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Kovats - diallyltrisulfane

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1,3-Diallyltrisulfane Formula: C6H10S3 CAS#: 2050-87-5 MW: 178.34 Odour Characteristic: Garlic, Green, Onion, Metallic [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   1289    HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦    Pino JA    J. Agric. Food Chem.    2005a    53:2213 1296    SE-54¦J&W Scientific, Folsom, CA, USA¦    Zoghbi MGB    J. Agric. Food Chem.    1984    32:1009 1297    HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦    Kubec R    J. Agric. Food Chem.    1997    45:3580 1782    DB-5¦J&W Scientific, Folsom, CA, USA¦    Kim SM    J. Agric. Food Chem.    1995    43:2951 1822    HP-Innowax¦Hewlett-Packard, Palo Alto, CA, USA¦    Kubec R    J. Agric. Food Chem.    1997    45:3580 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.   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.