W325900

Bis-(2-methyl-3-furyl)-disulfide

98%, FG

• Sinonimo/i: 2-Methyl-3-furyl disulphide; 3,3′-Dithio-2,2′-dimethyldifuran
• Formula empirica (notazione di Hill): C₁₀H₁₀O₂S₂
• Numero CAS: 28588-75-2
• Peso molecolare: 226.32
• Numero FEMA: 3259
• Numero CE: 249-095-2
• Numero MDL: MFCD01074774
• Codice UNSPSC: 12164502
• ID PubChem: 329830587
• Numero Flavis: 13.016
• NACRES: NA.21

Proprietà

• Origine biologica: synthetic
• Livello qualitativo: 400
• Grado: FG; Halal; Kosher
• agenzia: meets purity specifications of JECFA
• Conformità normativa: EU Regulation 1334/2008 & 872/2012; FDA 21 CFR 110
• Saggio: 98%
• Indice di rifrazione: n20/D 1.576
• P. eboll.: 280 °C
• Densità: 1.211 g/mL at 25 °C
• applicazioni: flavors and fragrances
• Documentazione: see Safety & Documentation for available documents
• Allergene alimentare: no known allergens
• Organolettico: meaty; sulfurous
• Stringa SMILE: Cc1occc1SSc2ccoc2C
• InChI: 1S/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3; OHDFENKFSKIFBJ-UHFFFAOYSA-N

Descrizione

Descrizione generale

Bis(2-Methyl-3-furyl) disulfide is a volatile sulfur compound that is a key contributor to the meat-like aroma in cooked meat.

Applicazioni

• Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin.: This study explores the interaction of bis(2-methyl-3-furyl) disulfide with oral mucin, providing insights into how this compound may influence flavor perception in food products. Understanding these interactions helps in developing food products with optimized sensory profiles, crucial for the food industry (Xi et al., 2024).


• Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization.: This research uncovers the potential of bis(2-methyl-3-furyl) disulfide in enhancing the meaty aroma of onions when fermented with Polyporus umbellatus. This novel approach to flavor enhancement could revolutionize culinary applications and offers new avenues for natural flavoring in vegetarian and vegan food products (Stöppelmann et al., 2023).

Informazioni sulla sicurezza

• Pittogrammi: GHS05
• Avvertenze: Danger
• Indicazioni di pericolo: H315,H318
• Consigli di prudenza: P264 - P280 - P302 + P352 - P305 + P351 + P338 - P332 + P313 - P362 + P364
• Classi di pericolo: Eye Dam. 1 - Skin Irrit. 2
• Codice della classe di stoccaggio: 10 - Combustible liquids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): >230.0 °F - closed cup
• Punto d’infiammabilità (°C): > 110 °C - closed cup
• Dispositivi di protezione individuale: Eyeshields, Gloves, type ABEK (EN14387) respirator filter