W325900

Bis(2-Methyl-3-furyl)-disulfid

98%, FG

• Synonym(e): 2-Methyl-3-furyl disulphide; 3,3′-Dithio-2,2′-dimethyldifuran
• Empirische Formel (Hill-System): C₁₀H₁₀O₂S₂
• CAS-Nummer: 28588-75-2
• Molekulargewicht: 226.32
• FEMA-Nummer: 3259
• EG-Nummer: 249-095-2
• MDL-Nummer: MFCD01074774
• UNSPSC-Code: 12164502
• PubChem Substanz-ID: 329830587
• Flavis-Nummer: 13.016
• NACRES: NA.21

Eigenschaften

• Biologische Quelle: synthetic
• Qualitätsniveau: 400
• Qualität: FG; Halal; Kosher
• Agentur: meets purity specifications of JECFA
• Einhaltung gesetzlicher Vorschriften: EU Regulation 1334/2008 & 872/2012; FDA 21 CFR 110
• Assay: 98%
• Brechungsindex: n20/D 1.576
• bp: 280 °C
• Dichte: 1.211 g/mL at 25 °C
• Anwendung(en): flavors and fragrances
• Dokumentation: see Safety & Documentation for available documents
• Nahrungsmittelallergen: no known allergens
• Organoleptisch: meaty; sulfurous
• SMILES String: Cc1occc1SSc2ccoc2C
• InChI: 1S/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3
• InChIKey: OHDFENKFSKIFBJ-UHFFFAOYSA-N

Beschreibung

Allgemeine Beschreibung

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

Anwendung

• 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).

Sicherheitshinweise

• Piktogramme: GHS05
• Signalwort: Danger
• H-Sätze: H315,H318
• P-Sätze: P264 - P280 - P302 + P352 - P305 + P351 + P338 - P332 + P313 - P362 + P364
• Gefahreneinstufungen: Eye Dam. 1 - Skin Irrit. 2
• Lagerklassenschlüssel: 10 - Combustible liquids
• WGK: WGK 3
• Flammpunkt (°F): >230.0 °F - closed cup
• Flammpunkt (°C): > 110 °C - closed cup
• Persönliche Schutzausrüstung: Eyeshields, Gloves, type ABEK (EN14387) respirator filter