Compound Monograph
Dimethyl Disulfide
Dimethyl disulfide is a volatile organosulfur compound with a strong garlic-like odour, found in truffles, alliums and other plants.
Classification
Dimethyl Disulfide is an organosulfur compound (disulfide), part of the other constituents class. Compounds outside the major chemical classes — nucleosides, simple amines, mixed volatile oils, and as-yet uncategorised constituents.
Where Does It Come From? (4)
Dimethyl Disulfide is a naturally occurring organosulfur compound (disulfide), found in Black truffle, Garlic and onions and 2 other sources. It is flagged as moderately toxic.
Research & Evidence
Dimethyl disulfide is a small volatile organosulfur compound responsible for part of the pungent, garlic- or cabbage-like aroma of truffles, alliums and various decomposing plant matter. It is an important flavour and aroma volatile and is also used industrially and as a fumigant.
Toxicity & Safety
At the trace concentrations present in foods it functions as an aroma compound. In concentrated industrial form it is an irritant with a powerful odour, and reported animal toxicity data (an oral LD50 in rats in the low-hundreds of mg/kg range) reflect bulk-chemical exposure rather than dietary intake.