W249300

Furfuryl mercaptan

≥97%, FG

• Synonym(s): 2-Furanmethanethiol, 2-Furfurylthiol, 2-Furylmethanethiol, Furfuryl mercaptan
• Empirical Formula (Hill Notation): C₅H₆OS
• CAS Number: 98-02-2
• Molecular Weight: 114.17
• FEMA Number: 2493
• Beilstein/REAXYS Number: 383594
• EC Number: 202-628-2
• Council of Europe no.: 2202
• MDL number: MFCD00003254
• UNSPSC Code: 12164502
• PubChem Substance ID: 24900973
• Flavis number: 13.026
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• grade: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines; meets purity specifications of JECFA
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• assay: ≥97%
• refractive index: n20/D 1.531 (lit.)
• bp: 155 °C (lit.)
• density: 1.132 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• fragrance allergen: no known allergens
• organoleptic: burnt; coffee; meaty; smoky; roasted; sulfurous
• SMILES string: SCc1ccco1
• InChI: 1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
• InChI key: ZFFTZDQKIXPDAF-UHFFFAOYSA-N

Description

General description

Darkens on storage

Furfuryl mercaptan is a heterocyclic sulfur compound with a characterizing coffee flavor.

Application

• Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This study investigates the mechanisms by which aroma-active compounds, including furfuryl mercaptan, from yeast extracts reduce saltiness perception. Utilizing sensomics approaches and electroencephalography, the research highlights the potential of these compounds to enhance flavor profiles in food products without increasing sodium content (Shan et al., 2024).


• Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats.: This research compares the sensory and volatile profiles of commercial plant-based meats, identifying furfuryl mercaptan as a key odor-active compound. The findings underscore its role in replicating the savory and meaty aroma characteristic of plant-based meat alternatives (Thong et al., 2024).


• Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement.: The study explores how odorants, including furfuryl mercaptan, contribute to the perception of saltiness in Chinese dry-cured ham. This compound′s role in enhancing salty taste highlights its potential application in reducing sodium content in processed meats (Chen et al., 2024).


• Exploring the Effectiveness of Natural Food Flavors in Protecting Carbon Steel against CO(2)-Induced Corrosion.: This research explores the use of natural food flavors, such as furfuryl mercaptan, in protecting carbon steel from CO₂-induced corrosion. The findings suggest potential industrial applications for these compounds in corrosion inhibition (Wang et al., 2023).

Other Notes

Natural occurrence: Coffee, cooked beef, roasted pork, roasted chicken, and popcorn.

Safety Information

• pictograms: GHS02
• signalword: Warning
• hcodes: H226
• pcodes: P210 - P233 - P240 - P241 - P242 - P243
• Hazard Classifications: Flam. Liq. 3
• Storage Class: 3 - Flammable liquids
• wgk_germany: WGK 3
• flash_point_f: 113.0 °F - closed cup
• flash_point_c: 45 °C - closed cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter