所有图片(1)
About This Item
线性分子式:
CH3SSSCH3
CAS号:
分子量:
126.26
FEMA编号:
3275
Beilstein:
1731604
EC 号:
欧洲委员会编号:
539
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
12.013
NACRES:
NA.21
性状检查:
meaty; alliaceous; sulfurous
等级:
FG
Halal
Kosher
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
≥98%
折射率
n20/D 1.602 (lit.)
沸点
58 °C/15 mmHg (lit.)
mp
−68 °C (lit.)
密度
1.202 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
meaty; alliaceous; sulfurous
SMILES字符串
CSSSC
InChI
1S/C2H6S3/c1-3-5-4-2/h1-2H3
InChI key
YWHLKYXPLRWGSE-UHFFFAOYSA-N
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一般描述
二甲基三硫化物（DMTS）是一种挥发性硫化物（VSC）、 ，是油菜类蔬菜的主要香气成分。啤酒老化过程中会形成二甲基三硫化物。据报道，它是造成常见恶臭的真菌癌症样本。是一种重要的味觉和嗅觉（TO）引起的化合物在中国，主要与脓毒性/沼泽气味有关。它已通过微胞藻属鉴定为产生气味的常见化合物（腐烂时）。颗粒状活性炭（GAC）对藻类气味剂二甲基三硫化物的吸附已有报告。
应用
- 柑橘木虱中DcitOBP9的结合亲和力和特性研究。：研究考察了二甲基三硫（DMTS）与柑橘木虱气味结合蛋白DcitOBP9的结合特性，为DMTS在害虫防治策略中的潜在作用提供了见解（Pei et al., 2024）。
警示用语：
Warning
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
132.8 °F - closed cup
闪点(°C)
56 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Stability of Volatile Sulfur Compounds (VSCs) in sampling bags-impact of temperature.
Le H, et al.
Water Science and Technology, 68(8), 1880-1887 (2013)
Granular activated carbon (GAC) adsorption of two algal odorants, dimethyl trisulfide and ?-cyclocitral
Zhang K-J, et al.
Desalination, 266(1), 231-237 (2011)
L Gijs et al.
Journal of agricultural and food chemistry, 48(12), 6196-6199 (2001-04-21)
Hop S-methylcysteine sulfoxide has previously been postulated as the precursor of dimethyl trisulfide (DMTS) in beers. The present data point to 3-methylthiopropionaldehyde, the Strecker aldehyde issued from methionine, as another potential precursor in aged beers. Spiking either fresh beer or
Atsuko Isogai et al.
Journal of agricultural and food chemistry, 53(10), 4118-4123 (2005-05-12)
Changes in the aroma of sake during aging were investigated by aroma extract dilution analysis (AEDA) and quantitative analysis using the stir bar sorptive extraction method. In AEDA, more odor zones were detected in aged sake than in fresh sake.
Identification of dimethyl trisulfide as a major aroma component of cooked brassicaceous vegetables.
Maruyama FT.
Journal of Food Science, 35(5), 540-543 (1970)
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