W357308

Methyl 2-methyl-3-furyl disulfide

≥98%, FG

• 동의어(들): 2-methyl-3-furylmethyl disulfide, Methyl oxycyclosulfide 719
• 실험식(Hill 표기법): C₆H₈OS₂
• CAS Number: 65505-17-1
• Molecular Weight: 160.26
• FEMA Number: 3573
• EC Number: 265-797-1
• 유럽평의회 번호: 11924
• MDL number: MFCD00038643
• UNSPSC 코드: 12164502
• PubChem Substance ID: 24901787
• 플래비스(Flavis) 번호: 13.079
• NACRES: NA.21

속성

• 생물학적 소스: synthetic
• Quality Level: 400
• Grade: FG; Halal; Kosher
• Agency: meets purity specifications of JECFA
• 규정 준수: EU Regulation 1334/2008 & 178/2002
• 분석: ≥98%
• refractive index: n20/D 1.5600 (lit.)
• bp: 210 °C (lit.)
• density: 1.163 g/mL at 25 °C (lit.)
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 식품 알레르기항원: no known allergens
• 감각 수용성의: meaty; vegetable; sulfurous
• SMILES string: CSSc1ccoc1C
• InChI: 1S/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3
• InChI key: SRUTWBWLFKSTIS-UHFFFAOYSA-N

설명

일반 설명

Natural occurrence: Cooked beef and tea.

Methyl 2-methyl-3-furyl disulfide is a sulfur-containing heterocyclic flavor compound that is reported to occur in freshly roasted in-shell peanuts.

애플리케이션

• Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This study provides insights into how aroma-active compounds like Methyl 2-methyl-3-furyl disulfide can reduce the perceived saltiness in food products, using advanced sensomics methods combined with EEG analysis to map sensory responses (Shan et al., 2024).


• Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.: Research on the interaction of protein kafirin with Methyl 2-methyl-3-furyl disulfide in Baijiu, highlighting the compound′s role in altering the aroma profile through complex binding mechanisms (Zhu et al., 2023).


• Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.).: Identifies Methyl 2-methyl-3-furyl disulfide among key odorants contributing to the flavor of green kohlrabi, enhancing understanding of flavor compounds in vegetables (Marcinkowska et al., 2021).


• Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.: Examines the formation of meaty aroma notes, including the role of Methyl 2-methyl-3-furyl disulfide, in fermented sausages, providing insights into meat flavor chemistry and potential applications in meat substitute products (Flores et al., 2021).


• Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.: This detailed study analyzes the impact of Methyl 2-methyl-3-furyl disulfide in creating specific off-odors in Baijiu, aiding in understanding and controlling flavor profiles in distillation products (Wang et al., 2020).

생화학적/생리학적 작용

Odor at 1.0%

Taste at 150 ppb-0.1 ppm

안전성 정보

• 픽토그램: GHS06
• 신호어: Danger
• 유해 및 위험 성명서: H301
• 예방조치 성명서: P301 + P310
• Hazard Classifications: Acute Tox. 3 Oral
• Storage Class Code: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• WGK: WGK 3
• Flash Point (°F): 183.9 °F - closed cup
• Flash Point (°C): 84.4 °C - closed cup
• 개인 보호 장비: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter