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

dimethyl sulfide
methyl sulfide

Supplier Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:methylsulfanylmethane
CAS Number: 75-18-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:200-846-2
FDA UNII:QS3J7O7L3U
Nikkaji Web:J1.443E
Beilstein Number:1696847
MDL:MFCD00008562
CoE Number:483
XlogP3-AA:0.90 (est)
Molecular Weight:62.13482000
Formula:C2 H6 S
NMR Predictor:Predict (works with chrome or firefox)
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:452 methyl sulfide
FLAVIS Number:12.006 (Old)
DG SANTE Food Flavourings:12.006 dimethyl sulfide
FEMA Number:2746 methyl sulfide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):75-18-3 ; METHYL SULFIDE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.84200 to 0.84700 @ 25.00 °C.
Pounds per Gallon - (est).: 7.006 to 7.048
Specific Gravity:0.84000 to 0.85000 @ 20.00 °C.
Pounds per Gallon - est.: 6.998 to 7.081
Refractive Index:1.43100 to 1.44100 @ 20.00 °C.
Melting Point: -98.00 °C. @ 760.00 mm Hg
Boiling Point: 37.30 °C. @ 760.00 mm Hg
Boiling Point: -37.50 to -37.30 °C. @ 760.00 mm Hg
Vapor Pressure:646.973022 mmHg @ 25.00 °C. (est)
Vapor Density:2.1 ( Air = 1 )
Flash Point: -34.00 °F. TCC ( -36.67 °C. )
logP (o/w): 0.977 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
 alcohol
 dipropylene glycol
 ethyl ether
 water, 2.249e+004 mg/L @ 25 °C (est)
 water, 2.20E+04 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity:4 hour(s) at 100.00 %
sulfurous onion sweet corn vegetable cabbage tomato green radish
Odor Description:at 0.10 % in propylene glycol. sulfury onion sweet corn vegetable cabbage tomato green radish
Luebke, William tgsc, (1998)
Odor sample from: Sigma-Aldrich
sulfurous creamy tomato fishy seafood berry fruity vegetable
Odor Description:at 0.50 %. Sulfurous, dimethyl sulfide, creamy, tomato, fishy, scallop, berry fruity and vegetative nuances
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Flavor Type: sulfurous
sulfurous vegetable tomato corn asparagus dairy creamy minty
Taste Description: at 1.00 ppm. Sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternote
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor and/or flavor descriptions from others (if found).
Frutarom
METHYL SULPHIDE 'A' GRADE
Odor Description:Cabbage, Potato, Vegetable
Suggested Uses: Coffee, Dairy Products, Savoury, Shellfish, Tomato, Vegetables
Blue Marble Biomaterials
DIMETHYL SULFIDE ≥95%
Odor Description:Sulfury, onion, sweet, corn, vegetable, cabbage, tomato, green, radish
Pell Wall Perfumes
Dimethyl sulphide at 0.1% in Ethanol
Odor Description:Cabbage, sulphurous, onion, creamy
Arctander describes the smell like this: “Extremely diffusive, repulsive odor, reminiscent of wild Radish, sharp, green, Cabbage-like. Only in very high dilution it becomes bearable and almost acceptable, pleasant, vegetable-like.”
Pell Wall Perfumes
Dimethyl sulphide 0.1% in TEC
Odor Description:Cabbage, sulphurous, onion, creamy. Very powerful and diffusive
Can be used in perfumes only in the most extreme dilution to add realism to gourmand (particularly coffee, chocolate and similar), fruity and certain flower perfumes, particularly rose.
Pell Wall Perfumes
Dimethyl sulphide, neat
Odor Description:Cabbage, sulphurous, onion, creamy. Very powerful and diffusive
Can be used in perfumes only in the most extreme dilution to add realism to gourmand (particularly coffee, chocolate and similar), fruity and certain flower perfumes, particularly rose. Can also be used as part of an authentic sea-breeze accord as this material has been shown to be the actual source of the smell of the sea, commonly described as ‘ozone’.
Pell Wall Perfumes
Dimethyl sulphide: Natural Isolate
Odor Description:Cabbage, sulphurous, onion, creamy. Very powerful and diffusive
Don’t underestimate the power of this material: even small amounts can leave your perfume smelling of little more than boiled cabbage and raw onions, while a tiny amount can add creamy-warmth and diffusion.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
DIMETHYL SULFIDE 5% IN ETHYL ACETATE NATURAL
Odor: Ethereal, Cabbage
Advanced Biotech
DIMETHYL SULFIDE 5% IN ETOH NATURAL
Odor: Alcoholic Cabbage
Advanced Biotech
DIMETHYL SULFIDE NATURAL
5% min. (in vegetable oil)
Advanced Biotech
DIMETHYL SULFIDE NATURAL
98% min.
Odor: Cabbage
Alfrebro
DIMETHYL SULFIDE NATURAL
Odor: Cooked Corn
Alfrebro
DIMETHYL SULPHIDE
Odor: Corn, Slightly Skunk-Like
Ambles Nature et Chimie
DIMETHYL SULFIDE NAT
Anhui Suzhou Jinli Aromatic Chemicals
Dimethyl Sulfide
Odor: radish, areca nut
Apple Flavor & Fragrance
Dimethyl sulfide
Augustus Oils
Dimethyl Sulphide
Services
Aurochemicals
DIMETHYL SULFIDE 5% IN PG, Natural
Aurochemicals
DIMETHYL SULPHIDE (MINT FRACTIONS), Natural
Axxence Aromatic
DIMETHYL SULFIDE Natural
Kosher
Sustainability
Beijing Lys Chemicals
Dimethyl sulfide
Bell Flavors & Fragrances
Natural Dimethyl Sulfide 95%
Berjé
Dimethyl Sulfide Natural
Happening at Berje
Berjé
Dimethyl Sulfide
BeYonde
Dimethyl Sulfide
Blue Marble Biomaterials
DIMETHYL SULFIDE ≥95%
Odor: Sulfury, onion, sweet, corn, vegetable, cabbage, tomato, green, radish
Charkit Chemical
METHYL SULPHIDE EXTRA NATURAL FEMA 2746
Charkit Chemical
METHYL SULPHIDE FEMA 2746
Chevron Phillips
dimethyl sulfide, pure grade (developmental)
Chevron Phillips
dimethyl sulfide
EMD Millipore
For experimental / research use only.
Dimethyl Sulfide
Ernesto Ventós
METHYL SULPHIDE
Odor: VEGETABLE, COCKLE
Excellentia International
Dimethyl Sulfide Natural
Fleurchem
dimethyl sulfide natural
Frutarom
METHYL SULPHIDE 'A' GRADE
Odor: Cabbage, Potato, Vegetable
Use: Suggested Uses: Coffee, Dairy Products, Savoury, Shellfish, Tomato, Vegetables
Frutarom
NATURAL METHYL SULPHIDE EXTRA
Indukern F&F
DIMETHYL SULPHIDE NATURAL
Odor: SULFUROUS, POWERFUL, VEGETABLE
Indukern F&F
DIMETHYL SULPHIDE
Jiangyin Healthway
Dimethyl Sulfide Natural99%
New functional food ingredients
Jiangyin Healthway
Dimethyl sulphide
Jinan Enlighten Chemical Technology(Wutong Aroma )
Dimethyl sulfide, Kosherk
Lluch Essence
DIMETHYL SULFIDE
M&U International
Dimethyl Sulfide Pure
M&U International
DIMETHYL SULFIDE, Kosher
M&U International
NAT.DIMETHYL SULFIDE
Natural Advantage
Dimethyl Sulfide Nat, 10% in PG
Flavor: clam, corn, jammy, pungent, tomato, vegetative
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Natural Advantage
Dimethyl Sulfide Nat
Flavor: clam, corn, jammy, pungent, tomato, vegetative
OQEMA
Dimethyl Sulfide
Pell Wall Perfumes
Dimethyl sulphide 0.1% in TEC
Odor: Cabbage, sulphurous, onion, creamy. Very powerful and diffusive
Use: Can be used in perfumes only in the most extreme dilution to add realism to gourmand (particularly coffee, chocolate and similar), fruity and certain flower perfumes, particularly rose.
Pell Wall Perfumes
Dimethyl sulphide at 0.1% in Ethanol
Odor: Cabbage, sulphurous, onion, creamy
Use: Arctander describes the smell like this: “Extremely diffusive, repulsive odor, reminiscent of wild Radish, sharp, green, Cabbage-like. Only in very high dilution it becomes bearable and almost acceptable, pleasant, vegetable-like.”
Pell Wall Perfumes
Dimethyl sulphide, neat
Odor: Cabbage, sulphurous, onion, creamy. Very powerful and diffusive
Use: Can be used in perfumes only in the most extreme dilution to add realism to gourmand (particularly coffee, chocolate and similar), fruity and certain flower perfumes, particularly rose. Can also be used as part of an authentic sea-breeze accord as this material has been shown to be the actual source of the smell of the sea, commonly described as ‘ozone’.
Pell Wall Perfumes
Dimethyl sulphide: Natural Isolate
Odor: Cabbage, sulphurous, onion, creamy. Very powerful and diffusive
Use: Don’t underestimate the power of this material: even small amounts can leave your perfume smelling of little more than boiled cabbage and raw onions, while a tiny amount can add creamy-warmth and diffusion.
Penta International
DIMETHYL SULFIDE NATURAL 10% IN ETHYL ALCOHOL
Penta International
DIMETHYL SULFIDE NATURAL
Penta International
DIMETHYL SULFIDE REDISTILLED FCC
PerfumersWorld
Dimethyl sulfide 1 one % in DPG
PerfumersWorld
Dimethyl sulfide
Phoenix Aromas & Essential Oils
Dimethyl Sulfide Natural
R C Treatt & Co Ltd
Dimethyl Sulphide 1% in TEC
Kosher
R C Treatt & Co Ltd
Dimethyl Sulphide A Grade
(raspberry, sweetcorn top-note). Halal, Kosher
R C Treatt & Co Ltd
Dimethyl Sulphide B Grade
(savoury, fishy, crabby). Halal, Kosher
Reincke & Fichtner
Dimethyl Sulfide natural
Riverside Aromatics
DIMETHYL SULPHIDE NATURAL
Robertet
DIMETHYL SULFIDE
Pure & Nat (EU)
Sigma-Aldrich
Dimethyl sulfide, natural, ≥99%, FCC, FG
Odor: sulfurous; vegetable
Certified Food Grade Products
Sigma-Aldrich
Dimethyl sulfide, redistilled, ≥99%, FCC, FG
Odor: sulfurous; vegetable
Sunaux International
Dimethyl Sulfide
Taytonn
Dimethyl Sulphide
Odor: Cabbage, Potatoes, Vegetable
Taytonn
DMS 10% In Dipropylene Glycol
Odor: Cabbage, Potatoes, Vegetable
Taytonn
Methyl Sulphide 'A Plus'
Odor: Vegetable, Sweetcorn
Taytonn
Methyl Sulphide 'A' Grade
Odor: Vegetable, Potatoes, Cabbage
Taytonn
Methyl Sulphide Technical
Taytonn
Natural Methyl Sulphide Extra
TCI AMERICA
For experimental / research use only.
Methyl Sulfide >99.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Dimethyl Sulfide
Tengzhou Xiang Yuan Aroma Chemicals
Dimethyl Sulfide
United International
Dimethyl Sulfide Nat.
United International
Dimethyl Sulfide
Vigon International
DIMETHYL SULFIDE NATURAL 5% IN ETHYL ACETATE NATURAL
Vigon International
DIMETHYL SULFIDE NATURAL 5% IN ETHYL ALCOHOL
Vigon International
Dimethyl Sulfide Natural
Wujiang CIYUN Flavor & Fragrance
Dimethyl sulfide 10% Solution
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 11 - Highly flammable.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 07 - Keep container tightly closed.
S 09 - Keep container in a well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 29 - Do not empty into drains.
S 33 - Take precautionary measures against static discharge.
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:
gavage-rat LD50 3300 mg/kg
(Koptyaev, 1967b)

