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W316202

Sigma-Aldrich

Furfuryl thioacetate

≥98%, FG

Synonym(s):

S-Furfuryl thioacetate

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About This Item

Empirical Formula (Hill Notation):
C7H8O2S
CAS Number:
13678-68-7
Molecular Weight:
156.20
FEMA Number:
3162
EC Number:
237-173-9
Council of Europe no.:
2250
MDL number:
MFCD00010083
UNSPSC Code:
12164502
PubChem Substance ID:
24901502
Flavis number:
13.033
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA

Assay

≥98%

refractive index

n20/D 1.526 (lit.)

bp

90-92 °C/12 mmHg (lit.)

density

1.171 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

burnt; coffee; roasted; sulfurous

SMILES string

CC(SCC1=CC=CO1)=O

InChI

1S/C7H8O2S/c1-6(8)10-5-7-3-2-4-9-7/h2-4H,5H2,1H3

InChI key

LQOUTUIIYXYBQW-UHFFFAOYSA-N

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General description

Furfuryl thioacetate is a sulfur-containing flavor compound mainly found in coffee.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315 - H319 - H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

199.4 °F - closed cup

Flash Point(C)

93 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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New developments in coffee aroma research.
Flament Y.
Journal of Agricultural and Food Chemistry, 15(1), 15-23 (1967)
Precursors of sulfur?containing flavor compounds
Schutte L & Teranishi R
Critical Reviews in Food Science and Nutrition, 4(4), 457-505 (1974)

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