W318809

2-Methyl-3-furanthiol

≥95%, FG

• Sinónimos: 2-methyl-3-furyl mercaptan, Fish thiol, Oxy cyclothione-030
• Fórmula empírica (notación de Hill): C₅H₆OS
• Número de CAS: 28588-74-1
• Peso molecular: 114.17
• FEMA Number: 3188
• EC Number: 249-094-7
• Council of Europe no.: 11678
• MDL number: MFCD00010280
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901541
• Flavis number: 13.055
• NACRES: NA.21

Propiedades

• biological source: synthetic
• Quality Level: 400
• grade: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• vapor density: >1 (vs air)
• assay: ≥95%
• refractive index: n20/D 1.518 (lit.)
• bp: 57-60 °C/44 mmHg (lit.)
• density: 1.145 g/mL at 25 °C
• application(s): flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• fragrance allergen: no known allergens
• organoleptic: fishy; meaty; metallic; sulfurous
• SMILES string: Cc1occc1S
• InChI: 1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
• InChI key: RUYNUXHHUVUINQ-UHFFFAOYSA-N

Descripción

General description

2-Methyl-3-furanthiol, a sulfur-containing compound, is the key odorant in cooked ham, wine and canned tuna fish.

Application

• Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This innovative study leverages both sensory science and neurotechnology to uncover how 2-methyl-3-furanthiol and other key compounds in yeast extracts can enhance flavor profiles while reducing sodium content in foods, aligning with health trends and consumer demands for lower-sodium options (Shan et al., 2024).


• Widely Targeted Metabolomics and Network Pharmacology Reveal the Nutritional Potential of Yellowhorn (Xanthoceras sorbifolium Bunge) Leaves and Flowers.: This study demonstrates the use of targeted metabolomics to profile bioactive compounds, including 2-methyl-3-furanthiol, in Yellowhorn plant parts, which are emerging as a nutritional powerhouse with potential health benefits (Sha et al., 2024).


• Metabolomics reveals factors affecting the radical reaction of sulfides during thermal processing for meaty aroma.: This research identifies how 2-methyl-3-furanthiol and other sulfides interact during cooking to create rich, meaty flavors, providing valuable insights for the culinary industry on optimizing flavor profiles in cooked meats (Zhang et al., 2024).

Biochem/physiol Actions

Taste at 10 ppm

Información de seguridad

• pictograms: GHS02,GHS06
• signalword: Danger
• hcodes: H226,H301
• pcodes: P210 - P233 - P240 - P241 - P242 - P301 + P310
• Hazard Classifications: Acute Tox. 3 Oral - Flam. Liq. 3
• Storage Class: 3 - Flammable liquids
• wgk_germany: WGK 3
• flash_point_f: 98.6 °F - closed cup
• flash_point_c: 37 °C - closed cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter