W327506
Dimethyl trisulfide
≥98%, FG
동의어(들):
2,3,4-trithiapentane, Methylsulfanyldisulfanylmethane
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모든 사진(1)
About This Item
Linear Formula:
CH3SSSCH3
CAS Number:
Molecular Weight:
126.26
FEMA Number:
3275
Beilstein:
1731604
EC Number:
유럽평의회 번호:
539
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
12.013
NACRES:
NA.21
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추천 제품
생물학적 소스
synthetic
Quality Level
Grade
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
규정 준수
EU Regulation 1334/2008 & 178/2002
분석
≥98%
refractive index
n20/D 1.602 (lit.)
bp
58 °C/15 mmHg (lit.)
mp
−68 °C (lit.)
density
1.202 g/mL at 25 °C (lit.)
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관련 카테고리
일반 설명
Dimethyl trisulfide (DMTS), a volatile sulfur compound (VSC),[1] is a major aroma consituent in cooked Brassicaceous vegetables.[2] Dimethyl trisulfide formation is reported during beer aging.[3] It has been reported to be responsible for common malodour from fungating cancer samples.[4] It is an important taste and odor (T&O)-causing compound in China, mainly associated with the septic/swampy odor.[5] It has been identified as a common odor-producing compound by Microcystis (on its decay).[5] Granular activated carbon (GAC) adsorption of dimethyl trisulfide, an algal odorant, has been reported.[5]
애플리케이션
- 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).
신호어
Warning
유해 및 위험 성명서
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
표적 기관
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point (°F)
132.8 °F - closed cup
Flash Point (°C)
56 °C - closed cup
개인 보호 장비
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
이미 열람한 고객
Granular activated carbon (GAC) adsorption of two algal odorants, dimethyl trisulfide and ?-cyclocitral
Zhang K-J, et al.
Desalination, 266(1), 231-237 (2011)
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)
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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