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    General Material Information
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dimethyl sulfide

Chemical Structure

General Material Information

Preferred name dimethyl sulfide
Trivial Name Dimethyl sulfide
Short Description methyl sulfide
Formula C2 H6 S
CAS Number 75-18-3
FEMA Number 2746
Flavis Number 12.006
ECHA Number 200-846-2
FDA UNII QS3J7O7L3U
Nikkaji Number J1.443E
Beilstein Number 1696847
MDL MFCD00008562
COE Number 483
xLogP3-AA 0.90 (est)
NMR Predictor External link
JECFA Food Flavoring 452 methyl sulfide
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 75-18-3 ; METHYL SULFIDE
Synonyms
  • dimethyl monosulfide
  • dimethyl sulfide 5% in ethyl acetate natural
  • dimethyl sulfide 5% in ETOH natural
  • dimethyl sulfide natural
  • dimethyl sulphide
  • dimethyl sulphide A grade
  • dimethyl sulphide B grade
  • dimethyl sulphyde
  • dimethyl thioether
  • dimethylsulphide
  • DMS 10% in dipropylene glycol
  • exact-S
  • methane thiomethane
  • methane, 1,1'-thiobis-
  • methyl monosulfide
  • methyl sulfide
  • methyl sulphide 'A plus'
  • methyl sulphide 'A' grade
  • methyl sulphide technical
  • methyl thioether
  • ( methylsulfanyl)methane
  • methylsulfanylmethane
  • 2-thiapropane
  • thiobis(methane)
  • thiobismethane
  • 2-thiopropane
  • Methane, 1,1′-thiobis-
  • Methane, thiobis-
  • 1,1′-Thiobis[methane]
  • DMS
  • 2-Thiapropane
  • Methylthiomethane
  • Dimethylsulfane
  • (Methylsulfanyl)methane

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

methylsulfanylmethane
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:75-18-3
Pubchem (cid):1068
Pubchem (sid):134970746
Flavornet:75-18-3
Pherobase:View
Publications by Info
Dimethylsulphide
Publications by Google Patents
Dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid
Publications by PubMed
Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
Characterization of flavor of whey protein hydrolysates.
Flavor variability and flavor stability of U.S.-produced whole milk powder.
Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
Characterization of nutty flavor in cheddar cheese.
Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.
Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
Dimethyl sulfide, a volatile flavor constituent, is a slow-binding inhibitor of tyrosinase.
Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
S-methylmethionine sulfonium in fruits of citrus hybrids.
Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn.
Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.
Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
Chemodosimetric analysis in food-safety monitoring: design, synthesis, and application of a bimetallic Re(i)-Pt(ii) complex for detection of dimethyl sulfide in foods.
Characterization of the key aroma compounds in shiraz wine by quantitation, aroma reconstitution, and omission studies.
Evidence that dimethyl sulfide facilitates a tritrophic mutualism between marine primary producers and top predators.
Nisin A extends the shelf life of high-fat chilled dairy dessert, a milk-based pudding.
Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
Evaluation of the volatile composition and sensory properties of five species of microalgae.
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollen.
Scalping of light volatile sulfur compounds by wine closures.
Perception of dimethyl sulfide (DMS) by loggerhead sea turtles: a possible mechanism for locating high-productivity oceanic regions for foraging.
Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.
Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.
Environmental, biochemical and genetic drivers of DMSP degradation and DMS production in the Sargasso Sea.
Application of proton-transfer-reaction mass spectrometry to the assessment of odorant removal in a biological air cleaner for pig production.
The neuroecology of dimethyl sulfide: a global-climate regulator turned marine infochemical.
Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
Comparison of breath and in-mouth collection for the measurement of oral malodorous compounds by gas chromatography using sulfur chemiluminescence detection.
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt.
Volatile sulphur compounds in morning breath of human volunteers.
Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
Flavor variability and flavor stability of U.S.-produced whole milk powder.
Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.
Quantitation of S-methylmethionine in raw vegetables and green malt by a stable isotope dilution assay using LC-MS/MS: comparison with dimethyl sulfide formation after heat treatment.
Characterization of the curing process from high-solids anaerobic digestion.
Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
Sulfur volatiles in guava (Psidium guajava L.) leaves: possible defense mechanism.
Identification of characteristic aroma components of Thai fried chili paste.
Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
Influence of type of distillation apparatus on chemical profiles of brazilian cachaças.
In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
Bacterial taxa that limit sulfur flux from the ocean.
Critical components of odors in evaluating the performance of food waste composting plants.
Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
Identification of chemicals, possibly originating from misuse of refillable PET bottles, responsible for consumer complaints about off-odours in water and soft drinks.
Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment.
Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.
Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.
Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli.
Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat.
A salivary incubation test for evaluation of oral malodor: a pilot study.
Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
Community and ecosystem level consequences of chemical cues in the plankton.
Fasting stress exacerbates classical conditioned histamine release in guinea pigs.
Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
Does the odor from sponges of the genus Ircinia protect them from fish predators?
Halitosis in medicine: a review.
Wet scrubber analysis of volatile organic compound removal in the rendering industry.
Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds.
Aroma components of cooked tail meat of American lobster (Homarus americanus).
Gas production by feces of infants.
Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
Comparison of solvent extraction and microwave extraction for release of dimethyl sulfide from cereals and canola.
Natural levels of dimethyl sulfide in rough rice and its products.
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
Volatile components of roots, stems, leaves, and flowers of Echinacea species.
Headspace solid-phase microextraction for the analysis of dimethyl sulfide in beer.
Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.
Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C00580
HMDB (The Human Metabolome Database):HMDB02303
FooDB:FDB003591
YMDB (Yeast Metabolome Database):YMDB01674
Export Tariff Code:2930.90.5050
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:Methyl sulfide
Formulations/Preparations:
•grades or purity: 99.8% •exact-s

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 62.134819030762
Specific gravity @ 25 °C
Pounds per Gallon 7.006 to 7.048
Specific gravity @ 20 °C
Pounds per Gallon 6.998 to 7.081
Refractive Index 1.431 to 1.441 @ 20 °C
Boiling Point -37.5 to -37.3°C @ 760 mm Hg
Vapor Pressure 646.973022 mmHg @ 25 °C
Vapor Density 2.1
Flash Point TCC Value -36.67 °C TCC
logP (o/w) 0.977 est
Shelf life 12 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
dipropylene glycol Yes
ethyl ether Yes
water, 2.249e+004 mg/L @ 25 °C (est) Yes
water, 2.20E+04 mg/L @ 25 °C (exp) Yes
water No

Organoleptic Properties

Odor Type: Sulfurous
sulfurous, onion, sweet, corn, vegetable, cabbage, tomato, green, radish, creamy, fishy, seafood, berry, fruity
Odor strength high , recommend smelling in a 0.10 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1998) At 0.10 % in propylene glycol. sulfury onion sweet corn vegetable cabbage tomato green radish
Mosciano, Gerard P&F 23, No. 5, 49, (1998) At 0.50 %. Sulfurous, dimethyl sulfide, creamy, tomato, fishy, scallop, berry fruity and vegetative nuances
Flavor Type: Sulfurous
sulfurous, vegetable, tomato, corn, asparagus, dairy, creamy, minty
Mosciano, Gerard P&F 23, No. 5, 49, (1998) At 1.00 ppm. Sulfurous, vegetative tomato, corn and asparagus with a dairy creaminess and a slight minty afternote

Occurrences

Potential Uses

Applications
Odor purposes Fruit, Geranium
Flavoring purposes Beer, Butter, Cabbage, Cheese swiss cheese, Corn, Currant black currant, Dairy, Fish, Garlic, Milk, Onion, Oyster, Potato, Radish, Tomato
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 11 - Highly flammable.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 07 - Keep container tightly closed.
S 09 - Keep container in a well-ventilated place.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 29 - Do not empty into drains.
S 33 - Take precautionary measures against static discharge.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
gavage-rat LD50 3300 mg/kg
(Koptyaev, 1967b)

gavage-mouse LD50 3700 mg/kg
(Koptyaev, 1967b)

intraperitoneal-mouse LD50 8000 mg/kg
International Journal of Radiation Biology and Related Studies in Physics, Chemistry and Medicine. Vol. 3, Pg. 41, 1961.

oral-rat LD50 3300 mg/kg
BEHAVIORAL: IRRITABILITY BEHAVIORAL: GENERAL ANESTHETIC BEHAVIORAL: CHANGES IN MOTOR ACTIVITY (SPECIFIC ASSAY)
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 32(3), Pg. 3, 1967.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 365, 1979.

Inhalation Toxicity:
inhalation-rat LC50 40250 ppm
KIDNEY, URETER, AND BLADDER: URINE VOLUME INCREASED GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Personal Communication from H.B. Lackey, Chemical Products Div., Crown Zellerbach, Camas, WA 98607, June 9, 1978Vol. 09JUN1978

inhalation-mouse LC50 31620 ug/m3
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 16(6), Pg. 46, 1972.

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Maximised Survey-derived Daily Intakes (MSDI-EU): 380.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -1.60000
beverages(nonalcoholic): -1.10000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.30000
fruit ices: -0.30000
gelatins / puddings: -0.13000
granulated sugar: --
gravies: --
hard candy: -1.40000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species
View page or View pdf

Outcome of the consultation with Member States and EFSA on the basic substance application for approval of dimethyl sulfide to be used in plant protection as a non-lethal food attractant for truffle beetle
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):75-18-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :1068
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1164
WGK Germany:1
methylsulfanylmethane
Chemidplus:0000075183
EPA/NOAA CAMEO:hazardous materials
RTECS:75-18-3