dimethyl trisulphide

330 ng per capsule

Onion, like stagnant water or decaying vegetation”

Certified water flavour standard used to train professional tasters to recognize and scale the intensity of onion character. Dimethyl trisulphide is formed through decay of grass and vegetation in reservoirs. It can also be formed via decomposition of algae following an episode of algal bloom. This compound imparts an unpleasant 'swampy' odour to water, similar to that of decaying vegetation or stagnant water.

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

Flavour cards

Flavour standard information

Technical specification

Assessment
The best way to assess onion flavour in water is as follows. Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
330 ng per capsule
Threshold
The flavour threshold of dimethyl trisulphide in water is 110 ng / l.
Origins
Dimethyl trisulphide is formed through decay of grass and vegetation in reservoirs and lakes and by bacterial action. It can also arise from decomposition of algae following an episode of algal bloom.
Importance
Imparts an unpleasant ‘swampy’ odour to water. The intensity of the odour can be increased by the presence of other sulphur compounds.
CAS registry number
The CAS registry number for dimethyl trisulphide is 3658-80-8.
Other names
  • DMTS
  • 1,3-dimethyl trisulfane
  • methyl trisulfide
  • methyl trithiomethane
  • methylsulfanyldisulfanylmethane
  • methyltrithiomethane
  • 2,3,4-trithiapentane
  • methylsulfanyldisulfanylmethane
Remarks
Dimethyl trisulphide is often found in water in association with other sulphur compounds such as H2S and methanethiol.
Threshold distribution
Graph
Capsules per pot
10
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