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Kovats - diallylsulfane
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Diallylsulfane |
Formula: | C6H10S |
CAS#: | 592-88-1 |
MW: | 114.21 |
Odour: | Burnt rubber, Onion, Garlic |
[MS]
[Occurrence in plant]
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List of the Retention Indices value(s) for Diallylsulfane [diallylsulfane]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
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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)
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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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