W318809

2-甲基-3-呋喃硫醇

≥95%, FG

• 别名: 2-甲基-3-呋喃硫醇, Oxy cyclothione-030, 鱼硫醇(Fish thiol)
• 经验公式（希尔记法）: C₅H₆OS
• CAS号: 28588-74-1
• 分子量: 114.17
• FEMA號碼: 3188
• EC號碼: 249-094-7
• 歐洲委員會號碼: 11678
• MDL號碼: MFCD00010280
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24901541
• Flavis號碼: 13.055
• NACRES: NA.21
• 感官的: fishy; meaty; metallic; sulfurous
• 等級: FG; Fragrance grade; Halal; Kosher
• 生物源: synthetic
• agency: follows IFRA guidelines
• 食物過敏原: no known allergens

属性

• 生物源: synthetic
• 品質等級: 400
• 等級: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines
• 法律遵循: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002
• 蒸汽密度: >1 (vs air)
• 化驗: ≥95%
• 折射率: n20/D 1.518 (lit.)
• bp: 57-60 °C/44 mmHg (lit.)
• 密度: 1.145 g/mL at 25 °C
• 應用: flavors and fragrances
• 文件: see Safety & Documentation for available documents
• 食物過敏原: no known allergens
• 香料過敏原: no known allergens
• 感官的: fishy; meaty; metallic; sulfurous
• SMILES 字串: Cc1occc1S
• InChI: 1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
• InChI 密鑰: RUYNUXHHUVUINQ-UHFFFAOYSA-N

说明

一般說明

2-甲基-3-呋喃硫醇是一种含硫化合物，是熟火腿、酒 和金枪鱼罐头中的主要气味物质。

應用

• 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).

生化／生理作用

10ppm 时的味道

安全信息

• 象形圖: GHS02,GHS06
• 訊號詞: Danger
• 危險聲明: H226,H301
• 防範說明: P210 - P233 - P240 - P241 - P242 - P301 + P310
• 危險分類: Acute Tox. 3 Oral - Flam. Liq. 3
• 儲存類別代碼: 3 - Flammable liquids
• 水污染物質分類（WGK）: WGK 3
• 閃點（°F）: 98.6 °F - closed cup
• 閃點（°C）: 37 °C - closed cup
• 個人防護裝備: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter