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Merck
모든 사진(1)

Key Documents

441163

Sigma-Aldrich

2-Methyl-3-furanthiol

technical grade

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About This Item

실험식(Hill 표기법):
C5H6OS
CAS Number:
Molecular Weight:
114.17
EC Number:
MDL number:
UNSPSC 코드:
12352100
PubChem Substance ID:
NACRES:
NA.22

Grade

technical grade

vapor density

>1 (vs air)

형태

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

유사한 제품을 찾으십니까? 방문 제품 비교 안내

픽토그램

FlameSkull and crossbones

신호어

Danger

유해 및 위험 성명서

예방조치 성명서

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

개인 보호 장비

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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문서 라이브러리 방문

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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