Dimethyl disulfide

• Methyl disulfide
• DMDS

Highly flammable, volatile, colorless to yellowish liquid with an unpleasant odor

Liquid

1.06 g · cm -3

-85 ° C

110 ° C.

38 mbar ( 25 ° C)

Sparingly soluble in water (2.5 g · l-1 at 20 ° C)

1.5289 (20 ° C)

Risk

-62.6 KJ / mol

Template: Infobox chemical / molecular formula search available

Dimethyl disulfide is a chemical compound selected from the group of organic disulfides.

Occurrence

Dimethyl disulfide occurs naturally in the form of - before odorant of Stinkmorcheln and as one of the causes of the light taste of milk ( as a degradation product of methional ) - perceived as very unpleasant.

Production and representation

Dimethyl disulfide can be obtained by reacting methanethiol with elemental sulfur.

Properties

Dimethyl disulfide is a flammable, colorless to yellowish liquid with an unpleasant odor. The odor threshold is 6 ppm.

Use

Dimethyl disulfide is used as a flavoring in a variety of foods, such as Cabbage and Allium species, wine, cheese and beer. It is also used in oil refineries as a sulfiding agent and in the petrochemical industry as an excipient in the cracking of petroleum.

Health hazards

The effects of dimethyl sulfide on human health and the environment are tested under REACH in 2014 under substance evaluation of Germany.

Safety

The vapors of dimethyl disulfide can form (15 ° C, ignition temperature 370 ° C flash point) with air to form an explosive mixture.