37981-37-6

Basic information

• Product Name: (1E)-prop-1-en-1-yl (1Z)-prop-1-en-1-yl sulfide
• Synonyms: (1E)-1-[(1E)-1-Propenylsulfanyl]-1-propene
• CAS NO: 37981-37-6
• Molecular Formula: C₆H₁₀S
• Molecular Weight: 114.2086
• Mol File: 37981-37-6.mol
• Article Data: 2

Chemical Properties

• Boiling Point: 144.3°C at 760 mmHg
• Flash Point: 33°C
• Density: 0.886g/cm³
• Vapor Pressure: 6.44mmHg at 25°C
• Refractive Index: 1.501
• CAS DataBase Reference: (1E)-prop-1-en-1-yl (1Z)-prop-1-en-1-yl sulfide(CAS DataBase Reference)
• NIST Chemistry Reference: (1E)-prop-1-en-1-yl (1Z)-prop-1-en-1-yl sulfide(37981-37-6)
• EPA Substance Registry System: (1E)-prop-1-en-1-yl (1Z)-prop-1-en-1-yl sulfide(37981-37-6)

Safety Data

• Hazardous Substances Data: 37981-37-6(Hazardous Substances Data)

Upstream product

• 13154-14-8 1-propenylmagnesium bromide 
• 590-15-8 trans-2-propenyl bromide 
• 590-13-6 (Z)-1-propenyl bromide 
• 592-88-1 diallyl sulphide 
• 65819-74-1 (E,E)-bis-(1-propenyl) sulfide 
• 37981-36-5 (Z,Z)-bis-(1-propenyl) sulfide 

Relevant articles and documents

Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques

Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descriptive aroma profiling and two complimentary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) techniques. Highly volatile odorants were determined by static headspace dilution analysis (SHDA)-GC-O, while those of intermediate- and semi-volatility were determined by solvent-assisted flavor evaporation-aroma extract dilution analysis (SAFE-AEDA). Among the numerous odorants identified by SHDA and SAFE-AEDA, (E,E)-bis-(1-propenyl) disulfide was found to be predominant in both raw and cooked TS. In agreement with results of sensory descriptive analysis, hexanal, (Z)-3-hexenal, (E)-2-hexenal and (Z)-3-hexen-1-ol contributed green, grassy and leafy aroma notes; while hydrogen sulfide, methyl thiirane, (E,E)-bis-(1-propenyl) disulfide and (E,Z)-bis-(1-propenyl) disulfide contributed pungent, sulfurous and alliaceous notes in TS.