Natural Advantage has introduced EU and US natural, kosher and non-GMO, natural dimethyl disulfide (FEMA# 3536, CAS# 624-92-0).
Dimethyl disulfide occurs naturally in cabbage, cauliflower, cooked beef, fish, garlic, pineapple, rutabaga and strawberry. It is used in cheese, onion, garlic, poultry, soup and savory flavors. It has the flavor and odor of cabbage and is an active component in cheese. Its use levels in finished goods are 0.3 ppm to 9 ppm.
Leaf it to Cabbage
Dimethyl disulfide is less volatile, but adds a dirtier note to the cabbage character and has a much more restricted range of useful applications, according to John Wright.
Cabbage can be grown as a microgreen, which contains high levels of enzymes, phytonutrients, antioxidants, vitamins and minerals. According to a 2012 study by the Department of Nutrition and Food Science at the University of Maryland, red cabbage, is among the top four sources that contain the highest levels of vitamins and carotenoids,
To be included in the monthly raw material bulletin (RMB) in the Perfumer & Flavorist magazine, please click here to submit a newly launched ingredient.
