Bedoukian   RussellIPM   Pherobank   Piezo-Electric-Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds

Semiochemical Detail
  NMR
  » Kovats
  Ions
  Molar Mass Calc.

Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References
Abstract
Guide
Alpha Scents
PheroBio
InsectScience
E-EcoNex
Counterpart Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Compound1me2me-diselane    Next Compound1me2me-hydrazin »

Kovats - 1me2me-disulfane



Bedoukain RussellIPM

   Help


1,2-Dimethyldisulfane
1,2-Dimethyldisulfane
Formula:C2H6S2
CAS#:624-92-0
MW:94.2
Odour:Sulfury, Cabbage, Cheesy, Putrid

[MS]  [Behavioural function]  [Occurrence in flower]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for 1,2-Dimethyldisulfane [1me2me-disulfane]


Kovats Column Type   Author   Journal   Year   Page
 
738    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Engel E    J. Agric. Food Chem.    2002    50:6459
741    SE-54¦J&W Scientific, Folsom, CA, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
785    DB-5¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010
794    OV-1701¦Ohio Valley, OH, USA¦    Rychlik M    Dt. Forschungsanst. Techn. Uni. München    1998    :1
824    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Qian M    Flavour Fragr. J.    2003    18:252
1071    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Valim MF    J. Agric. Food Chem.    2003    51:1010

Reference(s)

Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259.
 
Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015.
 
Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467.
 
Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63.
 

 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 13-February-2024