EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

dimethyl trisulfide
2,3,4-trithiapentane

Supplier Sponsors

Flavor Demo Formulas
Name:methylsulfanyldisulfanylmethane
CAS Number: 3658-80-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:222-910-9
FDA UNII:3E691T3NL1
Nikkaji Web:J45.900C
Beilstein Number:1731604
MDL:MFCD00039808
CoE Number:539
XlogP3-AA:1.30 (est)
Molecular Weight:126.26482000
Formula:C2 H6 S3
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
EFFA (2017)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:582 dimethyl trisulfide
FLAVIS Number:12.013 (Old)
DG SANTE Food Flavourings:12.013 dimethyl trisulfide
FEMA Number:3275 dimethyl trisulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):3658-80-8 ; DIMETHYL TRISULFIDE
 
Physical Properties:
Appearance:pale yellow clear oily liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.19500 to 1.21000 @ 25.00 °C.
Pounds per Gallon - (est).: 9.944 to 10.068
Refractive Index:1.59500 to 1.60500 @ 20.00 °C.
Melting Point: -68.00 °C. @ 760.00 mm Hg
Boiling Point: 165.00 to 170.00 °C. @ 760.00 mm Hg
Boiling Point: 41.00 °C. @ 6.00 mm Hg
Vapor Pressure:1.068000 mmHg @ 25.00 °C. (est)
Vapor Density:4.3 ( Air = 1 )
Flash Point: 125.00 °F. TCC ( 51.67 °C. )
logP (o/w): 1.926 (est)
Soluble in:
 alcohol
 oils
 propylene glycol
 water, 2390 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: alliaceous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous onion cooked onion savory meaty
Odor Description:at 0.10 % in propylene glycol. sulfurous cooked onion savory meaty
sulfurous alliaceous cooked savory meaty eggy vegetable fresh onion green onion
Odor Description:Sulfureous, alliaceous, cooked, savory, meaty, eggy and vegetative with a fresh, green, onion topnote
Mosciano, Gerard P&F 20, No. 5, 49, (1995)
Flavor Type: alliaceous
sulfurous alliaceous gassy savory meaty fresh vegetable
Taste Description: at 2.00 ppm. Sulfureous, alliaceous, gassy, savory and meaty with a fresh, vegetative nuance
Mosciano, Gerard P&F 20, No. 5, 49, (1995)
Odor and/or flavor descriptions from others (if found).
Frutarom
DIMETHYL TRISULPHIDE
Odor Description:Alliaceous, Etheral, Fresh, Green, Onion
Suggested Uses: Coffee, Garlic, Onion, Savoury, Vegetables
 
Cosmetic Information:
None found
 
Suppliers:
Ambles Nature et Chimie
DIMETHYL TRISULFIDE
Beijing Lys Chemicals
Dimethyl trisulfide
BOC Sciences
For experimental / research use only.
Dimethyltrisulfide 98%
Charkit Chemical
DIMETHYL TRISULPHIDE FEMA 3275
DeLong Chemicals America
Dimethyl trisulfide, Kosher
Endeavour Specialty Chemicals
Dimethyl trisulphide 98% F&F
Speciality Chemical Product Groups
Frutarom
DIMETHYL TRISULPHIDE
Odor: Alliaceous, Etheral, Fresh, Green, Onion
Use: Suggested Uses: Coffee, Garlic, Onion, Savoury, Vegetables
H. Interdonati, Inc.
Dimethyl trisulfide Kosher
Featured Products
Jinan Enlighten Chemical Technology(Wutong Aroma )
Dimethyl trisulfide, Kosherk
M&U International
DIMETHYL TRISULFIDE, Kosher
Natural Advantage
Dimethyl Trisulfide Nat
Flavor: alliaceous, garlic, meaty
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Penta International
DIMETHYL TRISULFIDE NATURAL 1% IN PROPYLENE GLYCOL
Penta International
DIMETHYL TRISULFIDE NATURAL
Penta International
DIMETHYL TRISULFIDE
R C Treatt & Co Ltd
Dimethyl trisulphide
Halal, Kosher
Riverside Aromatics
DIMETHYL TRISULPHIDE NATURAL
Robinson Brothers
Dimethyl trisulphide F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
Dimethyl Trisulfide
Shijiazhuang Donglian Nankai Aroma Chemicals
Dimethyl Trisulfide
Odor: Meat, onion and vegetables
Sigma-Aldrich
Dimethyl trisulfide, ≥98%, FG
Odor: meaty; alliaceous (onion, garlic).
Certified Food Grade Products
Sunaux International
Dimethyl Trisulfide
TCI AMERICA
For experimental / research use only.
Dimethyl Trisulfide >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Dimethyl Trisulfide
Tianjin Danjun International
Dimethyl trisulfide
WholeChem
Dimethyl trisulfide
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 7.83 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.02 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 348 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 5
 average usual ppmaverage maximum ppm
baked goods: -1.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.600002.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.040001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.200001.50000
Confectionery (05.0): 0.750002.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.620001.00000
Bakery wares (07.0): 0.800002.00000
Meat and meat products, including poultry and game (08.0): 0.730001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.100001.00000
Eggs and egg products (10.0): 0.080001.00000
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.450001.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.500001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.100002.00000
Ready-to-eat savouries (15.0): 1.100005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 2 (FGE.74Rev2): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev3 (2011)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphides with or without additional oxygenated functional groups from chemical group 20 evaluated by EFSA in FGE.08Rev5
View page or View pdf

