General Description
A clear colorless to straw colored liquid with a disagreeable odor. Flash point less than 0°F. Less dense than water and slightly soluble in water. Vapors are heavier than air.
Reactivity Profile
Organosulfides, such as DIMETHYL SULFIDE(75-18-3), are incompatible with acids, diazo and azo compounds, halocarbons, isocyanates, aldehydes, alkali metals, nitrides, hydrides, and other strong reducing agents. Reactions with these materials generate heat and in many cases hydrogen gas. Many of these compounds may liberate hydrogen sulfide upon decomposition or reaction with an acid. DIMETHYL SULFIDE(75-18-3) rapidly decomposes dibenzoyl peroxide explosively in the absence of solvent, [J. Org. Chem., 1972, 37, 2885]. The sulfide also decomposes xenon difluoride explosively at ambient temps, [J, Chem Soc., 1984, 2827]. Interaction of DIMETHYL SULFIDE(75-18-3) and oxygen is explosive at 210°C and above, [Atmos. Environ., 1967, 1, 491-497]. A delayed explosion occurred in a system containing nitric acid, DIMETHYL SULFIDE(75-18-3), and 1, 4-dioxane, even with cooling with liquid nitrogen, [Chem. Abs., 1972, 76, 13515].
Air & Water Reactions
Highly flammable. Slightly soluble in water.
Health Hazard
Inhalation causes moderate irritation of upper respiratory system. Contact of liquid with eyes causes moderate irritation. Repeated contact with skin may extract oils and result in irritation. Ingestion causes nausea and irritation of mouth and stomach.
Description
Methyl sulfide has an unpleasant odor of wild radish that is cabbage-
like. It can be tolerated as a green vegetable note only at very
low levels (0.1 - 3.0 ppm). It may be produced by reaction of
potassium sulfide with methyl chloride in methanol solution; from
potassium methyl sulfate and potassium sulfide.
Chemical Properties
Clear colorless liquid
Chemical Properties
Methyl sulfide has an intense, unpleasant odor, wild radish, cabbage-like. It can be tolerated as a green vegetable note
only at very low levels (0.1 to 3.0 ppm
Occurrence
Reported found in American peppermint oil, the oil of Algerian geranium, mint fractions, butter, orange,
orange juice and grapefruit juice, black currant, berries, asparagus, kohlrabi, cabbage, carrot, celery, onion, garlic, peas,
potato, rutabaga, sauerkraut, tomato, Scotch spearmint oil, parsley, wheat bread, many cheeses, yogurt, milk, cream, buttermilk, raw and cooked egg, fish, chicken, cooked beef, mutton, pork liver, hop oil, beer, cognac rum, grape wines, sherry,
tea, roasted filberts and peanuts, oats, soybean, olive, beans, mushroom, starfruit, trassi, Bantu beer, macadamia nut, mango,
cauliflower, Brussels sprouts, rice, sake, buckwheat, sweet corn, malt, wort, dried bonito, krill, shrimp, oysters, truffle, okra,
crab, clam and scallop
Definition
ChEBI: A methyl sulfide in which the sulfur atom is substituted by two methyl groups. It is produced naturally by some marine algae.
Preparation
By reaction of potassium sulfide with methyl chloride in methanol solution; from potassium methyl sulfate and potassium sulfide
Aroma threshold values
Detection: 0.3 to 10 ppb. Aroma characteristics at 0.5%: sulfureous, dimethyl sulfide, creamy, tomato,
fishy, scallop, berry fruity and vegetative nuances
Taste threshold values
Taste characteristics at 1 to 5 ppm: sulfureous, vegetative tomato, sweet, creamed corn, corn and asparagus
with a dairy creaminess and a slight minty afternote, alliaceous.
Chemical Reactivity
Reactivity with Water : No reaction; Reactivity with Common Materials: No reaction; Stability During Transport: Stable; Neutralizing Agents for Acids and Caustics: Not pertinent; Polymerization: Not pertinent; Inhibitor of Polymerization: Not pertinent.
Purification Methods
Purify dimethyl sulfide via the Hg(II) chloride complex by dissolving 1 mole of Hg(II)Cl2 in 1250mL of EtOH and slowly adding the boiling alcoholic solution of Me2S to give the right ratio for 2(CH3)2S.3HgCl2. After recrystallisation of the complex to constant melting point, 500g of complex is heated with 250mL conc HCl in 750mL of water. The sulfide is separated, washed with water, and dried with CaCl2 and CaSO4. Finally, it is distilled under reduced pressure from sodium. Precautions should be taken (efficient fume hood) because of its very UNPLEASANT ODOUR.[Beilstein 1 IV 1275.]
