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Kovats - diallyldisulfane

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1,2-Diallyldisulfane Formula: C6H10S2 CAS#: 2179-57-9 MW: 146.27 Odour Characteristic: Garlic [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1065    SE-54¦J&W Scientific, Folsom, CA, USA¦    Zoghbi MGB    J. Agric. Food Chem.    1984    32:1009 1071    CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦    Gijs L    Food Chem.    2000    69:319 1077    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1465    DB-Wax¦J&W Scientific, Folsom, CA, USA¦    Fu SG    J. Agric. Food Chem.    2002    50:549 1478    DB-5¦J&W Scientific, Folsom, CA, USA¦    Kim SM    J. Agric. Food Chem.    1995    43:2951 Reference(s) Pino, J.A., Mesa, J., Munoz, Y., Marti, M.P., and Marbot, R. 2005a. Volatile components from mango (Mangifera indica L.) cultivars. J. Agric. Food Chem. 53:2213-2223.   Fu, S.-G., Yoon, Y., and Bazemore, R. 2002. Aroma-active components in fermented bamboo shoots. J. Agric. Food Chem. 50:549-554.   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.   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.