W357308

甲基2-甲基-3-呋喃基二硫醚

≥98%, FG

• 别名: 2-methyl-3-furylmethyl disulfide, Methyl oxycyclosulfide 719
• 经验公式（希尔记法）: C₆H₈OS₂
• CAS号: 65505-17-1
• 分子量: 160.26
• FEMA號碼: 3573
• EC號碼: 265-797-1
• 歐洲委員會號碼: 11924
• MDL號碼: MFCD00038643
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24901787
• Flavis號碼: 13.079
• NACRES: NA.21
• 感官的: meaty; vegetable; sulfurous
• 等級: FG; Halal; Kosher
• 生物源: synthetic
• agency: meets purity specifications of JECFA
• 食物過敏原: no known allergens

属性

• 生物源: synthetic
• 品質等級: 400
• 等級: FG; Halal; Kosher
• agency: meets purity specifications of JECFA
• 法律遵循: EU Regulation 1334/2008 & 178/2002
• 化驗: ≥98%
• 折射率: n20/D 1.5600 (lit.)
• bp: 210 °C (lit.)
• 密度: 1.163 g/mL at 25 °C (lit.)
• 應用: flavors and fragrances
• 文件: see Safety & Documentation for available documents
• 食物過敏原: no known allergens
• 感官的: meaty; vegetable; sulfurous
• SMILES 字串: CSSc1ccoc1C
• InChI: 1S/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3
• InChI 密鑰: SRUTWBWLFKSTIS-UHFFFAOYSA-N

说明

一般說明

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.

應用

• 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).

生化／生理作用

1.0% 时的气味

150ppb-0.1ppm 时的味道

安全信息

• 象形圖: GHS06
• 訊號詞: Danger
• 危險聲明: H301
• 防範說明: P301 + P310
• 危險分類: Acute Tox. 3 Oral
• 儲存類別代碼: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• 水污染物質分類（WGK）: WGK 3
• 閃點（°F）: 183.9 °F - closed cup
• 閃點（°C）: 84.4 °C - closed cup
• 個人防護裝備: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter