W325900

Bis(2-Methyl-3-furyl) disulfide

98%, FG

• Synonym(s): 2-Methyl-3-furyl disulphide; 3,3′-Dithio-2,2′-dimethyldifuran
• Empirical Formula (Hill Notation): C₁₀H₁₀O₂S₂
• CAS Number: 28588-75-2
• Molecular Weight: 226.32
• FEMA Number: 3259
• EC Number: 249-095-2
• MDL number: MFCD01074774
• UNSPSC Code: 12164502
• PubChem Substance ID: 329830587
• Flavis number: 13.016
• NACRES: NA.21

Properties

• biological source: synthetic
• Quality Level: 400
• grade: FG; Halal; Kosher
• Agency: meets purity specifications of JECFA
• reg. compliance: EU Regulation 1334/2008 & 872/2012; FDA 21 CFR 110
• Assay: 98%
• refractive index: n20/D 1.576
• bp: 280 °C
• density: 1.211 g/mL at 25 °C
• application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• Organoleptic: meaty; sulfurous
• SMILES string: Cc1occc1SSc2ccoc2C
• InChI: 1S/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3
• InChI key: OHDFENKFSKIFBJ-UHFFFAOYSA-N

Description

General description

Bis(2-Methyl-3-furyl) disulfide is a volatile sulfur compound that is a key contributor to the meat-like aroma in cooked meat.

Application

• Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin.: This study explores the interaction of bis(2-methyl-3-furyl) disulfide with oral mucin, providing insights into how this compound may influence flavor perception in food products. Understanding these interactions helps in developing food products with optimized sensory profiles, crucial for the food industry (Xi et al., 2024).


• Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization.: This research uncovers the potential of bis(2-methyl-3-furyl) disulfide in enhancing the meaty aroma of onions when fermented with Polyporus umbellatus. This novel approach to flavor enhancement could revolutionize culinary applications and offers new avenues for natural flavoring in vegetarian and vegan food products (Stöppelmann et al., 2023).

Safety Information

• Pictograms: GHS05
• Signal Word: Danger
• Hazard Statements: H315,H318
• Precautionary Statements: P264 - P280 - P302 + P352 - P305 + P351 + P338 - P332 + P313 - P362 + P364
• Hazard Classifications: Eye Dam. 1 - Skin Irrit. 2
• Storage Class Code: 10 - Combustible liquids
• WGK: WGK 3
• Flash Point(F): >230.0 °F - closed cup
• Flash Point(C): > 110 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves