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Merck
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文件

W378704

Sigma-Aldrich

2-甲基-3-四氢呋喃硫醇

mixture of cis and trans, ≥97%, FG

别名:

2-methyloxolane-3-thiol

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About This Item

经验公式（希尔记法）:
C5H10OS
CAS号:
57124-87-5
分子量:
118.20
FEMA號碼:
3787
EC號碼:
260-572-4
MDL號碼:
MFCD01632596
分類程式碼代碼:
12164502
PubChem物質ID:
24901879
Flavis號碼:
13.160
NACRES:
NA.21

生物源

synthetic

品質等級

400

等級

FG
Halal
Kosher

agency

meets purity specifications of JECFA

法律遵循

EU Regulation 1334/2008 & 178/2002

化驗

≥97%

折射率

n20/D 1.488 (lit.)

bp

160-168 °C (lit.)

密度

1.04 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

meaty; sulfurous

SMILES 字串

CC1OCCC1S

InChI

1S/C5H10OS/c1-4-5(7)2-3-6-4/h4-5,7H,2-3H2,1H3

InChI 密鑰

DBPHPBLAKVZXOY-UHFFFAOYSA-N

相关类别

一般說明

2-Methyl-3-tetrahydrofuranthiol is a sulfur-containing flavor compound mainly used in meat flavorings.
Natural occurrence: Beef.

生化／生理作用

0.1% PG 时的气味
0.5ppm 时的味道

象形圖

FlameExclamation mark
GHS02,GHS07

訊號詞

Warning

危險分類

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

3 - Flammable liquids

水污染物質分類（WGK）

WGK 3

閃點（°F）

123.8 °F - closed cup

閃點（°C）

51 °C - closed cup

個人防護裝備

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

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Sulfur-containing furans in commercial meat flavorings.
Ruther J & Baltes W.
Journal of Agricultural and Food Chemistry, 42(10), 2254-2259 (1994)
Mosciano, G.
Perfumer & Flavorist, 26, 68-68 (2001)
Yuping Liu et al.
Molecules (Basel, Switzerland), 15(8), 5104-5111 (2010-08-18)
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing
Sílvia Petronilho et al.
Molecules (Basel, Switzerland), 25(2) (2020-01-16)
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain

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