FlavScents AInsights Entry for 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: 3495
• Other Identifiers: FL No. 12.003
• Molecular Formula: C2H6S3
• Molecular Weight: 126.26 g/mol
• Functional Groups and Structure–Odor Relevance: Dimethyl trisulfide is characterized by its sulfide functional group, which contributes to its potent sulfurous odor. This compound is a key contributor to the aroma of cooked vegetables and is often associated with the characteristic smell of cabbage and onions.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dimethyl trisulfide is known for its strong, pungent sulfurous odor, reminiscent of cooked cabbage, onions, and garlic. It is often described as having a meaty, savory character, making it a valuable component in flavor formulations that require a cooked or roasted note. The odor threshold for dimethyl trisulfide is extremely low, often in the parts per billion (ppb) range, which means even small concentrations can have a significant sensory impact. It is typically used as an impact note in flavor systems to enhance the authenticity of savory profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dimethyl trisulfide occurs naturally in a variety of foods, including cooked vegetables like cabbage and onions, as well as in some cheeses and wines. It is formed through the enzymatic degradation of sulfur-containing amino acids, such as methionine, during cooking or fermentation processes. This compound is often used to impart a "natural flavor" designation in food products due to its presence in natural food sources.

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

4. Use in Flavors

Dimethyl trisulfide is primarily used in savory flavor applications, such as soups, sauces, and meat products, where it provides a cooked, roasted, or meaty note. It is also used in snack foods to enhance umami and savory characteristics. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is important to note that dimethyl trisulfide is sensitive to heat and oxidation, which can affect its stability and sensory profile in formulations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, dimethyl trisulfide is used sparingly due to its potent odor. It can be found in trace amounts in certain fragrance families, such as green or herbal compositions, where it adds a realistic, earthy note. Its volatility makes it a top note in fragrance formulations, contributing to the initial impression of the scent. Typical concentrations are very low, often less than 0.1%, to avoid overpowering the fragrance blend.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Dimethyl trisulfide is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: It is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for use in flavorings.
• United Kingdom: Post-Brexit, the regulatory status aligns with the EU, maintaining its approval for flavor use.
• Asia: In Japan and China, dimethyl trisulfide is permitted for use in food flavorings, although specific regulations may vary.
• Latin America: Countries like Brazil and members of MERCOSUR generally follow international guidelines, allowing its use in flavors.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, dimethyl trisulfide is considered safe at the levels typically used in food flavoring, with an acceptable daily intake (ADI) not specifically established but implied through its FEMA GRAS status. Dermal exposure in fragrance applications is limited due to potential irritation and sensitization, and it is subject to IFRA guidelines. Inhalation exposure is generally low risk in consumer products, but occupational exposure should be managed to prevent irritation due to its volatility.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dimethyl trisulfide is valued for its ability to impart authentic cooked and savory notes in flavor formulations. It synergizes well with other sulfur-containing compounds and umami enhancers. Formulators should be cautious of its potent odor and low threshold, as overuse can lead to an overpowering and unpleasant aroma. It is often under-used in applications where a subtle cooked note is desired, providing an opportunity for innovation in savory product development.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dimethyl trisulfide is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific use levels may vary based on formulation goals. Some data gaps exist in regional regulatory specifics, but harmonized assumptions generally apply.

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 2026-01-21 14:53:51 GMT (p2)