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Dimethyl trisulfide

Product NameDimethyl trisulfide
CAS3658-80-8
MFC2H6S3
MW126.26
EINECS222-910-9
MOL File3658-80-8.mol

Chemical Properties

Melting point	−68.05 °C (−90.49 °F; 205.10 K)
Boiling point	170 °C (338 °F; 443 K) (65–68 °C @ 25 Torr)
Density	1.1978 g/cm3
refractive index	1.60
FEMA	3275 \| DIMETHYL TRISULFIDE
Flash point	56 °C
storage temp.	Store at -20°C
solubility	Chloroform (Sparingly), Methanol (Slightly)
form	liquid
color	Pale yellow
Odor	at 0.10 % in propylene glycol. sulfurous cooked onion savory meaty
Odor Type	alliaceous
biological source	synthetic
Water Solubility	Insoluble in water.
JECFA Number	582
BRN	1731604
Henry's Law Constant	1.2×10^-2 mol/(m³Pa) at 25℃, Plyasunova et al. (2004)
Major Application	flavors and fragrances
InChI	1S/C2H6S3/c1-3-5-4-2/h1-2H3
InChIKey	YWHLKYXPLRWGSE-UHFFFAOYSA-N
SMILES	CSSSC
LogP	2.93
CAS DataBase Reference	3658-80-8(CAS DataBase Reference)
NIST Chemistry Reference	Trisulfide, dimethyl(3658-80-8)
EPA Substance Registry System	Trisulfide, dimethyl (3658-80-8)

Safety Information

Hazard Codes	Xn
Risk Statements	22-36/37/38-36/38-20/22-10
Safety Statements	26-37/39-16-24/25
RIDADR	UN 1993 3/PG 3
WGK Germany	3
F	10-23
TSCA	TSCA listed
HazardClass	3.2
PackingGroup	III
HS Code	2930909099
Storage Class	3 - Flammable liquids
Hazard Classifications	Acute Tox. 4 Oral Eye Irrit. 2 Flam. Liq. 3 Skin Irrit. 2 STOT SE 3

MSDS

Provider	Language
ACROS	English
SigmaAldrich	English

Usage And Synthesis

Chemical Properties

clear yellow liquid

Chemical Properties

Dimethyl trisulfide has a powerful, diffusive, penetrating odor reminiscent of fresh onion

Occurrence

Reported as occurring in the volatile portion of fresh onion juice; the major aroma component in cooked vegetables of the Brassica genus. Also reported found in kohlrabi, cabbage, onion, garlic, shallots, leek, peas, mustard, tomato, wheaten bread, cheeses, milk, cooked chicken, pork, beef, hop oil, beer, brandies, whiskey, sherry, grape wine, cocoa, coffee, roasted peanuts, mushrooms, broccoli, cauliflower, brussels sprouts, radishes, pumpkin, sweet corn, asparagus, black tea, shellfish and squid.

Uses

Dimethyl trisulfide is reported as a major aroma component in cooked Brassicaceous vegetables. Trap baits containing dimethyl trisulfide have been used to capture Calliphora loewi and other blowflies. Dimethyl trisulfide along with dimethyl sulfide and dimethyl disulfide have been confirmed as volatile compounds given off by the fly-attracting plant known as dead-horse arum (Helicodiceros muscivorus). These flies are attracted to the odor of fetid meat and help pollinate this plant.

Preparation

It is produced by the microorganism, L. cremoris S2.

Definition

ChEBI: Dimethyl trisulfide is an organic trisulfide.

Taste threshold values

Taste characteristics at 2.0 ppm: sulfureous, alliaceous, gassy, savory and meaty with a fresh, vegetative nuance

Synthesis Reference(s)

Tetrahedron Letters, 30, p. 2995, 1989 DOI: 10.1016/S0040-4039(00)99178-0

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