Disulfide, dimethyl

Formula: C₂H₆S₂
Molecular weight: 94.199
IUPAC Standard InChI: InChI=1S/C2H6S2/c1-3-4-2/h1-2H3
IUPAC Standard InChIKey: WQOXQRCZOLPYPM-UHFFFAOYSA-N
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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Normal alkane RI, polar column, custom temperature program

Go To: Top, References, Notes

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

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	EC-1000	SOLGel-Wax	SOLGel-Wax	Supelcowax-10	Supelcowax 10
Column length (m)		30.	30.	50.	50.
Carrier gas		Helium	Helium	Helium	Helium
Substrate
Column diameter (mm)		0.25	0.25	0.25	0.25
Phase thickness (μm)		0.25	0.25	0.25	0.25
Program	not specified	40 0C (2 min) 5 0C/min -> 140 0C 10 0C/min -> 250 0C (3 min)	not specified	45 0C (15 min) 3 0C/min -> 75 0C 5 0C/min -> 180 0C (10 min)	45 0C (15 min) 3 0C/min -> 75 0C 5 0C/min -> 180 0C (10 min)
I	1100.	1072.	1075.	1079.	1079.
Reference	Delabre and Bendall, 9999	Johanningsmeier and McFeeters, 2011	Johanningsmeier and McFeeters, 2011	Soria, Martinez-Castro, et al., 2009	Soria, Martinez-Castro, et al., 2008
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Supelcowax 10	Supelcowax-10	Supelcowax-10	HP-Innowax	HP-Innowax
Column length (m)	50.	30.	30.	30.	60.
Carrier gas	Helium	He	He	Helium	Helium
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.25	0.32
Phase thickness (μm)	0.25	0.25	0.25	0.25	0.25
Program	45 0C (15 min) 3 0C/min -> 75 0C 5 0C/min -> 180 0C (10 min)	35C(8min) => 6C/min => 60C => 4C/min => 160C => 20C/min => 200C(1min)	35C(8min) => 6C/min => 60C => 4C/min => 160C => 20C/min => 200C(1min)	30 0C (5 min) 5 0C/min -> 100 0C (5 min) 1 0C/min -> 130 0C 10 0C/min -> 195 0C (45 min)	40 0C (5 min) 4 0C/min -> 60 0C (5 min) 8 0C/min -> 250 0C (3 min)
I	1079.	1075.	1080.	1091.	1066.
Reference	Soria, Martinez-Castro, et al., 2008	Berard, Bianchi, et al., 2007	Berard, Bianchi, et al., 2007	Narain, Galvao, et al., 2007	Viegas and Bassoli, 2007
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	HP-Innowax	DB-Wax	Carbowax 20M	TC-Wax	DB-Wax
Column length (m)	60.	60.			60.
Carrier gas	Helium	He			Helium
Substrate
Column diameter (mm)	0.32	0.2			0.25
Phase thickness (μm)	0.25	0.25			0.25
Program	not specified	40C(3min) => 2C/min => 150C => 4C/min => 220C(20min) => 5C/min => 230C	not specified	not specified	60 0C (3 min) 2 0C/min -> 150 0C 4 0C/min -> 200 0C
I	1081.	1071.	1062.	1095.	1069.
Reference	Viegas and Bassoli, 2007	Gyawalia, Seo, et al., 2006	Editorial paper, 2005	Kraft and Switt, 2005	Kim. J.H., Ahn, et al., 2004
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	TC-Wax	Carbowax 20M	Supelcowax-10	PEG-1000	Carbowax 20M
Column length (m)			60.		50.
Carrier gas					N2
Substrate
Column diameter (mm)			0.25		0.2
Phase thickness (μm)			0.25		0.2
Program	not specified	not specified	not specified	not specified	60C => 2C/min => 150C => 4C/min => 220C
I	1095.	1081.	1070.	1119.	1070.
Reference	Tachihara, Ishizaki, et al., 2004	Vinogradov, 2004	Baek and Cadwallader, 2003	Gao, Wang, et al., 2003	Teai, Claude-Lafontaine, et al., 2001
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP-Wax 52CB	DB-Wax	Supelcowax-10	Supelcowax-10	CP Wax 52 CB
Column length (m)	50.	60.	60.	30.	50.
Carrier gas		He	He	He
Substrate
Column diameter (mm)	0.32	0.32	0.53	0.32	0.32
Phase thickness (μm)	1.2	0.5	1.	0.25	0.20
Program	40C(10min) => 3C/min => 190C => 10C/min => 250C(5min)	50C(6min) => 1C/min => 130C => 10C/min => 240C (15min)	40C (2min) => 16C/min => 120C => 15C/min => 240C(3min)	50C(2min) => 7C/min => 140C => 17.5C/min => 230C	50 0C (10 min) 2 0C/min -> 100 0C 5 0C/min -> 150 0C 7 0C/min -> 220 0C (20 min)
I	1083.	1085.	1091.	1081.	1065.
Reference	Muresan, Eillebrecht, et al., 2000	Piveteau, le Guen, et al., 2000	Forney and Jordan, 1998	Chang, Seitz, et al., 1995	Patterson and Stevenson, 1995
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary
Active phase	CP-Wax 52CB
Column length (m)	50.
Carrier gas
Substrate
Column diameter (mm)	0.32
Phase thickness (μm)	1.5
Program	40C => 2C/min => 150C => 10C/min => 250C
I	1069.
Reference	Luning, de Rijk, et al., 1994
Comment	MSDC-RI

References

Go To: Top, Normal alkane RI, polar column, custom temperature program, Notes

Delabre and Bendall, 9999
Delabre, M.-L.; Bendall, J.F., Flavour ingredients from fermented dairy streams, Expression of Multidisciplinary Flavour Sci., 9999, 375-378. [all data]

Johanningsmeier and McFeeters, 2011
Johanningsmeier, S.D.; McFeeters, R.F., Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGCxTOFMS), J. Food Sci., 2011, 76, 1, c168-c177, https://doi.org/10.1111/j.1750-3841.2010.01918.x . [all data]

Soria, Martinez-Castro, et al., 2009
Soria, A.C.; Martinez-Castro, I.; Sanz, J., Study of the precision in the purge-and-trap-gas-chromatography-mass-spectrometry analysis of volatile compounds in honey, J. Chromatogr. A., 2009, 1216, 15, 3300-3304, https://doi.org/10.1016/j.chroma.2009.01.065 . [all data]

Soria, Martinez-Castro, et al., 2008
Soria, A.C.; Martinez-Castro, I.; Sanz, J., Some aspects of dynamic headspace analysis of volatile components in honey, Foog Res. International, 2008, 41, 8, 838-848, https://doi.org/10.1016/j.foodres.2008.07.010 . [all data]

Berard, Bianchi, et al., 2007
Berard, J.; Bianchi, F.; Careri, M.; Chatel, A.; Mangia, A.; Musci, M., Characterization of the volatile fraction and of free fatty acids of Fontina Valle d'Aosta, a protected designation of origin Italian cheese, Food Chem., 2007, 105, 1, 293-300, https://doi.org/10.1016/j.foodchem.2006.11.041 . [all data]

Narain, Galvao, et al., 2007
Narain, N.; Galvao, M. deS.; Ferreira, D.DaS.; Navarro, D.M.A.F., Flavor biogeneration in Mangaba (Hancornia speciosa Gomes) fruit, BioEng. Campinas, 2007, 1, 1, 25-31. [all data]

Viegas and Bassoli, 2007
Viegas, M.C.; Bassoli, D.G., Utilizacao do indice de retencao linear para caracterizacao de compostos volateis em cafe soluvel utilizando GC-MS e coluna HP-Innowax, Quim. Nova, 2007, 30, 8, 2031-2034, https://doi.org/10.1590/S0100-40422007000800040 . [all data]

Gyawalia, Seo, et al., 2006
Gyawalia, R.; Seo, H.-Y.; Lee, H.-J.; Song, H.-P.; Kim, D.-H.; Byun, M.-W.; Kim, K.-S., Effect of γ-irradiation on volatile compounds of dried Welsh onion (Allium fistulosum L.), Radiat. Phys. Chem., 2006, 75, 2, 322-328, https://doi.org/10.1016/j.radphyschem.2005.07.001 . [all data]

Editorial paper, 2005
Editorial paper, Solid Phase Microextraction (SPME) Application Guide, The Reporter Europe (Supelco), 2005, 16, 5, 12-12. [all data]

Kraft and Switt, 2005
Kraft, P.; Switt, K.A.D. (Eds), Perspectives in Flavor and Fragrance Research, Wiley-VCH, Weinheim, Germany, 2005, 251. [all data]

Kim. J.H., Ahn, et al., 2004
Kim. J.H.; Ahn, H.J.; Yook, H.S.; Kim, K.S.; Rhee, M.S.; Ryu, G.H.; Byun, M.W., Color, flavor, and sensory characteristics of gamma-irradiated salted and fermented anchovy sauce, Radiation Phys. Chem., 2004, 69, 2, 179-187, https://doi.org/10.1016/S0969-806X(03)00400-6 . [all data]

Tachihara, Ishizaki, et al., 2004
Tachihara, T.; Ishizaki, S.; Ishikawa, M.; Kitahara, T., Studies on the volatile compounds of roasted spotted shrimp, Chemistry Biodiversity, 2004, 1, 12, 2024-2033, https://doi.org/10.1002/cbdv.200490155 . [all data]

Vinogradov, 2004
Vinogradov, B.A., Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]

Baek and Cadwallader, 2003
Baek, H.H.; Cadwallader, K.R., Gas chromatographic/olfactometric evaluation of flavor extracts produced from crawfish processing by-products, 2003, retrieved from http://nsgl.gso.uri.edu/source/flsgpw95001/flsgpw95001_part₅.pdf. [all data]

Gao, Wang, et al., 2003
Gao, Y.; Wang, Y.; Yao, X.; Zhang, X.; Liu, M.; Hu, Z.; Fan, B., The prediction for gas chromatographic retention index of disulfides on stationary phases of different polarity, Talanta, 2003, 59, 2, 229-237, https://doi.org/10.1016/S0039-9140(02)00500-3 . [all data]

Teai, Claude-Lafontaine, et al., 2001
Teai, T.; Claude-Lafontaine, A.; Schippa, C.; Cozzolino, F., Volatile compounds in fresh pulp of pineapple (Ananas comosus [L.] Merr.) from French Polynesia, J. Essent. Oil Res., 2001, 13, 5, 314-318, https://doi.org/10.1080/10412905.2001.9712222 . [all data]

Muresan, Eillebrecht, et al., 2000
Muresan, S.; Eillebrecht, M.A.J.L.; de Rijk, T.C.; de Jonge, H.G.; Leguijt, T.; Nijhuis, H.H., Aroma profile development of intermediate chocolate products. I. Volatile constituents of block-milk, Food Chem., 2000, 68, 2, 167-174, https://doi.org/10.1016/S0308-8146(99)00171-5 . [all data]

Piveteau, le Guen, et al., 2000
Piveteau, F.; le Guen, S.; Gandemer, G.; Baud, J.-P.; Demaimay, M., Aroma of fresh oysters Crassostrea gigas: composition and aroma notes, J. Agric. Food Chem., 2000, 48, 10, 4851-4857, https://doi.org/10.1021/jf991394k . [all data]

Forney and Jordan, 1998
Forney, C.F.; Jordan, M.A., Induction of volatile compounds in broccoli by postharvest hot-water dips, J. Agric. Food Chem., 1998, 46, 12, 5295-5301, https://doi.org/10.1021/jf980443a . [all data]

Chang, Seitz, et al., 1995
Chang, C.-Y.; Seitz, L.M.; Chambers, E., IV, Volatile Flavor Components of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat, Cereal Chem., 1995, 72, 3, 237-242. [all data]

Patterson and Stevenson, 1995
Patterson, R.L.S.; Stevenson, M.H., Irradiation-induced off-odor in chicken and its possible control, British Poultry Science, 1995, 36, 3, 425-441, https://doi.org/10.1080/00071669508417789 . [all data]

Luning, de Rijk, et al., 1994
Luning, P.A.; de Rijk, T.; Wichers, H.J.; Roozen, J.P., Gas chromatography, mass spectrometry, and sniffing port analyses of volatile compounds of fresh bell peppers (Capsicum annuum) at different ripening stages, J. Agric. Food Chem., 1994, 42, 4, 977-983, https://doi.org/10.1021/jf00040a027 . [all data]

Notes

Go To: Top, Normal alkane RI, polar column, custom temperature program, References

Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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