441163
2-Methyl-3-furanthiol
technical grade
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About This Item
Fórmula empírica (Notação de Hill):
C5H6OS
Número CAS:
Peso molecular:
114.17
Número CE:
Número MDL:
Código UNSPSC:
12352100
ID de substância PubChem:
NACRES:
NA.22
Produtos recomendados
grau
technical grade
densidade de vapor
>1 (vs air)
forma
liquid
índice de refração
n20/D 1.518 (lit.)
pb
57-60 °C/44 mmHg (lit.)
densidade
1.145 g/mL at 25 °C
cadeia de caracteres SMILES
Cc1occc1S
InChI
1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
chave InChI
RUYNUXHHUVUINQ-UHFFFAOYSA-N
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Palavra indicadora
Danger
Frases de perigo
Declarações de precaução
Classificações de perigo
Acute Tox. 3 Oral - Flam. Liq. 3
Código de classe de armazenamento
3 - Flammable liquids
Classe de risco de água (WGK)
WGK 3
Ponto de fulgor (°F)
98.6 °F - closed cup
Ponto de fulgor (°C)
37 °C - closed cup
Equipamento de proteção individual
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat.
Kerscher R and Grosch W.
Journal of Agricultural and Food Chemistry, 46(5), 1954-1958 (1998)
Caroline Thomas et al.
Food chemistry, 173, 790-795 (2014-12-04)
This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a
Caroline Thomas et al.
Food chemistry, 155, 207-213 (2014-03-07)
The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we
Identification of 2-Methyl-3-Furanthiol in the Steam Distillate from Canned Tuna Fish.
WITHYCOMBE D and MUSSINAN CYJ.
Journal of Food Science, 53(2), 658-658 (1988)
Y Bezman et al.
Journal of agricultural and food chemistry, 49(11), 5425-5432 (2001-11-21)
The occurrence of methional in fresh orange juice, and possible occurrence of beta-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-extraction, of fresh, pasteurized, and
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