Dimethyl trisulfide Property

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

Flash point:

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

Water Solubility 

Insoluble in water.

JECFA Number

582

BRN 

1731604

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)

Safety

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 

Yes

HazardClass 

3.2

PackingGroup 

III

HS Code 

29309090

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

H302Harmful if swallowed

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

Dimethyl trisulfide Chemical Properties,Usage,Production

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