W327506
二甲基三硫化物
≥98%, FG
别名:
2,3,4-三硫杂戊烷, 甲基硫烷基二硫烷基甲烷
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关于此项目
线性分子式:
CH3SSSCH3
化学文摘社编号:
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
Agency:
meets purity specifications of JECFA
生物来源
synthetic
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
此项目有
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)
Identification of dimethyl trisulfide as a major aroma component of cooked brassicaceous vegetables.
Maruyama FT.
Journal of Food Science, 35(5), 540-543 (1970)
Granular activated carbon (GAC) adsorption of two algal odorants, dimethyl trisulfide and ?-cyclocitral
Zhang K-J, et al.
Desalination, 266(1), 231-237 (2011)
Atsuko Isogai et al.
Journal of agricultural and food chemistry, 57(1), 189-195 (2008-12-19)
Dimethyl trisulfide (DMTS) is involved in the unpalatable aroma of stale sake, called "hineka"; however, the mechanism underlying the formation of DMTS during the storage of sake has not been elucidated. This paper investigates the precursors of DMTS in sake.
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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