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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:41:21 UTC
Update Date2023-02-21 17:19:56 UTC
HMDB IDHMDB0031160
Secondary Accession Numbers
  • HMDB31160
Metabolite Identification
Common Name1-Pentanesulfenothioic acid
Description1-Pentanesulfenothioic acid, also known as 1-pentanesulphenothioate, belongs to the class of organic compounds known as sulfenyl compounds. These are organosulfur compounds a sulfenyl group with the general formula RS (R = organyl). 1-Pentanesulfenothioic acid is found, on average, in the highest concentration within chives (Allium schoenoprasum). 1-Pentanesulfenothioic acid has also been detected, but not quantified in, several different foods, such as welsh onions (Allium fistulosum), green onion, garden onion (var.), garden onions (Allium cepa), and onion-family vegetables. This could make 1-pentanesulfenothioic acid a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on 1-Pentanesulfenothioic acid.
Structure
Thumb
Synonyms
ValueSource
1-PentanesulfenothioateGenerator
1-PentanesulphenothioateGenerator
1-Pentanesulphenothioic acidGenerator
Pentyl hydrodisulfideHMDB
Chemical FormulaC5H12S2
Average Molecular Weight136.279
Monoisotopic Molecular Weight136.038041764
IUPAC Namepentane-1-dithioperoxol
Traditional Namepentane-1-dithioperoxol
CAS Registry Number86849-52-7
SMILES
CCCCCSS
InChI Identifier
InChI=1S/C5H12S2/c1-2-3-4-5-7-6/h6H,2-5H2,1H3
InChI KeyDPLYGYOSWLFGGY-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as sulfenyl compounds. These are organosulfur compounds a sulfenyl group with the general formula RS (R = organyl).
KingdomOrganic compounds
Super ClassOrganosulfur compounds
ClassSulfenyl compounds
Sub ClassNot Available
Direct ParentSulfenyl compounds
Alternative Parents
Substituents
  • Sulfenyl compound
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External DescriptorsNot Available
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
RoleNot Available
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point172.91 °C. @ 760.00 mm Hg (est)The Good Scents Company Information System
Water Solubility134.4 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP3.900 (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 IDFDB003175
KNApSAcK IDC00057611
Chemspider ID13627664
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound21251947
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1630991
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.. .