441163
2-Methyl-3-furanthiol
technical grade
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About This Item
Prodotti consigliati
Grado
technical grade
Livello qualitativo
Densità del vapore
>1 (vs air)
Stato
liquid
Indice di rifrazione
n20/D 1.518 (lit.)
P. ebollizione
57-60 °C/44 mmHg (lit.)
Densità
1.145 g/mL at 25 °C
Stringa SMILE
Cc1occc1S
InChI
1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
RUYNUXHHUVUINQ-UHFFFAOYSA-N
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Avvertenze
Danger
Indicazioni di pericolo
Consigli di prudenza
Classi di pericolo
Acute Tox. 3 Oral - Flam. Liq. 3
Codice della classe di stoccaggio
3 - Flammable liquids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
98.6 °F - closed cup
Punto d’infiammabilità (°C)
37 °C - closed cup
Dispositivi di protezione individuale
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat.
Journal of Agricultural and Food Chemistry, 46(5), 1954-1958 (1998)
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
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.
Journal of Food Science, 53(2), 658-658 (1988)
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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