(E,Z)-bis-(1-propenyl) sulfide | 37981-37-6

• 分子结构分类: 有机化合物 - 有机硫化合物 - 硫醚类
• 英文名称: (E,Z)-bis-(1-propenyl) sulfide
• 英文别名: (E,Z)-di-1-propenyl sulfide；cis,trans-dipropenylsulfane；cis-propenyl-trans-propenyl sulfide；cis-Propenyl-trans-propenyl-sulfid；cis,trans-Di-1-propenylsulfid；cis,trans-Diprop-1-enylsulfid；(E,Z)-Bis(1-propenyl)sulfide；(Z)-1-[(E)-prop-1-enyl]sulfanylprop-1-ene
• CAS: 37981-37-6
• 化学式: C₆H₁₀S
• 分子量: 114.211
• InChiKey: RJDJXOBGMMKPMH-CIIODKQPSA-N

物化性质

• LogP：
  2.877 (est)

计算性质

• 辛醇/水分配系数(LogP)：
  2.3
• 重原子数：
  7
• 可旋转键数：
  2
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.33
• 拓扑面积：
  25.3
• 氢给体数：
  0
• 氢受体数：
  1

反应信息

• 作为反应物：
  描述：

  (E,Z)-bis-(1-propenyl) sulfide 以 四氢呋喃 为溶剂， 生成 (E,E)-bis-(1-propenyl) sulfide
  参考文献：
  名称：

  Virtanen, Reijo, Acta chemica Scandinavica. Series B: Organic chemistry and biochemistry, 1986, vol. 40, # 5, p. 313 - 327

  摘要：

  DOI：
• 作为产物：
  描述：

  (E,E)-bis-(1-propenyl) sulfide 以 四氢呋喃 为溶剂， 生成 (E,Z)-bis-(1-propenyl) sulfide
  参考文献：
  名称：

  Virtanen, Reijo, Acta chemica Scandinavica. Series B: Organic chemistry and biochemistry, 1986, vol. 40, # 5, p. 313 - 327

  摘要：

  DOI：

文献信息

• The Isomerization by Base of Alkyl Allyl Sulfides to Alkyl Propenyl Sulfides. The Mechanism of the Reaction¹
  作者：D. S. Tarbell、William E. Lovett

  DOI：10.1021/ja01591a063

  日期：1956.5
• The Base-catalyzed Isomerization of Allyl to Propenyl Sulfides
  作者：Charles C. Price、William H. Snyder

  DOI：10.1021/jo01059a505

  日期：1962.12
• Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques
  作者：Wenxi Yang、Keith R. Cadwallader、Yuping Liu、Mingquan Huang、Baoguo Sun

  DOI：10.1016/j.foodchem.2018.12.112

  日期：2019.6

  Toona sinensis (A. Juss.) M. Roem. (TS) possesses a unique and pleasant flavor and is consumed as a popular seasonal vegetable in certain parts of eastern and southeastern Asia. The potent odorants in raw and cooked TS were identified by combined sensory and instrumental analysis techniques, including sensory descriptive aroma profiling and two complimentary volatile isolation methods combined with gas chromatography-olfactometry (GC-O) techniques. Highly volatile odorants were determined by static headspace dilution analysis (SHDA)-GCO, while those of intermediate-and semi-volatility were determined by solvent-assisted flavor evaporationaroma extract dilution analysis (SAFE-AEDA). Among the numerous odorants identified by SHDA and SAFEAEDA, (E, E)-bis-(1-propenyl) disulfide was found to be predominant in both raw and cooked TS. In agreement with results of sensory descriptive analysis, hexanal, (Z)-3-hexenal, (E)-2-hexenal and (Z)-3-hexen-1-ol contributed green, grassy and leafy aroma notes; while hydrogen sulfide, methyl thiirane, (E, E)-bis-(1-propenyl) disulfide and (E, Z)-bis-(1-propenyl) disulfide contributed pungent, sulfurous and alliaceous notes in TS.
• Virtanen, Reijo, Acta chemica Scandinavica. Series B: Organic chemistry and biochemistry, 1986, vol. 40, # 5, p. 313 - 327
  作者：Virtanen, Reijo

  DOI：——

  日期：——