gavage-mouse LD50 3700 mg/kg
(Koptyaev, 1967b)

intraperitoneal-mouse LD50 8000 mg/kg
International Journal of Radiation Biology and Related Studies in Physics, Chemistry and Medicine. Vol. 3, Pg. 41, 1961.

oral-rat LD50 3300 mg/kg
BEHAVIORAL: IRRITABILITY BEHAVIORAL: GENERAL ANESTHETIC BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY)
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 32(3), Pg. 3, 1967.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 365, 1979.

Inhalation Toxicity:
inhalation-rat LC50 40250 ppm
KIDNEY, URETER, AND BLADDER: URINE VOLUME INCREASED GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Personal Communication from H.B. Lackey, Chemical Products Div., Crown Zellerbach, Camas, WA 98607, June 9, 1978Vol. 09JUN1978

inhalation-mouse LC50 31620 ug/m3
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 16(6), Pg. 46, 1972.

 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 380.00 (μg/capita/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: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -1.60000
beverages(nonalcoholic): -1.10000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.30000
fruit ices: -0.30000
gelatins / puddings: -0.13000
granulated sugar: --
gravies: --
hard candy: -1.40000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
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

Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 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 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 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

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

EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):75-18-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :1068
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1164
WGK Germany:1
methylsulfanylmethane
Chemidplus:0000075183
EPA/NOAA CAMEO:hazardous materials
RTECS:75-18-3
 
References:
 methylsulfanylmethane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:75-18-3
Pubchem (cid):1068
Pubchem (sid):134970746
Flavornet:75-18-3
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
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C00580
HMDB (The Human Metabolome Database):HMDB02303
FooDB:FDB003591
YMDB (Yeast Metabolome Database):YMDB01674
Export Tariff Code:2930.90.5050
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
FAO:Methyl sulfide
Formulations/Preparations:
•grades or purity: 99.8% •exact-s
 
Potential Blenders and core components note
For Odor
aldehydic
acetyl nonyryl
FL/FR
alliaceous
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
propyl mercaptan
FL/FR
buttery
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
levulinic acid
FL/FR
strawberry furanone acetate
FL/FR
cheesy
butyric acid
FL/FR
citrus
grapefruit mercaptan
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
delta-2-
dodecenolactone
FL/FR
delta-
nonalactone
FL/FR
gamma-
octalactone
FL/FR
delta-
undecalactone
FL/FR
coffee
coffee difuran
FL/FR
creamy
2,3-
butane diol
FR
butyl lactate
FL/FR
gamma-
butyrolactone
FL/FR
creamy lactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
fermented
butyl laevo-lactate
FL/FR
fishy
1-
amino-2-propanol
CS
fruity
acetoin acetate
FL/FR
gamma-
decalactone
FL/FR
farnesyl acetone
FL/FR
methyl (Z)-5-octenoate
FL/FR
octyl butyrate
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
iso
butyl benzyl carbinol
FL/FR
2-iso
butyl thiazole
FL/FR
geranium thiazole
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
3-
hexenal
FL/FR
(E)-2-
pentenal
FL/FR
meaty
meaty dithiane
FL/FR
milky
laevo-
glutamine
CS
mushroom
3-
octen-2-ol
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
sulfurous
dimethyl disulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
fish thiol
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
3-(
methyl thio) hexanol
FL/FR
onion oil
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
mint lactone
FL/FR
vanilla
ortho-
dimethyl hydroquinone
FL/FR
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanillin
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vanillylidene acetone
FL/FR
vegetable
methional
FL/FR
waxy
allyl nonanoate
FL/FR
ethyl palmitate
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl isobutyrate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
2-
acetyl-1-pyrroline
FL
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
ammonium sulfide 20% in water
FL
amyl amine
FL
iso
amyl mercaptan
FL
iso
butyl amine
FL
(±)-sec-
butyl amine
FL
butyl amine
FL
6-
decenoic acid
FL
diethyl trisulfide
FL
ortho-
dimethyl hydroquinone
FL/FR
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
dipropyl sulfide
FL
delta-2-
dodecenolactone
FL/FR
ethyl amine
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
farnesyl acetone
FL/FR
heptyl mercaptan
FL
hexyl amine
FL
4-
mercapto-3-methyl-2-butanol
FL
2-
methyl butyl amine
FL
2-(
methyl thio) methyl-2-butenal
FL
2-
methyl-1-butanol
FL/FR
iso
pentylidene isopentyl amine
FL
phenethyl amine
FL
propenyl propyl disulfide
FL
propionyl pyrroline 1% in vegatable oil triglyceride
FL
iso
propyl amine
FL
iso
propyl disulfide
FL
(R)-N,N,alpha-
trimethyl benzyl amine
FL
tripropyl amine
FL
2,3,5-
trithiahexane
FL
acidic
acidic
levulinic acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
3-
mercapto-2-methyl pentanol
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
propyl mercaptan
FL/FR
amber
iso
butyl benzyl carbinol
FL/FR
ammoniacal
2-
methyl piperidine
FL
balsamic
vanillylidene acetone
FL/FR
brown
2-oxo
butyric acid
FL/FR
buttery
butyl laevo-lactate
FL/FR
diacetyl
FL
cabbage
methyl 2-thiofuroate
FL
caramellic
strawberry furanone acetate
FL/FR
citrus
grapefruit mercaptan
FL/FR
coconut
delta-
decalactone
FL/FR
(R)-
massoia lactone
FL
6-
methyl coumarin
FL
coffee
coffee difuran
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
creamy
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
6-
amyl-alpha-pyrone
FL/FR
butyl butyryl lactate
FL/FR
creamy lactone
FL/FR
mint lactone
FL/FR
delta-
nonalactone
FL/FR
octyl isobutyrate
FL/FR
delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
dairy
butyl lactate
FL/FR
methyl (Z)-5-octenoate
FL/FR
earthy
1-
nonen-3-ol
FL/FR
eggy
iso
propyl mercaptan
FL
fatty
(Z)-
dairy lactone
FL/FR
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
2,4-
octadien-1-ol
FL
fermented
methyl thio isovalerate
FL
fishy
4,5-
dimethyl thiazole
FL
3-
penten-2-one
FL
fruity
acetoin acetate
FL/FR
acetyl isovaleryl
FL
gamma-
decalactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
2-iso
butyl thiazole
FL/FR
geranium thiazole
FL/FR
heptanal 2,3-butane diol acetal
FL
(Z)-4-
hepten-1-ol
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
3-
hexenal
FL/FR
(E)-2-
pentenal
FL/FR
lactonic
gamma-
octalactone
FL/FR
meaty
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
bis(2-
methyl-3-furyl) disulfide
FL
ortho-
thiocresol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
3-(
methyl thio) hexanol
FL/FR
milky
gamma-
butyrolactone
FL/FR
mushroom
3-
octen-2-ol
FL/FR
musty
2-
methyl 5-(methyl thio) furan
FL/FR
onion
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
seafood
1,4-
dithiane
FL
sour
butyric acid
FL/FR
spicy
benzylidene acetone
FL
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
fish thiol
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl thiomethyl butyrate
FL
onion oil
FL/FR
onion oleoresin
FL
potato butanone
FL
sweet
vanilla oleoresin bali
FL/FR
toasted
acetyl propionyl
FL/FR
tomato
methional
FL/FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanillin
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vegetable
methyl 3-(methyl thio) propionate
FL/FR
waxy
allyl nonanoate
FL/FR
ethyl palmitate
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl 2-furoate
FL
octyl butyrate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FLbeer
FLbutter
FLcabbage
FLcheese swiss cheese
FLcorn
FLcurrant black currant
FLdairy
FLfish
FRfruit
FLgarlic
FRgeranium
FLmilk
FLonion
FLoyster
FLpotato
FLradish
FLtomato
 
