W325900

Bis(2-Methyl-3-furyl) disulfide

98%, FG

• Sinônimo(s): 2-Methyl-3-furyl disulphide; 3,3′-Dithio-2,2′-dimethyldifuran
• Fórmula empírica (Notação de Hill): C₁₀H₁₀O₂S₂
• Número CAS: 28588-75-2
• Peso molecular: 226.32
• Número FEMA: 3259
• Número CE: 249-095-2
• Número MDL: MFCD01074774
• Código UNSPSC: 12164502
• ID de substância PubChem: 329830587
• Número de Flavis: 13.016
• NACRES: NA.21

Propriedades

• fonte biológica: synthetic
• Nível de qualidade: 300; 400
• grau: FG; Halal; Kosher
• Agency: meets purity specifications of JECFA
• conformidade reg.: EU Regulation 1334/2008 & 872/2012; FDA 21 CFR 110
• Ensaio: 98%
• índice de refração: n20/D 1.576
• p.e.: 280 °C
• densidade: 1.211 g/mL at 25 °C
• aplicação(ões): flavors and fragrances
• Documentação: see Safety & Documentation for available documents
• alérgeno alimentar: no known allergens
• Organoléptico: meaty; sulfurous
• cadeia de caracteres SMILES: Cc1occc1SSc2ccoc2C
• InChI: 1S/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3
• chave InChI: OHDFENKFSKIFBJ-UHFFFAOYSA-N

Descrição

Descrição geral

Bis(2-Methyl-3-furyl) disulfide is a volatile sulfur compound that is a key contributor to the meat-like aroma in cooked meat.

Aplicação

• Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin.: This study explores the interaction of bis(2-methyl-3-furyl) disulfide with oral mucin, providing insights into how this compound may influence flavor perception in food products. Understanding these interactions helps in developing food products with optimized sensory profiles, crucial for the food industry (Xi et al., 2024).


• Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization.: This research uncovers the potential of bis(2-methyl-3-furyl) disulfide in enhancing the meaty aroma of onions when fermented with Polyporus umbellatus. This novel approach to flavor enhancement could revolutionize culinary applications and offers new avenues for natural flavoring in vegetarian and vegan food products (Stöppelmann et al., 2023).

Informações de segurança

• Pictogramas: GHS05
• Palavra indicadora: Danger
• Frases de perigo: H315,H318
• Declarações de precaução: P264 - P280 - P302 + P352 - P305 + P351 + P338 - P332 + P313 - P362 + P364
• Classificações de perigo: Eye Dam. 1 - Skin Irrit. 2
• Código de classe de armazenamento: 10 - Combustible liquids
• Classe de risco de água (WGK): WGK 3
• Ponto de fulgor (°F): >230.0 °F - closed cup
• Ponto de fulgor (°C): > 110 °C - closed cup
• Equipamento de proteção individual: Eyeshields, Gloves, type ABEK (EN14387) respirator filter