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441163

Sigma-Aldrich

2-Methyl-3-furanthiol

technical grade

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About This Item

Empirical Formula (Hill Notation):
C5H6OS
CAS Number:
28588-74-1
Molecular Weight:
114.17
EC Number:
249-094-7
MDL number:
MFCD00010280
UNSPSC Code:
12352100
PubChem Substance ID:
24867335
NACRES:
NA.22

grade

technical grade

Quality Level

100

vapor density

>1 (vs air)

form

liquid

refractive index

n20/D 1.518 (lit.)

bp

57-60 °C/44 mmHg (lit.)

density

1.145 g/mL at 25 °C

SMILES string

Cc1occc1S

InChI

1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3

InChI key

RUYNUXHHUVUINQ-UHFFFAOYSA-N

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Related Categories

Pictograms

FlameSkull and crossbones
GHS02,GHS06

Signal Word

Danger

Hazard Statements

H226 - H301

Precautionary Statements

P210 - P301 + P310 + P330

Hazard Classifications

Acute Tox. 3 Oral - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

98.6 °F - closed cup

Flash Point(C)

37 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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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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