Propenyl isothiocyanate

CH rCHCH NHCSNH. Colourless crystalline solid with a faint garlic-like odour m.p. 74 C. Manufactured by treating propenyl isothiocyanate with a solution of ammonia in alcohol. It has been given by injection in the treatment of conditions associated with the formation of excessive fibrous tissue. Toxic side reactions may occur. Propenyl thiourea is a chemical sensitizer for photographic silver halide emulsions. 

The buds and the leaves (less often) of the Brussels sprout plant (Brasska olera-cea var. gemmifera) are eaten cooked with the main meal. In Brussels sprouts, breakdown products from glucosinolates are dominant and represent about 80-90% of the volatiles in headspace samples [176]. The residual volatiles are mostly sulfur compounds [176]. Compounds likely to be associated with the aroma of Brussels sprouts are 2-propenyl isothiocyanate, dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide (Table 7.6) [35,176]. 

The roundish flower head, the curd, of the cauliflower plant (Brasska oleracea var. botrytis) is the edible portion of this vegetable. It can be eaten raw in salads or as a pickled condiment in vinegar. More often it is boiled and eaten with the main meal or is converted into sauces and soups. Over 80 volatile compounds have been identified in raw and cooked cauliflower. Among the compounds potentially active in cooked cauliflower, certain sulfides such as methanethiol, dimethyl sulfide and dimethyl trisulflde have often been incriminated in objectionable sulfurous aromas and overcooked off-flavours [169, 177, 178, 181-183]. Additional aldehydes have been found to be the most abundant cauliflower volatiles, with nonanal as a major component [175,177]. A recent study showed that volatiles such as 2-propenyl isothiocyanate, dimethyl trisulflde, di-... 

Allyl isorhodanide Allyl isosulfocyanate. See Allyl isothiocyanate Allyl isothiocyanate CAS 57-06-7 EINECS/ELINCS 200-309-2 UN 1545 (DOT) FEMA 2034 Synonyms Allyl isorhodanide Allyl isosulfocyanate Allyl mustard oil Allyl thiocarbonimide Artificial mustard oil 3-lsothiocyanato-1-propene Isothiocyanic acid allyl ester Mustard oil 3-Propenyl isothiocyanate Synthetic mustard oil Volatile oil of mustard Empirical C4H5NS Formula CH2=CHCH2NCS Properties Colorless-pale yel. liq., pungent Irritable odor, sharp pungent mustard taste misc. with alcohol, carbon disulfide, ether, mostorg. soivs. ... 

Propenyl isothiocyanate nponeHHn HSOTHOUHaHax Salicylic acid cajiHUHJioBaa KHCJioxa ... 

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