43040-01-3

Usage

Uses

Used in Flavor and Fragrance Industry:
3-Methyl-1,2,4-trithiane is used as a flavoring agent for its strong odor, which can be utilized to enhance the aroma of various products in the flavor and fragrance industry.
Used in Chemical Synthesis:
3-Methyl-1,2,4-trithiane can be used as a building block or intermediate in the synthesis of more complex organic compounds, taking advantage of its unique chemical structure and strong odor for specific applications in the chemical industry.
Used in Research and Development:
Due to its distinctive chemical properties, 3-Methyl-1,2,4-trithiane can be employed in research and development for studying the effects of different functional groups on the odor and reactivity of organic compounds.

InChI:InChI=1/C4H8S3/c1-4-5-2-3-6-7-4/h4H,2-3H2,1H3

Upstream product

• 52-90-4 L-Cysteine 
• 532-20-7 D-Ribose 

Relevant academic research and scientific papers

Maillard-Lipid Interactions in Nonaqueous Systems: Volatiles from the Reaction of Cysteine and Ribose with Phosphatidylcholine

Equimolar mixtures of cysteine and ribose mixed with an excess of microcrystalline cellulose powder were heated at 185 deg C with or without the addition of phosphatidylcholine.Volatile products were analyzed by headspace concentration and GC-MS.Sulfur-containing heterocyclic compounds dominated the volatiles, with trithiolanes, trithianes, and thiazoles among the most abundant components.Some qualitative and quantitative differences were found between the volatiles from the reactions performed with and without cellulose.The cellulose was not totally inert; volatiles were formed from its thermal degradation and its reaction with cysteine.In general, the addition of phospholipid had only a small effect on the volatile profile, with small amounts of lipid degradation products and lipid-Maillard interaction products formed.However, three methylthio-substituted furans and thiophenes were found in the phospholipid-containing systems which were not detected in the lipid-free reaction mixtures.Keywords: Maillard reaction; aroma; volatiles; cysteine; ribose; phospholipid

Volatile Compounds from the Reaction of Cysteine, Ribose, and Phospholipid in Low-Moisture Systems

The headspace volatiles from Maillard reaction mixtures of cysteine and ribose heated at 185 deg C with or without the addition of phosphatidylcholine, either dry or in the presence of a small quantity of water, were analyzed by GC-MS.The major products of the reaction were 3,5-dimethyl-1,2,4-trithiolane, 3-methyl-1,2,4-trithiane, 3,6-dimethyl-1,2,4,5-tetrathiane, and thienothiophene.Other products included a number of thiazoles and small amounts of some furanthiols and disulfides.Water had a significant effect on the relative amounts of volatiles produced; in particular, 1-(2-furanylmethyl)-1H-pyrrole, two other 1-(2-furanylmethyl)alkyl-1H-pyrroles, and two bis(furan) compounds were only produced to any extent in systems without water.The addition of lipid had only a small effect on the volatile profile, with small amounts of lipid degradation products and lipid/Maillard interaction products formed.These results differ greatly from previous studies on the volatiles formed in reaction systems carried out in the presence of large quantities of water.Keywords: Volatiles; Maillard reaction; moisture content; phospholipid