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W249311

Sigma-Aldrich

Furfuryl mercaptan

greener alternative

natural, 98%, FG

Sinonimo/i:

2-Furanmethanethiol, 2-Furfurylthiol, 2-Furylmethanethiol, Furfuryl mercaptan

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About This Item

Formula empirica (notazione di Hill):
C5H6OS
Numero CAS:
98-02-2
Peso molecolare:
114.17
Numero FEMA:
2493
Beilstein:
383594
Numero CE:
202-628-2
N° CoE:
2202
Numero MDL:
MFCD00003254
Codice UNSPSC:
12164502
ID PubChem:
329830500
Numero Flavis:
13.026
NACRES:
NA.21

Grado

FG
Fragrance grade
Halal
Kosher
natural

Livello qualitativo

300

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

Saggio

98%

Caratteristiche più verdi

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

Indice di rifrazione

n20/D 1.531 (lit.)

P. ebollizione

155 °C (lit.)

Densità

1.132 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Categoria alternativa più verde

Aligned

Organolettico

coffee; meaty; roasted; sulfurous

Stringa SMILE

SCc1ccco1

InChI

1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
ZFFTZDQKIXPDAF-UHFFFAOYSA-N

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Categorie correlate

Descrizione generale

We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

Altre note

Natural occurrence: Burley tobacco, bread, cocoa, coffee, juniper berry oil, potato chips, roasted barley, whiskey.

Pittogrammi

Flame
GHS02

Avvertenze

Warning

Indicazioni di pericolo

H226

Consigli di prudenza

P210

Classi di pericolo

Flam. Liq. 3

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

113.0 °F - closed cup

Punto d’infiammabilità (°C)

45 °C - closed cup

Scegli una delle versioni più recenti:

Certificati d'analisi (COA)

Lot/Batch Number
SHBN5484
SHBM6565
SHBL7044
SHBL2746
MKCJ3140

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Christoph Müller et al.
Journal of agricultural and food chemistry, 54(26), 10076-10085 (2006-12-21)
Recent investigations demonstrated that the reaction of odor-active thiols such as 2-furfurylthiol with thermally generated chlorogenic acid degradation products is responsible for the rapid aroma staling of coffee beverages. To get a clear understanding of the molecular mechanisms underlying this
Christoph Müller et al.
Journal of agricultural and food chemistry, 55(10), 4095-4102 (2007-04-19)
To gain a more comprehensive knowledge of the contribution of recently identified phenol/thiol conjugates to the storage-induced degradation of odorous thiols, the concentrations of the sulfury-roasty smelling key odorant 2-furfurylthiol and the concentrations of the putative thiol-receptive di- and trihydroxybenzenes
Christoph Müller et al.
Journal of agricultural and food chemistry, 53(7), 2623-2629 (2005-03-31)
The purpose of the following study was to investigate the influence of coffee roasting on the thiol-binding activity of coffee beverages, and to investigate the potential of various green bean compounds as precursors of thiol-binding sites by using promising "in
Brian G Lake et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 41(12), 1761-1770 (2003-10-18)
The metabolism of two thiofurans, namely furfuryl mercaptan (FM) and 2-methyl-3-furanthiol (MTF), to their corresponding methyl sulphide and methyl sulphoxide derivatives has been studied in male Sprague-Dawley rat hepatocytes and liver microsomes. Rat hepatocytes converted FM to furfuryl methyl sulphoxide
Luigi Poisson et al.
Journal of agricultural and food chemistry, 57(21), 9923-9931 (2009-10-13)
The formation of several key odorants, such as 2-furfurylthiol (FFT), alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved the incorporation of potential precursors in green coffee beans by means of biomimetic in-bean and spiking experiments. Both labeled
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Global Trade Item Number

SKUGTIN
W249311-100G-K4061837876936
W249311-500G-K4061834396604
W249311-SAMPLE-K4061837515156

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