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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:47:38 UTC
Update Date2022-03-07 02:53:14 UTC
HMDB IDHMDB0032077
Secondary Accession Numbers
  • HMDB32077
Metabolite Identification
Common NameDibenzyl disulfide
DescriptionDibenzyl disulfide, also known as BDS, belongs to the class of organic compounds known as benzene and substituted derivatives. These are aromatic compounds containing one monocyclic ring system consisting of benzene. Dibenzyl disulfide is a burnt, caramel, and earthy tasting compound. Dibenzyl disulfide is a secondary metabolite. Secondary metabolites are metabolically or physiologically non-essential metabolites that may serve a role as defense or signalling molecules. In some cases they are simply molecules that arise from the incomplete metabolism of other secondary metabolites. Based on a literature review a significant number of articles have been published on Dibenzyl disulfide.
Structure
Thumb
Synonyms
Chemical FormulaC14H14S2
Average Molecular Weight246.391
Monoisotopic Molecular Weight246.053691828
IUPAC Name[(benzyldisulfanyl)methyl]benzene
Traditional Namedisulfide, bis(phenylmethyl)
CAS Registry Number150-60-7
SMILES
C(SSCC1=CC=CC=C1)C1=CC=CC=C1
InChI Identifier
InChI=1S/C14H14S2/c1-3-7-13(8-4-1)11-15-16-12-14-9-5-2-6-10-14/h1-10H,11-12H2
InChI KeyGVPWHKZIJBODOX-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as benzene and substituted derivatives. These are aromatic compounds containing one monocyclic ring system consisting of benzene.
KingdomOrganic compounds
Super ClassBenzenoids
ClassBenzene and substituted derivatives
Sub ClassNot Available
Direct ParentBenzene and substituted derivatives
Alternative Parents
Substituents
  • Monocyclic benzene moiety
  • Dialkyldisulfide
  • Organic disulfide
  • Sulfenyl compound
  • Hydrocarbon derivative
  • Organosulfur compound
  • Aromatic homomonocyclic compound
Molecular FrameworkAromatic homomonocyclic compounds
External Descriptors
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateSolid
Experimental Molecular Properties
PropertyValueReference
Melting Point71 - 72 °CNot Available
Boiling Point270.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility0.75 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP4.951 (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 IDFDB008792
KNApSAcK IDC00037046
Chemspider ID8662
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound9012
PDB IDNot Available
ChEBI ID72752
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1011651
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.. .