跳轉至內容
Merck
全部照片(1)

Key Documents

W327506

Sigma-Aldrich

二甲基三硫化物

≥98%, FG

同義詞:

2,3,4-三硫杂戊烷, 甲基硫烷基二硫烷基甲烷

登入查看組織和合約定價


About This Item

線性公式:
CH3SSSCH3
CAS號碼:
分子量::
126.26
FEMA號碼:
3275
Beilstein:
1731604
EC號碼:
歐洲委員會號碼:
539
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
12.013
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

agency

meets purity specifications of JECFA

法律遵循

EU Regulation 1334/2008 & 178/2002

化驗

≥98%

折射率

n20/D 1.602 (lit.)

bp

58 °C/15 mmHg (lit.)

mp

−68 °C (lit.)

密度

1.202 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

meaty; alliaceous; sulfurous

SMILES 字串

CSSSC

InChI

1S/C2H6S3/c1-3-5-4-2/h1-2H3

InChI 密鑰

YWHLKYXPLRWGSE-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

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。

應用


  • Exploring the binding affinity and characteristics of DcitOBP9 in citrus psyllids.: This study investigates the binding properties of dimethyl trisulfide (DMTS) with DcitOBP9, an odorant-binding protein in citrus psyllids, providing insights into the potential role of DMTS in pest management strategies (Pei et al., 2024).

象形圖

FlameExclamation mark

訊號詞

Warning

危險分類

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

132.8 °F - closed cup

閃點(°C)

56 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


從最近期的版本中選擇一個:

分析證明 (COA)

Lot/Batch Number

未看到正確版本?

如果您需要一個特定的版本,您可以透過批號來尋找特定憑證。

已經擁有該產品?

您可以在文件庫中找到最近購買的產品相關文件。

存取文件庫

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)
Granular activated carbon (GAC) adsorption of two algal odorants, dimethyl trisulfide and ?-cyclocitral
Zhang K-J, et al.
Desalination, 266(1), 231-237 (2011)
Identification of dimethyl trisulfide as a major aroma component of cooked brassicaceous vegetables.
Maruyama FT.
Journal of Food Science, 35(5), 540-543 (1970)
Eric Block et al.
Proceedings of the National Academy of Sciences of the United States of America, 112(21), E2766-E2774 (2015-04-23)
The vibrational theory of olfaction assumes that electron transfer occurs across odorants at the active sites of odorant receptors (ORs), serving as a sensitive measure of odorant vibrational frequencies, ultimately leading to olfactory perception. A previous study reported that human
L Gijs et al.
Journal of agricultural and food chemistry, 48(12), 6196-6199 (2001-04-21)
Hop S-methylcysteine sulfoxide has previously been postulated as the precursor of dimethyl trisulfide (DMTS) in beers. The present data point to 3-methylthiopropionaldehyde, the Strecker aldehyde issued from methionine, as another potential precursor in aged beers. Spiking either fresh beer or

我們的科學家團隊在所有研究領域都有豐富的經驗,包括生命科學、材料科學、化學合成、色譜、分析等.

聯絡技術服務