W318809

2-Methyl-3-furanthiol

≥95%, FG

• Synonyme(s) : 2-methyl-3-furyl mercaptan, Fish thiol, Oxy cyclothione-030
• Formule empirique (notation de Hill): C₅H₆OS
• Numéro CAS: 28588-74-1
• Poids moléculaire : 114.17
• Numéro FEMA: 3188
• Numéro CE : 249-094-7
• Conseil de l'Europe Nº : 11678
• Numéro MDL: MFCD00010280
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901541
• Numéro Flavis : 13.055
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Fragrance grade; Halal; Kosher
• Agence: follows IFRA guidelines
• Conformité réglementaire: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• Densité de vapeur: >1 (vs air)
• Pureté: ≥95%
• Indice de réfraction: n20/D 1.518 (lit.)
• Point d'ébullition: 57-60 °C/44 mmHg (lit.)
• Densité: 1.145 g/mL at 25 °C
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Allergène de parfum: no known allergens
• Propriétés organoleptiques: fishy; meaty; metallic; sulfurous
• Chaîne SMILES: Cc1occc1S
• InChI: 1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
• Clé InChI: RUYNUXHHUVUINQ-UHFFFAOYSA-N

Description

Description générale

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).

Actions biochimiques/physiologiques

Taste at 10 ppm

Informations sur la sécurité

• Pictogrammes: GHS02,GHS06
• Mention d'avertissement: Danger
• Mentions de danger: H226,H301
• Conseils de prudence: P210 - P233 - P240 - P241 - P242 - P301 + P310
• Classification des risques: Acute Tox. 3 Oral - Flam. Liq. 3
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): 98.6 °F - closed cup
• Point d'éclair (°C): 37 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter