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W378704

Sigma-Aldrich

2-Methyl-3-tetrahydrofuranthiol

mixture of cis and trans, ≥97%, FG

Synonym(s):

2-methyloxolane-3-thiol

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About This Item

Empirical Formula (Hill Notation):
C5H10OS
CAS Number:
57124-87-5
Molecular Weight:
118.20
FEMA Number:
3787
EC Number:
260-572-4
MDL number:
MFCD01632596
UNSPSC Code:
12164502
PubChem Substance ID:
24901879
Flavis number:
13.160
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥97%

refractive index

n20/D 1.488 (lit.)

bp

160-168 °C (lit.)

density

1.04 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

meaty; sulfurous

SMILES string

CC1OCCC1S

InChI

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

InChI key

DBPHPBLAKVZXOY-UHFFFAOYSA-N

Related Categories

General description

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

Biochem/physiol Actions

Odor at 0.1% PG
Taste at 0.1-0.5 ppm

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H315,H319,H335

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

123.8 °F - closed cup

Flash Point(C)

51 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBR8462
SHBP6026
SHBP3495
SHBQ2149
SHBN3112

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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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