23654-92-4 Usage
Description
3,5-Dimethyl-1,2,4-trithiolane is an organic compound characterized by its distinct meat flavor. It is a trithiane derivative with two methyl groups at the 3rd and 5th positions, and it is known for its unique chemical properties and potential applications in various industries.
Uses
Used in Flavor Industry:
3,5-Dimethyl-1,2,4-trithiolane is used as a flavoring agent for its characteristic meaty aroma. It is particularly useful in the food and beverage industry to enhance the taste of meat-based products or to provide a meaty flavor to vegetarian and vegan alternatives.
Used in Fragrance Industry:
In the fragrance industry, 3,5-Dimethyl-1,2,4-trithiolane is used as a component in the creation of various scent profiles. Its meaty aroma can be utilized to add depth and complexity to perfumes, colognes, and other fragrance products.
Used in Chemical Research:
3,5-Dimethyl-1,2,4-trithiolane is also used in chemical research as a starting material or intermediate for the synthesis of more complex organic compounds. Its unique structure and properties make it a valuable tool for scientists and researchers working on the development of new chemicals and materials.
Occurrence:
3,5-Dimethyl-1,2,4-trithiolane has been reported to be found in various cooked and processed food items, such as boiled beef, cooked chicken, pork, mutton, roasted filberts, dried kidney beans, shrimps, clams, and mushrooms. This natural occurrence further highlights its potential use as a flavoring agent in the food industry.
Check Digit Verification of cas no
The CAS Registry Mumber 23654-92-4 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 2,3,6,5 and 4 respectively; the second part has 2 digits, 9 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 23654-92:
(7*2)+(6*3)+(5*6)+(4*5)+(3*4)+(2*9)+(1*2)=114
114 % 10 = 4
So 23654-92-4 is a valid CAS Registry Number.
InChI:InChI=1/C4H8S3/c1-3-5-4(2)7-6-3/h3-4H,1-2H3
23654-92-4Relevant articles and documents
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Dubs,Joho
, p. 1404 (1978)
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Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine
Yu, Ai-Nong,Zhang, Ai-Dong
experimental part, p. 1060 - 1065 (2011/12/02)
The reaction of l-ascorbic acid with l-cysteine in heated aqueous solution (141 ± 1 °C) at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.00) for 2 h, resulted in the formation of a complex mixture of aroma volatiles. The volatile compounds generated were analysed by SPME-GC-MS. The results gave 43 aroma compounds. The reaction between l-ascorbic acid and l-cysteine led mainly to the formation of alicyclic sulphur compounds, thiophenes, thienothiophenes, thiophenones, thiazoles and pyrazines, most of which contain sulphur. Many of these volatiles had meaty flavour. The origin of many of the compounds was explained. The studies showed that thienothiophenes and thienones were formed mainly at acidic pH. In contrast, higher pH values could promote the production of thiophenes, thiazoles and pyrazines.
A Novel Method for the Generation of Thial S-Sulfides from 2,4,6-Trisubstituted 5,6-Dihydro-1,3,5-dithiazines
Takikawa, Yuji,Makabe, Takahiro,Hirose, Naoyuki,Hiratsuka, Takamichi,Takoh, Ryuji,Shimada, Kazuaki
, p. 1517 - 1520 (2007/10/02)
Treatment of 2,4,6-trisubstituted 5,6-dihydro-1,3,5-dithiazines with NCS or NBS afforded highly reactive thial S-sulfides, which underwent dimerization to give the corresponding 1,2,4,5-tetrathianes.The products were also selectively converted into naturally-occurring cyclic polysulfides, 1,2,4-trithiolanes and 1,2,3,5,6-pentathiepanes, by treatment with Ph3P, KCN, or Na2S4.