| Record Information |
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| Version | 2.0 |
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| Created at | 2022-03-17 21:18:58 UTC |
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| Updated at | 2022-03-17 21:18:58 UTC |
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| NP-MRD ID | NP0049840 |
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| Secondary Accession Numbers | None |
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| Natural Product Identification |
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| Common Name | Methyl 2-propenyl disulfide |
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| Description | Methyl 2-propenyl disulfide, also known as 3-(methyldisulfanyl)-1-propene or methyl allyl disulphide, belongs to the class of organic compounds known as allyl sulfur compounds. Allyl sulfur compounds are compounds containing an allylsulfur group, with the general structure H2C(=CH2)CS. An organic disulfide having allyl and methyl as the two organic groups. Methyl 2-propenyl disulfide is possibly neutral. Methyl 2-propenyl disulfide is an alliaceous, garlic, and green tasting compound. Outside of the human body, Methyl 2-propenyl disulfide is found, on average, in the highest concentration within soft-necked garlics. Methyl 2-propenyl disulfide has also been detected, but not quantified in, several different foods, such as allium (onion), chives, garden onions, and onion-family vegetables. Methyl 2-propenyl disulfide is found in Allium ampeloprasum, Allium chinense, Allium spp., Allium tuberosum , Allium victorialis and Mansoa alliacea. Methyl 2-propenyl disulfide was first documented in 2011 (PMID: 20609277). This could make methyl 2-propenyl disulfide a potential biomarker for the consumption of these foods (PMID: 23865201) (PMID: 24592995). |
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| Structure | InChI=1S/C4H8S2/c1-3-4-6-5-2/h3H,1,4H2,2H3 |
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| Synonyms | | Value | Source |
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| 3-(Methyldisulfanyl)-1-propene | ChEBI | | 3-(Methyldithio)prop-1-ene | ChEBI | | 4,5-Dithia-1-hexene | ChEBI | | Allyl methyl disulphide | ChEBI | | Methyl allyl disulfide | ChEBI | | Methylallyl disulphide | ChEBI | | Allyl methyl disulfide | Kegg | | 3-(Methyldisulphanyl)-1-propene | Generator | | Methyl allyl disulphide | Generator | | Methylallyl disulfide | Generator | | Methyl 2-propenyl disulphide | Generator | | 2-Propenylmethyldisulfide | HMDB | | 3-(Methyldisulfanyl)prop-1-ene | HMDB | | Disulfide, allyl methyl | HMDB | | Disulfide, methyl 2-propenyl | HMDB | | FEMA 3127 | HMDB | | Methyl 2-propenyl disulfide | ChEBI |
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| Chemical Formula | C4H8S2 |
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| Average Mass | 120.2360 Da |
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| Monoisotopic Mass | 120.00674 Da |
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| IUPAC Name | 3-(methyldisulfanyl)prop-1-ene |
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| Traditional Name | allyl methyl disulfide |
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| CAS Registry Number | 2179-58-0 |
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| SMILES | CSSCC=C |
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| InChI Identifier | InChI=1S/C4H8S2/c1-3-4-6-5-2/h3H,1,4H2,2H3 |
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| InChI Key | XNZOTQPMYMCTBZ-UHFFFAOYSA-N |
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| Experimental Spectra |
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| Not Available | | Predicted Spectra |
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| Not Available | | Chemical Shift Submissions |
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| Not Available | | Species |
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| Species of Origin | |
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| Chemical Taxonomy |
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| Description | Belongs to the class of organic compounds known as allyl sulfur compounds. Allyl sulfur compounds are compounds containing an allylsulfur group, with the general structure H2C(=CH2)CS. |
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| Kingdom | Organic compounds |
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| Super Class | Organosulfur compounds |
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| Class | Allyl sulfur compounds |
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| Sub Class | Not Available |
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| Direct Parent | Allyl sulfur compounds |
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| Alternative Parents | |
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| Substituents | - Allyl sulfur compound
- Dialkyldisulfide
- Organic disulfide
- Sulfenyl compound
- Hydrocarbon derivative
- Aliphatic acyclic compound
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| Molecular Framework | Aliphatic acyclic compounds |
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| External Descriptors | |
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| Physical Properties |
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| State | Not Available |
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| Experimental Properties | | Property | Value | Reference |
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| Melting Point | Not Available | Not Available | | Boiling Point | Not Available | Not Available | | Water Solubility | Not Available | Not Available | | LogP | Not Available | Not Available |
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| Predicted Properties | |
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| General References | - Mann RS, Rouseff RL, Smoot JM, Castle WS, Stelinski LL: Sulfur volatiles from Allium spp. affect Asian citrus psyllid, Diaphorina citri Kuwayama (Hemiptera: Psyllidae), response to citrus volatiles. Bull Entomol Res. 2011 Feb;101(1):89-97. doi: 10.1017/S0007485310000222. Epub 2010 Jul 8. [PubMed:20609277 ]
- Zhao NN, Zhang H, Zhang XC, Luan XB, Zhou C, Liu QZ, Shi WP, Liu ZL: Evaluation of acute toxicity of essential oil of garlic (Allium sativum) and its selected major constituent compounds against overwintering Cacopsylla chinensis (Hemiptera: Psyllidae). J Econ Entomol. 2013 Jun;106(3):1349-54. doi: 10.1603/ec12191. [PubMed:23865201 ]
- Munch R, Barringer SA: Deodorization of garlic breath volatiles by food and food components. J Food Sci. 2014 Apr;79(4):C526-33. doi: 10.1111/1750-3841.12394. Epub 2014 Mar 4. [PubMed:24592995 ]
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