section_path: Odor
section_name: Odor
paragraph_text: Odor
  
  Dimethyl sulfide has a characteristic odor commonly described as cabbage -like. It becomes highly disagreeable at even quite low concentrations. Some reports claim that DMS has a low olfactory threshold that varies from 0.02 to 0.1 ppm between persons, but it has been suggested that the odor attributed to dimethyl sulfide may in fact be due to disulfides, polysulfides and thiol impurities, since the odor of dimethyl sulfide is much less disagreeable after it is freshly washed with saturated aqueous mercuric chloride. Dimethyl sulfide is also available as a food additive to impart a savory flavor; in such use, its concentration is low. Beetroot, asparagus, cabbage, maize and seafoods produce dimethyl sulfide when cooked.
  
  Dimethyl sulfide is also produced by marine planktonic microorganisms such as the coccolithophores. It contributes to the characteristic odor of sea air. In the Victorian era, before DMS was discovered, the origin of sea air's 'bracing' aroma was misattributed to ozone.
  
  Dimethyl sulfide is the main volatile product various of truffles. It is the compound that animals trained to uncover the fungus (such as pigs and detection dogs) sniff out when searching for them.