Chemistry:Trithiolane
In the area of organosulfur chemistry, trithiolane refers to either of two families of heterocycles with the C2S3 rings:
- 1,2,3-trithiolanes with a C-C bond
parent: 1,2,3-trithiolane (registry number 6669–39–2), colorless liquid, boiling point = 224 °C
- 1,2,4-trithiolanes with only one S-S bond
parent: 1,2,4-trithiolane (registry number 289–16–7), colorless solid, melting point 74-75 °C
Occurrence
A 1,2,3-trithiolane arises from treating of norbornene with elemental sulfur.[1] The same reaction also gives the pentasulfide (pentathiepane).
1,2,4-Trithiolanes are volatile components of many foods, especially after cooking. The frying of chicken produces 3,5-dimethyl-, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-, and 3-methyl-5-pentyl-1,2,4-trithiolanes.[2] Trithiolane itself contributes to the flavor of truffles.[3] 3,5-Dimethyltrithiolane is a component of the intense odor of durian.[4]
1,2,4-Trithiolanes can be made artificially from partial oxidation of a thiocarbonyl to the thiosulfine, and then dimerization.[5] In such cases the ring adduct is in quilibrium with the reagents, and so slowly decomposes back to thiocarbonyls and elemental sulfur.[5]: 945
References
- ↑ Bartlett, Paul D.; Ghosh, Tirthankar (1987). "Sulfuration of the norbornene double bond". The Journal of Organic Chemistry 52 (22): 4937–4943. doi:10.1021/jo00231a020.
- ↑ Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun (2013). "Flavour Chemistry of Chicken Meat: A Review". Asian-Australasian Journal of Animal Sciences 26 (5): 732–742. doi:10.5713/ajas.2012.12619. PMID 25049846.
- ↑ Pelusio, Fabio; Nilsson, Torben; Montanarella, Luca; Tilio, Roberto; Larsen, Bo; Facchetti, Sergio; Madsen, Jorgen (1995). "Headspace Solid-Phase Microextraction Analysis of Volatile Organic Sulfur Compounds in Black and White Truffle Aroma". Journal of Agricultural and Food Chemistry 43 (8): 2138–2143. doi:10.1021/jf00056a034. Bibcode: 1995JAFC...43.2138P.
- ↑ Lim, Soo Chin; Juhari, Nurul Hanisah; Ola, Lasekan; Pak Dek, Mohd. Sabri; Nik Hadzir, Noor Hadzuin (2025). "Extraction and Identification of Durian's Volatile: A Review". ACS Food Science & Technology 5 (5): 1751–1766. doi:10.1021/acsfoodscitech.4c00925. Bibcode: 2025AFST....5.1751L.
- ↑ 5.0 5.1 Rolf Huisgen; J. Rapp (1997). "1,3-Dipolar Cycloadditions. 98. The Chemistry of Thiocarbonyl S-Sulfides". Tetrahedron 53 (3): 939–960. doi:10.1016/S0040-4020(96)01068-X.
 |  |
