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.

Dimethyl sulfide is also known as thiobismethane. Colorless liquid. Volatile. It smells when the concentration is high. Very low concentration (0.1 × 10-6～3.0 × 10-6), with the green aroma of vegetables. Natural products exist in American mint, Algerian Geranium oil and cream. The relative molecular weight is 62.13. The relative density is 0.8483. Melting point -98.3 ℃. Boiling point 37.3 ℃. The refractive index is 1.4438. Flash point -36 ℃, -17.8 ℃ (closed). Insoluble in water, soluble in ethanol and ether. Flammable. Vapor and air can form an explosive mixture, with an explosion limit of 2.2% – 19.7% (volume fraction). It is easy to oxidize and form sulfoxide or sulfone; It reacts with halothane to form matte salt, which reacts with wet silver hydroxide to form strongly alkaline compound matte base.