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W249311

Sigma-Aldrich

Furfuryl mercaptan

greener alternative

natural, 98%, FG

Sinônimo(s):

2-Furanmethanethiol, 2-Furfurylthiol, 2-Furylmethanethiol, Furfuryl mercaptan

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About This Item

Fórmula empírica (Notação de Hill):
C5H6OS
Número CAS:
98-02-2
Peso molecular:
114.17
Número FEMA:
2493
Beilstein:
383594
Número CE:
202-628-2
Conselho da Europa nº:
2202
Número MDL:
MFCD00003254
Código UNSPSC:
12164502
ID de substância PubChem:
329830500
Número de Flavis:
13.026
NACRES:
NA.21

grau

FG
Fragrance grade
Halal
Kosher
natural

Agency

follows IFRA guidelines
meets purity specifications of JECFA

conformidade reg.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

Ensaio

98%

características do produto alternativo mais ecológico

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

índice de refração

n20/D 1.531 (lit.)

p.e.

155 °C (lit.)

densidade

1.132 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

categoria alternativa mais ecológica

Aligned

Organoléptico

coffee; meaty; roasted; sulfurous

cadeia de caracteres SMILES

SCc1ccco1

InChI

1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2

chave InChI

ZFFTZDQKIXPDAF-UHFFFAOYSA-N

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Categorias relacionadas

Descrição geral

We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

Outras notas

Natural occurrence: Burley tobacco, bread, cocoa, coffee, juniper berry oil, potato chips, roasted barley, whiskey.

Pictogramas

Flame
GHS02

Palavra indicadora

Warning

Frases de perigo

H226

Declarações de precaução

P210

Classificações de perigo

Flam. Liq. 3

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

113.0 °F - closed cup

Ponto de fulgor (°C)

45 °C - closed cup

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
SHBN5484
SHBM6565
SHBL7044
SHBL2746
MKCJ3140

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Christoph Müller et al.
Journal of agricultural and food chemistry, 54(26), 10076-10085 (2006-12-21)
Recent investigations demonstrated that the reaction of odor-active thiols such as 2-furfurylthiol with thermally generated chlorogenic acid degradation products is responsible for the rapid aroma staling of coffee beverages. To get a clear understanding of the molecular mechanisms underlying this
Christoph Müller et al.
Journal of agricultural and food chemistry, 55(10), 4095-4102 (2007-04-19)
To gain a more comprehensive knowledge of the contribution of recently identified phenol/thiol conjugates to the storage-induced degradation of odorous thiols, the concentrations of the sulfury-roasty smelling key odorant 2-furfurylthiol and the concentrations of the putative thiol-receptive di- and trihydroxybenzenes
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
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
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
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