Chemistry:2,4-Dithiapentane
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| Names | |
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| Preferred IUPAC name
Bis(methylsulfanyl)methane | |
| Other names
Bis(methylthio)methane
Bis(methylmercapto)methane 2,4-Dithiapentane | |
| Identifiers | |
3D model (JSmol)
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| 1731143 | |
| ChEBI | |
| ChemSpider | |
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PubChem CID
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| Properties | |
| C3H8S2 | |
| Molar mass | 108.22 g·mol−1 |
| Appearance | Liquid |
| Density | 1.059 g/cm3, liquid |
| Melting point | −20.5 °C (−4.9 °F; 252.7 K) |
| Boiling point | 147 °C (297 °F; 420 K) |
| Immiscible | |
Refractive index (nD)
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1.53 |
| Viscosity | 0.00113 Pa s |
| Hazards | |
| Safety data sheet | External MSDS |
| GHS pictograms |  
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| GHS Signal word | Warning |
| H226, H315, H319, H335 | |
| P210, P233, P240, P241, P242, P243, P261, P264, P271, P280, P302+352, P303+361+353, P304+340, P305+351+338, P312, P321, P332+313, P337+313, P362, P370+378, P403+233, P403+235, P405, P501 | |
| NFPA 704 (fire diamond) | |
| Flash point | 43.89 °C (111.00 °F; 317.04 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is   ?)
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| Infobox references | |
2,4-Dithiapentane is an organosulfur compound. It is a colorless liquid with a strong odor.
2,4-Dithiapentane is the dimethyldithioacetal of formaldehyde. It is prepared by the acid-catalyzed condensation of methyl mercaptan, the main aromatic compound in both halitosis and foot odor and a secondary compound in flatulence,[1] with formaldehyde.
- 2 CH3SH + H2C=O → CH3SCH2SCH3 + H2O
2,4-Dithiapentane is found as an aromatic component in some truffle varieties.[2][3][4] A synthetic version is used as the primary aromatic additive in commercial "truffle" products, such as truffle oil, truffle butter, truffle salt, pastes, etc., many of which contain no truffle content at all.<ref name="hocus">{{cite web | last = Patterson | first = Daniel | title = Hocus-Pocus, and a Beaker of Truffles | work = The New York Times | date = 2007-05-16 | url = https://www.nytimes.com/2007/05/16/dining/16truf.html
Notes and references
- ↑ "The Chemistry of Body Odours". Compound Interest. 7 April 2014. http://www.compoundchem.com/2014/04/07/the-chemistry-of-body-odours-sweat-halitosis-flatulence-cheesy-feet/.
- ↑ A. Fiecchi; M. Galli Kienle; A. Scala; P. Cabella (1967). "Bis-methylthiomethane, an odorous substance from white truffle, tuber magnatum pico". Tetrahedron Lett 18: 1681–1682. doi:10.1016/S0040-4039(00)90698-1.
- ↑ Franco Bellesia; Adriano Pinetti; Alberto Bianchi and Bruno Tirillini (1996). "Volatile Compounds of the White Truffle (Tuber magnatum Pico) from Middle Italy". Flavour and Fragrance Journal 11 (4): 239–243. doi:10.1002/(SICI)1099-1026(199607)11:4<239::AID-FFJ573>3.0.CO;2-A.
- ↑ Richard Splivallo; Susan E. Ebeler (2015). "Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma". Biotechnological Products and Process Engineering: Applied Microbiology and Biotechnology 99 (6): 2583–2592. doi:10.1007/s00253-014-6360-9. PMID 25573471.
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