Occurrence (nature, food, other):note
 asparagus
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 beer
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 bread wheat bread
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 brussel sprout
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 butter
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 cabbage
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 celery
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 cheese cheddar cheese
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 cheese swiss cheese
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 chicken cooked chicken
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 chive plant
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 cocoa
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 corn seed
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 cream
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 currant black currant fruit
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 durian fruit
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 egg
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 fish
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 garlic bulb
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 garlic oil
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 geranium
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 kohlrabi stem
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 lamb cooked lamb
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 onion oil
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 orange fruit juice
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 paprika
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 parsley leaf
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 peppermint oil
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 potato plant
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 rose oil
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 rutabaga
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 sake wine
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 sauerkraut
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 spearmint oil
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 strawberry wild strawberry fruit
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 tea leaf
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 tobacco virginia tobacco
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 tomato
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 truffle
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 whiskey
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 wine
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 wormseed oil america @ 0.01%
Data GC Search Trop Picture
 
Synonyms:
 dimethyl monosulfide
 dimethyl sulfide 5% in ethyl acetate natural
 dimethyl sulfide 5% in ETOH natural
 dimethyl sulfide natural
 dimethyl sulphide
 dimethyl sulphide A grade
 dimethyl sulphide B grade
 dimethyl sulphyde
 dimethyl thioether
 dimethylsulphide
 DMS 10% in dipropylene glycol
 exact-S
 methane thiomethane
 methane, 1,1'-thiobis-
 methyl monosulfide
 methyl sulfide
 methyl sulphide 'A plus'
 methyl sulphide 'A' grade
 methyl sulphide technical
 methyl thioether
(methylsulfanyl)methane
 methylsulfanylmethane
2-thiapropane
 thiobis(methane)
 thiobismethane
2-thiopropane
 

Articles:

