6028-61-1

Basic information

• Product Name: Dipropyl trisulfide
• Synonyms: FEMA 3276;DIPROPYL TRISULFIDE;DIPROPYL TRISULPHIDE;1,3-Dipropyltrisulfane;Di-n-propyl trisulfide;Trisulfide, dipropyl;PROPYL TRISULFIDE;PROPYL TRITHIO PROPANE
• CAS NO: 6028-61-1
• Molecular Formula: C₆H₁₄S₃
• Molecular Weight: 182.37
• EINECS: 227-903-4
• Product Categories: sulfide Flavor
• Mol File: 6028-61-1.mol
• Article Data: 15

Chemical Properties

• Boiling Point: 256.8 °C at 760 mmHg
• Flash Point: 106.1 °C
• Appearance: COA
• Density: 1.076 g/cm³
• Vapor Pressure: 0.0243mmHg at 25°C
• Refractive Index: 1.548
• Storage Temp.: 2-8°C
• BRN: 1736293
• CAS DataBase Reference: Dipropyl trisulfide(CAS DataBase Reference)
• NIST Chemistry Reference: Dipropyl trisulfide(6028-61-1)
• EPA Substance Registry System: Dipropyl trisulfide(6028-61-1)

Safety Data

• Hazard Codes: Xn
• Statements: 22
• WGK Germany: 3
• RTECS: UK3870000
• Hazardous Substances Data: 6028-61-1(Hazardous Substances Data)

Usage

Chemical Properties

Dipropyl trisulfide has a very powerful, diffusive, garlic-like odor.

Occurrence

Reported found as a volatile constituent in onion oil. Also found in roasted onion, shallot, onion, leek (raw), chive, nobiru (Allium grayi Regal), roasted peanut and durian (Durio zibethinus).

Uses

Dipropyl Trisulfide can be used to determine the antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes

Preparation

By adaptation of Westlake’s procedure.

Taste threshold values

Taste characteristics at 2.0 ppm: alliaceous, sulfurous, green and garlic-like with a tin-like metallic undernote and with minty and tropical nuances

Synthesis Reference(s)

The Journal of Organic Chemistry, 22, p. 145, 1957 DOI: 10.1021/jo01353a011

InChI:InChI=1/C6H14S3/c1-3-5-7-9-8-6-4-2/h3-6H2,1-2H3

Upstream product

• 107-03-9 1-thiopropane 
• 54974-07-1 phthalimidesulfenyl chloride 
• 37981-36-5 (Z,Z)-bis-(1-propenyl) sulfide 
• 540-54-5 1-Chloropropane 
• 106-94-5 propyl bromide 
• 10524-77-3 di(propen-1-yl)ether 
• 7783-06-4 hydrogen sulfide 
• 123-38-6 propionaldehyde 
• 71-43-2 benzene 
• 107-08-4 1-iodo-propane 
• 66304-00-5 1-oxo-1H-1λ⁴-benzo[1,2]dithiol-3-one 
• 863478-22-2 7-chloro-1-oxo-1H-1λ⁴-benzo[1,2]dithiol-3-one 
• 863478-24-4 7-methoxy-1-oxo-1H-1λ⁴-benzo[1,2]dithiol-3-one 
• 863478-25-5 5-chloro-1-oxo-1H-1λ⁴-benzo[1,2]dithiol-3-one 

Downstream Products

• 4154-77-2 hexaethyl-thiophosphamide 
• 629-19-6 Dipropyl disulfide 
• 534-25-8 1,2-dithiole-3-thione 
• 107-03-9 1-thiopropane 
• 111-47-7 propyl sulfide 
• 75030-40-9 benzyl n-propyl trisulfide 
• 27657-11-0 1-benzyl-2-propyldisulfane 
• 30453-31-7 ethyl propyl disulfide 
• 20195-06-6 O,O-diethyl-S-n-propyl phosporothiolate 

Relevant articles and documents

Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. And Their Changes during Blanching

Application of aroma extract dilution analysis and headspace aroma dilution analysis revealed 51 odorants in raw green Toona sinensis and 54 odorants in raw red T. sinensis in the flavor dilution factor range of 8-4096. (E,E)-2,4-Decadienal, nonanal, 2,3,5-trimethylpyrazine, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, 2-methoxyphenol, and 4-ethylphenol were first identified as key odorants of T. sinensis. Clear differences between green and red T. sinensis in aroma profiles, flavor dilution factors, quantitative data, and odor activity values verified that (E,E)-, (E,Z)-, and (Z,Z)-di-1-propenyl disulfide, (E,E)-, (E,Z)- and (Z,Z)-di-1-propenyl trisulfide, cis- and trans-2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, and dimethyl sulfide caused the distinct sulfury odor note of each variety. Further, hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, and (E,Z)-2,6-nonadienal led to the green odor note in green T. sinensis, while 2-methoxyphenol and 4-ethylphenol contributed to the intense phenolic aroma note in red T. sinensis. Quantitation experiments and triangle tests in blanched T. sinensis verified that the quick loss of the abovementioned sulfur-containing compounds, aldehydes, the alcohol (E)-2-hexen-1-ol, and phenols was responsible for the changes in the overall aroma profile during blanching.

Trisulfides over disulfides: Highly selective synthetic strategies, anti-proliferative activities and sustained H2S release profiles

Temperature-and solvent-induced selective synthesis of trisulfides and disulfides is demonstrated. A remarkable selectivity was achieved using Na2S as a sulfur-Transfer agent under mild, greener, catalyst-free and additive-free conditions. This study reveals trisulfides as a better model than disulfides in general for a sustained release of H2S and potent anti-cancer activities.

Unusual Reaction Route of Unsaturated Amines with Hydrogen Sulfide

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