Determine the necessary mass, volume, or concentration for preparing a solution.
≥98% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Argon charged,Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 21 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Dimethyl trisulfide (DMTS), a volatile sulfur compound (VSC), is a major aroma consituent in cooked Brassicaceous vegetables. Dimethyl trisulfide formation is reported during beer aging. It has been reported to be responsible for common malodour from fungating cancer samples. It is an important taste and odor (T&O)-causing compound in China, mainly associated with the septic/swampy odor. It has been identified as a common odor-producing compound by Microcystis (on its decay). Granular activated carbon (GAC) adsorption of dimethyl trisulfide, an algal odorant, has been reported.
Dimethyl trisulfide is reported as a major aroma component in cooked Brassicaceous vegetables. Trap baits containing dimethyl trisulfide have been used to capture Calliphora loewi and other blowflies. Dimethyl trisulfide along with dimethyl sulfide and dimethyl disulfide have been confirmed as volatile compounds given off by the fly-attracting plant known as dead-horse arum (Helicodiceros muscivorus). These flies are attracted to the odor of fetid meat and help pollinate this plant.
| Pubchem Sid | 504752933 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/504752933 |
| Canonical Smiles | CSSSC |
| IUPAC Name | (methyltrisulfanyl)methane |
| InChIKey | YWHLKYXPLRWGSE-UHFFFAOYSA-N |
| INCHI | 1S/C2H6S3/c1-3-5-4-2/h1-2H3 |
| Isomeric SMILES | CSSSC |
| WGK Germany | 3 |
| PubChem CID | 19310 |
| UN Number | 1993 |
| Molecular Weight | 126.26 |
| Beilstein | 1731604 |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organosulfur compounds |
| Class | Organic trisulfides |
| Subclass | Not available |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Organic trisulfides |
| Alternative Parents | Sulfenyl compounds Hydrocarbon derivatives |
| Molecular Framework | Aliphatic acyclic compounds |
| Substituents | Organic trisulfide - Sulfenyl compound - Hydrocarbon derivative - Aliphatic acyclic compound |
| Description | This compound belongs to the class of organic compounds known as organic trisulfides. These are organosulfur compounds with the general formula RSSSR' (R,R'=alkyl, aryl). |
| External Descriptors | organic trisulfide |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
| Certificate of Analysis | Dec 12, 2025 | D103087 | |
| Certificate of Analysis | Dec 12, 2025 | D103087 | |
| Certificate of Analysis | Jun 25, 2024 | D103087 | |
| Certificate of Analysis | Jun 25, 2024 | D103087 | |
| Certificate of Analysis | Jun 25, 2024 | D103087 | |
| Certificate of Analysis | Jun 25, 2024 | D103087 | |
| Certificate of Analysis | Jun 25, 2024 | D103087 | |
| Certificate of Analysis | Jun 25, 2024 | D103087 | |
| Certificate of Analysis | Jun 25, 2024 | D103087 | |
| Certificate of Analysis | Jun 25, 2024 | D103087 | |
| Certificate of Analysis | Mar 10, 2023 | D103087 | |
| Certificate of Analysis | Dec 29, 2021 | D103087 | |
| Certificate of Analysis | Dec 29, 2021 | D103087 | |
| Certificate of Analysis | Dec 29, 2021 | D103087 | |
| Certificate of Analysis | Dec 29, 2021 | D103087 |
| Solubility | Insoluble in water. |
|---|---|
| Sensitivity | air sensitive |
| Refractive Index | 1.602 |
| Flash Point(°C) | 56°C |
| Boil Point(°C) | 58°C or 165-175℃ |
| Melt Point(°C) | -68°C |
| Molecular Weight | 126.300 g/mol |
| XLogP3 | 1.300 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 3 |
| Rotatable Bond Count | 2 |
| Exact Mass | 125.963 Da |
| Monoisotopic Mass | 125.963 Da |
| Topological Polar Surface Area | 75.900 Ų |
| Heavy Atom Count | 5 |
| Formal Charge | 0 |
| Complexity | 12.400 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 2. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, [PMID:36866058] [10.3389/fnut.2023.1072159] |
| 3. Ruifang Wang, Qingzhen Zhu, Lina Qiao, Jing Wang, Shengbao Feng, Hailang Sun, Ning Zhang, Baoguo Sun, Jinyuan Sun, Hehe Li, Haitao Chen. (2023) Characterization of the key aroma-active compounds in Qingke baijiu by application of the sensory approach. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2023.105196] |
