dimethyl sulphide

60 µg per capsule

DMS, like sweetcorn or tomato sauce”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of DMS character. Dimethyl sulphide is formed as a result of bacterial growth in water. It can also arise from decomposition of algae following an episode of algal bloom. This compound imparts a sulphury, 'muddy' odour, reminiscent of sweetcorn or tomato sauce.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to assess DMS flavour in water is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
60 µg per capsule
The flavour threshold of dimethyl sulphide in water is 20 µg / l.
DMS is formed by bacteria growing in water. It can also arise from decomposition of algae in surface waters following an episode of algal bloom.
Dimethyl sulphide is associated with sulphury and ‘muddy’ odours notes. The presence of DMS can also be indicative of contamination of the water supply chain with faecal bacteria.
CAS registry number
The CAS registry number of dimethyl sulphide is 75-18-3.
Other names
  • DMS
  • dimethyl monosulfide
  • methylsulfanylmethane
  • methyl monosulfide
  • methane thiomethane
  • methyl sulfide
  • methyl thioether
  • methylsulfanylmethane
  • 2-thiapropane
  • thiobis(methane)
  • thiobismethane
Indole and skatole may often be found in water in which the DMS has been produced by bacteria. 2-Pentanone may be present in water in which the DMS has been formed by algae.
Threshold distribution
Capsules per pot
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