EPI System: View
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):3658-80-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :19310
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
methylsulfanyldisulfanylmethane
Chemidplus:0003658808
 
References:
 methylsulfanyldisulfanylmethane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3658-80-8
Pubchem (cid):19310
Pubchem (sid):134985326
Flavornet:3658-80-8
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
KEGG (GenomeNet):C08372
HMDB (The Human Metabolome Database):HMDB13780
FooDB:FDB012458
YMDB (Yeast Metabolome Database):YMDB01438
Export Tariff Code:2930.90.9190
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
FAO:Dimethyl trisulfide
 
Potential Blenders and core components note
For Odor
No odor group found for these
satinaldehyde
FL/FR
alliaceous
alliaceous
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
ethereal
propylene glycol dibenzoate
CS
floral
cyclamen aldehyde
FL/FR
cyclamen propanal
FR
6,8-
dimethyl-2-nonanol
FR
hyacinth acetals
FL/FR
leerall
FR
ocean propanal
FL/FR
herbal
2-
cyclohexyl cyclohexanone
FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
sulfurous
allium ursinum extract
CS
benzothiazole
FL/FR
buchu mercaptan
FL/FR
dimethyl sulfide
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
3-(
methyl thio) hexanol
FL/FR
onion oil
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl trisulfide
FL
benzyl methyl sulfide
FL
ethyl propyl trisulfide
FL
furfuryl propyl disulfide
FL
heptyl mercaptan
FL
4-
mercapto-3-methyl-2-butanol
FL
methyl dihydrofuran thiol
FL
2-(
methyl thio) methyl-2-butenal
FL
S-
methyl thiopropionate
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
1,9-
nonane dithiol
FL
1,1-
propane dithiol
FL
iso
propyl disulfide
FL
thiophene
FL
2,3,5-
trithiahexane
FL
alliaceous
alliaceous
allyl mercaptan
FL
allyl thiopropionate
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
leek oil
FL
3-
mercapto-2-methyl pentanol
FL
3-
mercapto-2-pentanone
FL
shallot oil
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
ammoniacal
pyrrolidine
FL
aromatic
hyacinth acetals
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
fatty
4-
methyl nonanoic acid
FL/FR
2,4-
octadien-1-ol
FL
fishy
4,5-
dimethyl thiazole
FL
floral
ocean propanal
FL/FR
satinaldehyde
FL/FR
garlic
allyl methyl sulfide
FL
green
cyclamen aldehyde
FL/FR
4-
methyl thiazole
FL
meaty
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
bis(2-
methyl-3-furyl) disulfide
FL
2-
methyl-3-tetrahydrofuran thiol
FL
pyrazinyl ethane thiol
FL
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
3-(
methyl thio) hexanol
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
nutty thiazole
FL
onion
furfuryl isopropyl sulfide
FL
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
sulfurous
allyl sulfide
FL
buchu mercaptan
FL/FR
butyl mercaptan
FL
dimethyl sulfide
FL/FR
fish thiol
FL/FR
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl mercaptan
FL/FR
2-
methyl thiophene
FL
3-
methyl-2-butane thiol
FL
onion oil
FL/FR
 
Potential Uses:
FLbeef
FLcheese
FLchicken
FRcoffee
FLegg
FRfilbert
FLgarlic
FLmilk
FLonion
FLtomato
 
