Chemical Formula: C6H8S2
Chemical Formula C6H8S2
Found 11 metabolite its formula value is C6H8S2
2-Vinyl-4H-1,3-dithiine
Present in garlic (Allium sativum) and caucas (Allium victorialis) but not in onion or rakkyo. 2-Vinyl-4H-1,3-dithiine is found in garlic, soft-necked garlic, and onion-family vegetables. 2-Vinyl-4H-1,3-dithiine is found in onion-family vegetables. 2-Vinyl-4H-1,3-dithiine is present in garlic (Allium sativum) and caucas (Allium victorialis) but not in onion or rakky
3-(Methylthio)methylthiophene
3-(Methylthio)methylthiophene is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
2-Methyl-5-(methylthio)thiophene
2-Methyl-5-(methylthio)thiophene is a component of thermally degraded thiamine flavours. Component of thermally degraded thiamine flavours
3-Vinyl-1,2-dithiacyclohex-4-ene
3-vinyl-1,2-dithiacyclohex-4-ene is a member of the class of compounds known as dithiins. Dithiins are compounds comprising a dithiin ring, which is an unsaturated six-member heterocycle containing four carbon atoms, two sulfur atoms and two double bonds. 3-vinyl-1,2-dithiacyclohex-4-ene can be found in soft-necked garlic, which makes 3-vinyl-1,2-dithiacyclohex-4-ene a potential biomarker for the consumption of this food product.
3-Vinyl-1,2-dithiin
3-vinyl-4h-1,2-dithiin, also known as 3-vdtii, is a member of the class of compounds known as organic disulfides. Organic disulfides are organosulfur compounds with the general formula RSSR (R,R = alkyl, aryl). 3-vinyl-4h-1,2-dithiin can be found in a number of food items such as black crowberry, yellow wax bean, oat, and tartary buckwheat, which makes 3-vinyl-4h-1,2-dithiin a potential biomarker for the consumption of these food products. 3-vinyl-4h-1,2-dithiin, also known as 3-vdtii, is a member of the class of compounds known as organic disulfides. Organic disulfides are organosulfur compounds with the general formula RSSR (R,R = alkyl, aryl). 3-vinyl-4h-1,2-dithiin can be found in a number of food items such as colorado pinyon, hyacinth bean, spinach, and lotus, which makes 3-vinyl-4h-1,2-dithiin a potential biomarker for the consumption of these food products.