Dimethyl sulfide

<p>Dimethyl sulfide (DMS) or methylthiomethane is an <a href="/facts/Organosulfur_compounds/sUxSSXwD">organosulfur</a> compound with the formula (CH3)2S. It is the simplest <a href="/facts/Thioether/GdyEz43f">thioether</a> and has a characteristic disagreeable odor. It is a <a href="/facts/Flammable_liquid/D6txQYNY">flammable liquid</a> that boils at 37 °C (99 °F). It is a component of the smell produced from cooking of certain vegetables (notably <a href="/facts/Maize/lJ6c5xMH">maize</a>, <a href="/facts/Cabbage/WeEDQzxK">cabbage</a>, and <a href="/facts/Beetroot/RkzMBNlM">beetroot</a>) and <a href="/facts/Seafoods/geXBKfzJ">seafoods</a>. It is also an indication of <a href="/facts/Bacteria/wC8xSCsU">bacterial</a> contamination in <a href="/facts/Malt/Tupt6cGw">malt</a> production and <a href="/facts/Brewing/aKCgJVyJ">brewing</a>. It is a breakdown product of <a href="/facts/Dimethylsulfoniopropionate/5gUXrRQR">dimethylsulfoniopropionate</a> (DMSP), and is also produced by the bacterial metabolism of <a href="/facts/Methanethiol/hKk384K1">methanethiol</a>.
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Dimethyl sulfide open-in-new

Dimethyl sulfide