Trans trisulfide

Irradiation of the lipid (fet soluble) phase of a meat extract does not produce the characteristic off-odor while irradiation of the aqueous (water soluble) portion of die meat extract results in a typical irradiation odor (20). 3) Irradiation of sulfur-containing amino acids or polypeptides produced a similar off-odor as the irradiation odor (21). 4) The amount of VSCs increased with radiation dose while volatiles from lipids were not always correlated with radiation dose (19). Several earlier researchers suggested that hydrogen sulfide (H2S) and methanethiol (MT) were important for the development of the off-odor (12, 20, 22). Patterson and Stevenson (23), using GC-olfactory analysis, showed that dimethyl trisulfide (DMTS) was the most potent off-odor compound in irradiated raw chicken meats followed by cis-3- and trans-6-nonenals, oct-l-en-3-one and bis(methylthio-)methane. Aim and his colleagues have published extensively on irradiation-induced volatile compounds in raw meats (11). They have identified MT, dimethyl sulfide (DMS), dimethyl disulfide (DMDS) and DMTS in different types of irradiated raw meats using GC-FID and GC-MS. 

An electron density projection (110) of another representative of the tetragonal series, di-p-toluenesulfony 1 triselenide, shows the triselenide in the trans form, as contrasted with the cis form in cyanogen triselenide. On the basis of the isomorphism, the same unbranched, trans structures can be inferred for di-p-toluenesulfonyl trisulfide and selenium di-p-toluene-thiosulfonate, as well as for the two tetragonal benzenesulfonyl compounds. 

Triselenides, and compounds with mixed three-membered chains like scleno- and telluropentathionntes, display the same rotational isomerism as trisulfides. Examples already referred to include the cis triselenide group of cyanogen triselenide and the trans one of di-p-toluenesulfonyl triselenide, and likewise, the cis telluropentathionate ion in the barium salts as contrasted with the trans form occurring in the ammonium salt. 

A-Decalactone y-Decalactone Decanal Decanal dimethyl acetal 3-Decanone 2-Decenal cis-4-Decen-1-al trans-2-Decenal 3-Decen-2-one Decyl acetate Decyl alcohol Decyl butyrate Decyl propionate Diallyl trisulfide 4,4-Dibutyl-y-butyrolactone... 

Onion Oil. The distillation of onion pulp that has been allowed to stand for 12 h results in a dark brown oil, the composition of which has been studied by Brodnitz and Pollack [68]. Later work by Galetto and Bednarczyk [69] established that three components (starred in following listing) are of significance in determining the sensory profile. The principle components were identified as methyl-l-propyl disulfide, di-l-propyl trisulfide, 3,4-dimethyl thiophene, cis-l-propyl-propenyl disulfide, cis-methyl-l-propenyl disulfide, methyl-l-propyl tiisulfide, trans-methyl-l-pro-penyl disulfide, and di-l-propyl trisulfide. No allyl compounds were found to be present. 

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