W357308
Methyl 2-methyl-3-furyl disulfide
≥98%, FG
Sinonimo/i:
2-methyl-3-furylmethyl disulfide, Methyl oxycyclosulfide 719
About This Item
Prodotti consigliati
Origine biologica
synthetic
Livello qualitativo
Grado
FG
Halal
Kosher
agenzia
meets purity specifications of JECFA
Conformità normativa
EU Regulation 1334/2008 & 178/2002
Saggio
≥98%
Indice di rifrazione
n20/D 1.5600 (lit.)
P. eboll.
210 °C (lit.)
Densità
1.163 g/mL at 25 °C (lit.)
applicazioni
flavors and fragrances
Documentazione
see Safety & Documentation for available documents
Allergene alimentare
no known allergens
Organolettico
meaty; vegetable; sulfurous
Stringa SMILE
CSSc1ccoc1C
InChI
1S/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3
SRUTWBWLFKSTIS-UHFFFAOYSA-N
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Categorie correlate
Descrizione generale
Applicazioni
- Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This study provides insights into how aroma-active compounds like Methyl 2-methyl-3-furyl disulfide can reduce the perceived saltiness in food products, using advanced sensomics methods combined with EEG analysis to map sensory responses (Shan et al., 2024).
- Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.: Research on the interaction of protein kafirin with Methyl 2-methyl-3-furyl disulfide in Baijiu, highlighting the compound′s role in altering the aroma profile through complex binding mechanisms (Zhu et al., 2023).
- Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.).: Identifies Methyl 2-methyl-3-furyl disulfide among key odorants contributing to the flavor of green kohlrabi, enhancing understanding of flavor compounds in vegetables (Marcinkowska et al., 2021).
- Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.: Examines the formation of meaty aroma notes, including the role of Methyl 2-methyl-3-furyl disulfide, in fermented sausages, providing insights into meat flavor chemistry and potential applications in meat substitute products (Flores et al., 2021).
- Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.: This detailed study analyzes the impact of Methyl 2-methyl-3-furyl disulfide in creating specific off-odors in Baijiu, aiding in understanding and controlling flavor profiles in distillation products (Wang et al., 2020).
Azioni biochim/fisiol
Avvertenze
Danger
Indicazioni di pericolo
Consigli di prudenza
Classi di pericolo
Acute Tox. 3 Oral
Codice della classe di stoccaggio
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
183.9 °F - closed cup
Punto d’infiammabilità (°C)
84.4 °C - closed cup
Dispositivi di protezione individuale
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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