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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-12 02:33:07 UTC
Update Date2023-02-21 17:28:30 UTC
HMDB IDHMDB0040939
Secondary Accession Numbers
  • HMDB40939
Metabolite Identification
Common NameMethyl phenyl disulfide
DescriptionMethyl phenyl disulfide 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. Methyl phenyl disulfide is a pungent, radish, and turnup tasting compound. Methyl phenyl disulfide has been detected, but not quantified in, several different foods, such as beverages, cocoa and cocoa products, cocoa beans (Theobroma cacao), and herbs and spices. This could make methyl phenyl disulfide a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on Methyl phenyl disulfide.
Structure
Thumb
Synonyms
ValueSource
Methyl phenyl disulphideGenerator
Disulfide, methyl phenylHMDB
FEMA 3872HMDB
Methyldisulfanyl-benzeneHMDB
(Methyldisulphanyl)benzeneGenerator
Chemical FormulaC7H8S2
Average Molecular Weight156.268
Monoisotopic Molecular Weight156.006741636
IUPAC Name(methyldisulfanyl)benzene
Traditional Name(methyldisulfanyl)benzene
CAS Registry Number14173-25-2
SMILES
CSSC1=CC=CC=C1
InChI Identifier
InChI=1S/C7H8S2/c1-8-9-7-5-3-2-4-6-7/h2-6H,1H3
InChI KeyLMSQHVXHZCNJEP-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
  • Organic disulfide
  • Sulfenyl compound
  • Hydrocarbon derivative
  • Organosulfur compound
  • Aromatic homomonocyclic compound
Molecular FrameworkAromatic homomonocyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point62.00 to 65.00 °C. @ 2.00 mm HgThe Good Scents Company Information System
Water Solubility163.5 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP2.810 (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 IDFDB020781
KNApSAcK IDNot Available
Chemspider ID75991
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound84234
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1047211
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.. .