MilliporeSigma
All Photos(1)

Documents

W327506

Sigma-Aldrich

Dimethyl trisulfide

≥98%, FG

Sign Into View Organizational & Contract Pricing

Synonym(s):
2,3,4-trithiapentane, Methylsulfanyldisulfanylmethane
Linear Formula:
CH3SSSCH3
CAS Number:
Molecular Weight:
126.26
FEMA Number:
3275
Beilstein/REAXYS Number:
1731604
EC Number:
Council of Europe no.:
539
MDL number:
PubChem Substance ID:
Flavis number:
12.013
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥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.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

meaty; alliaceous; sulfurous

SMILES string

CSSSC

InChI

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

InChI key

YWHLKYXPLRWGSE-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

Compare Similar Items

View Full Comparison

Show Differences

1 of 4

This Item
W353604W35360079592
vibrant-m

W327506

Dimethyl trisulfide

vibrant-m

W353604

Dimethyl disulfide

vibrant-m

W353600

Dimethyl disulfide

vibrant-m

79592

Dimethyl trisulfide

grade

FG, Kosher, Halal

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

analytical standard

food allergen

no known allergens

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

organoleptic

meaty; alliaceous; sulfurous

organoleptic

cabbage; onion; vegetable; sulfurous

organoleptic

cabbage; onion; vegetable; sulfurous

organoleptic

-

refractive index

n20/D 1.602 (lit.)

refractive index

n20/D 1.525 (lit.)

refractive index

n20/D 1.525 (lit.)

refractive index

n20/D 1.602 (lit.)

bp

58 °C/15 mmHg (lit.)

bp

109 °C (lit.)

bp

109 °C (lit.)

bp

58 °C/15 mmHg (lit.)

General description

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.

pictograms

FlameExclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

132.8 °F - closed cup

flash_point_c

56 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Documents related to the products that you have purchased in the past have been gathered in the Document Library for your convenience.

Visit the Document Library

Difficulty Finding Your Product Or Lot/Batch Number?

Product numbers are combined with Pack Sizes/Quantity when displayed on the website (example: T1503-25G). Please make sure you enter ONLY the product number in the Product Number field (example: T1503).

Example:

T1503
Product Number
-
25G
Pack Size/Quantity

Additional examples:

705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

enter as 1.000309185)

Having trouble? Feel free to contact Technical Service for assistance.

Lot and Batch Numbers can be found on a product's label following the words 'Lot' or 'Batch'.

Aldrich Products

  • For a lot number such as TO09019TO, enter it as 09019TO (without the first two letters 'TO').

  • For a lot number with a filling-code such as 05427ES-021, enter it as 05427ES (without the filling-code '-021').

  • For a lot number with a filling-code such as STBB0728K9, enter it as STBB0728 without the filling-code 'K9'.

Not Finding What You Are Looking For?

In some cases, a COA may not be available online. If your search was unable to find the COA you can request one.

Request COA

Customers Also Viewed

Slide 1 of 6

1 of 6

Granular activated carbon (GAC) adsorption of two algal odorants, dimethyl trisulfide and ?-cyclocitral
Zhang K-J, et al.
Desalination, 266(1), 231-237 (2011)
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
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.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service