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Merck
모든 사진(1)

문서

W327506

Sigma-Aldrich

Dimethyl trisulfide

≥98%, FG

동의어(들):

2,3,4-trithiapentane, Methylsulfanyldisulfanylmethane

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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

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.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

감각 수용성의

meaty; alliaceous; sulfurous

SMILES string

CSSSC

InChI

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

InChI key

YWHLKYXPLRWGSE-UHFFFAOYSA-N

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관련 카테고리

일반 설명

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.

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).

픽토그램

FlameExclamation mark

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


시험 성적서(COA)

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문서 라이브러리 방문

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
Atsuko Isogai et al.
Journal of agricultural and food chemistry, 53(10), 4118-4123 (2005-05-12)
Changes in the aroma of sake during aging were investigated by aroma extract dilution analysis (AEDA) and quantitative analysis using the stir bar sorptive extraction method. In AEDA, more odor zones were detected in aged sake than in fresh sake.
L Gijs et al.
Journal of agricultural and food chemistry, 48(12), 6196-6199 (2001-04-21)
Hop S-methylcysteine sulfoxide has previously been postulated as the precursor of dimethyl trisulfide (DMTS) in beers. The present data point to 3-methylthiopropionaldehyde, the Strecker aldehyde issued from methionine, as another potential precursor in aged beers. Spiking either fresh beer or
Mika Shirasu et al.
Bioscience, biotechnology, and biochemistry, 73(9), 2117-2120 (2009-09-08)
Some advanced cancer patients suffer from pungent sulfury malodor. To determine the chemical identity of the odorant, we performed gas chromatography-mass spectrometry-olfactometry analysis of volatiles from fungating cancer wounds. We identified the source of the characteristic smell as dimethyl trisulfide
Identification of dimethyl trisulfide as a major aroma component of cooked brassicaceous vegetables.
Maruyama FT.
Journal of Food Science, 35(5), 540-543 (1970)

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