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Merck
CN

W397301

2-Methyl-3-furanthiol acetate

98%, FG

Synonym(s):

2-Methyl-3-furyl thioacetate, 2-Methylfuran-3-thioacetate, 3-(Acetylthio)-2-methylfuran, S-(2-methyl-3-furyl) ethanethioate, Ethanethioic acid, S-(2-methyl-3-furanyl) ester, MFT Acetate

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About This Item

Empirical Formula (Hill Notation):
C7H8O2S
CAS Number:
55764-25-5
Molecular Weight:
156.20
NACRES:
NA.21
Flavis number:
13.153
PubChem Substance ID:
329830670
UNSPSC Code:
12164502
EC Number:
259-801-0
MDL number:
MFCD01632595
FEMA Number:
3973
Organoleptic:
meaty
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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InChI key

PQFIBPDAGFGLBY-UHFFFAOYSA-N

InChI

1S/C7H8O2S/c1-5-7(3-4-9-5)10-6(2)8/h3-4H,1-2H3

SMILES string

CC(=O)Sc1ccoc1C

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

98%

refractive index

n20/D 1.520

bp

225-235 °C/29.9 mmHg

density

1.138 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

meaty

Quality Level

300, 400

Related Categories

General description

2-Methyl-3-furanthiol acetate is a volatile sulfur-containing furan compound present as a flavor compound in Scheurebe wines and purple passion fruit.

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

140.0 °F

flash_point_c

60 °C

ppe

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

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT2559
SHBR6090
SHBR7665
SHBS1202
SHBR9706

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Volatile compounds affecting the aroma of Vitis vinifera L. cv. Scheurebe.
Krammer GE, et al.
ACS Symp. Ser., 714, 53?65-53?65 (1998)
Determination and isolation of a thioesterase from passion fruit (Passiflora edulis Sims) that hydrolyzes volatile thioesters.
Tapp EJ, et al.
Journal of Agricultural and Food Chemistry, 56(15), 6623-6630 (2008)

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