Major aroma component in cooked cabbage is

The major aroma component in cooked cabbage is Dimethyl trisulphide.
Dimethyl trisulfide (DMTS) is an organic chemical compound and the simplest organic trisulfide, with the chemical formula CH₃SSSCH₃.
Dimethyl trisulfide was identified as a major aroma component in cooked Brassicaceous vegetables. It is proposed that the strong unpleasant aroma which is characteristic of overcooked Brassicaceous vegetables is due to the gradual loss of pleasant volatile components and resultant “unmasking” of the unpleasant sulfur components.