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Supelco

Dimethyl trisulfide

analytical standard

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About This Item

Linear Formula:
CH3SSSCH3
CAS Number:
3658-80-8
Molecular Weight:
126.26
Beilstein:
1731604
EC Number:
222-910-9
MDL number:
MFCD00039808
UNSPSC Code:
85151701
PubChem Substance ID:
329768522
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥98.5% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.602 (lit.)

bp

58 °C/15 mmHg (lit.)

mp

−68 °C (lit.)

density

1.202 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CSSSC

InChI

1S/C2H6S3/c1-3-5-4-2/h1-2H3

InChI key

YWHLKYXPLRWGSE-UHFFFAOYSA-N

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General description

Dimethyl trisulfide, belonging to the class of sulfur compounds, is a volatile aroma compound, reportedly identified in Parmigiano Reggiano cheese, roasted sesame seed oil, alcoholic beverages, Brussels sprout, cabbage, cauliflower, commercial rice cakes, etc. It is also reported to be identified as a potential marker for poultry spoilage.

Application

Dimethyl trisulfide may be used as an analytical reference standard
for the quantification of the analyte in the following:
  • Parmigiano Reggiano cheese using ion-exchange chromatography and gas chromatography coupled to mass spectrometry (GC-MS).
  • Rabbit blood samples using gas chromatography coupled to mass spectrometry (GC-MS).

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H302,H315,H319,H335

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 3

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

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Taylor.A.J and Mottram SD et al.
Flavour Science: Recent Developments (1997)
Analysis of volatile components and the sensory characteristics of irradiated raw pork
Ahn.U.D, et al.
Meat Science, 54(3), 209-215 (2000)
Application of gas chromatography, mass spectrometry and olfactometry for quality assessment of selected food products
Wardencki W, et al.
Ecology, 16(3), 287-300 (2009)
Determination of dimethyl trisulfide in rabbit blood using stir bar sorptive extraction gas chromatography-mass spectrometry
Manandhar E, et al.
Journal of Chromatography A, 1461, 10-17 (2016)
P A Vazquez-Landaverde et al.
Journal of dairy science, 89(8), 2919-2927 (2006-07-15)
Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this
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