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Merck
CN

W314609

2,2′-(Dithiodimethylene)difuran

≥95%, FG

Synonym(s):

Furfuryl disulfide, Coffee difuran, Difurfuryl disulfide

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About This Item

Empirical Formula (Hill Notation):
C10H10O2S2
CAS Number:
4437-20-1
Molecular Weight:
226.32
FEMA Number:
3146
Council of Europe no.:
11480
UNSPSC Code:
12164502
PubChem Substance ID:
24901488
Flavis number:
13.050
EC Number:
224-649-6
NACRES:
NA.21
MDL number:
MFCD00010082
Organoleptic:
cabbage; coffee; meaty; onion; roasted; sulfurous
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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Product Name

2,2′-(Dithiodimethylene)difuran, ≥95%, FG

SMILES string

C(SSCc1ccco1)c2ccco2

InChI

1S/C10H10O2S2/c1-3-9(11-5-1)7-13-14-8-10-4-2-6-12-10/h1-6H,7-8H2

InChI key

CBJPZHSWLMJQRI-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥95%

refractive index

n20/D 1.585 (lit.)

bp

112-115 °C/0.5 mmHg (lit.)

mp

10-11 °C (lit.)

density

1.233 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cabbage; coffee; meaty; onion; roasted; sulfurous

Quality Level

300
400

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General description

Difurfuryl disulfide is a sulfur-containing volatile compound mainly found in roasted coffee. It is also the main degradation product of furfuryl mercaptan under Fenton-type reaction conditions.

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Gloves

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT0730
SHBS8734
SHBR0393
SHBQ1203
SHBP3066

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Investigation of sulfur-containing components in roasted coffee.
R Tressl et al.
Journal of agricultural and food chemistry, 29(5), 1078-1082 (1981-09-01)
Imre Blank et al.
Journal of agricultural and food chemistry, 50(8), 2356-2364 (2002-04-04)
The stability of the coffee flavor compound furfuryl mercaptan has been investigated in aqueous solutions under Fenton-type reaction conditions. The impact of hydrogen peroxide, iron, ascorbic acid, and ethylenediaminetetraacetic acid was studied in various combinations of reagents and temperature. Furfuryl

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