MOLECULE
Named in 1 VERIFIED claim about 1 Atlas entry: Cheese.
Linked to the odour · the claim says “potent odorants”
Aroma extract dilution analysis identified 39 potent odorants in Cheddar cheese; compounds such as acetic and butanoic acids, dimethyl trisulfide, methional and 1-octen-3-one differed most between cheeses ripened for different times.
Scope: Cheddar ripened for 6 to 14 months; cheese aroma varies widely between cheese types. CLM-CHEDDAR-001 ↗
YWHLKYXPLRWGSE-UHFFFAOYSA-NChecked against PubChem and Wikidata on 2026-10-02 (identifier check run 37063263965). Every name SmellBook uses must resolve to the same single PubChem compound.
SmellBook lists a molecule only where a VERIFIED claim names it, in the role and scope that claim states. A molecule reported in a smell's evidence is not the whole smell: most smells come from many compounds together, and the studies measured particular samples, such as one cultivar, an essential oil or a cooked product.
Permanent identifier smellbook:molecule:dimethyl-trisulfide · Graph record (JSON)
Cite as SmellBook. (2026). dimethyl trisulfide (molecule). SmellBook knowledge graph, Strategy Phase 369. smellbook:molecule:dimethyl-trisulfide. https://smellbook.com/molecules/dimethyl-trisulfide
Dataset history In the SmellBook dataset since Strategy Phase 369.