(Z)-1-(Prop-1-en-1-yl)-2-propyldisulfane

Formula: C₆H₁₂S₂
Molecular weight: 148.289
IUPAC Standard InChI: InChI=1S/C6H12S2/c1-3-5-7-8-6-4-2/h3,5H,4,6H2,1-2H3/b5-3-
IUPAC Standard InChIKey: AAPBYIVJOWCMGH-HYXAFXHYSA-N
CAS Registry Number: 23838-20-2
Chemical structure:
This structure is also available as a 2d Mol file
Stereoisomers:
Other names: Disulfide, (1Z)-1-propen-1-yl propyl; Disulfide, (1Z)-1-propenyl propyl; Disulfide, 1-propenyl propyl, (Z)-; Disulfide, propenyl propyl, (Z)-; (Z)-1-Propenyl propyl disulfide; Propyl cis-1-propenyl disulfide; cis-1-Propenyl propyl disulfide; cis-Propenyl propyl disulfide; Disulfide, 1-propenyl propyl, cis; (Z)-propenyl propyl disulfide; Propyl 1-propenyl disulphide, cis; Propyl 1-propenyl disulfide, cis; Disulfide, (Z)-1-propenyl, propyl
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Gas Chromatography

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

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

Column type	Active phase	I	Reference	Comment
Capillary	DB-1	1076.	Pino, Fuentes, et al., 2001	He, 60. C @ 4. min, 4. K/min; Column length: 30. m; Column diameter: 0.32 mm; T_end: 250. C
Capillary	Ultra-1	1083.9	Farkas, Hradský, et al., 1992	25. m/0.2 mm/0.33 μm, H2, 2. K/min; T_start: 60. C; T_end: 230. C

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

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Column type	Active phase	I	Reference	Comment
Capillary	HP-5MS	1110.3	Andriamaharavo, 2014	30. m/0.25 mm/0.25 μm, He; Program: 60C (1 min) => 5 C/min => 210C => 10 C/min => 280C (15 min)
Capillary	SPB-1	1077.	Mochizuki, Yamamoto, et al., 1998	30. m/0.32 mm/4.0 μm, N2; Program: 40 0C (10 min), 2 0C/min to 180 0C, 25 0C/min to 250 0C (5 min)

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

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Column type	Active phase	I	Reference	Comment
Capillary	HP-Innowax	1460.	Storsberg, Schulz, et al., 2004	60. m/0.25 mm/0.5 μm, H2, 10. K/min; T_start: 35. C; T_end: 220. C
Capillary	HP-Innowax	1450.	Schulz, Krüger, et al., 1998	60. m/0.25 mm/0.5 μm, H2, 4. K/min; T_start: 80. C; T_end: 220. C

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

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Column type	Active phase	I	Reference	Comment
Capillary	SE-30	1094.	Vinogradov, 2004	Program: not specified

Normal alkane RI, polar column, temperature ramp

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Column type	Active phase	I	Reference	Comment
Capillary	CP-Wax 52CB	1421.	Chyau, Lin, et al., 1997	50. m/0.32 mm/0.25 μm, He, 50. C @ 5. min, 1.5 K/min, 210. C @ 10. min

Normal alkane RI, polar column, custom temperature program

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Column type	Active phase	I	Reference	Comment
Capillary	DB-Wax	1406.	Gyawalia, Seo, et al., 2006	60. m/0.2 mm/0.25 μm, He; Program: 40C(3min) => 2C/min => 150C => 4C/min => 220C(20min) => 5C/min => 230C

References

Go To: Top, Gas Chromatography, Notes

Pino, Fuentes, et al., 2001
Pino, J.A.; Fuentes, V.; Correa, M.T., Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and Rakkyo (Allium chinense G. Don), J. Agric. Food Chem., 2001, 49, 3, 1328-1330, https://doi.org/10.1021/jf9907034 . [all data]

Farkas, Hradský, et al., 1992
Farkas, P.; Hradský, P.; Kovác, M., Novel flavour components identified in the steamn distillate of onion (Allium cepa L.), Z. Lebensm. Unters. Forsch., 1992, 195, 5, 459-462, https://doi.org/10.1007/BF01191718 . [all data]

Andriamaharavo, 2014
Andriamaharavo, N.R., Retention Data. NIST Mass Spectrometry Data Center., NIST Mass Spectrometry Data Center, 2014. [all data]

Mochizuki, Yamamoto, et al., 1998
Mochizuki, E.; Yamamoto, T.; Komiyama, Y.; Nakazawa, H., Identification of allium products using flame photometric detection gas chromatography and distribution patterns of volatile sulfur compounds, J. Agric. Food Chem., 1998, 46, 12, 5170-5176, https://doi.org/10.1021/jf9803076 . [all data]

Storsberg, Schulz, et al., 2004
Storsberg, J.; Schulz, H.; Keusgen, M.; Tannous, F.; Dehmer, K.J.; Joachim Keller, E.R., Chemical characterization of interspecific hybrids between Allium cepa L. and Allium kermesinum Rchb., J. Agric. Food Chem., 2004, 52, 17, 5499-5505, https://doi.org/10.1021/jf049684a . [all data]

Schulz, Krüger, et al., 1998
Schulz, H.; Krüger, H.; Liebmann, J.; Peterka, H., Distribution of volatile sulfur compounds in an interspecific hybrid between onion (Allium cepa L.) and leek (Allium porrum L.), J. Agric. Food Chem., 1998, 46, 12, 5220-5224, https://doi.org/10.1021/jf9806208 . [all data]

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

Chyau, Lin, et al., 1997
Chyau, C.-C.; Lin, Y.-C.; Mau, J.-L., Storage stability of deep-fried shallot flavoring, J. Agric. Food Chem., 1997, 45, 8, 3211-3215, https://doi.org/10.1021/jf970109z . [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]

Notes

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Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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