Dimethyltrisulfid Chemische Eigenschaften,Einsatz,Produktion Methoden
R-Sätze Betriebsanweisung:
R22:Gesundheitsschädlich beim Verschlucken.
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
R36/38:Reizt die Augen und die Haut.
R20/22:Gesundheitsschädlich beim Einatmen und Verschlucken.
R10:Entzündlich.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S37/39:Bei der Arbeit geeignete Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S16:Von Zündquellen fernhalten - Nicht rauchen.
Chemische Eigenschaften
Dimethyl trisulfide has a powerful, diffusive, penetrating odor reminiscent of fresh onion
Occurrence
Reported as occurring in the volatile portion of fresh onion juice; the major aroma component in cooked
vegetables of the Brassica genus. Also reported found in kohlrabi, cabbage, onion, garlic, shallots, leek, peas, mustard, tomato,
wheaten bread, cheeses, milk, cooked chicken, pork, beef, hop oil, beer, brandies, whiskey, sherry, grape wine, cocoa, coffee, roasted peanuts, mushrooms, broccoli, cauliflower, brussels sprouts, radishes, pumpkin, sweet corn, asparagus, black tea,
shellfish and squid.
Verwenden
Dimethyl trisulfide is reported as a major aroma component in cooked Brassicaceous vegetables. Trap baits containing dimethyl trisulfide have been used to capture Calliphora loewi and other blowflies. Dimethyl trisulfide along with dimethyl sulfide and dimethyl disulfide have been confirmed as volatile compounds given off by the fly-attracting plant known as dead-horse arum (Helicodiceros muscivorus). These flies are attracted to the odor of fetid meat and help pollinate this plant.
synthetische
It is produced by the microorganism, L. cremoris S2.
Dimethyltrisulfid Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
