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 Compounddiallyldisulfane    Next Compounddiallyltetrasulfane »

Kovats - diallylsulfane



Bedoukain RussellIPM

   Help


Diallylsulfane
Diallylsulfane
Formula:C6H10S
CAS#:592-88-1
MW:114.21
Odour:Burnt rubber, Onion, Garlic

[MS]  [Occurrence in plant




Dots surface:

List of the Retention Indices value(s) for Diallylsulfane [diallylsulfane]


Kovats Column Type   Author   Journal   Year   Page
 
835    SPB-1¦Supelco, Inc. Bellefonte, PA, USA¦    Mochizuki E    J. Agric. Food Chem.    1998    46:5170
848    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Gijs L    Food Chem.    2000    69:319
850    SE-54¦J&W Scientific, Folsom, CA, USA¦    Zoghbi MGB    J. Agric. Food Chem.    1984    32:1009
861    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Kubec R    J. Agric. Food Chem.    1997    45:3580
1085    DB-5¦J&W Scientific, Folsom, CA, USA¦    Kim SM    J. Agric. Food Chem.    1995    43:2951
1143    Supelcowax-10™¦Supelco, Inc. Bellefonte, PA, USA¦    Bianchi F    J. Sep. Sci.    2007    30:563

Reference(s)

Bianchi, F., Careri, M., Mangia, A., and Musci, M. 2007. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness. J. Sep. Sci. 30:563-572.
 
Gijs, L., Piraprez, G., Perpete, P., Spinnler, E., and Collin, S. 2000. Retention of sulfur flavours by food matrix and determination of sensorial data independent of the medium composition. Food Chem. 69:319-330.
 
Mochizuki, E., Yamamoto, T., Komiyama, Y., and Nakazawa, H. 1998. Identification of allium products using flame photometric detection gas chromatography and distribution patterns of volatile sulfur compounds. J. Agric. Food Chem. 46:5170-5176.
 
Kubec, R., Velisek, J., Dolezal, M., and Kubelka, V. 1997. Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin. J. Agric. Food Chem. 45:3580-3585.
 
Kim, S.-M., Wu, C.-M., Kobayashi, A., Kubota, K., and Okumura, J. 1995. Volatile compounds in stir-fried garlic. J. Agric. Food Chem. 43:2951-2955.
 
Zoghbi, M.G.B., Ramos, L.S., Maia, J.G.S., Da Silva, M.L., and Luz, A.I.R. 1984. Volatile sulfides of the Amazonian garlic bush. J. Agric. Food Chem. 32:1009-1010.
 

 
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