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W327506

Sigma-Aldrich

Dimethyl trisulfide

≥98%, FG

Sinônimo(s):

2,3,4-trithiapentane, Methylsulfanyldisulfanylmethane

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About This Item

Fórmula linear:
CH3SSSCH3
Número CAS:
3658-80-8
Peso molecular:
126.26
Número FEMA:
3275
Beilstein:
1731604
Número CE:
222-910-9
Conselho da Europa nº:
539
Número MDL:
MFCD00039808
Código UNSPSC:
12164502
ID de substância PubChem:
24901602
Número de Flavis:
12.013
NACRES:
NA.21

fonte biológica

synthetic

Nível de qualidade

400

grau

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

conformidade reg.

EU Regulation 1334/2008 & 178/2002

Ensaio

≥98%

índice de refração

n20/D 1.602 (lit.)

pb

58 °C/15 mmHg (lit.)

pf

−68 °C (lit.)

densidade

1.202 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

meaty; alliaceous; sulfurous

cadeia de caracteres SMILES

CSSSC

InChI

1S/C2H6S3/c1-3-5-4-2/h1-2H3

chave InChI

YWHLKYXPLRWGSE-UHFFFAOYSA-N

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Categorias relacionadas

Descrição geral

Dimethyl trisulfide (DMTS), a volatile sulfur compound (VSC), is a major aroma consituent in cooked Brassicaceous vegetables. Dimethyl trisulfide formation is reported during beer aging. It has been reported to be responsible for common malodour from fungating cancer samples. It is an important taste and odor (T&O)-causing compound in China, mainly associated with the septic/swampy odor. It has been identified as a common odor-producing compound by Microcystis (on its decay). Granular activated carbon (GAC) adsorption of dimethyl trisulfide, an algal odorant, has been reported.

Aplicação


  • Exploring the binding affinity and characteristics of DcitOBP9 in citrus psyllids.: This study investigates the binding properties of dimethyl trisulfide (DMTS) with DcitOBP9, an odorant-binding protein in citrus psyllids, providing insights into the potential role of DMTS in pest management strategies (Pei et al., 2024).

Pictogramas

FlameExclamation mark
GHS02,GHS07

Palavra indicadora

Warning

Frases de perigo

H226,H302,H315,H319,H335

Classificações de perigo

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

132.8 °F - closed cup

Ponto de fulgor (°C)

56 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análise (COA)

Busque Certificados de análise (COA) digitando o Número do Lote do produto. Os números de lote e remessa podem ser encontrados no rótulo de um produto após a palavra “Lot” ou “Batch”.

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Stability of Volatile Sulfur Compounds (VSCs) in sampling bags-impact of temperature.
Le H, et al.
Water Science and Technology, 68(8), 1880-1887 (2013)
Granular activated carbon (GAC) adsorption of two algal odorants, dimethyl trisulfide and ?-cyclocitral
Zhang K-J, et al.
Desalination, 266(1), 231-237 (2011)
P A Vazquez-Landaverde et al.
Journal of dairy science, 89(8), 2919-2927 (2006-07-15)
Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this
Atsuko Isogai et al.
Journal of agricultural and food chemistry, 57(1), 189-195 (2008-12-19)
Dimethyl trisulfide (DMTS) is involved in the unpalatable aroma of stale sake, called "hineka"; however, the mechanism underlying the formation of DMTS during the storage of sake has not been elucidated. This paper investigates the precursors of DMTS in sake.
Eric Block et al.
Proceedings of the National Academy of Sciences of the United States of America, 112(21), E2766-E2774 (2015-04-23)
The vibrational theory of olfaction assumes that electron transfer occurs across odorants at the active sites of odorant receptors (ORs), serving as a sensitive measure of odorant vibrational frequencies, ultimately leading to olfactory perception. A previous study reported that human
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