2,4-Dithiapentane

2,4-Dithiapentane
Names
IUPAC name
2,4-Dithiapentane
Other names
Bis(methylthio)methane
Bis(methylsulfanyl)methane
Bis(methylmercapto)methane
Identifiers
1618-26-4 N
3D model (Jmol) Interactive image
Interactive image
1731143
ChemSpider 14639 YesY
ECHA InfoCard 100.015.071
PubChem 15380
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
1.53
Viscosity 0.00113 Pa s
Hazards
Safety data sheet External MSDS
R-phrases R10
S-phrases S16
NFPA 704
Flammability code 2: Must be moderately heated or exposed to relatively high ambient temperature before ignition can occur. Flash point between 38 and 93 °C (100 and 200 °F). E.g., diesel fuel Health code 1: Exposure would cause irritation but only minor residual injury. E.g., turpentine Reactivity (yellow): no hazard code Special hazards (white): no codeNFPA 704 four-colored diamond
2
1
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).
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Infobox references

2,4-Dithiapentane is an organosulfur compound known to be a component of truffle flavor.[1][2][3] It is used as a primary aromatic additive in truffle oil.[4] It is a colorless liquid with a strong odor.

2,4-Dithiapentane is the dimethyldithioacetal of formaldehyde. It is prepared by the acid-catalyzed addition of methyl mercaptan, the main aromatic compound in both halitosis and foot odor and a secondary compound in flatulence,[5] to formaldehyde.

2 CH3SH + H2C=O → CH3SCH2SCH3 + H2O

See also

Notes and references

  1. ↑ 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.
  2. ↑ Franco Bellesia; Adriano Pinetti; Alberto Bianchi andBruno 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.
  3. ↑ 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.
  4. ↑ Patterson, Daniel (2007-05-16). "Hocus-Pocus, and a Beaker of Truffles". The New York Times. Retrieved 2008-02-13.
  5. ↑ "The Chemistry of Body Odours". Compound Interest.


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