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.

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Flavour standard information

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Technical specification

Assessment

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

Threshold

The flavour threshold of dimethyl sulphide in water is 20 µg / l.

Origins

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.

Importance

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

Remarks

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