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Dimethyl sulfide is the main volatile chemical produced by various species of truffle, and is the compound that animals trained to uncover the fungus (such as pigs and detection dogs) sniff out when searching for them.
Oxidation of lignosulfonates from softwood trees produced vanillin (artificial vanilla flavor). Dimethyl sulfide and dimethyl sulfoxide (an important organic solvent) are produced from lignosulfonates. The first step involves heating lignosulfonates with sulfides or elemental sulfur to produce dimethyl sulfide.
The crude dimethyl sulfide product was purified by distillation and could then be used to produce DMSO. When Gaylord closed its Bogalusa plant in 2010, it changed its process technology to manufacture DMS from methanol and hydrogen sulfide gas via gas phase thioetherification. This is the dominant method used worldwide to make DMS and there are ...
The most abundant in nature is dimethyl sulfide (CH 3 −S−CH 3) produced by the degradation of dimethylsulfoniopropionate. Many other organic S compounds affect the global sulfur cycle, including methanethiol , dimethyl disulfide , and carbon disulfide .
Dimethyl sulfide (DMS), the corresponding sulfide, also produced by marine phytoplankton and emitted to the oceanic atmosphere where it is oxidized to DMSO, SO 2 and sulfate Dimethyl sulfone, commonly known as methylsulfonylmethane (MSM), a related chemical often marketed as a dietary supplement
Azelaic acid and pelargonic acids are produced from ozonolysis of oleic acid on an industrial scale. An example is the ozonolysis of eugenol converting the terminal alkene to an aldehyde: [9] By controlling the reaction/workup conditions, unsymmetrical products can be generated from symmetrical alkenes: [10]
Another volatile breakdown product is dimethyl sulfide (CH 3 SCH 3; DMS). There is evidence that DMS in seawater can be produced by cleavage of dissolved (extracellular) DMSP [7] [8] by the enzyme DMSP-lyase, although many non-marine species of bacteria convert methanethiol to DMS. [citation needed]
Dimethyl sulfide creates a sour-sweet cream flavour when it exceeds 0.025 mg/L in beer. Dimethyl sulfide is derived from sulfur-based organic compounds produced during malt development. [11] Bacterial contamination during the fermentation of yeast can also cause the production of dimethyl sulfide.