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68986

Supelco

Dimethyl disulfide

analytical standard

Synonym(s):

DMDS, Methyl disulfide

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About This Item

Linear Formula:
CH3SSCH3
CAS Number:
624-92-0
Molecular Weight:
94.20
Beilstein:
1730824
EC Number:
210-871-0
MDL number:
MFCD00008561
UNSPSC Code:
85151701
PubChem Substance ID:
329761295
NACRES:
NA.24

grade

analytical standard

Quality Level

100

vapor density

3.24 (vs air)

vapor pressure

22 mmHg ( 20 °C)

Assay

≥98.5% (GC)

autoignition temp.

>572 °F

shelf life

limited shelf life, expiry date on the label

expl. lim.

16 %

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤0.5% water

refractive index

n20/D 1.525 (lit.)
n20/D 1.525-1.529

bp

109 °C (lit.)

mp

−85 °C (lit.)

density

1.046 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

SMILES string

CSSC

InChI

1S/C2H6S2/c1-3-4-2/h1-2H3

InChI key

WQOXQRCZOLPYPM-UHFFFAOYSA-N

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Related Categories

General description

Dimethyl disulfide is an organic disulfide, and a commonly used potent odorant which contributes to the aroma in heated food products.

Application

Dimethyl disulfide may be used as an analytical reference standard for the quantification of the analyte in commercial garlic products using high-performance liquid chromatography.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Signal Word

Danger

Hazard Classifications

Acute Tox. 3 Inhalation - Acute Tox. 3 Oral - Aquatic Acute 1 - Aquatic Chronic 1 - Eye Irrit. 2 - Flam. Liq. 2 - Skin Sens. 1 - STOT SE 1 Inhalation - STOT SE 3

Target Organs

Central nervous system, Upper respiratory tract

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

59.0 °F - closed cup

Flash Point(C)

15 °C - closed cup

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
BCCG2578
BCCD7917
BCCB8874
BCBV9093
BCCB3772

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An Overview of the Contribution of Sulfur-Containing Compounds to the Aroma in Heated Foods
Mottram.SD and Mottram.RH
ACS Symp. Ser., 826 (2002)
Identification and HPLC quantitation of the sulfides and dialk (en) yl thiosulfinates in commercial garlic products
Lawson.DL, et al.
Planta Medica, 57(04), 363-370 (1991)
M N Kardar et al.
Phytochemistry, 106, 156-163 (2014-08-12)
Chemical investigation of a sample of propolis originating from North-Western Cameroon led to the isolation of thirteen alk(en)ylphenols (1-13) (inseparable mixture) along with α-amyrin (14), β-amyrin (15), lupeol (16), cycloartenol (17), mangiferonic acid (18), ambonic acid (19), mangiferolic acid (20)
Esther Vega et al.
Chemosphere, 109, 113-119 (2014-05-31)
The effectiveness of different advanced oxidation processes on the treatment of a multicomponent aqueous solution containing ethyl mercaptan, dimethyl sulphide and dimethyl disulphide (0.5 mg L(-1) of each sulphur compound) was investigated with the objective to assess which one is
Gizem Keceli et al.
Biochemistry, 53(22), 3689-3698 (2014-05-30)
Nitroxyl (HNO), a potential heart failure therapeutic, is known to target cysteine residues to form sulfinamides and/or disulfides. Because HNO-derived modifications may depend on their local environment, we have investigated the reactivity of HNO with cysteine derivatives and C-terminal cysteine-containing
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