W249300

Furfuryl mercaptan

≥97%, FG

• Synonyme(s) : 2-Furanmethanethiol, 2-Furfurylthiol, 2-Furylmethanethiol, Furfuryl mercaptan
• Formule empirique (notation de Hill): C₅H₆OS
• Numéro CAS: 98-02-2
• Poids moléculaire : 114.17
• Numéro FEMA: 2493
• Numéro Beilstein : 383594
• Numéro CE : 202-628-2
• Conseil de l'Europe Nº : 2202
• Numéro MDL: MFCD00003254
• Code UNSPSC : 12164502
• ID de substance PubChem : 24900973
• Numéro Flavis : 13.026
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Fragrance grade; Halal; Kosher
• Agence: follows IFRA guidelines; meets purity specifications of JECFA
• Conformité réglementaire: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• Pureté: ≥97%
• Indice de réfraction: n20/D 1.531 (lit.)
• Point d'ébullition: 155 °C (lit.)
• Densité: 1.132 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Allergène de parfum: no known allergens
• Propriétés organoleptiques: burnt; coffee; meaty; smoky; roasted; sulfurous
• Chaîne SMILES: SCc1ccco1
• InChI: 1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
• Clé InChI: ZFFTZDQKIXPDAF-UHFFFAOYSA-N

Description

Description générale

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).

Autres remarques

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

Informations sur la sécurité

• Pictogrammes: GHS02
• Mention d'avertissement: Warning
• Mentions de danger: H226
• Conseils de prudence: P210 - P233 - P240 - P241 - P242 - P243
• Classification des risques: Flam. Liq. 3
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): 113.0 °F - closed cup
• Point d'éclair (°C): 45 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter