3768-60-3

Upstream product

• 124-40-3 dimethyl amine 
• 6596-96-9 tri(dimethylamino)arsenic 
• 3275-24-9 tetrakis(dimethylamino)titanium 
• 2129-20-6 bis(dimethylamino)sulfide 

Downstream Products

• 5336-72-1 dimethyl(diphenylmethyl)amine 
• 16000-61-6 N,N-dimethyltriphenylmethylamine 
• 19969-92-7 1-Dimethylamino-1,3-diphenyl-2-propen 
• 26555-92-0 dimethyl-amidosulfurous acid-chloride 
• 50577-89-4 α-Dimethylamino-benzylsulfit 
• 3408-97-7 N'-(4-bromophenyl)-N,N-dimethylurea 
• 14181-66-9 Dimethyl-sulfinamic acid cyclohexyl ester 
• 13113-78-5 (dimethylamino)di-n-propylborane 
• 101-42-8 fenuron 
• 92223-69-3 N-methyldithiodimethylamine 
• 14181-67-0 Dimethyl-sulfinamic acid benzyl ester 
• 50578-24-0 α-Dimethylamino-<4-nitro-benzyl>-sulfit 

Relevant academic research and scientific papers

Potential of gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) in flavor research

Gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) is an emerging technique offering a straightforward access to a resolving power up to 7000. This paper deals with the use of GC-oaTOFMS to identify the flavor components of a complex seafood flavor extract and to quantify furanones formed in model Maillard reactions. A seafood extract was selected as a representative example for complex food flavors and was previously analyzed using GC-quadrupole MS, leaving several molecules unidentified. GC-oaTOFMS analysis was focused on these unknowns to evaluate its potential in flavor research, particularly for determining exact masses, N-Methyldithiodimethylamine, 6-methyl-5-hepten-2-one, and tetrahydro-2,4-dimethyl-4H-pyrrolo- [2,1-d]-1,3,5-dithiazine were successfully identified on the basis of the precise mass determination of their molecular ions and their major fragments. A second set of experiments was performed to test the capabilities of the GC-oaTOFMS for quantification. Calibration curves were found to be linear over a dynamic range of 103 for the quantification of furanones. The quantitative data obtained using GC-oaTOFMS confirmed earlier results that the formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone was favored in the xylose/glycine model reaction and 2(or 5) -ethyl-4-hydroxy-5(or2)-methyl-3(2H)-furanone in the xylose/alanine model reaction. It was concluded that GC-oaTOFMS may become a powerful analytical tool for the flavor chemist for both identification and quantification purposes, the latter in particular when combined with stable isotope dilution assay.

Reactions of sulfenamides and N,N′-thiobisamines with Tert-butyl hypochlorite

Reactions of sulfenamides R′SNR2 and N,N′-thiobisamines R2NSNR2 with tert-butyl hypochlorite in the presence of triethylamine yield sulfinamides R′S(O)NR2 and N,N′-sulfinylbisamines R2NS(O)NR2.