Skip to Content
MilliporeSigma
All Photos(1)

Documents

W394904

Sigma-Aldrich

2-Methyl-3-methylthiofuran

≥98%, FG

Synonym(s):

Methyl methylthiofuran

Sign Into View Organizational & Contract Pricing


About This Item

Empirical Formula (Hill Notation):
C6H8OS
CAS Number:
Molecular Weight:
128.19
FEMA Number:
3949
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.152
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

Assay

≥98%

refractive index

n20/D 1.5090 (lit.)

bp

132 °C (lit.)

density

1.057 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

cheese; meaty; spicy; sulfurous

SMILES string

CSc1ccoc1C

InChI

1S/C6H8OS/c1-5-6(8-2)3-4-7-5/h3-4H,1-2H3

InChI key

OQVAOEIMSKZGAL-UHFFFAOYSA-N

General description

Natural occurrence: Cooked beef and tea.

Biochem/physiol Actions

Odor at 1.0%. PG.
Taste at 0.10-0.40 ppm

Pictograms

Flame

Signal Word

Warning

Hazard Statements

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

138.2 °F - closed cup

Flash Point(C)

59 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Nicolas Le Menn et al.
Journal of agricultural and food chemistry, 67(25), 7098-7109 (2019-06-15)
Wine aging bouquet is defined as a positive, complex evolution of aromas during bottle aging. The aim of this study was to look for the link between some of the vine status parameters and the development, during wine aging, of
Mosciano, G.
Perfumer & Flavorist, 26, 68-68 (2001)

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service