5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine

• Formula: C₆H₁₃NS₂
• Molecular weight: 163.304
• IUPAC Standard InChI: InChI=1S/C6H13NS2/c1-4-7-5(2)9-6(3)8-4/h4-7H,1-3H3 Copy

  
• IUPAC Standard InChIKey: FBMVFHKKLDGLJA-UHFFFAOYSA-N Copy
• CAS Registry Number: 638-17-5
• 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.
• Species with the same structure:
  • 2,4,6-Trimethyl-[1,3,5]dithiazinane
  • 1,3,5-Dithiazine, perhydro, 2,4,6-trimethyl, #1
  • 1,3,5-Dithiazine, perhydro, 2,4,6-trimethyl, #2
  • 1,3,5-Dithiazine, perhydro, 2,4,6-trimethyl, #3
  • 5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine
• Other names: 2,4,6-trimethylperhydro-1,3,5-dithiazine; thialdine; 1,3,5-Dithiazine, perhydro-2,4,6-trimethyl; 2,4,6-trimethyl-1,3,5-dithiazine (thialdine); 5,6-Dihydro-2,4,6-trimethyl-1,3,5-dithiazine (thialdine); Dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine (thialdine); thialdin; 2,4,6-trimethyldihydro-1,3,5-dithiazine (thialdine); 5,6-dihydro-2,4,6-trimethyl-1,3,5-dithiazine
• Information on this page:
  • Van Den Dool and Kratz RI, polar column, temperature ramp
  • References
  • Notes
• Other data available:
  • Condensed phase thermochemistry data
  • Gas Chromatography
• Options:
  • Switch to calorie-based units

Van Den Dool and Kratz 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, Van Den Dool and Kratz 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.

Liu, Yang, et al., 2001
Liu, T.-T.; Yang, T.-S.; Wu, C.-M., Changes of volatiles in soy sauce-stewed pork during cold storage and reheating, J. Sci. Food Agric., 2001, 81, 15, 1547-1552, https://doi.org/10.1002/jsfa.978 . [all data]

Chung, 1999
Chung, H.Y., Volatile components in fermented soybean (Glycine max) curds, J. Agric. Food Chem., 1999, 47, 7, 2690-2696, https://doi.org/10.1021/jf981166a . [all data]

Chung, Eiserich, et al., 1994
Chung, T.Y.; Eiserich, J.P.; Shibamoto, T., Volatile compounds produced from peanut oil heated with different amounts of cysteine, J. Agric. Food Chem., 1994, 42, 8, 1743-1746, https://doi.org/10.1021/jf00044a032 . [all data]

Notes

Go To: Top, Van Den Dool and Kratz 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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