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Merck

F20408

Sigma-Aldrich

2-巯甲基呋喃

98%

别名:

2-呋喃基甲硫醇, 2糠基硫醇, 糠基硫醇

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About This Item

经验公式(希尔记法):
C5H6OS
CAS号:
分子量:
114.17
Beilstein:
383594
EC號碼:
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22

化驗

98%

形狀

liquid

折射率

n20/D 1.531 (lit.)

bp

155 °C (lit.)

密度

1.132 g/mL at 25 °C (lit.)

SMILES 字串

SCc1ccco1

InChI

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

InChI 密鑰

ZFFTZDQKIXPDAF-UHFFFAOYSA-N

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象形圖

Flame

訊號詞

Warning

危險聲明

危險分類

Flam. Liq. 3

儲存類別代碼

3 - Flammable liquids

水污染物質分類(WGK)

WGK 3

閃點(°F)

113.0 °F - closed cup

閃點(°C)

45 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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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
Christoph Müller et al.
Journal of agricultural and food chemistry, 54(26), 10076-10085 (2006-12-21)
Recent investigations demonstrated that the reaction of odor-active thiols such as 2-furfurylthiol with thermally generated chlorogenic acid degradation products is responsible for the rapid aroma staling of coffee beverages. To get a clear understanding of the molecular mechanisms underlying this
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

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