所有图片(1)
About This Item
经验公式（希尔记法）:
C5H6OS
CAS号:
分子量:
114.17
EC號碼:
MDL號碼:
分類程式碼代碼:
12352100
PubChem物質ID:
NACRES:
NA.22
推荐产品
等級
technical grade
品質等級
蒸汽密度
>1 (vs air)
形狀
liquid
折射率
n20/D 1.518 (lit.)
bp
57-60 °C/44 mmHg (lit.)
密度
1.145 g/mL at 25 °C
SMILES 字串
Cc1occc1S
InChI
1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
InChI 密鑰
RUYNUXHHUVUINQ-UHFFFAOYSA-N
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訊號詞
Danger
危險聲明
危險分類
Acute Tox. 3 Oral - Flam. Liq. 3
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
98.6 °F - closed cup
閃點（°C）
37 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat.
Kerscher R and Grosch W.
Journal of Agricultural and Food Chemistry, 46(5), 1954-1958 (1998)
Caroline Thomas et al.
Food chemistry, 173, 790-795 (2014-12-04)
This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a
Caroline Thomas et al.
Food chemistry, 155, 207-213 (2014-03-07)
The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we
Identification of 2-Methyl-3-Furanthiol in the Steam Distillate from Canned Tuna Fish.
WITHYCOMBE D and MUSSINAN CYJ.
Journal of Food Science, 53(2), 658-658 (1988)
Y Bezman et al.
Journal of agricultural and food chemistry, 49(11), 5425-5432 (2001-11-21)
The occurrence of methional in fresh orange juice, and possible occurrence of beta-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-extraction, of fresh, pasteurized, and
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