dimethyl trisulfide

FEMA	3275
CAS	3658-80-8
EINECS	222-910-9
JECFA Food Flavoring	582
CoE Number	539
Organoleptic Notes	1. Odor Type: alliaceous sulfurous onion cooked onion savory meaty Odor Description:at 0.10 % in propylene glycol. sulfurous cooked onion savory meaty sulfurous alliaceous cooked savory meaty eggy vegetable fresh onion green onion Odor Description:Sulfureous, alliaceous, cooked, savory, meaty, eggy and vegetative with a fresh, green, onion topnoteMosciano, Gerard P&F 20, No. 5, 49, (1995)
Odor	alliaceous sulfurous, onion, cooked, savory, meaty, alliaceous, eggy, vegetable, fresh, green
Flavor	alliaceous sulfurous, alliaceous, gassy, savory, meaty, fresh, vegetable,
Material Notes	Found in essential oil of hop (Humulus lupulus), garlic (Allium sativum), shallot (Allium cepa) and ramsons (Allium ursinum). Also found in pineapple, raw cabbage, kohrabi, roasted filberts, roasted peanuts, edible mushrooms, brussel sprouts, fermented radish, Chinese cabbage, parsnips, scallop and squid. The major off-flavour principle of overcooked brassicas. Flavouring ingredient

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