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:
  • Gas Chromatography
  • References
  • Notes
• Other data available:
  • Condensed phase thermochemistry data
• Options:
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Gas Chromatography

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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

Van Den Dool and Kratz RI, non-polar column, temperature ramp

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Van Den Dool and Kratz RI, polar column, temperature ramp

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Normal alkane RI, non-polar column, temperature ramp

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Normal alkane RI, non-polar column, custom temperature program

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Normal alkane RI, polar column, temperature ramp

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References

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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Siegmund B., Leitner E., et al., 1997
Siegmund B.; Leitner E.; Mayer I.; Pfannhauser W.; Farkas P.; Sadecka J.; Kovac M., 5,6-dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine - An aroma-active compound formed in course of the Likens-Nickerson extraction, Z. Lebensm. Unters. Forsch. A, 1997, 205, 1, 73-75, https://doi.org/10.1007/s002170050126 . [all data]

Zhang and Ho, 1989
Zhang, Y.; Ho, C.-T., Volatile compounds formed from thermnal interaction of 2,4-decadienal with cysteine and glutathione, J. Agric. Food Chem., 1989, 37, 4, 1016-1020, https://doi.org/10.1021/jf00088a044 . [all data]

Nixon, Wong, et al., 1979
Nixon, L.N.; Wong, E.; Johnson, C.B.; Birch, E.J., Nonacidic constituents of volatiles from cooked mutton, J. Agric. Food Chem., 1979, 27, 2, 355-359, https://doi.org/10.1021/jf60222a044 . [all data]

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]

Yu, Wu, et al., 1994
Yu, T.-H.; Wu, C.-M.; Rosen, R.T.; Hartman, T.G.; Ho, C.-T., Volatile compounds in generated from thermal degradation of alliin and deoxyalliin in an aqueous solution, J. Agric. Food Chem., 1994, 42, 1, 146-153, https://doi.org/10.1021/jf00037a026 . [all data]

Kawai, Ishida, et al., 1991
Kawai, T.; Ishida, Y.; Kakiuchi, H.; Ikeda, N.; Higashida, T.; Nakamura, S., Flavor components of dried squid, J. Agric. Food Chem., 1991, 39, 4, 770-777, https://doi.org/10.1021/jf00004a031 . [all data]

Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K., Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary, J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]

Umano, Hagi, et al., 1995
Umano, K.; Hagi, Y.; Nakahara, K.; Shyoji, A.; Shibamoto, T., Volatile chemicals formed in the headspace of a heated D-glucose/L-cysteine Maillard model system, J. Agric. Food Chem., 1995, 43, 8, 2212-2218, https://doi.org/10.1021/jf00056a046 . [all data]

Notes

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• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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