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| Names | |
|---|---|
| IUPAC name
3-Methylsulfanylprop-1-ene
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| Other names
3-Methylthio-1-propene; methyl propenyl sulfide
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| Identifiers | |
3D model (JSmol)
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| ECHA InfoCard | 100.030.371 |
PubChem CID
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CompTox Dashboard (EPA)
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| Properties | |
| C4H8S | |
| Molar mass | 88.17 g/mol |
| Density | 0.803 g/mL |
| Boiling point | 91-93 °C |
| Hazards | |
| Flash point | 18 °C (65 °F) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Allyl methyl sulfide (AMS) is a type of thioether whose chemical formula is C4H8S. It is most commonly encountered as a byproduct of garlic's digestion which causes bad breath and smell (halitosis). Eating garlic causes the production of several sulfur-containing gases in the digestion system, most of these are metabolized in the intestine or the liver. AMS however, is not, and it is absorbed into the bloodstream from the gut, from which it can pass to the lungs and back up to the mouth causing bad breath hours after ingestion, the urine, and the skin where is may be released causing smelly sweat.[2]
References
- ^ Allyl methyl sulfide at Sigma-Aldrich
- ^ Why Garlic Is the Bad Breath King, Andrea M. Braslavsky, WebMD Health News