FlavScents AInsights Entry: Dimethyl Disulfide (CAS: 624-92-0)

1. Identity & Chemical Information

• Common Name(s): Dimethyl disulfide
• IUPAC Name: Methanethioic acid, S-methyl ester
• CAS Number: 624-92-0
• FEMA Number: 3539
• Other Identifiers: FL No. 12.003
• Molecular Formula: C2H6S2
• Molecular Weight: 94.20 g/mol
• Functional Groups and Structure–Odor Relevance: Dimethyl disulfide is characterized by the presence of two sulfur atoms, which contribute to its potent sulfurous odor. The disulfide bond is crucial for its distinctive aroma, often described as garlic-like or onion-like, which is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dimethyl disulfide is known for its strong, pungent odor reminiscent of garlic and onions. It is often described as having a sulfurous, alliaceous character with high intensity and diffusion. The compound plays a critical role as an impact note in flavor formulations, providing authenticity and depth to savory profiles. While specific taste and odor thresholds are not universally documented, its potent nature suggests low threshold values, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dimethyl disulfide occurs naturally in various plants and foods, including garlic, onions, and cruciferous vegetables. It is also formed during the Maillard reaction, a key process in cooking that contributes to the development of complex flavors. This compound is relevant to "natural flavor" designations due to its presence in natural sources and its formation through natural processes like fermentation and enzymatic degradation.

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

4. Use in Flavors

Dimethyl disulfide is widely used in savory flavor categories, such as soups, sauces, and meat products, where it enhances the authenticity of garlic and onion notes. It functions as a potent impact note, often used in trace amounts due to its strong aroma. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering sulfurous notes. Stability considerations include its moderate resistance to heat and susceptibility to oxidation, which can affect its sensory profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, dimethyl disulfide is utilized in trace amounts to impart realism and complexity to compositions, particularly in green and herbal fragrance families. It serves as a modifier or impact note, contributing to the top notes due to its high volatility. Typical concentration ranges are qualitative, often below 0.1% in the final product, ensuring the sulfurous character remains subtle and balanced.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Permitted under Regulation (EC) No 1334/2008 with FL number 12.003.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, though country-specific variability may exist, particularly in Asia and Latin America.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, dimethyl disulfide is considered safe at typical flavor use levels, with an ADI not specifically established but implied through GRAS status. Dermal exposure in fragrances is limited due to potential irritation and sensitization, with IFRA providing guidance on safe use levels. Inhalation exposure is primarily a concern in occupational settings, where adequate ventilation and protective measures are recommended. Risk profiles differ between food and fragrance applications, with stricter controls often applied in fragrance use due to direct skin contact.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dimethyl disulfide is valued for its ability to impart authentic sulfurous notes, enhancing savory profiles. It synergizes well with other sulfur compounds and umami enhancers. Common pitfalls include overuse, leading to overpowering and unpleasant aromas. It is frequently under-used in complex formulations where subtlety is required. Formulators should carefully balance its concentration to achieve the desired sensory impact without overwhelming the product.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on dimethyl disulfide is well-established, particularly regarding its sensory characteristics and regulatory status. Industry practices are well-documented, though specific numeric thresholds for sensory perception may vary. Known data gaps include comprehensive toxicological profiles for all exposure routes, necessitating reliance on industry-typical practices and regulatory guidance.

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 2026-04-22 07:45:05 GMT (p2)