3,5-diethyl-1,2,4-trithiolane

Structural formula
	Structure without cis / trans isomerism
General
Surname	3,5-diethyl-1,2,4-trithiolane
Molecular formula	C 4 H 8 S 3
External identifiers / databases
EC number	245-808-6
ECHA InfoCard	100,041,629
PubChem	32033
Wikidata	Q223016
properties
Molar mass	152.30 g mol −1
Physical state	liquid
density	1.241-1.261 g · cm −3
boiling point	43-45 ° C (0.7 mm Hg)
solubility	almost insoluble in water; soluble in fats;
Refractive index	1.593-1.603
safety instructions
GHS hazard labeling ; no classification available
GHS hazard labeling ; no classification available
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C

3,5-Dimethyl-1,2,4-trithiolane is a chemical compound from the group of trithiolanes , i.e. heterocycles with a five-membered ring that contains two carbon and three sulfur atoms. It occurs in two isomeric forms (cis / trans).

Occurrence

3,5-Dimethyl-1,2,4-trithiolane occurs naturally in chives , cooked meat and in the durian fruit . In the latter, it is the main odor component.

Extraction and presentation

3,5-dimethyl-1,2,4-trithiolane can be obtained from chloroethanesulphenyl chloride.

Individual evidence

↑ ^a ^b ^c ^d ^e JECFA: 3,5-Dimethyl-1,2,4-trithiolane , accessed on October 7, 2018.
↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
^ Henk W. Brinkman, Harald Copier, Joop JM De Leuw, Sing Boen Tjan: Components contributing to beef flavor. Analysis of the headspace volatiles of beef broth . In: J. Agric. Food Chem. , 1972, 20 (2), pp. 177-181, doi : 10.1021 / jf60180a002
↑ Ellene Tratras Contis: Food Flavors: Formation, Analysis, and Packaging Influences . Access Online via Elsevier, 1998, ISBN 978-0-444-82590-2 , p. 350 ( limited preview in Google Book Search).
^ Margareta Séquin: The Chemistry of Plants: Perfumes, Pigments, and Poisons . Royal Society of Chemistry, 2012, ISBN 978-1-84973-334-2 , pp. 87 ( limited preview in Google Book search).
^ Organic Compounds of Sulfur, Selenium, and Tellurium . Royal Society of Chemistry, 1981, ISBN 978-0-85186-299-6 , pp. 253 ( limited preview in Google Book search).
↑ M. Victoria Moreno-Arribas, Carmen Polo, María Carmen Polo: Wine Chemistry and Biochemistry . Springer, Berlin, 2008, ISBN 978-0-387-74116-1 , pp. 605 ( limited preview in Google Book search).

[JECFA-1] JECFA: 3,5-Dimethyl-1,2,4-trithiolane , accessed on October 7, 2018.

[NV-2] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[Flavors-3] Henk W. Brinkman, Harald Copier, Joop JM De Leuw, Sing Boen Tjan: Components contributing to beef flavor. Analysis of the headspace volatiles of beef broth . In: J. Agric. Food Chem. , 1972, 20 (2), pp. 177-181, doi : 10.1021 / jf60180a002

[buch1-4] Ellene Tratras Contis: Food Flavors: Formation, Analysis, and Packaging Influences . Access Online via Elsevier, 1998, ISBN 978-0-444-82590-2 , p. 350 ( limited preview in Google Book Search).

[buch2-5] Margareta Séquin: The Chemistry of Plants: Perfumes, Pigments, and Poisons . Royal Society of Chemistry, 2012, ISBN 978-1-84973-334-2 , pp. 87 ( limited preview in Google Book search).

[Organic-6] Organic Compounds of Sulfur, Selenium, and Tellurium . Royal Society of Chemistry, 1981, ISBN 978-0-85186-299-6 , pp. 253 ( limited preview in Google Book search).

[Wine-7] M. Victoria Moreno-Arribas, Carmen Polo, María Carmen Polo: Wine Chemistry and Biochemistry . Springer, Berlin, 2008, ISBN 978-0-387-74116-1 , pp. 605 ( limited preview in Google Book search).