23838-27-9

Basic information

• Product Name: 1-[(1E)-prop-1-en-1-yl]-3-propyltrisulfane
• Synonyms: Propyl (E)-1-propenyl trisulfide
• CAS NO: 23838-27-9
• Molecular Formula: C₆H₁₂S₃
• Molecular Weight: 180.3545
• Mol File: 23838-27-9.mol
• Article Data: 2

Chemical Properties

• Boiling Point: 257.5°C at 760 mmHg
• Flash Point: 108°C
• Density: 1.105g/cm³
• Vapor Pressure: 0.0233mmHg at 25°C
• Refractive Index: 1.574
• CAS DataBase Reference: 1-[(1E)-prop-1-en-1-yl]-3-propyltrisulfane(CAS DataBase Reference)
• NIST Chemistry Reference: 1-[(1E)-prop-1-en-1-yl]-3-propyltrisulfane(23838-27-9)
• EPA Substance Registry System: 1-[(1E)-prop-1-en-1-yl]-3-propyltrisulfane(23838-27-9)

Safety Data

• Hazardous Substances Data: 23838-27-9(Hazardous Substances Data)

Usage

Source

Found naturally in garlic

Classification

Organosulfur compound

Health Benefits

Known for various health benefits

Anti-cancer Properties

Researched for its potential anti-cancer properties

Cholesterol Lowering

Has the ability to lower cholesterol

Anti-inflammatory

Capable of reducing inflammation

Formation

Formed when garlic is crushed or chopped

Odor

Responsible for the characteristic pungent odor of garlic

Therapeutic Effects

May have potential therapeutic effects for a variety of health conditions

Interest in Natural Medicine

An area of interest for further study in the field of natural medicine

Upstream product

• 54717-17-8 2,4,6-triethyl-1,3,5-dithiazinane 

Relevant articles and documents

Characterization of key odorants in scallion pancake and investigation on their changes during storage

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.