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Kovats - 2,3,5-trithiahexane
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2,3,5-Trithiahexane |
Formula: | C3H8S3 |
CAS#: | 42474-44-2 |
MW: | 140.29 |
Odour: | Strong, Sulfury, Onion |
[MS]
[Behavioural function]
[Occurrence in flower]
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List of the Retention Indices value(s) for 2,3,5-Trithiahexane [2,3,5-trithiahexane]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
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1094 |
HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Valette L |
Food Chem. |
2003 |
80:353 |
1097 |
HP-1¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Bendimerad N |
J. Agric. Food Chem. |
2005 |
53:2947 |
1211 |
HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Kubec R |
J. Agric. Food Chem. |
1998 |
46:4334 |
1666 |
HP-Innowax¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Kubec R |
J. Agric. Food Chem. |
1998 |
46:4334 |
Reference(s)
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Bendimerad, N., Bendiab, S.A.T., Benabadji, A.B., Fernandez, X., Valette, L., and Lizzani-Cuvelier, L. 2005. Composition and antibacterial activity of Pseudocytisus integrifolius (Salisb.) essential oil from Algeria. J. Agric. Food Chem. 53:2947-2952. |
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Valette, L., Fernandez, X., Poulain, S., Loiseau, A.-M., Lizzani-Cuvelier, L., Levieil, R., and Restier, L. 2003. Volatile constituents from Romanesco cauli?ower. Food Chem. 80:353-358. |
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Kubec, R., Drhova, V., and Velisek, J. 1998. Thermal degradation of S-methylcysteine and its sulfoxides - important flavor precursors of brassica and allium vegetables. J. Agric. Food Chem. 46:4334-4340. |
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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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