W357308
Methyl 2-methyl-3-furyl disulfide
≥98%, FG
Synonyme(s) :
2-methyl-3-furylmethyl disulfide, Methyl oxycyclosulfide 719
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A propos de cet article
Formule empirique (notation de Hill) :
C6H8OS2
Numéro CAS:
Poids moléculaire :
160.26
FEMA Number:
3573
Council of Europe no.:
11924
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.079
EC Number:
265-797-1
NACRES:
NA.21
MDL number:
Organoleptic:
meaty; vegetable; sulfurous
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
Service technique
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Laissez-nous vous aiderbiological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.5600 (lit.)
bp
210 °C (lit.)
density
1.163 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
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
General description
Methyl 2-methyl-3-furyl disulfide is a sulfur-containing heterocyclic flavor compound that is reported to occur in freshly roasted in-shell peanuts.
Natural occurrence: Cooked beef and tea.
Application
- 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).
Biochem/physiol Actions
Odor at 1.0%
Taste at 150 ppb-0.1 ppm
signalword
Danger
hcodes
pcodes
Hazard Classifications
Acute Tox. 3 Oral
Classe de stockage
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
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Contenu apparenté
Key aroma compounds in roasted in-shell peanuts.
Kaneko S, et al.
Bioscience, Biotechnology, and Biochemistry, 77(7), 1467-1473 (2013)
Mosciano, G.
Perfumer & Flavorist, 26, 68-68 (2001)
Lulu Wang et al.
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were