# dimethyl disulfide

> chemical compound

**Wikidata**: [Q419800](https://www.wikidata.org/wiki/Q419800)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Dimethyl_disulfide)  
**Source**: https://4ort.xyz/entity/dimethyl-disulfide


## References

1. dimethyl disulfide. ChEBI
2. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=624-92-0)
3. DIMETHYL DISULFIDE. Global Substance Registration System
4. Dimethyl disulfide. PubChem
5. ChEBI release 2020-09-01
6. CHEMBL1347061. ChEMBL
7. Freebase Data Dumps. 2013
8. Dimethyl disulfide. ChemSpider
9. The Occurrence of Pentane-2-Thiol in Guava Fruit
10. Comparison of onion varieties by headspace gas chromatography-mass spectrometry
11. Isolation of the Volatile Components of Fresh Onion by Thermal Desorption Cold Trap Capillary Gas Chromatography
12. Volatile Flavor Components of Funazushi
13. Investigations of volatile constituents of the essential oil of Egyptian garlic (Allium sativum L.) by means of GC-MS and GC-FTIR
14. Identification of a new volatile compound in onion (Allium cepa) and leek (Allium porum): 3,4-dimethyl-2,5-dioxo-2,5-dihydrothiophene
15. Volatile flavor compounds formed in an interspecific hybrid between onion and garlic
16. Inflorescence odours of Amorphophallus and Pseudodracontium (Araceae)
17. Qualitative and quantitative comparison of volatile sulphides and flavour precursors in different organs of some wild and cultivated garlics
18. Analytical strategy by coupling headspace gas chromatography, atomic emission spectrometric detection and mass spectrometry application to sulfur compounds from garlic
19. Identification and quantification of organosulfur compliance markers in a garlic extract
20. GC-MS (EI, PCI, NCI) Computer Analysis of Volatile Sulfur Compounds in Garlic Essential Oils. Application of the Mass Fragmentometry SIM Technique1
21. Identification of volatile compounds produced by the bacterium Burkholderia tropica that inhibit the growth of fungal pathogens.
22. Volatile Compounds in Leek and Asafoetida
23. Identification ofAlliumProducts Using Flame Photometric Detection Gas Chromatography and Distribution Patterns of Volatile Sulfur Compounds
24. Composition of the Essential Oil ofAllium macrochaetumBoiss. et Hausskn. from Turkey
25. Volatile and odorous compounds from the bryozoan Biflustra perfragilis
26. Headspace volatiles of whole plants and macerated plant parts of Brassica and Sinapis
27. Identification of sulfurous compounds of Shiitake mushroom (Lentinus edodes Sing.)
28. Effects of pH value on the formation of volatiles of Shiitake (Lentinus edodes), an edible mushroom
29. Dimethyl oligosulphides, major volatiles released from Sauromatum guttatum and Phallus impudicus
30. New sulfur compounds of rose oil.
31. Volatile components of papaya (Carica papaya L., Maradol variety) fruit
32. Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters
33. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
34. Differentiation of the volatile profile of microbiologically contaminated canned tomatoes by dynamic headspace extraction followed by gas chromatography-mass spectrometry analysis
35. Food Flavors and Odors, Volatile Sulfur Compounds in Potatoes
36. Dimethyl Disulfide. Hazardous Substances Data Bank. 2019
37. Jean-Claude Bradley Open Melting Point Dataset
38. Basic laboratory and industrial chemicals: A CRC quick reference handbook
39. Dimethyl disulphide. ECHA Substance Infocard database
40. Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard
41. EFSA database
42. Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
43. [OpenAlex](https://docs.openalex.org/download-snapshot/snapshot-data-format)
44. UniChem