W325900
Bis(2-Methyl-3-furyl) disulfide
98%, FG
Synonym(s):
2-Methyl-3-furyl disulphide; 3,3′-Dithio-2,2′-dimethyldifuran
Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
Empirical Formula (Hill Notation):
C10H10O2S2
CAS Number:
Molecular Weight:
226.32
FEMA Number:
3259
UNSPSC Code:
12164502
PubChem Substance ID:
NACRES:
NA.21
EC Number:
249-095-2
Flavis number:
13.016
MDL number:
Organoleptic:
meaty; sulfurous
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 110
assay
98%
refractive index
n20/D 1.576
bp
280 °C
density
1.211 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
meaty; sulfurous
SMILES string
Cc1occc1SSc2ccoc2C
InChI
1S/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3
InChI key
OHDFENKFSKIFBJ-UHFFFAOYSA-N
General description
Bis(2-Methyl-3-furyl) disulfide is a volatile sulfur compound that is a key contributor to the meat-like aroma in cooked meat.
Application
- Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin.: This study explores the interaction of bis(2-methyl-3-furyl) disulfide with oral mucin, providing insights into how this compound may influence flavor perception in food products. Understanding these interactions helps in developing food products with optimized sensory profiles, crucial for the food industry (Xi et al., 2024).
- Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization.: This research uncovers the potential of bis(2-methyl-3-furyl) disulfide in enhancing the meaty aroma of onions when fermented with Polyporus umbellatus. This novel approach to flavor enhancement could revolutionize culinary applications and offers new avenues for natural flavoring in vegetarian and vegan food products (Stöppelmann et al., 2023).
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Irrit. 2
Storage Class
10 - Combustible liquids
flash_point_f
>230.0 °F - closed cup
flash_point_c
> 110 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Related Content
The role of nutrients in meat flavour formation.
Farmer LJ.
The Proceedings of the Nutrition Society, 53(2), 327-333 (1994)
Flavour formation in meat and meat products: a review.
Mottram DS
Food Chemistry, 62(4), 415-424 (1998)
Tao Feng et al.
Molecules (Basel, Switzerland), 24(18) (2019-09-14)
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W325900-1KG-K | 04061837890253 |
| W325900-100G-K | 04061837528637 |
| W325900-SAMPLE-K | 04061837528644 |
| W325900-25G-K | 04061837890260 |