Disulfide, dimethyl

• Formula: C₂H₆S₂
• Molecular weight: 94.199
• IUPAC Standard InChI: InChI=1S/C2H6S2/c1-3-4-2/h1-2H3 Copy

  
• IUPAC Standard InChIKey: WQOXQRCZOLPYPM-UHFFFAOYSA-N Copy
• CAS Registry Number: 624-92-0
• 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: 2,3-Dithiabutane; Methyl disulfide; (Methyldithio)methane; Dimethyl disulfide; Dimethyl disulphide; (CH3S)2; UN 2381; DMDS; Sulfa-Hitech; NSC 9370; (Methyldisulfanyl)methane
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• Information on this page:
  • Kovats' RI, polar column, temperature ramp
  • References
  • Notes
• Other data available:
  • Gas phase thermochemistry data
  • Condensed phase thermochemistry data
  • Phase change data
  • Reaction thermochemistry data
  • Henry's Law data
  • Gas phase ion energetics data
  • IR Spectrum
  • Mass spectrum (electron ionization)
  • UV/Visible spectrum
  • Gas Chromatography
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  • X-ray Photoelectron Spectroscopy Database, version 5.0
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Kovats' RI, 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

References

Go To: Top, Kovats' RI, 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.

Shimoda and Shibamoto, 1990
Shimoda, M.; Shibamoto, T., Isolation and identification of headspace volatiles from brewed coffee with an on-column GC/MS method, J. Agric. Food Chem., 1990, 38, 3, 802-804, https://doi.org/10.1021/jf00093a045 . [all data]

Chen, Chen, et al., 1984
Chen, C.-C.; Chen, S.-D.; Chen, J.-J.; Wu, C.-M., Effects of pH value on the formation of volatiles of shiitake (Lentinus edodes), and edible mushroom, J. Agric. Food Chem., 1984, 32, 5, 999-1001, https://doi.org/10.1021/jf00125a011 . [all data]

Galt and MacLeod, 1984
Galt, A.M.; MacLeod, G., Headspace sampling of cooked beef aroma using Tenax GC, J. Agric. Food Chem., 1984, 32, 1, 59-64, https://doi.org/10.1021/jf00121a016 . [all data]

Shibamoto, Kamiya, et al., 1981
Shibamoto, T.; Kamiya, Y.; Mihara, S., Isolation and identification of volatile compounds in cooked meat: sukiyaki, J. Agric. Food Chem., 1981, 29, 1, 57-63, https://doi.org/10.1021/jf00103a015 . [all data]

Notes

Go To: Top, Kovats' RI, 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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