| 4. Dong-Yu Shen, Meng-Ke Li, Mu Zhao, Jie Li, Xinyue Cui, Ting-Ting Zou, Huan-Lu Song, Jian Xiong, Ku Li. (2022) Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2022.104879] |
| 5. Yaqiong Zhang, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, Xianli Gao. (2022) Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism. Foods, 11 (15): (2190). [PMID:35892775] [10.3390/foods11152190] |
| 6. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, [PMID:35413762] [10.1016/j.foodchem.2022.132611] |
| 7. Xiafen Hu, Xiang Li, Huimin Yang, Songhua Liu, Ziyu Qin, Changsheng Xie, Dawen Zeng. (2021) Active edge effect of pothole-rich WO3 nanosheets for enhancing dimethyl trisulfide gas sensing performance. SENSORS AND ACTUATORS B-CHEMICAL, [PMID:] [10.1016/j.snb.2021.131103] |
| 8. Yajiao Zhao, Wenli Wei, Li Tang, Dongdong Wang, Yan Wang, Zhengyun Wu, Wenxue Zhang. (2021) Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing. FOOD RESEARCH INTERNATIONAL, [PMID:34600669] [10.1016/j.foodres.2021.110667] |
| 9. Shan-Shan Zhang, Sen Guo, Zhao-Jing Zheng, Shao-Jing Liu, Yu-Fei Hou, Chi-Tang Ho, Nai-Sheng Bai. (2021) Characterization of volatiles in Allium tenuissimum L. flower by headspace-gas chromatography-olfactometry-mass spectrometry, odor activity values, and the omission and recombination experiments. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2021.112144] |
| 10. Xiafen Hu, Xiaoxia Wang, Tingting Zhou, Xiangfeng Chu, Changsheng Xie, Dawen Zeng. (2019) Insight into highly selective dimethyl trisulfide detection based on WO3 nanorod bundles with exposed (002) facets. SENSORS AND ACTUATORS B-CHEMICAL, [PMID:] [10.1016/j.snb.2019.127538] |
| 11. Xiao-Fang Liu, Hu Li, Heng Zhang, Hu Pan, Shan Huang, Kai-Li Yang, Song Yang. (2016) Efficient conversion of furfuryl alcohol to ethyl levulinate with sulfonic acid-functionalized MIL-101(Cr). RSC Advances, 6 (93): (90232-90238). [PMID:] [10.1039/C6RA19116A] |
| 12. Liu Xin Chao, Zhou Ligang, Liu Qiyong, Liu Zhi Long. (2015) Laboratory Evaluation of Larvicidal Activity of the Essential oil of Allium tuberosum Roots and its Selected Major Constituent Compounds Against Aedes albopictus (Diptera: Culicidae). JOURNAL OF MEDICAL ENTOMOLOGY, 52 (3): (437-441). [PMID:26334818] [10.1093/jme/tjv016] |
| 13. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2014) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 14. Liu Xin Chao, Liu Qiyong, Zhou Ligang, Liu Zhi Long. (2014) Evaluation of larvicidal activity of the essential oil of Allium macrostemon Bunge and its selected major constituent compounds against Aedes albopictus (Diptera: Culicidae). Parasites & Vectors, 7 (1): (1-5). [PMID:24731297] [10.1186/1756-3305-7-184] |
| 15. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2013) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |
| 16. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.107374] |
| 17. Jialing Lu, Jia Zheng, Dong Zhao, Yan Xu, Shuang Chen. (2025) The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu. MOLECULES, 30 (4): (933). [PMID:40005243] [10.3390/molecules30040933] |
| 18. Lele Chen, Jianshe Chen, Xinmiao Wang, Yue He. (2025) Saltiness can be modulated by the aerosol generation behavior of salt solution. FOOD QUALITY AND PREFERENCE, [PMID:] [10.1016/j.foodqual.2025.105815] |
| 19. Kaili He, Mouming Zhao, Xing Tong, Yunzi Feng. (2025) Reveal the flavor quality changes of soy sauce during shelf life through metabolomics. FOOD CHEMISTRY, [PMID:41443118] [10.1016/j.foodchem.2025.147650] |
| 20. Meina Jin, Xiaoyue Lun, Wei Mu, Yunhe Zhao, Zhengqun Zhang. (2026) Functional Characterization of Three Odorant-Binding Proteins in Sex Pheromones and Host Plant Volatiles Detection in Bradysia odoriphaga. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:41619224] [10.1021/acs.jafc.5c12660] |
| 21. Jing Li, Huihui Tian, Miaomiao Dong, Yimeng Ren, Longzhu Zhou, Yujie Shi, Qingyu Zhao, Chaohua Tang, Junmin Zhang, Yueyu Bai. (2026) Elucidating key lipids driving aroma differences and potential formation pathways in marbled beef with interindividual lipid variations. FOOD CHEMISTRY, [PMID:41797043] [10.1016/j.foodchem.2026.148641] |