

Available forms:
pd_proNo:512676-12c4ba54-cd55-45e4-b5af-9b85a994ae25
pd_productuse:
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Preparation |
By an adaption of Westlake’s procedure. |
|
Taste threshold values |
Taste characteristics at 1 ppm: onion, garlic, fresh and metallic with a cheese nuance. |
InChI:InChI=1/C4H10S3/c1-3-4-6-7-5-2/h3-4H2,1-2H3
Dimethyldisulphide
Dipropyl disulfide
methyl propyl trisulfide
dipropyl trisulfide
| Conditions | Yield |
|---|---|
|
With
sulfur;
at 130 ℃;
unter Zusatz von Dibutylamin;
|
Dimethyldisulphide
Dipropyl disulfide
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