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
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
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).
signalword
Warning
hcodes
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
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
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
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