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Kovats - 1me3me-trisulfane
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1,3-Dimethyltrisulfane |
Formula: | C2H6S3 |
CAS#: | 3658-80-8 |
MW: | 126.26 |
Odour: | Rotten food, Sulfury, Fishy, Cauliflower, Cabbage, Onion |
[MS]
[Behavioural function]
[Occurrence in flower]
[Occurrence in plant]
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List of the Retention Indices value(s) for 1,3-Dimethyltrisulfane [1me3me-trisulfane]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
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950 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Qian M |
Flavour Fragr. J. |
2003 |
18:252 |
954 |
HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Engel E |
J. Agric. Food Chem. |
2002 |
50:6459 |
961 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Zehentbauer G |
Flavour Fragr. J. |
2002 |
17:300 |
969 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
969 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
1038 |
DB-1701¦J&W Scientific, Folsom, CA, USA¦ |
Zehentbauer G |
Flavour Fragr. J. |
2002 |
17:300 |
1354 |
DB-FFAP¦J&W Scientific, Rancho Cordoba, CA, USA¦ |
Zehentbauer G |
Flavour Fragr. J. |
2002 |
17:300 |
1367 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Cullere L |
J. Agric. Food Chem. |
2004 |
52:1653 |
1377 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Qian M |
Flavour Fragr. J. |
2003 |
18:252 |
1378 |
TC-Wax¦GL Sciences, Inc. CA, USA¦ |
Fukami K |
J. Agric. Food Chem. |
2002 |
50:5412 |
1384 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Schnermann P |
J. Agric. Food Chem. |
1997 |
45:867 |
Reference(s)
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Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660. |
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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. |
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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. |
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Fukami, K., Ishiyama, S., Yaguramaki, H., Masuzawa, T., Nabeta, Y., Endo, K., and Shimoda, M. 2002. Identification of distinctive volatile compounds in fish sauce. J. Agric. Food Chem. 50:5412-5416. |
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Zehentbauer, G., and Reineccius, G.A. 2002. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour Fragr. J. 17:300-305. |
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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. |
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Schnermann, P., and Schieberle, P. 1997. Evaluation of key odorants in milk chocolate and cocoa cass by aroma extract dilution analyses. J. Agric. Food Chem. 45:867-872. |
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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
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