W378704
2-甲基-3-四氢呋喃硫醇
mixture of cis and trans, ≥97%, FG
别名:
2-methyloxolane-3-thiol
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关于此项目
经验公式（希尔记法）:
C5H10OS
化学文摘社编号:
分子量:
118.20
FEMA Number:
3787
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
13.160
EC Number:
260-572-4
NACRES:
NA.21
MDL number:
Organoleptic:
meaty; sulfurous
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-甲基-3-四氢呋喃硫醇, mixture of cis and trans, ≥97%, FG
SMILES string
CC1OCCC1S
InChI
1S/C5H10OS/c1-4-5(7)2-3-6-4/h4-5,7H,2-3H2,1H3
InChI key
DBPHPBLAKVZXOY-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥97%
refractive index
n20/D 1.488 (lit.)
bp
160-168 °C (lit.)
density
1.04 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
meaty; sulfurous
Biochem/physiol Actions
0.1% PG 时的气味
0.5ppm 时的味道
0.5ppm 时的味道
General description
2-Methyl-3-tetrahydrofuranthiol is a sulfur-containing flavor compound mainly used in meat flavorings.
Natural occurrence: Beef.
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
存储类别
3 - Flammable liquids
wgk
WGK 3
flash_point_f
123.8 °F - closed cup
flash_point_c
51 °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
Sulfur-containing furans in commercial meat flavorings.
Ruther J & Baltes W.
Journal of Agricultural and Food Chemistry, 42(10), 2254-2259 (1994)
Yuping Liu et al.
Molecules (Basel, Switzerland), 15(8), 5104-5111 (2010-08-18)
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing
Mosciano, G.
Perfumer & Flavorist, 26, 68-68 (2001)
Sílvia Petronilho et al.
Molecules (Basel, Switzerland), 25(2) (2020-01-16)
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain
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