23654-92-4

Basic information

• Product Name: 3,5-Dimethyl-1,2,4-trithiolane
• Synonyms: 3,5-dimethyl-1,2,4-trithiolane;1,2,4-Trithiolane, 3,5-dimethyl-;3,5-DIMETHYL-1,2,4-TRITHIOLAN;2,5-Dimethyl-1,3,4-trithiolane;3，5-Dimethyl-1,2,4-trithidane
• CAS NO: 23654-92-4
• Molecular Formula: C₄H₈S₃
• Molecular Weight: 152.3
• EINECS: 245-808-6
• Product Categories: Flavor
• Mol File: 23654-92-4.mol
• Article Data: 5

Chemical Properties

• Boiling Point: 228.3 ºC at 760 mmHg
• Flash Point: 97.3 ºC
• Appearance: /
• Density: 1.197 g/cm³
• Vapor Pressure: 0.111mmHg at 25°C
• Refractive Index: 1.593
• CAS DataBase Reference: 3,5-Dimethyl-1,2,4-trithiolane(CAS DataBase Reference)
• NIST Chemistry Reference: 3,5-Dimethyl-1,2,4-trithiolane(23654-92-4)
• EPA Substance Registry System: 3,5-Dimethyl-1,2,4-trithiolane(23654-92-4)

Safety Data

• Hazardous Substances Data: 23654-92-4(Hazardous Substances Data)

Usage

Chemical Properties

3,5-Dimethyl-1,2,4-trithiolane has a meat flavor.

Occurrence

Reported found in boiled beef, cooked chicken, pork, mutton, roasted filberts, dried kidney beans, shrimps, clams and mushrooms

InChI:InChI=1/C4H8S3/c1-3-5-4(2)7-6-3/h3-4H,1-2H3

Upstream product

• 75-07-0 acetaldehyde 
• 67411-27-2 3,6-dimethyl-1,2,4,5-tetrathiane 
• 7783-06-4 hydrogen sulfide 
• 52-90-4 L-Cysteine 
• 50-81-7 ascorbic acid 
• 23769-40-6 2,4,6-trimethyl-1,3,5-trithiane 
• 40709-87-3 bis(1-chloroethyl) sulfide 
• 1226972-19-5 trithioacetaldehyde 

Relevant articles and documents

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Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine

The reaction of l-ascorbic acid with l-cysteine in heated aqueous solution (141 ± 1 °C) at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.00) for 2 h, resulted in the formation of a complex mixture of aroma volatiles. The volatile compounds generated were analysed by SPME-GC-MS. The results gave 43 aroma compounds. The reaction between l-ascorbic acid and l-cysteine led mainly to the formation of alicyclic sulphur compounds, thiophenes, thienothiophenes, thiophenones, thiazoles and pyrazines, most of which contain sulphur. Many of these volatiles had meaty flavour. The origin of many of the compounds was explained. The studies showed that thienothiophenes and thienones were formed mainly at acidic pH. In contrast, higher pH values could promote the production of thiophenes, thiazoles and pyrazines.

A Novel Method for the Generation of Thial S-Sulfides from 2,4,6-Trisubstituted 5,6-Dihydro-1,3,5-dithiazines

Treatment of 2,4,6-trisubstituted 5,6-dihydro-1,3,5-dithiazines with NCS or NBS afforded highly reactive thial S-sulfides, which underwent dimerization to give the corresponding 1,2,4,5-tetrathianes.The products were also selectively converted into naturally-occurring cyclic polysulfides, 1,2,4-trithiolanes and 1,2,3,5,6-pentathiepanes, by treatment with Ph3P, KCN, or Na2S4.