Occurrence (nature, food, other):note
 asparagus
Search Trop Picture
 beef cooked beef
Search PMC Picture
 blood orange oil italy @ 6.70%
Data GC Search Trop Picture
 cabbage leaf
Search Trop Picture
 cheese
Search PMC Picture
 cheese @ 0.16 ± 0.08 µg%
Data GC Search PMC Picture
 chicken cooked chicken
Search PMC Picture
 cocoa
Search Trop Picture
 coffee
PbMd Search PMC Picture
 corn seed
Search Trop Picture
 filbert
Search Trop Picture
 garlic
Search Trop Picture
 garlic bulb
Search Trop Picture
 garlic bulb oil
Search Trop Picture
 garlic fruit juice
Search Trop Picture
 garlic oil
Search Trop Picture
 guava fruit
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 milk
Search PMC Picture
 mushroom shiitake mushroom fruit
Search PMC Picture
 onion bulb
Search Trop Picture
 onion bulb oil
Search Trop Picture
 onion oil
Search Trop Picture
 pea
Search Trop Picture
 rice cakes
PbMd Search PMC Picture
 sauerkraut
Search PMC Picture
 shrimp
Search PMC Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea black tea
Search Trop Picture
 tomato
Search Trop Picture
 wine white wine
Search Picture
 
Synonyms:
1,3-dimethyl trisulfane
 dimethyl trisulfide natural
 dimethyl trisulphide
 dimethyltrisulfane
 methyl trisulfide
 methyl trithiomethane
 methylsulfanyldisulfanylmethane
 methyltrithiomethane
 trisulfane, 1,3-dimethyl-
 trisulfane, dimethyl-
 trisulfide, dimethyl
2,3,4-trithiapentane
 

Articles:

Info:DIMETHYL DISULFIDE
PubMed:Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus).
PubMed:The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
PubMed:Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation.
PubMed:Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
PubMed:Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.
PubMed:Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
PubMed:Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.
PubMed:Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
PubMed:Identification of odorous compounds in reclaimed water using FPA combined with sensory GC-MS.
PubMed:Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
PubMed:Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
PubMed:Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption.
PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed:Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
PubMed:Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed:How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
PubMed:Volatile flavor components of stored nonfat dry milk.
PubMed:Volatile components of the cyanobacterium Oscillatoria perornata (Skuja).
PubMed:Change in the flavor of black tea drink during heat processing.
PubMed:Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.
PubMed:Diversity of sulfur compound production in lactic acid bacteria.
PubMed:Volatile flavor components of rice cakes.
PubMed:The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
PubMed:Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.
PubMed:Evaluation of the volatile composition and sensory properties of five species of microalgae.
PubMed:Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
PubMed:Determination of compounds responsible for tempeh aroma.
PubMed:Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
PubMed:Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS).
PubMed:Decaying mouse volatiles perceived by Calliphora vicina Rob.-Desv.
PubMed:Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
PubMed:Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.
PubMed:Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
PubMed:Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
PubMed:Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed:Impact of the synbiotic combination of Lactobacillus casei shirota and oligofructose-enriched inulin on the fecal volatile metabolite profile in healthy subjects.
PubMed:Contribution of 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the formation of dimethyl trisulfide (DMTS) during the storage of Japanese sake.
PubMed:Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
PubMed:Screening and identification of precursor compounds of dimethyl trisulfide (DMTS) in Japanese sake.
PubMed:Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken.
PubMed:Sulfur volatiles in guava (Psidium guajava L.) leaves: possible defense mechanism.
PubMed:Coffee roasting and aroma formation: application of different time-temperature conditions.
PubMed:The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria.
PubMed:Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption.
PubMed:Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
PubMed:Changes in the aroma compounds of sake during aging.
PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.
PubMed:Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.
PubMed:Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey.
PubMed:Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli.
PubMed:Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
PubMed:How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
PubMed:Identification of distinctive volatile compounds in fish sauce.
PubMed:Volatile components of the cyanobacterium Oscillatoria perornata (Skuja).
PubMed:Diversity of sulfur compound production in lactic acid bacteria.
PubMed:Volatile flavor components of rice cakes.
PubMed:Antimicrobial activity of sulfur compounds derived from cabbage.
PubMed:Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter species.
 
Notes:
Found in essential oil of hop (Humulus lupulus), garlic (Allium sativum), shallot (Allium cepa) and ramsons (Allium ursinum). Also found in pineapple, raw cabbage, kohrabi, roasted filberts, roasted peanuts, edible mushrooms, brussel sprouts, fermented radish, Chinese cabbage, parsnips, scallop and squid. The major off-flavour principle of overcooked brassicas. Flavouring ingredient
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