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Dimethyl sulfide

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Dimethyl sulfide Basic information
Dimethyl sulfide Chemical Properties
  • Melting point:−98 °C(lit.)
  • Boiling point:38 °C(lit.)
  • Density 0.846 g/mL at 25 °C(lit.)
  • vapor density 2.1 (vs air)
  • vapor pressure 26.24 psi ( 55 °C)
  • refractive index n20/D 1.435(lit.)
  • Flash point:−34 °F
  • storage temp. Store at +2°C to +8°C.
  • solubility Miscible with alcohols, ethers, esters, ketones, aliphatic and aromatic hydrocarbons. Slightly miscible with
  • form Liquid
  • color Clear colorless
  • Specific Gravity0.849 (20/4℃)
  • OdorEthereal, permeating; disagreeable; offensive.
  • Odor Threshold0.003ppm
  • explosive limit2.2-19.7%(V)
  • JECFA Number452
  • Merck 14,6123
  • BRN 1696847
  • Stability:Stable. Incompatible with strong oxidizing agents. Highly flammable - note low boiling point, low flash point, and wide explosion limits. Mixtures with air are potentially explosive. Incompatible with strong oxidizing agents. Use in UK regulated by LPG Regulations 1978 in accordance with HSE guidance note CS17.
  • CAS DataBase Reference75-18-3(CAS DataBase Reference)
  • NIST Chemistry ReferenceDimethyl sulfide(75-18-3)
  • EPA Substance Registry SystemDimethyl sulfide (75-18-3)
Safety Information
Dimethyl sulfide Usage And Synthesis
  • DescriptionMethyl 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 PropertiesMethyl 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
  • Chemical PropertiesClear colorless liquid
  • OccurrenceReported 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
  • UsesSulfiding agent.
  • DefinitionChEBI: A methyl sulfide in which the sulfur atom is substituted by two methyl groups. It is produced naturally by some marine algae.
  • PreparationBy reaction of potassium sulfide with methyl chloride in methanol solution; from potassium methyl sulfate and potassium sulfide
  • Aroma threshold valuesDetection: 0.3 to 10 ppb. Aroma characteristics at 0.5%: sulfureous, dimethyl sulfide, creamy, tomato, fishy, scallop, berry fruity and vegetative nuances
  • Taste threshold valuesTaste 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.
  • General DescriptionA 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.
  • Air & Water ReactionsHighly flammable. Slightly soluble in water.
  • Reactivity ProfileOrganosulfides, such as Dimethyl sulfide, 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 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 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, and 1, 4-dioxane, even with cooling with liquid nitrogen, [Chem. Abs., 1972, 76, 13515].
  • Health HazardInhalation 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.
  • Chemical ReactivityReactivity 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.
  • Safety ProfilePoison by inhalation. Moderately toxic by ingestion. A skin and severe eye irritant. A very dangerous fire hazard when exposed to heat or flame. Explosive in the form of vapor when exposed to heat or flame. Can react vigorously with oxidizing materials. To fight fire, use CO2, dry chemical. When heated to decomposition it emits highly toxic fumes of SOx and may explode. See also SULFIDES.
  • Purification MethodsPurify 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.]
Dimethyl sulfide Preparation Products And Raw materials
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