Dimethyl trisulfide
Dimethyl trisulfide structure
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Common Name | Dimethyl trisulfide | ||
|---|---|---|---|---|
| CAS Number | 3658-80-8 | Molecular Weight | 126.264 | |
| Density | 1.2±0.1 g/cm3 | Boiling Point | 183.1±23.0 °C at 760 mmHg | |
| Molecular Formula | C2H6S3 | Melting Point | −68 °C(lit.) | |
| MSDS | Chinese USA | Flash Point | 69.1±19.7 °C | |
| Symbol |
GHS02, GHS07 |
Signal Word | Warning | |
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Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
J. Agric. Food Chem. 63 , 7511-21, (2015) To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-... |
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Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
J. Agric. Food Chem. 63 , 7499-510, (2015) The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active comp... |
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Optimizations of packed sorbent and inlet temperature for large volume-direct aqueous injection-gas chromatography to determine high boiling volatile organic compounds in water.
J. Chromatogr. A. 1356 , 221-9, (2014) For the expanded application area, fast trace analysis of certain high boiling point (i.e., 150-250 °C) volatile organic compounds (HVOCs) in water, a large volume-direct aqueous injection-gas chromatography (LV-DAI-GC) method was optimized for the following ... |
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Effect of processing conditions on the organosulfides of shallot (Allium cepa L. Aggregatum group).
J. Agric. Food Chem. 62(23) , 5296-304, (2014) There is a growing account of the health benefits of H2S as an endogenous cell-signaling molecule. H2S from organic polysulfides, in particular, is increasingly gaining attention for their beneficial effects to cardiovascular health. Here, we studied shallot ... |
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Alternative reagents for chemical noise reduction in liquid chromatography-mass spectrometry using selective ion-molecule reactions.
J. Am. Soc. Mass Spectrom. 20(1) , 105-11, (2009) Reduction of ionic chemical background noise based on selective gas-phase reactions with chosen neutral reagents has been proven to be a very promising approach in liquid chromatography-mass spectrometry (LC-MS). In this study further investigations on altern... |
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Identification of distinctive volatile compounds in fish sauce.
J. Agric. Food Chem. 50(19) , 5412-6, (2002) To make clear the distinctive odorants of fish sauce, addition tests were carried out with respect to deodorized fish sauce samples. Volatiles from the headspace gas of nontreated fish sauce and deodorized fish sauce were characterized by gas chromatography-o... |
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Exhaled breath and fecal volatile organic biomarkers of chronic kidney disease.
Biochim. Biophys. Acta 1830(3) , 2531-7, (2013) While much is known about the effect of chronic kidney disease (CKD) on composition of body fluids little is known regarding its impact on the gases found in exhaled breath or produced by intestinal microbiome. We have recently shown significant changes in th... |
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Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production.
J. Food Sci. 77(5) , M278-84, (2012) In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor and sterigmatocystin (STC) production were investigated. T... |
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How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
J. Agric. Food Chem. 50(20) , 5612-6, (2002) Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying the influen... |
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Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption.
Appetite 46(3) , 263-9, (2006) The consumption of cauliflower consumers has been related to the olfactory and gustatory sensitivities to potentially objectionable flavor compounds in this vegetable. Based on the ascending concentration series method of limits, a first experiment was design... |