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

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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: Hussein Y. Afeefy, Joel F. Liebman, and Stephen E. Stein

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.

Delephine, 1903
Delephine, M., Chalcurs de formation de quelques composes sulfuris et azoles, Compt. Rend., 1903, 136, 451-453. [all data]

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

Go To: Top, Condensed phase thermochemistry data, Gas Chromatography, References

• Symbols used in this document:
  

  ΔcH°solid	Enthalpy of combustion of solid at standard conditions
  ΔfH°solid	Enthalpy of formation of solid at standard conditions

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