Info:Dimethylsulphide
Google Patents:Dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid
PubMed:Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".
PubMed:Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.
PubMed:Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:Characterization of flavor of whey protein hydrolysates.
PubMed:Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
PubMed:Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
PubMed:Characterization of nutty flavor in cheddar cheese.
PubMed:Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
PubMed:The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.
PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
PubMed:Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed:Dimethyl sulfide, a volatile flavor constituent, is a slow-binding inhibitor of tyrosinase.
PubMed:Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
PubMed:S-methylmethionine sulfonium in fruits of citrus hybrids.
PubMed:Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn.
PubMed:Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.
PubMed:Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed:Chemodosimetric analysis in food-safety monitoring: design, synthesis, and application of a bimetallic Re(i)-Pt(ii) complex for detection of dimethyl sulfide in foods.
PubMed:Characterization of the key aroma compounds in shiraz wine by quantitation, aroma reconstitution, and omission studies.
PubMed:Evidence that dimethyl sulfide facilitates a tritrophic mutualism between marine primary producers and top predators.
PubMed:Nisin A extends the shelf life of high-fat chilled dairy dessert, a milk-based pudding.
PubMed:Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".
PubMed:Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:Evaluation of the volatile composition and sensory properties of five species of microalgae.
PubMed:Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
PubMed:Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollen.
PubMed:Scalping of light volatile sulfur compounds by wine closures.
PubMed:Perception of dimethyl sulfide (DMS) by loggerhead sea turtles: a possible mechanism for locating high-productivity oceanic regions for foraging.
PubMed:Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.
PubMed:Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.
PubMed:Environmental, biochemical and genetic drivers of DMSP degradation and DMS production in the Sargasso Sea.
PubMed:Application of proton-transfer-reaction mass spectrometry to the assessment of odorant removal in a biological air cleaner for pig production.
PubMed:The neuroecology of dimethyl sulfide: a global-climate regulator turned marine infochemical.
PubMed:Effect of enzyme activity and frozen storage on jalapeƱo pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed:Comparison of breath and in-mouth collection for the measurement of oral malodorous compounds by gas chromatography using sulfur chemiluminescence detection.
PubMed:Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
PubMed:Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt.
PubMed:Volatile sulphur compounds in morning breath of human volunteers.
PubMed:Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
PubMed:Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.
PubMed:Quantitation of S-methylmethionine in raw vegetables and green malt by a stable isotope dilution assay using LC-MS/MS: comparison with dimethyl sulfide formation after heat treatment.
PubMed:Characterization of the curing process from high-solids anaerobic digestion.
PubMed:Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
PubMed:Sulfur volatiles in guava (Psidium guajava L.) leaves: possible defense mechanism.
PubMed:Identification of characteristic aroma components of Thai fried chili paste.
PubMed:Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
PubMed:Influence of type of distillation apparatus on chemical profiles of brazilian cachaƧas.
PubMed:In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit.
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed:Bacterial taxa that limit sulfur flux from the ocean.
PubMed:Critical components of odors in evaluating the performance of food waste composting plants.
PubMed:Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
PubMed:Identification of chemicals, possibly originating from misuse of refillable PET bottles, responsible for consumer complaints about off-odours in water and soft drinks.
PubMed:Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
PubMed:Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
PubMed:Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment.
PubMed:Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.
PubMed:Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.
PubMed:Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli.
PubMed:Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat.
PubMed:A salivary incubation test for evaluation of oral malodor: a pilot study.
PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
PubMed:Community and ecosystem level consequences of chemical cues in the plankton.
PubMed:Fasting stress exacerbates classical conditioned histamine release in guinea pigs.
PubMed:Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed:Does the odor from sponges of the genus Ircinia protect them from fish predators?
PubMed:Halitosis in medicine: a review.
PubMed:Wet scrubber analysis of volatile organic compound removal in the rendering industry.
PubMed:Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds.
PubMed:Aroma components of cooked tail meat of American lobster (Homarus americanus).
PubMed:Gas production by feces of infants.
PubMed:Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:Comparison of solvent extraction and microwave extraction for release of dimethyl sulfide from cereals and canola.
PubMed:Natural levels of dimethyl sulfide in rough rice and its products.
PubMed:Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:Volatile components of roots, stems, leaves, and flowers of Echinacea species.
PubMed:Headspace solid-phase microextraction for the analysis of dimethyl sulfide in beer.
PubMed:Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.
PubMed:Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage.
 
Notes:
Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH3)2S. Dimethyl sulfide is a water-insoluble flammable liquid that boils at 37 °C (99 °F) and has a characteristic disagreeable odor. It is a component of the smell produced from cooking of certain vegetables, notably maize, cabbage, beetroot and seafoods. It is also an indication of bacterial infection in malt production and brewing. It is a breakdown product of dimethylsulfoniopropionate (DMSP), and is also produced by the bacterial metabolism of methanethiol. (Wikipedia)
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