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Dimethyl trisulfide

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Dimethyl trisulfide Basic information

Product Name:
Dimethyl trisulfide
Synonyms:
  • DIMETHYL TRISULFIDE 98+%
  • 1,3-Dimethyltrisulfane
  • 2,3,4-Trithiapentane
  • CH3SSSCH3
  • dimethyl trisufide
  • DMTS
  • Trisulfide,dimethyl
  • (methyltrisulfanyl)methane
CAS:
3658-80-8
MF:
C2H6S3
MW:
126.26
EINECS:
222-910-9
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Mol File:
3658-80-8.mol
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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
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)
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Safety Information

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
10-23
TSCA 
Yes
HazardClass 
3.2
PackingGroup 
III
HS Code 
29309090

MSDS

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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

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