Compound Monograph
Dimethyl Sulfide
Dimethyl sulfide is a volatile organosulfur compound that contributes to the aroma of truffles, cooked vegetables and the sea.
Classification
Dimethyl Sulfide is an organosulfur compound (sulfide), 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? (2)
Dimethyl Sulfide is a naturally occurring organosulfur compound (sulfide), found in Black truffle and Cooked cabbage, corn and other vegetables. It is well tolerated orally (low toxicity).
Research & Evidence
Dimethyl sulfide is a small, volatile organosulfur compound that contributes characteristic notes to the aroma of truffles, cooked vegetables, seafood and the ocean. In the wider environment it is a major biogenic sulfur gas produced by marine plankton. As a flavour volatile it is detectable at very low concentrations.
Toxicity & Safety
Dimethyl sulfide occurs naturally in many foods and is used as a flavouring at trace levels, where it is regarded as low risk. Like other volatile sulfides it has a strong odour and can be irritating in concentrated form.