F20408
2-Furanmethanethiol
98%
Synonym(s):
2-Furfurylthiol, 2-Furylmethanethiol, Furfuryl mercaptan
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About This Item
Empirical Formula (Hill Notation):
C5H6OS
CAS Number:
Molecular Weight:
114.17
Beilstein:
383594
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
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Quality Level
Assay
98%
form
liquid
refractive index
n20/D 1.531 (lit.)
bp
155 °C (lit.)
density
1.132 g/mL at 25 °C (lit.)
SMILES string
SCc1ccco1
InChI
1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
InChI key
ZFFTZDQKIXPDAF-UHFFFAOYSA-N
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Signal Word
Warning
Hazard Statements
Hazard Classifications
Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point(F)
113.0 °F - closed cup
Flash Point(C)
45 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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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
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
Christoph Müller et al.
Journal of agricultural and food chemistry, 53(7), 2623-2629 (2005-03-31)
The purpose of the following study was to investigate the influence of coffee roasting on the thiol-binding activity of coffee beverages, and to investigate the potential of various green bean compounds as precursors of thiol-binding sites by using promising "in
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
Segolene Leclercq et al.
Journal of agricultural and food chemistry, 55(22), 9189-9194 (2007-10-12)
The objective of this study was to investigate approaches to protect selected flavor compounds from deterioration when stored in an oil matrix. An aroma compound model mixture was prepared in a medium-chain triglyceride (MCT) or sunflower oil (SfO) matrix and
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