Dimethyl sulphide [DMS] CAS NO.75-18-3 FEMA 2746

Methyl sulfide

DMS

2-Thiapropane

Methyl thioether

Thiobismethane

Methane, thiobis-

(Methylsulfanyl)methane

Dimethyl sulphide

Methylthiomethane

Dimethyl Sulfide, CAS 75-18-3, Methyl sulfide, DMS, FEMA 2746

Dimethyl Sulfide, identified by the CAS number 75-18-3 and FEMA number 2746, is a prominent organosulfur compound that plays a critical role in both natural ecosystems and the flavor industry . With the molecular formula C₂H₆S and a molecular weight of 62.14 g/mol, this volatile liquid is one of the simplest members of the thioether family . It is characterized by a disagreeable, intense odor in its concentrated form, often described as cabbage-like or reminiscent of wild radish, yet at very low dilution levels (0.1 to 3.0 ppm), it contributes desirable sulfureous, creamy, and vegetable-like notes to various food profiles .

Chemically known as (methylsulfanyl)methane, Dimethyl Sulfide is produced naturally through multiple biological pathways . It is a major metabolite generated by marine algae and is the predominant volatile sulfur compound responsible for the characteristic "sea-like" aroma of the ocean . It also forms during the cooking of certain vegetables, most notably corn, cabbage, tomatoes, and asparagus, and is a key aroma component in seafood, dairy products, and many cooked foods . Additionally, DMS is a metabolite found in Escherichia coli and plays a role as a bacterial xenobiotic metabolite .

In the flavor and fragrance industry, Dimethyl Sulfide (FEMA 2746) is highly valued for its ability to impart authentic savory and vegetable notes. At threshold levels as low as 0.3 to 10 ppb, it contributes sulfureous, vegetative tomato, sweet creamed corn, and seafood nuances to flavor formulations . It is widely used to recreate the fresh taste of cooked vegetables, enhance savory profiles in soups and snacks, and add depth to seafood flavors . Beyond flavoring, DMS serves as a crucial chemical intermediate in the production of dimethyl sulfoxide (DMSO), a solvent for anhydrous mineral salts, and as a presulfiding agent for catalysts in the petroleum industry .

The physical properties of Dimethyl Sulfide make it a unique material to handle. It appears as a clear, colorless to pale yellow liquid with a density of approximately 0.846 g/mL at 25°C, making it less dense than water . It has an exceptionally low boiling point of 37-38°C (99°F) and a flash point below -36°F (-38°C), classifying it as a highly flammable liquid with vapors heavier than air . It is slightly soluble in water but miscible with most organic solvents including alcohol, ether, and hydrocarbons .

As a food additive, Dimethyl Sulfide is regulated and recognized as safe for use in flavors by the FDA (21 CFR 172.515) and is listed by the European Union under Regulation 1334/2008 . It holds JECFA number 452 and is approved by the Council of Europe (number 483c) . When sourcing this material, it is essential to ensure compliance with food-grade standards and to obtain proper documentation such as certificates of analysis, as it requires careful handling due to its hazardous classification (UN 1164, Class 3, Packing Group II) .

In summary, Dimethyl Sulfide (CAS 75-18-3) is a molecule of dual character—pungent and disagreeable in isolation, yet indispensable at trace levels for the authentic taste of corn, tomato, and seafood. Its unique olfactory properties and broad industrial applications ensure its continued importance in flavor science and chemical manufacturing.