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Kovats - dimethyl sulfide
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Dimethyl sulfide |
Formula: | C2H6S |
CAS#: | 75-18-3 |
MW: | 62.13 |
Odour: | Gas, Fruity, Sulfury, Vegetable soup, Cabbage, Moldy |
[MS]
[Behavioural function]
[Occurrence in flower]
[Occurrence in plant]
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List of the Retention Indices value(s) for Dimethyl sulfide [dimethyl sulfide]
Kovats |
Column Type |
Author |
Journal |
Year |
Page |
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505 |
HP-5�Hewlett-Packard, Palo Alto, CA, USA� |
Leffingwell JC |
J. Environ. Agric. Food Chem. |
2005 |
4:899 |
505 |
SE-54�J&W Scientific, Folsom, CA, USA� |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. M�nchen |
1998 |
:1 |
515 |
HP-5MS�Hewlett-Packard, Palo Alto, CA, USA� |
Engel E |
J. Agric. Food Chem. |
2002 |
50:6459 |
600 |
BPX-5�SGE, Milton Keynes, UK� |
Machiels D |
Talanta |
2003 |
60:755 |
844 |
DB-Wax�J&W Scientific, Folsom, CA, USA� |
Varming C |
J. Agric. Food Chem. |
2004 |
52:1647 |
Reference(s)
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Leffingwell, J.C., and Alford, E.D. 2005. Volatile constituents of perique tobacco. J. Environ. Agric. Food Chem. 4:899-915. |
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Varming, C., Petersen, M.A., and Poll, L. 2004. Comparison of isolation methods for the determination of important aroma compounds in blackcurrant (Ribes nigrum L.) juice, using nasal impact frequency profiling. J. Agric. Food Chem. 52:1647-1652. |
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Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764. |
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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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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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Citation: El-Sayed AM 2025. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2025 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-January-2025
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