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
• Número de FEMA: 3188
• Número CE: 249-094-7
• nº del Consejo Europeo: 11678
• Número MDL: MFCD00010280
• Código UNSPSC: 12164502
• ID de la sustancia en PubChem: 24901541
• Número Flavis: 13.055
• NACRES: NA.21

Propiedades

• origen biológico: synthetic
• Nivel de calidad: 400
• grado: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines
• cumplimiento norm.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• densidad de vapor: >1 (vs air)
• Análisis: ≥95%
• índice de refracción: n20/D 1.518 (lit.)
• bp: 57-60 °C/44 mmHg (lit.)
• densidad: 1.145 g/mL at 25 °C
• aplicaciones: flavors and fragrances
• Documentación: see Safety & Documentation for available documents
• alérgeno alimentario: no known allergens
• alérgeno de la fragancia: no known allergens
• Organoléptico: fishy; meaty; metallic; sulfurous
• cadena SMILES: Cc1occc1S
• InChI: 1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
• Clave InChI: RUYNUXHHUVUINQ-UHFFFAOYSA-N

Descripción

Descripción general

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

Aplicación

• 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).

Acciones bioquímicas o fisiológicas

Taste at 10 ppm

Información de seguridad

• Pictogramas: GHS02,GHS06
• Palabra de señalización: Danger
• Frases de peligro: H226,H301
• Consejos de prudencia: P210 - P233 - P240 - P241 - P242 - P301 + P310
• Clasificaciones de peligro: Acute Tox. 3 Oral - Flam. Liq. 3
• Código de clase de almacenamiento: 3 - Flammable liquids
• Clase de riesgo para el agua (WGK): WGK 3
• Punto de inflamabilidad (°F): 98.6 °F - closed cup
• Punto de inflamabilidad (°C): 37 °C - closed cup
• Equipo de protección personal: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter