Extremely potent, pungent sulfurous material with a strong cooked-onion and garlic character. In extreme dilution it can lend savory, tropical or blackcurrant-like nuances, but neat it reads as aggressively alliaceous and rotten. A trace-use specialty chemical.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 970.
Almost colorless or pale yellowish mobile oil.
Slightly soluble in water, soluble in alcohol, propylene glycol and oils.
Very powerful and diffusive, penetrating odor of fresh onion, greener and more ethereal than the odor of the methyl propyl trisulfide.
The title trisulfide, which has been identified in the volatile portion of fresh onion juice, has been synthesized and is used in combination with other known components of the onion flavor to reconstitute such flavor in processed food (vegetables, soups, etc.).