W387800
Bis(methylthio)methane
≥99%, FG
Synonym(s):
Truffle sulfide, Dimethylthiomethane, Formaldehyde dimethyl mercaptal
About This Item
Recommended Products
biological source
synthetic
Quality Level
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥99%
refractive index
n20/D 1.53 (lit.)
bp
147 °C (lit.)
density
1.059 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
garlic; green; mushroom; spicy; sulfurous
SMILES string
CSCSC
InChI
1S/C3H8S2/c1-4-3-5-2/h3H2,1-2H3
InChI key
LOCDPORVFVOGCR-UHFFFAOYSA-N
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Related Categories
General description
Application
- RIFM fragrance ingredient safety assessment, bis-(methylthio)methane, CAS Registry Number 1618-26-4.: This safety assessment explores the use of bis(methylthio)methane as a fragrance ingredient. The study evaluates its toxicological profile, confirming its safety for use in various cosmetic and personal care products (Api et al., 2021).
- Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.: Bis(methylthio)methane is identified as a significant aroma compound in Chinese truffle varieties. The research uses a flavoromics approach to map out the aroma profiles, supporting the enhancement of truffle-based products (Feng et al., 2019).
- Multidimensional Gas Chromatography Coupled to Combustion-Isotope Ratio Mass Spectrometry/Quadrupole MS with a Low-Bleed Ionic Liquid Secondary Column for the Authentication of Truffles and Products Containing Truffle.: This analytical method leverages bis(methylthio)methane as a marker for authenticating truffle products. The study improves the reliability of truffle product verification, ensuring quality control in the food industry (Sciarrone et al., 2018).
- Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.: Bis(methylthio)methane is quantified as a key sulfur compound in Swiss Tilsit cheese. The study′s findings contribute to the understanding of cheese aroma profiles, aiding in the development of flavor-enhanced dairy products (Fuchsmann et al., 2015).
Biochem/physiol Actions
Related product
signalword
Warning
hcodes
Hazard Classifications
Aquatic Chronic 3 - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2
Storage Class
3 - Flammable liquids
wgk_germany
WGK 2
flash_point_f
107.6 °F - closed cup
flash_point_c
42 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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