Diallyl sulfide
- Formula: C6H10S
- Molecular weight: 114.209
- IUPAC Standard InChIKey: UBJVUCKUDDKUJF-UHFFFAOYSA-N
- CAS Registry Number: 592-88-1
- 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: Allyl sulfide; 1-Propene, 3,3'-thiobis-; Allyl monosulfide; Diallyl monosulfide; Diallyl thioether; Oil garlic; Thioallyl ether; (CH2=CHCH2)2S; 2-Propenyl sulphide; 3,3-Thiobis(1-propene); Allyl sulphide; di-2-Propenyl sulfide; Diallyl sulphide; Prop-1-ene-3,3'-thiobis; NSC 20947; Diallylsulfane; 3-(Allylsulfanyl)-1-propene; 132879-26-6
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Normal alkane RI, non-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 | SPB-1 | HP-5 MS | SE-30 | HP-5MS | HP-5 |
Column length (m) | 30. | 30. | 30. | 30. | |
Carrier gas | Helium | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Program | not specified | 40 0C (3 min) 2 0C/min -> 150 0C 20 0C/min -> 220 0C (5 min) | not specified | 40C (10min) => 3C/min => 120C => 10C/min => 250C (5min) | 40C (10min) => 3C/min => 120C => 10C/min => 250C (5min) |
I | 854. | 831. | 854. | 848. | 848. |
Reference | Rao, Nagender, et al., 2007 | Pyun and Shin, 2006 | Vinogradov, 2004 | Ansorena, Gimeno, et al., 2001 | Ansorena, Astiasarán, et al., 2000 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | CP Sil 5 CB | DB-5 | DB-5 | DB-5 |
Column length (m) | 50. | 50. | 50. | 50. |
Carrier gas | He | He | He | He |
Substrate | ||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 1.2 | 0.25 | 0.25 | 0.25 |
Program | 33C (16.5min) => 2C/min => 160C => 20C/min => 200C (9min) | 40C (10min) => 3C/min => 95C => 10C/min => 270C (10min) | 40C (10min) => 3C/min => 95C => 10C/min => 270C (10min) | 40C (10min) => 3C/min => 95C => 10C/min => 270C (10min) |
I | 848. | 867. | 865. | 863. |
Reference | Gijs, Piraprez, et al., 2000 | Mateo and Zumalacárregui, 1996 | Mateo and Zumalacárregui, 1996 | Mateo and Zumalacárregui, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-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.
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]
Pyun and Shin, 2006
Pyun, M.-S.; Shin, S.,
Antifungal effects of the volatile oils from Allium plants against Trichophyton species and synergism of the oils with ketoconazole,
Phytomedicine, 2006, 13, 6, 394-400, https://doi.org/10.1016/j.phymed.2005.03.011
. [all data]
Vinogradov, 2004
Vinogradov, B.A.,
Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]
Ansorena, Gimeno, et al., 2001
Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J.,
Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona,
Food Res. Int., 2001, 34, 1, 67-75, https://doi.org/10.1016/S0963-9969(00)00133-2
. [all data]
Ansorena, Astiasarán, et al., 2000
Ansorena, D.; Astiasarán, I.; Bello, J.,
Influence of the simultaneous addition of the protease flavourzyme and the lipase novozyme 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS,
J. Agric. Food Chem., 2000, 48, 6, 2395-2400, https://doi.org/10.1021/jf990931y
. [all data]
Gijs, Piraprez, et al., 2000
Gijs, L.; Piraprez, G.; Perpète, P.; Spinnler, E.; Collin, S.,
Retention of sulfur flavours by food matrix and determination of sensorial data independent of the medium composition,
Food Chem., 2000, 69, 3, 319-330, https://doi.org/10.1016/S0956-7135(99)00111-5
. [all data]
Mateo and Zumalacárregui, 1996
Mateo, J.; Zumalacárregui, J.M.,
Volatile compounds in chorizo and their changes during ripening,
Meat Sci., 1996, 44, 4, 255-273, https://doi.org/10.1016/S0309-1740(96)00028-9
. [all data]
Notes
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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