2-Vinyl-1,3-dithiane

Formula: C₆H₁₀S₂
Molecular weight: 146.274
IUPAC Standard InChI: InChI=1S/C6H10S2/c1-2-6-7-4-3-5-8-6/h2,6H,1,3-5H2
IUPAC Standard InChIKey: SIZZLUKBSIWVMD-UHFFFAOYSA-N
CAS Registry Number: 61685-40-3
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
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Other names: 1,3-Dithiane, 2-ethenyl
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Other data available:
- Mass spectrum (electron ionization)
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Gas Chromatography

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Active phase	I	Reference	Comment
Capillary	DB-1	1208.	Yu, Lin, et al., 1994	60. m/0.25 mm/1.0 μm, He, 40. C @ 5. min, 2. K/min, 260. C @ 60. min

Column type	Active phase	I	Reference	Comment
Capillary	FFAP	1679.	Calvo-Gómez, Morales-López, et al., 2004	30. m/0.25 mm/0.25 μm, He, 40. C @ 3. min, 5. K/min; T_end: 220. C

Column type	Active phase	I	Reference	Comment
Capillary	HP-5	1183.	Kubec, Velísek, et al., 1997	30. m/0.25 mm/0.25 μm, N2, 40. C @ 3. min, 4. K/min, 240. C @ 10. min

Column type	Active phase	I	Reference	Comment
Capillary	HP-5	1236.	Rotsatschakul, Visesanguan, et al., 2009	60. m/0.25 mm/0.25 μm, Helium; Program: 30 0C (2 min) 2 0Cmin -> 60 0C 10 0C/min -> 100 0C 20 0C/min -> 140 0C 10 0C/min -> 200 0C (10 min)

Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	1745.	Chyau and Mau, 1999	60. m/0.25 mm/0.25 μm, N2, 3. K/min; T_start: 40. C; T_end: 210. C
Capillary	HP-Innowax	1723.	Kubec, Velísek, et al., 1997	30. m/0.25 mm/0.5 μm, N2, 40. C @ 3. min, 4. K/min; T_end: 190. C

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Yu, Lin, et al., 1994
Yu, T.-H.; Lin, L.-Y.; Ho, C.-T., Volatile compounds of blanched, fried blanched, and baked blanched garlic slices, J. Agric. Food Chem., 1994, 42, 6, 1342-1347, https://doi.org/10.1021/jf00042a018 . [all data]

Calvo-Gómez, Morales-López, et al., 2004
Calvo-Gómez, O.; Morales-López, J.; López, M.G., Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation, J. Chromatogr. A, 2004, 1036, 1, 91-93, https://doi.org/10.1016/j.chroma.2004.02.072 . [all data]

Kubec, Velísek, et al., 1997
Kubec, R.; Velísek, J.; Dolezal, M.; Kubelka, V., Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin, J. Agric. Food Chem., 1997, 45, 9, 3580-3585, https://doi.org/10.1021/jf970071q . [all data]

Rotsatschakul, Visesanguan, et al., 2009
Rotsatschakul, P.; Visesanguan, W.; Smitinont, T.; Chaiseri, S., Changes in volatile compounds during fermentation of nham (Thai fermented sausage), Int. Food Res. J., 2009, 16, 391-414. [all data]

Chyau and Mau, 1999
Chyau, C.-C.; Mau, J.-L., Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals, Food Chem., 1999, 64, 4, 531-535, https://doi.org/10.1016/S0308-8146(98)00162-9 . [all data]

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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