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Kovats - diallylsulfane

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Diallylsulfane Formula: C6H10S CAS#: 592-88-1 MW: 114.21 Odour Characteristic: Burnt rubber, Onion, Garlic [MS]  [Chemdraw]

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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.