Organosulfur compound
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 |
EC Number |
|
MeSH | allyl+methyl+sulfide |
PubChem CID
|
|
RTECS number |
|
UNII | |
UN number | 1993 |
CompTox Dashboard (EPA)
|
|
| |
| |
Properties | |
C4H8S | |
Molar mass | 88.17 g·mol |
Odor | Garlic |
Density | 0.803 g cm |
Boiling point | 92 °C; 197 °F; 365 K |
Hazards | |
GHS labelling: | |
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 ※, 100 kPa).
|
Chemical compound
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.
It is prepared by, the——reaction of allyl chloride with sodium hydroxide and methanethiol.
- CH2=CHCH2Cl + NaOH (aq) + CH3SH → CH2=CHCH2SCH3 + NaCl + H2O
References※
- ^ Eric Block (2010-01-04). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.