| FEMA | 3536 |
| CAS | 624-92-0 |
| EINECS | 210-871-0 |
| JECFA Food Flavoring | 564 |
| CoE Number | 2175 |
| Organoleptic Notes |
|
| Odor | sulfurous sulfurous, vegetable, cabbage, onion, |
| Flavor | sulfurous sulfurous, cabbage, malty, creamy, |
| Material Notes | Isol. from garlic oil (Allium sativum), also in onion (Allium cepa), ramsons (Allium ursinum), morello cherry, melon, pineapple, strawberry, wheat bread, cocoa, roasted barley, roasted filberts, roasted peanuts, crispbread, American potato chips, soybean and other foodstuffs. Flavouring ingredient. Dimethyldisulfide is a volatile organic compound. Methyl disulfide is occasionally found as a volatile component of normal human breath and biofluids. Dimethyldisulfide is one of the representative volatile components found in oral malodor. Dimethyldisulfide concentrations in breath is a practical noninvasive way to assess recent exposure to sulfur compounds in sulfate pulp mills, and therefore it should be applicable to workplaces contaminated. (PMID: 5556886, 14691119, 11236158, 8481097) |