (K/min) | 2. | 5. | 4. | 4. | 2. |
| Initial hold (min) | 5. | 4. | |||
| Final hold (min) | 60. | 5. | 40. | ||
| I | 1190. | 1235. | 1241. | 1224. | 1187. |
| Reference | Bendimerad and Bendiab, 2005 | Dickschat, Martens, et al., 2005 | van Loon, Linssen, et al., 2005 | Sadraei, Ghannadi, et al., 2003 | 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 | DB-5 | DB-1 | DB-1 | SE-54 | DB-1 |
| Column length (m) | 30. | 30. | 30. | 30. | 30. |
| Carrier gas | He | He | He | He | |
| Substrate | |||||
| Column diameter (mm) | 0.25 | 0.2 | 0.2 | 0.52 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 1.5 | 0.25 |
| Tstart (C) | 60. | 50. | 50. | 5. | 35. |
| Tend (C) | 240. | 200. | 200. | 230. | 150. |
| Heat rate (K/min) | 3. | 4. | 4. | 6. | 5. |
| Initial hold (min) | 2. | 2. | |||
| Final hold (min) | |||||
| I | 1210. | 1218. | 1207. | 1212. | 1205. |
| Reference | Tellez, Schrader, et al., 2001 | Rapior, Breheret, et al., 1997 | Rapior, Breheret, et al., 1997 | Milo and Grosch, 1996 | Hanum, Sinha, et al., 1995 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|---|
| Active phase | RTX-5 | DB-1 | DB-1 | DB-1 | DB-5 |
| Column length (m) | 30. | 60. | 60. | 60. | 30. |
| Carrier gas | He | He | He | He | He |
| Substrate | |||||
| Column diameter (mm) | 0.52 | 0.25 | 0.25 | 0.32 | 0.2 |
| Phase thickness (μm) | 1.5 | 1. | 1. | 0.25 | |
| Tstart (C) | 5. | 40. | 40. | 60. | 30. |
| Tend (C) | 230. | 260. | 260. | 220. | 200. |
| Heat rate (K/min) | 6. | 2. | 2. | 3. | 2. |
| Initial hold (min) | 5. | 5. | |||
| Final hold (min) | 60. | 60. | |||
| I | 1232. | 1206. | 1202. | 1188. | 1215. |
| Reference | Milo and Grosch, 1995 | Yu and Ho, 1995 | Yu, Wu, et al., 1994 | Güntert, Bertram, et al., 1992 | Sinha, Guyer, et al., 1992 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
| Column type | Capillary |
|---|---|
| Active phase | DB-5 |
| Column length (m) | 30. |
| Carrier gas | He |
| Substrate | |
| Column diameter (mm) | 0.2 |
| Phase thickness (μm) | |
| Tstart (C) | 30. |
| Tend (C) | 200. |
| Heat rate (K/min) | 2. |
| Initial hold (min) | |
| Final hold (min) | |
| I | 1225. |
| Reference | Sinha, Guyer, et al., 1992 |
| Comment | 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]
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]
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]
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, 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]
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]
Sadraei, Ghannadi, et al., 2003
Sadraei, H.; Ghannadi, A.; Malekshahi, K.,
Composition of the essential oil of Asa-foetida and its spasmolytic action,
Saudi Pharmaceutical Journal, 2003, 11, 3, 136-140. [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]
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]
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]
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]
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]
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]
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]
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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