W318809

2-Methyl-3-furanthiol

≥95%, FG

• 동의어(들): 2-methyl-3-furyl mercaptan, Fish thiol, Oxy cyclothione-030
• 실험식(Hill 표기법): C₅H₆OS
• CAS Number: 28588-74-1
• Molecular Weight: 114.17
• FEMA Number: 3188
• EC Number: 249-094-7
• 유럽평의회 번호: 11678
• MDL number: MFCD00010280
• UNSPSC 코드: 12164502
• PubChem Substance ID: 24901541
• 플래비스(Flavis) 번호: 13.055
• NACRES: NA.21

속성

• 생물학적 소스: synthetic
• Quality Level: 400
• Grade: FG; Fragrance grade; Halal; Kosher
• Agency: follows IFRA guidelines
• 규정 준수: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• vapor density: >1 (vs air)
• 분석: ≥95%
• refractive index: n20/D 1.518 (lit.)
• bp: 57-60 °C/44 mmHg (lit.)
• density: 1.145 g/mL at 25 °C
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 식품 알레르기항원: no known allergens
• 향수 알레르기항원: no known allergens
• 감각 수용성의: fishy; meaty; metallic; sulfurous
• SMILES string: Cc1occc1S
• InChI: 1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
• InChI key: RUYNUXHHUVUINQ-UHFFFAOYSA-N

설명

일반 설명

2-Methyl-3-furanthiol, a sulfur-containing compound, is the key odorant in cooked ham, wine and canned tuna fish.

애플리케이션

• Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This innovative study leverages both sensory science and neurotechnology to uncover how 2-methyl-3-furanthiol and other key compounds in yeast extracts can enhance flavor profiles while reducing sodium content in foods, aligning with health trends and consumer demands for lower-sodium options (Shan et al., 2024).


• Widely Targeted Metabolomics and Network Pharmacology Reveal the Nutritional Potential of Yellowhorn (Xanthoceras sorbifolium Bunge) Leaves and Flowers.: This study demonstrates the use of targeted metabolomics to profile bioactive compounds, including 2-methyl-3-furanthiol, in Yellowhorn plant parts, which are emerging as a nutritional powerhouse with potential health benefits (Sha et al., 2024).


• Metabolomics reveals factors affecting the radical reaction of sulfides during thermal processing for meaty aroma.: This research identifies how 2-methyl-3-furanthiol and other sulfides interact during cooking to create rich, meaty flavors, providing valuable insights for the culinary industry on optimizing flavor profiles in cooked meats (Zhang et al., 2024).

생화학적/생리학적 작용

Taste at 10 ppm

안전성 정보

• 픽토그램: GHS02,GHS06
• 신호어: Danger
• 유해 및 위험 성명서: H226,H301
• 예방조치 성명서: P210 - P233 - P240 - P241 - P242 - P301 + P310
• 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