Dimethyl Sulfide CAS #75-18-3

Methyl sulfur has the unpleasant smell of wild radish, similar to cabbage. Only at very low levels (0.1 – 3.0 ppm) can it be tolerated as a green vegetable flavor. It can be prepared by the reaction of potassium sulfide and methyl chloride in methanol solution; From potassium methyl sulfate and potassium sulfide.

Dimethyl sulfide (DMS) or methyl thiomethane is an organic sulfur compound with the molecular formula (CH 3) 2 s. Dimethyl sulfide is a flammable liquid that boils at 37 ° C (99 ° f) and has an unpleasant odor. It is a component of the smell produced by certain vegetables (especially corn, cabbage, beetroot and seafood) during cooking. This is also a sign of bacterial contamination during malt production and brewing. It is the decomposition product of dimethylsulfopropionic acid (DMSP) and methyl mercaptan produced by bacterial metabolism.