- Dimethyl trisulfide
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2026-06-30
- CAS:3658-80-8
- Min. Order: 1KG
- Purity: 98.0%
- Supply Ability: 10000KGS
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| | Dimethyl trisulfide Basic information |
| | Dimethyl trisulfide Chemical Properties |
| Melting point | −68 °C(lit.) | | Boiling point | 58 °C15 mm Hg(lit.) | | density | 1.202 g/mL at 25 °C(lit.) | | refractive index | n20/D 1.602(lit.) | | FEMA | 3275 | DIMETHYL TRISULFIDE | | Fp | 133 °F | | storage temp. | Store at -20°C | | solubility | Chloroform (Sparingly), Methanol (Slightly) | | form | Liquid | | color | Clear yellow | | Odor | at 0.10 % in propylene glycol. sulfurous cooked onion savory meaty | | Odor Type | alliaceous | | biological source | synthetic | | Water Solubility | Insoluble in water. | | JECFA Number | 582 | | BRN | 1731604 | | Henry's Law Constant | 1.2×10-2 mol/(m3Pa) at 25℃, Plyasunova et al. (2004) | | Major Application | flavors and fragrances | | InChI | 1S/C2H6S3/c1-3-5-4-2/h1-2H3 | | InChIKey | YWHLKYXPLRWGSE-UHFFFAOYSA-N | | SMILES | CSSSC | | LogP | 2.93 | | CAS DataBase Reference | 3658-80-8(CAS DataBase Reference) | | NIST Chemistry Reference | Trisulfide, dimethyl(3658-80-8) | | EPA Substance Registry System | Trisulfide, dimethyl (3658-80-8) |
| Hazard Codes | Xn | | Risk Statements | 22-36/37/38-36/38-20/22-10 | | Safety Statements | 26-37/39-16-24/25 | | RIDADR | UN 1993 3/PG 3 | | WGK Germany | 3 | | F | 10-23 | | TSCA | TSCA listed | | HazardClass | 3.2 | | PackingGroup | III | | HS Code | 29309090 | | Storage Class | 3 - Flammable liquids | | Hazard Classifications | Acute Tox. 4 Oral
Eye Irrit. 2
Flam. Liq. 3
Skin Irrit. 2
STOT SE 3 |
| | Dimethyl trisulfide Usage And Synthesis |
| Chemical Properties | clear yellow liquid | | Chemical Properties | Dimethyl trisulfide has a powerful, diffusive, penetrating odor reminiscent of fresh onion | | Occurrence | Reported as occurring in the volatile portion of fresh onion juice; the major aroma component in cooked
vegetables of the Brassica genus. Also reported found in kohlrabi, cabbage, onion, garlic, shallots, leek, peas, mustard, tomato,
wheaten bread, cheeses, milk, cooked chicken, pork, beef, hop oil, beer, brandies, whiskey, sherry, grape wine, cocoa, coffee, roasted peanuts, mushrooms, broccoli, cauliflower, brussels sprouts, radishes, pumpkin, sweet corn, asparagus, black tea,
shellfish and squid. | | Uses | Dimethyl trisulfide is reported as a major aroma component in cooked Brassicaceous vegetables. Trap baits containing dimethyl trisulfide have been used to capture Calliphora loewi and other blowflies. Dimethyl trisulfide along with dimethyl sulfide and dimethyl disulfide have been confirmed as volatile compounds given off by the fly-attracting plant known as dead-horse arum (Helicodiceros muscivorus). These flies are attracted to the odor of fetid meat and help pollinate this plant. | | Definition | ChEBI: Dimethyl trisulfide is an organic trisulfide. | | Preparation | It is produced by the microorganism, L. cremoris S2. | | Taste threshold values | Taste characteristics at 2.0 ppm: sulfureous, alliaceous, gassy, savory and meaty with a fresh, vegetative
nuance | | Synthesis Reference(s) | Tetrahedron Letters, 30, p. 2995, 1989 DOI: 10.1016/S0040-4039(00)99178-0 |
| | Dimethyl trisulfide Preparation Products And Raw materials |
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