FlavScents AInsights Entry: Dimethyl Trisulfide (CAS: 3658-80-8)

1. Identity & Chemical Information

• Common Name(s): Dimethyl trisulfide
• IUPAC Name: 3,3'-Thiodipropanal
• CAS Number: 3658-80-8
• FEMA Number: 3873
• Other Identifiers: FL No. 12.165
• Molecular Formula: C2H6S3
• Molecular Weight: 126.26 g/mol

Dimethyl trisulfide (DMTS) is characterized by its sulfur-containing functional groups, which are crucial for its distinctive odor profile. The presence of sulfur atoms contributes to its potent aroma, often described as reminiscent of cooked cabbage or garlic. This compound is a key contributor to the aroma of certain foods and is used in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dimethyl trisulfide is known for its strong, pungent odor, often described as sulfurous, reminiscent of cooked cabbage, onions, or garlic. It has a high odor intensity and is typically used in very low concentrations due to its potent nature. The compound can act as an impact note in flavor formulations, providing authenticity and depth to savory profiles.

Taste and odor thresholds for DMTS are low, reflecting its intense sensory impact. It is often used to enhance the realism of flavors in food products, particularly in savory applications such as soups, sauces, and meat analogs.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dimethyl trisulfide naturally occurs in various foods, including cooked vegetables like cabbage and onions, as well as in some fermented products. It is formed through the enzymatic degradation of sulfur-containing amino acids, such as methionine, during cooking or fermentation processes.

The compound's presence in natural foods allows it to be designated as a "natural flavor" in certain regulatory contexts, depending on its source and method of production.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Dimethyl trisulfide is primarily used in savory flavor applications, including soups, sauces, and meat analogs, where it provides a realistic cooked vegetable or meaty note. Its functional role in flavor systems is as an impact note, contributing to the authenticity and depth of the flavor profile.

Typical use levels in finished food products are very low, often in the range of 0.1 to 5 ppm, due to its high potency. These values are industry-typical estimates, as specific documented ranges may vary.

Stability considerations include its sensitivity to oxidation, which can alter its sensory characteristics. Formulators must consider packaging and storage conditions to maintain its integrity.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, dimethyl trisulfide is used to impart a sulfurous, earthy note, often in trace amounts to enhance realism or complexity. It is found in fragrance families such as chypre and fougère, where it acts as a modifier or impact note.

Typical concentration ranges in fragrances are qualitative, as the compound is used sparingly due to its intense odor. It contributes primarily to the top and middle notes of a fragrance composition, given its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 12.165.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Specific regulations vary; generally recognized in Japan and China for flavor use.
• Latin America: Accepted in Brazil and MERCOSUR countries, with specific regulatory frameworks.

Explicit approvals and harmonized assumptions are generally consistent across regions, though formulators should verify country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, dimethyl trisulfide is considered safe at low concentrations typical of flavor use, with an acceptable daily intake (ADI) not clearly reported but generally recognized as safe within industry norms.

Dermal exposure in fragrance use may pose irritation or sensitization risks, though it is typically used in low concentrations that minimize these concerns. IFRA guidelines should be consulted for specific restrictions.

Inhalation exposure is relevant due to its volatility, with occupational safety considerations necessary in manufacturing settings.

Risk profiles differ between food and fragrance applications, primarily due to exposure routes and concentrations used.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dimethyl trisulfide is valued for its ability to impart a realistic cooked vegetable or meaty note, enhancing the authenticity of savory flavors. It synergizes well with other sulfur-containing compounds and umami enhancers.

Common formulation pitfalls include overuse, leading to an overpowering sulfurous note. It is frequently under-used due to concerns about its intense odor, but when balanced correctly, it can significantly enhance flavor profiles.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on dimethyl trisulfide is well-established, particularly regarding its sensory characteristics and applications in flavors. Industry practices are well-documented, though specific regulatory and safety data may have gaps or regional variability.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-09-24 12:28:08 GMT (p2)