W249300
糠基硫醇
≥97%, FG
别名:
2-巯甲基呋喃, 2-呋喃基甲硫醇, 2糠基硫醇, 糠基硫醇
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关于此项目
经验公式（希尔记法）:
C5H6OS
化学文摘社编号:
分子量:
114.17
FEMA Number:
2493
Council of Europe no.:
2202
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.026
EC Number:
202-628-2
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
383594
Organoleptic:
burnt; coffee; meaty; smoky; roasted; sulfurous
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
assay
≥97%
SMILES string
SCc1ccco1
InChI key
ZFFTZDQKIXPDAF-UHFFFAOYSA-N
InChI
1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117
refractive index
n20/D 1.531 (lit.)
bp
155 °C (lit.)
density
1.132 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
burnt; coffee; meaty; smoky; roasted; sulfurous
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Other Notes
天然存在：咖啡、熟牛肉、烤猪肉、烤鸡肉和爆米花。
Application
- 基于感官组学和脑电图的酵母提取物中芳香活性化合物减盐机制研究。：研究探讨了酵母提取物中的芳香活性化合物（包括糠硫醇）降低咸味感知的机制。利用感官组学和脑电图，研究重点介绍了这些化合物在不增加钠含量的情况下增强食品风味的潜力（Shan et al., 2024）。
- 商业植物性肉类感官、挥发性气味活性和挥发性特征的差异比较。：研究比较了商业植物性肉类的感官和挥发性特征，确定糠硫醇是一种关键的气味活性化合物。研究结果强调了它在复制植物性肉类替代品的咸味和肉味香气方面的作用（Thong et al., 2024）。
- 中式干腌火腿中发现的气味有助于增强咸味。：研究探讨了包括糠硫醇在内的气味物质对中式干腌火腿咸味感知的影响。这种化合物在增强咸味方面的作用突出了它在降低加工肉类钠含量方面的潜在应用（Chen et al., 2024）。
- 天然食用香料保护碳钢免受CO(2)诱导腐蚀的作用研究。：研究探讨了糠硫醇等天然食用香料保护碳钢免受CO₂诱导腐蚀的作用。结果表明，这些化合物在缓蚀方面具有潜在的工业应用价值（Wang et al., 2023）。
General description
在储存过程中变黑
糠基硫醇是具有特征咖啡风味的杂环硫化合物。
signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
113.0 °F - closed cup
flash_point_c
45 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
此项目有
Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages
Hofmann T, et al.
Journal of Agricultural and Food Chemistry, 49(5), 2382-2386 (2001)
Formation of furfuryl mercaptan in coffee model systems.
Parliment TH & Stahl HD.
Developments in food science, 37, 805-813 (1995)
Mosciano, G.
Perfumer & Flavorist, 26, 70-70 (2001)
Brian G Lake et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 41(12), 1761-1770 (2003-10-18)
The metabolism of two thiofurans, namely furfuryl mercaptan (FM) and 2-methyl-3-furanthiol (MTF), to their corresponding methyl sulphide and methyl sulphoxide derivatives has been studied in male Sprague-Dawley rat hepatocytes and liver microsomes. Rat hepatocytes converted FM to furfuryl methyl sulphoxide
Luigi Poisson et al.
Journal of agricultural and food chemistry, 57(21), 9923-9931 (2009-10-13)
The formation of several key odorants, such as 2-furfurylthiol (FFT), alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved the incorporation of potential precursors in green coffee beans by means of biomimetic in-bean and spiking experiments. Both labeled
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