CH3CH2CH2SCH2CH=CH2
- Formula: C6H12S
- Molecular weight: 116.224
- IUPAC Standard InChI: InChI=1S/C6H12S/c1-3-5-7-6-4-2/h3H,1,4-6H2,2H3
- IUPAC Standard InChIKey: JMLIYQJQKZYHDQ-UHFFFAOYSA-N
- CAS Registry Number: 27817-67-0
- 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: Allyl-n-propyl sulfide; Allyl propyl sulfide; 1-Propene, 3-(propylthio)-; Propyl allyl sulfide; Sulfide, allyl propyl; n-Propyl allyl sulfide; Allyl(propyl)sulfane; 4-thia-1-heptene; 2-propenyl propyl sulfide; 3-(propylthio)propene
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Van Den Dool and Kratz RI, polar column, temperature ramp
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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
| Column type | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | DB-Wax | HP-Innowax | DB-Wax | CP-Wax 52CB |
| Column length (m) | 30. | 60. | 60. | 50. |
| Carrier gas | He | H2 | H2 | |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 |
| Phase thickness (μm) | 0.5 | 0.5 | 0.25 | 0.25 |
| Tstart (C) | 40. | 35. | 40. | 40. |
| Tend (C) | 240. | 220. | 200. | 200. |
| Heat rate (K/min) | 7. | 10. | 3. | 1.5 |
| Initial hold (min) | 5. | 10. | ||
| Final hold (min) | 5. | 60. | 60. | |
| I | 1099. | 1137. | 1099. | 1086. |
| Reference | Mahattanatawee K., Perez-Cacho P.R., et al., 2007 | Storsberg, Schulz, et al., 2004 | Cha, Kim, et al., 1998 | Yu, Wu, et al., 1993 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
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.
Mahattanatawee K., Perez-Cacho P.R., et al., 2007
Mahattanatawee K.; Perez-Cacho P.R.; Davenport T.; Rouseff R.,
Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection,
J. Agric. Food Chem., 2007, 55, 5, 1939-1944, https://doi.org/10.1021/jf062925p
. [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]
Cha, Kim, et al., 1998
Cha, Y.J.; Kim, H.; Cadwallader, K.R.,
Aroma-active compounds in Kimchi during fermentation,
J. Agric. Food Chem., 1998, 46, 5, 1944-1953, https://doi.org/10.1021/jf9706991
. [all data]
Yu, Wu, et al., 1993
Yu, T.-H.; Wu, C.-M.; Ho, C.-T.,
Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices,
J. Agric. Food Chem., 1993, 41, 5, 800-805, https://doi.org/10.1021/jf00029a023
. [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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