Dimethyl trisulfide

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Chemical compound

Dimethyl trisulfide

File:Dimethyl trisulfide.png
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Chemical formula	CHNO
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Dimethyl trisulfide (DMTS) is an organosulfur compound with the formula (CH₃S)₂S. It is a colorless to pale yellow liquid with a strong odor. DMTS is a significant component of the aroma of cooked cabbage and is also found in cruciferous vegetables such as broccoli and Brussels sprouts. It is also present in beer, cheese, and some wines.

Chemical Properties

Dimethyl trisulfide is part of a group of compounds known as polysulfides. It is characterized by the presence of three sulfur atoms in a chain, flanked by two methyl groups. The chemical structure can be represented as CH₃-S-S-S-CH₃. It has a molecular weight of 126.26 g/mol and a density of 1.157 g/cm³. DMTS has a melting point of -85°C and a boiling point of 151°C. It is slightly soluble in water but more soluble in organic solvents.

Occurrence

DMTS is naturally occurring and can be found in various foods and beverages. It is a key contributor to the flavor profile of cooked cabbage and other cruciferous vegetables. It is also found in beer, cheese, and some wines. The compound is produced during the thermal degradation of glucosinolates, which are sulfur-containing compounds found in these vegetables.

Applications

Dimethyl trisulfide is used in the food industry as a flavoring agent due to its strong odor and flavor characteristics. It is also used in the production of pesticides and as a chemical intermediate in the synthesis of other sulfur-containing compounds.

Safety and Handling

DMTS should be handled with care due to its strong odor and potential toxicity. It is advisable to use appropriate personal protective equipment (PPE) when handling this compound. In case of contact with skin or eyes, it is recommended to rinse thoroughly with water and seek medical attention if necessary.

Related Compounds

• Dimethyl disulfide
• Dimethyl sulfide
• Methyl mercaptan
• Hydrogen sulfide

See Also

• Organosulfur compound
• Polysulfide
• Glucosinolate
• Cruciferous vegetables