methyl sulfide
McGraw-Hill Science & Technology Dictionary:
Top
methyl sulfide
(′meth·əl ′səl′fīd)
(organic chemistry) (CH3)2S Flammable, colorless liquid with disagreeable aroma; soluble in ether and alcohol, insoluble in water; boils at 38°C; used as a chemical intermediate. Also known as dimethyl sulfide.
Wiley Dictionary of Flavors:
Top
Dimethyl Sulfide
One of the most commonly used sulfur compounds in flavors. It is responsible for a wide variety of characters at different levels. At the highest of levels it is perceived as purely sulfury and is reminiscent of asparagus, artichoke, and many other green vegetables. At lower levels, it becomes definitely corn-like. At lower levels still, the compound takes on a fruity molasses aroma and is reminiscent of raspberry juice. When the level of concentration is reduced to a point where it becomes more subtle, the normally sulfuraceous compound becomes decidedly reminiscent of cream and milk, and for this reason it is a very important contributor to the characteristic of milk and cream flavors. At very low levels, it is useful in the development of serumy, meat juicy, and brothy aromas. It is found in some of the top note of protein hydrolysate and in good meat flavor systems. The greatest abundance of dimethyl sulfide occurring as a natural source is in bourbon geranium oil, molasses, and distilled mint terpenes. See Sulfur, Vegetative.
Post a question - any question - to the WikiAnswers community:
Copyrights:
McGraw-Hill Science & Technology Dictionary
McGraw-Hill Dictionary of Scientific and Technical Terms. Copyright © 2003, 1994, 1989, 1984, 1978, 1976, 1974 by McGraw-Hill Companies, Inc. All rights reserved.
Read more
