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W318809

2-Methyl-3-furanthiol

≥95%, FG

Synonym(s):

2-methyl-3-furyl mercaptan, Fish thiol, Oxy cyclothione-030

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About This Item

Empirical Formula (Hill Notation):
C5H6OS
CAS Number:
28588-74-1
Molecular Weight:
114.17
FEMA Number:
3188
Council of Europe no.:
11678
UNSPSC Code:
12164502
PubChem Substance ID:
24901541
Flavis number:
13.055
EC Number:
249-094-7
NACRES:
NA.21
MDL number:
MFCD00010280
Organoleptic:
fishy; meaty; metallic; sulfurous
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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biological source

synthetic

Quality Segment

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

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

vapor density

>1 (vs air)

assay

≥95%

refractive index

n20/D 1.518 (lit.)

bp

57-60 °C/44 mmHg (lit.)

density

1.145 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fishy; meaty; metallic; sulfurous

SMILES string

Cc1occc1S

InChI

1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3

InChI key

RUYNUXHHUVUINQ-UHFFFAOYSA-N

General description

2-Methyl-3-furanthiol, a sulfur-containing compound, is the key odorant in cooked ham, wine and canned tuna fish.

Application


  • 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).

Biochem/physiol Actions

Taste at 10 ppm

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pictograms

FlameSkull and crossbones
GHS02,GHS06

signalword

Danger

hcodes

H226,H301

Hazard Classifications

Acute Tox. 3 Oral - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

98.6 °F - closed cup

flash_point_c

37 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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