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Allyl methyl sulfide

From Wikipedia, the free encyclopedia
Allyl methyl sulfide
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Names
Preferred IUPAC name
3-(Methylsulfanyl)prop-1-ene
Other names
Methyl propenyl sulfide
3-Methylthio-1-propene
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.030.371 Edit this at Wikidata
EC Number
  • 233-422-0
MeSH allyl+methyl+sulfide
RTECS number
  • UD1015000
UNII
UN number 1993
  • InChI=1S/C4H8S/c1-3-4-5-2/h3H,1,4H2,2H3 checkY
    Key: NVLPQIPTCCLBEU-UHFFFAOYSA-N checkY
  • InChI=1/C4H8S/c1-3-4-5-2/h3H,1,4H2,2H3
    Key: NVLPQIPTCCLBEU-UHFFFAOYAX
  • CSCC=C
Properties
C4H8S
Molar mass 88.17 g·mol−1
Odor Garlic
Density 0.803 g cm−3
Boiling point 92 °C; 197 °F; 365 K
Hazards
GHS labelling:
GHS02: Flammable
Danger
H225
P210
Flash point 18.0 °C (64.4 °F; 291.1 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)

Allyl methyl sulfide is an organosulfur compound with the chemical formula CH2=CHCH2SCH3. The molecule features two functional groups, an allyl (CH2=CHCH2) and a sulfide. It is a colourless liquid with a strong odor characteristic of alkyl sulfides. It is a metabolite of garlic, and "garlic breath" is attributed to its presence.[1]

It is prepared by the reaction of allyl chloride with sodium hydroxide and methanethiol.

CH2=CHCH2Cl + NaOH (aq) + CH3SH → CH2=CHCH2SCH3 + NaCl + H2O

References

[edit]
  1. ^ Eric Block (2010-01-04). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.