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Merck
CN

W316008

呋喃甲硫醚

≥97%, FG

别名:

2-(methylsulfanylmethyl)furan, Methyl furfuryl sulfide

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关于此项目

经验公式(希尔记法):
C6H8OS
化学文摘社编号:
分子量:
128.19
FEMA Number:
3160
Council of Europe no.:
11482
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.053
EC Number:
215-874-0
NACRES:
NA.21
MDL number:
Organoleptic:
garlic; onion; pungent; alliaceous; sulfurous
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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SMILES string

CSCc1ccco1

InChI

1S/C6H8OS/c1-8-5-6-3-2-4-7-6/h2-4H,5H2,1H3

InChI key

SKSFHXVDHVKIBN-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FDA

assay

≥97%

refractive index

n20/D 1.521 (lit.)

bp

64-65 °C/15 mmHg (lit.)

density

1.07 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

garlic; onion; pungent; alliaceous; sulfurous

Quality Level

Application


  • RIFM fragrance ingredient safety assessment, furfuryl methyl sulfide, CAS Registry Number 1438-91-1.: This paper presents a safety assessment of furfuryl methyl sulfide, identifying it as a key component in fragrances and exploring its toxicological profile and safe use levels (Api et al., 2024).

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

存储类别

10 - Combustible liquids

wgk

WGK 3

flash_point_f

145.4 °F - closed cup

flash_point_c

63 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Wentian Chen et al.
Journal of food science and technology, 56(2), 937-950 (2019-03-25)
Anthocyanin-rich concentrates from different red radish can be used as natural food colorants. However, the development of off-flavor during extraction has been major challenge in processing industries. This work aimed to evaluate the effect of sodium chloride (NaCl) concentration in
Xuebo Song et al.
Food chemistry, 297, 124959-124959 (2019-06-30)
Volatile sulfur-containing compounds (VSCs) often exist at extremely low concentrations, making them difficult to be determined. The VSCs in Laobaigan (LBG) Baijiu were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with GC × GC-SCD, by which 12 VSCs were identified. Among the 65

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