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dimethyl tetrasulfide
Dimethyl tetrasulfide is a sulfur-containing compound used as a flavoring agent with characteristic garlic and meaty odor notes.
General Material Description
Dimethyl tetrasulfide is an organosulfur compound with the molecular formula C2H6S4. It appears as a sulfurous odorant characteristic of garlic and meaty aromas. Known by several synonyms including 1,4-dimethyltetrasulfane and methyldisulfanyldisulfanylmethane, this compound is naturally present in various Allium species and related food products. As an important flavor constituent, dimethyl tetrasulfide contributes to the sensory profile of garlic, onion, and cooked meats. Reliable chemical data and structural information are accessible in public databases such as PubChem. It is typically derived from natural sources or through controlled synthesis for use as a flavoring agent.
Occurrence, Applicability & Potential Uses
Dimethyl tetrasulfide naturally occurs in many Allium plants including garlic and onion bulbs, as well as in heated beef, beer, cocoa, hop oil, shiitake mushrooms, and blood orange oil. It plays a significant role in imparting characteristic sulfurous and meaty notes to these products. Its application primarily encompasses flavoring purposes, enhancing garlic, meat, and onion flavor profiles in foods. According to standards such as FEMA (US), it is recognized for flavoring use with specified usage levels in various food categories to ensure quality and consistency. Its presence also contributes to the sensory complexity of certain beverages and processed foodstuffs.
Physico-Chemical Properties Summary
Dimethyl tetrasulfide exhibits a moderate molecular weight of approximately 158.33 g/mol and a chemical formula of C2H6S4. It has a specific gravity ranging from 1.303 to 1.309 at 25 °C, indicating it is denser than water. The compound’s refractive index varies between 1.658 and 1.664 at 20 °C. It has low vapor pressure (0.051 mmHg at 25 °C), reflecting modest volatility, and a vapor density significantly higher than air (5.4 times). Its estimated logP value around 2.49 denotes moderate lipophilicity, contributing to solubility in alcohol and limited solubility in water (~1751 mg/L at 25 °C estimated). The flash point is approximately 74 °C (163 °F), requiring careful handling during formulation. These properties influence the compound’s behavior in flavor development and stability in food matrices.
FAQ
What is dimethyl tetrasulfide and where does it naturally occur?
Dimethyl tetrasulfide is an organosulfur compound characterized by a sulfurous, garlic-like odor. It naturally occurs in plants of the Allium genus such as garlic and onion. Additionally, it is found in several food products including heated beef, beer, cocoa, shiitake mushrooms, and hop oil. Its presence contributes distinct flavor notes commonly associated with cooked meats and sulfurous vegetables.
How is dimethyl tetrasulfide used in flavoring and in which foods is it commonly found?
Dimethyl tetrasulfide is employed mainly as a flavoring agent to impart garlic, onion, and meaty flavor characteristics in various food products. Its use includes seasoning formulations for meat products, processed vegetables, dairy products, confectionery, and beverages including beer. Usage levels are closely controlled according to regulatory standards to maintain flavor consistency without overpowering the food product.
What safety regulations and standards apply to dimethyl tetrasulfide in flavor applications?
Dimethyl tetrasulfide is subject to evaluation and regulation by authorities such as FEMA (US) and EFSA (EU). It is classified as harmful if swallowed and irritating to eyes, skin, and respiratory system, requiring appropriate handling precautions. Usage levels in food are limited by Commission Regulation EC No. 1565/2000 for different food categories to ensure consumer safety. Additionally, safety data call for the use of protective clothing and avoidance of ingestion or contact during handling.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
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 |
| HMDB (The Human Metabolome Database): | HMDB41065 |
| FooDB: | FDB020940 |
| YMDB (Yeast Metabolome Database): | YMDB01465 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
General Material Information
| Preferred name | dimethyl tetrasulfide |
| Trivial Name | Dimethyl tetrasulfide |
| Short Description | tetrasulfide, dimethyl |
| Formula | C2 H6 S4 |
| CAS Number | 5756-24-1 |
| Deleted CAS Number | 85931-55-1 |
| ECHA Number | 227-278-8 |
| FDA UNII | Search |
| Nikkaji Number | J45.908I |
| COE Number | 11459 |
| xLogP3-AA | 1.80 (est) |
| NMR Predictor | External link |
| Synonyms |
|
Suppliers
| LBB Specialties | Penta International |
| Tengzhou Jitian Aroma Chemiclal | Penta International Corporation |
| Taytonn ASCC |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 158.32981872559 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 10.842 to 10.892 |
| Refractive Index | 1.658 to 1.664 @ 20 °C |
| Vapor Pressure | 0.051 mmHg @ 25 °C |
| Vapor Density | 5.4 |
| Flash Point TCC Value | 72.78 °C TCC |
| logP (o/w) | 2.49 est |
| Solubility | |
| alcohol | Yes |
| water, 1751 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Sulfurous | |
| garlic, meaty, sulfurous | |
| General comment | At 0.10 % in propylene glycol. garlic meaty |
Occurrences
| (data available) |
Safety Information
Safety information
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. 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: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavoring agents | |||
| Recommendation for dimethyl tetrasulfide usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.016 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 46 (μg/person/day) | ||
| Threshold of Concern: | 1800 (μg/person/day) | ||
| Structure Class: | I | ||
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 0.20000 | 1.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.10000 | 0.50000 | |
| Edible ices, including sherbet and sorbet (03.0): | 0.20000 | 1.00000 | |
| Processed fruit (04.1): | 0.20000 | 1.00000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 0.20000 | 1.00000 | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.10000 | 0.50000 | |
| Bakery wares (07.0): | 0.20000 | 1.00000 | |
| Meat and meat products, including poultry and game (08.0): | 0.10000 | 0.20000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.10000 | 0.20000 | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.10000 | 0.50000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.20000 | 1.00000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | - | - | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.20000 | 1.00000 | |
| Ready-to-eat savouries (15.0): | 0.40000 | 2.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.10000 | 0.50000 | |
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 74 (FGE.74)[1]: Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08 (2008) 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 91 (FGE.91): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev1 (2009) 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 Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): 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 |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):5756-24-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :79828 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| methyldisulfanyldisulfanylmethane |
| Chemidplus:0005756241 |