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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:52:04 UTC
Update Date2023-02-21 17:22:40 UTC
HMDB IDHMDB0032825
Secondary Accession Numbers
  • HMDB32825
Metabolite Identification
Common NameDipropyl trisulfide
DescriptionDipropyl trisulfide belongs to the class of organic compounds known as organic trisulfides. These are organosulfur compounds with the general formula RSSSR' (R,R'=alkyl, aryl). Dipropyl trisulfide is a garlic, green, and onion tasting compound. Dipropyl trisulfide has been detected, but not quantified in, several different foods, such as allia (Allium), garden onions (Allium cepa), garden onion (var.), welsh onions (Allium fistulosum), and red onion. This could make dipropyl trisulfide a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on Dipropyl trisulfide.
Structure
Thumb
Synonyms
ValueSource
Dipropyl trisulphideGenerator
1,3-DipropyltrisulfaneHMDB
4,5,6-TrithianonaneHMDB
Di-N-propyl trisulfideHMDB
FEMA 3276HMDB
Propyl trisulfideHMDB
Trisulfide, dipropylHMDB
DipropyltrisulphaneGenerator
Dipropyl trisulfideMeSH
Chemical FormulaC6H14S3
Average Molecular Weight182.37
Monoisotopic Molecular Weight182.025762518
IUPAC Namedipropyltrisulfane
Traditional Nametrisulfide, dipropyl
CAS Registry Number6028-61-1
SMILES
CCCSSSCCC
InChI Identifier
InChI=1S/C6H14S3/c1-3-5-7-9-8-6-4-2/h3-6H2,1-2H3
InChI KeyGAZXPZNJTZIGBO-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as organic trisulfides. These are organosulfur compounds with the general formula RSSSR' (R,R'=alkyl, aryl).
KingdomOrganic compounds
Super ClassOrganosulfur compounds
ClassOrganic trisulfides
Sub ClassNot Available
Direct ParentOrganic trisulfides
Alternative Parents
Substituents
  • Organic trisulfide
  • Sulfenyl compound
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point86.00 to 89.00 °C. @ 1.50 mm HgThe Good Scents Company Information System
Water Solubility0The Good Scents Company Information System
LogP3.964 (est)The Good Scents Company Information System
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Membrane
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB010801
KNApSAcK IDC00055803
Chemspider ID21008
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound22383
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1021251
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .