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Merck

67319

Supelco

2-Furanmethanthiol

analytical standard

Synonym(e):

2-Furfurylthiol, 2-Furylmethanthiol, Furfurylmercaptan

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About This Item

Empirische Formel (Hill-System):
C5H6OS
CAS-Nummer:
Molekulargewicht:
114.17
Beilstein:
383594
EG-Nummer:
MDL-Nummer:
UNSPSC-Code:
85151701
PubChem Substanz-ID:
NACRES:
NA.24

Qualität

analytical standard

Qualitätsniveau

Assay

≥98.0% (GC)

Haltbarkeit

limited shelf life, expiry date on the label

Methode(n)

HPLC: suitable
gas chromatography (GC): suitable

Brechungsindex

n20/D 1.531 (lit.)
n20/D 1.531-1.535

bp

155 °C (lit.)

Dichte

1.132 g/mL at 25 °C (lit.)

Anwendung(en)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

Lagertemp.

2-8°C

SMILES String

SCc1ccco1

InChI

1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2

InChIKey

ZFFTZDQKIXPDAF-UHFFFAOYSA-N

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Anwendung

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Verpackung

Bottomless glass bottle. Contents are inside inserted fused cone.

Piktogramme

Flame

Signalwort

Warning

H-Sätze

Gefahreneinstufungen

Flam. Liq. 3

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 3

Flammpunkt (°F)

113.0 °F - closed cup

Flammpunkt (°C)

45 °C - closed cup


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Analysenzertifikate (COA)

Lot/Batch Number

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In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

Brian G Lake et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 41(12), 1761-1770 (2003-10-18)
The metabolism of two thiofurans, namely furfuryl mercaptan (FM) and 2-methyl-3-furanthiol (MTF), to their corresponding methyl sulphide and methyl sulphoxide derivatives has been studied in male Sprague-Dawley rat hepatocytes and liver microsomes. Rat hepatocytes converted FM to furfuryl methyl sulphoxide
Luigi Poisson et al.
Journal of agricultural and food chemistry, 57(21), 9923-9931 (2009-10-13)
The formation of several key odorants, such as 2-furfurylthiol (FFT), alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved the incorporation of potential precursors in green coffee beans by means of biomimetic in-bean and spiking experiments. Both labeled
Tuong Huynh-Ba et al.
Journal of agricultural and food chemistry, 51(12), 3629-3635 (2003-05-29)
Baker's yeast was shown to catalyze the transformation of cysteine-furfural conjugate into 2-furfurylthiol. The biotransformation's yield and kinetics were influenced by the reaction parameters such as pH, incubation mode (aerobic and anaerobic), and substrate concentration. 2-Furfurylthiol was obtained in an
Imre Blank et al.
Journal of agricultural and food chemistry, 50(8), 2356-2364 (2002-04-04)
The stability of the coffee flavor compound furfuryl mercaptan has been investigated in aqueous solutions under Fenton-type reaction conditions. The impact of hydrogen peroxide, iron, ascorbic acid, and ethylenediaminetetraacetic acid was studied in various combinations of reagents and temperature. Furfuryl
Segolene Leclercq et al.
Journal of agricultural and food chemistry, 55(22), 9189-9194 (2007-10-12)
The objective of this study was to investigate approaches to protect selected flavor compounds from deterioration when stored in an oil matrix. An aroma compound model mixture was prepared in a medium-chain triglyceride (MCT) or sunflower oil (SfO) matrix and

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