W357308

Methyl 2-methyl-3-furyl disulfide

≥98%, FG

• Synonym(e): 2-methyl-3-furylmethyl disulfide, Methyl oxycyclosulfide 719
• Empirische Formel (Hill-System): C₆H₈OS₂
• CAS-Nummer: 65505-17-1
• Molekulargewicht: 160.26
• FEMA-Nummer: 3573
• EG-Nummer: 265-797-1
• CoE-Nummer: 11924
• MDL-Nummer: MFCD00038643
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 24901787
• Flavis-Nummer: 13.079
• NACRES: NA.21

Eigenschaften

• Biologische Quelle: synthetic
• Qualitätsniveau: 400
• Qualität: FG; Halal; Kosher
• Agentur: meets purity specifications of JECFA
• Einhaltung gesetzlicher Vorschriften: EU Regulation 1334/2008 & 178/2002
• Assay: ≥98%
• Brechungsindex: n20/D 1.5600 (lit.)
• bp: 210 °C (lit.)
• Dichte: 1.163 g/mL at 25 °C (lit.)
• Anwendung(en): flavors and fragrances
• Dokumentation: see Safety & Documentation for available documents
• Nahrungsmittelallergen: no known allergens
• Organoleptisch: meaty; vegetable; sulfurous
• SMILES String: CSSc1ccoc1C
• InChI: 1S/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3
• InChIKey: SRUTWBWLFKSTIS-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

Natural occurrence: Cooked beef and tea.

Methyl 2-methyl-3-furyl disulfide is a sulfur-containing heterocyclic flavor compound that is reported to occur in freshly roasted in-shell peanuts.

Anwendung

• Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This study provides insights into how aroma-active compounds like Methyl 2-methyl-3-furyl disulfide can reduce the perceived saltiness in food products, using advanced sensomics methods combined with EEG analysis to map sensory responses (Shan et al., 2024).


• Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.: Research on the interaction of protein kafirin with Methyl 2-methyl-3-furyl disulfide in Baijiu, highlighting the compound′s role in altering the aroma profile through complex binding mechanisms (Zhu et al., 2023).


• Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.).: Identifies Methyl 2-methyl-3-furyl disulfide among key odorants contributing to the flavor of green kohlrabi, enhancing understanding of flavor compounds in vegetables (Marcinkowska et al., 2021).


• Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.: Examines the formation of meaty aroma notes, including the role of Methyl 2-methyl-3-furyl disulfide, in fermented sausages, providing insights into meat flavor chemistry and potential applications in meat substitute products (Flores et al., 2021).


• Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.: This detailed study analyzes the impact of Methyl 2-methyl-3-furyl disulfide in creating specific off-odors in Baijiu, aiding in understanding and controlling flavor profiles in distillation products (Wang et al., 2020).

Biochem./physiol. Wirkung

Odor at 1.0%

Taste at 150 ppb-0.1 ppm

Sicherheitshinweise

• Piktogramme: GHS06
• Signalwort: Danger
• H-Sätze: H301
• P-Sätze: P301 + P310
• Gefahreneinstufungen: Acute Tox. 3 Oral
• Lagerklassenschlüssel: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• WGK: WGK 3
• Flammpunkt (°F): 183.9 °F - closed cup
• Flammpunkt (°C): 84.4 °C - closed cup
• Persönliche Schutzausrüstung: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter