W357308

Methyl 2-methyl-3-furyl disulfide

≥98%, FG

• Synonyme(s) : 2-methyl-3-furylmethyl disulfide, Methyl oxycyclosulfide 719
• Formule empirique (notation de Hill): C₆H₈OS₂
• Numéro CAS: 65505-17-1
• Poids moléculaire : 160.26
• Numéro FEMA: 3573
• Numéro CE : 265-797-1
• Conseil de l'Europe Nº : 11924
• Numéro MDL: MFCD00038643
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901787
• Numéro Flavis : 13.079
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Halal; Kosher
• Agence: meets purity specifications of JECFA
• Conformité réglementaire: EU Regulation 1334/2008 & 178/2002
• Pureté: ≥98%
• Indice de réfraction: n20/D 1.5600 (lit.)
• Point d'ébullition: 210 °C (lit.)
• Densité: 1.163 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Propriétés organoleptiques: meaty; vegetable; sulfurous
• Chaîne SMILES: CSSc1ccoc1C
• InChI: 1S/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3
• Clé InChI: SRUTWBWLFKSTIS-UHFFFAOYSA-N

Description

Description générale

Natural occurrence: Cooked beef and tea.

Methyl 2-methyl-3-furyl disulfide is a sulfur-containing heterocyclic flavor compound that is reported to occur in freshly roasted in-shell peanuts.

Application

• 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).

Actions biochimiques/physiologiques

Odor at 1.0%

Taste at 150 ppb-0.1 ppm

Informations sur la sécurité

• Pictogrammes: GHS06
• Mention d'avertissement: Danger
• Mentions de danger: H301
• Conseils de prudence: P301 + P310
• Classification des risques: Acute Tox. 3 Oral
• Code de la classe de stockage: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): 183.9 °F - closed cup
• Point d'éclair (°C): 84.4 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter