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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 18:17:33 UTC
Update Date2022-03-07 02:53:46 UTC
HMDB IDHMDB0033556
Secondary Accession Numbers
  • HMDB33556
Metabolite Identification
Common Name2,5-Dimethyl-1,4-dithiane-2,5-diol
Description2,5-Dimethyl-1,4-dithiane-2,5-diol belongs to the class of organic compounds known as dithianes. Dithianes are compounds containing a dithiane moiety, which is composed of a cyclohexane core structure wherein two methylene units are replaced by sulfur centres. 2,5-Dimethyl-1,4-dithiane-2,5-diol is a bouillon, chicken, and lamb tasting compound. Based on a literature review very few articles have been published on 2,5-Dimethyl-1,4-dithiane-2,5-diol.
Structure
Thumb
Synonyms
ValueSource
2,5-Dihydroxy-2,5-dimethyl-1,4-dithianeHMDB
2,5-Dimethyl-2, 5-dihydroxy-1,4-dithianeHMDB
2,5-Dimethyl-2,5-dihydroxy-1,4-dithianeHMDB
2,5-Dimethyl-2,5-dihydroxy-P-dithianeHMDB
2,5-Dimethyl-P-dithiane-2,5-diolHMDB
2-MercaptopropanoneHMDB
FEMA 3450HMDB
Chemical FormulaC6H12O2S2
Average Molecular Weight180.288
Monoisotopic Molecular Weight180.027871008
IUPAC Name2,5-dimethyl-1,4-dithiane-2,5-diol
Traditional Name2,5-dimethyl-1,4-dithiane-2,5-diol
CAS Registry Number55704-78-4
SMILES
CC1(O)CSC(C)(O)CS1
InChI Identifier
InChI=1S/C6H12O2S2/c1-5(7)3-10-6(2,8)4-9-5/h7-8H,3-4H2,1-2H3
InChI KeyNHKIYYMFGJBOTK-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as dithianes. Dithianes are compounds containing a dithiane moiety, which is composed of a cyclohexane core structure wherein two methylene units are replaced by sulfur centres.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassDithianes
Sub ClassNot Available
Direct ParentDithianes
Alternative Parents
Substituents
  • 1,4-dithiane
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organooxygen compound
  • Aliphatic heteromonocyclic compound
Molecular FrameworkAliphatic heteromonocyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting Point81.00 to 83.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Boiling Point326.00 to 327.00 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility0The Good Scents Company Information System
LogP0.781 (est)The Good Scents Company Information System
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
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 IDFDB011622
KNApSAcK IDNot Available
Chemspider ID55941
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound62105
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1036231
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.. .