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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:53:28 UTC
Update Date2023-02-21 17:23:02 UTC
HMDB IDHMDB0033053
Secondary Accession Numbers
  • HMDB33053
Metabolite Identification
Common NameEthyl propyl disulfide
DescriptionEthyl propyl disulfide belongs to the class of organic compounds known as dialkyldisulfides. These are organic compounds containing a disulfide group R-SS-R' where R and R' are both alkyl groups. Ethyl propyl disulfide is a garlic, green, and onion tasting compound. Ethyl propyl disulfide has been detected, but not quantified in, several different foods, such as garden onions (Allium cepa), fruits, red onion, green onion, and onion-family vegetables. This could make ethyl propyl disulfide a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on Ethyl propyl disulfide.
Structure
Thumb
Synonyms
ValueSource
Ethyl propyl disulphideGenerator
1-(Ethyldisulfanyl)propaneHMDB
3,4-DithiaheptaneHMDB
Disulfide, ethyl propylHMDB
Ethyl N-propyl disulfideHMDB
Ethyl N-propyl disulphideHMDB
1-(Ethyldisulphanyl)propaneGenerator
Chemical FormulaC5H12S2
Average Molecular Weight136.279
Monoisotopic Molecular Weight136.038041764
IUPAC Name1-(ethyldisulfanyl)propane
Traditional Nameethyl propyl disulfide
CAS Registry Number30453-31-7
SMILES
CCCSSCC
InChI Identifier
InChI=1S/C5H12S2/c1-3-5-7-6-4-2/h3-5H2,1-2H3
InChI KeySNGRPWPVGSSZGV-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as dialkyldisulfides. These are organic compounds containing a disulfide group R-SS-R' where R and R' are both alkyl groups.
KingdomOrganic compounds
Super ClassOrganosulfur compounds
ClassOrganic disulfides
Sub ClassDialkyldisulfides
Direct ParentDialkyldisulfides
Alternative Parents
Substituents
  • Dialkyldisulfide
  • 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 Point180.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility120.3 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP3.678 (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 IDFDB011046
KNApSAcK IDC00051577
Chemspider ID32539
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound35349
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1582981
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.. .