W357308
Methyl 2-methyl-3-furyl disulfide
≥98%, FG
Synonym(s):
2-methyl-3-furylmethyl disulfide, Methyl oxycyclosulfide 719
About This Item
Recommended Products
biological source
synthetic
Quality Level
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥98%
refractive index
n20/D 1.5600 (lit.)
bp
210 °C (lit.)
density
1.163 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; vegetable; sulfurous
SMILES string
CSSc1ccoc1C
InChI
1S/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3
InChI key
SRUTWBWLFKSTIS-UHFFFAOYSA-N
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Related Categories
General description
Application
- Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This study provides insights into how aroma-active compounds like Methyl 2-methyl-3-furyl disulfide can reduce the perceived saltiness in food products, using advanced sensomics methods combined with EEG analysis to map sensory responses (Shan et al., 2024).
- Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.: Research on the interaction of protein kafirin with Methyl 2-methyl-3-furyl disulfide in Baijiu, highlighting the compound′s role in altering the aroma profile through complex binding mechanisms (Zhu et al., 2023).
- Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.).: Identifies Methyl 2-methyl-3-furyl disulfide among key odorants contributing to the flavor of green kohlrabi, enhancing understanding of flavor compounds in vegetables (Marcinkowska et al., 2021).
- Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.: Examines the formation of meaty aroma notes, including the role of Methyl 2-methyl-3-furyl disulfide, in fermented sausages, providing insights into meat flavor chemistry and potential applications in meat substitute products (Flores et al., 2021).
- Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.: This detailed study analyzes the impact of Methyl 2-methyl-3-furyl disulfide in creating specific off-odors in Baijiu, aiding in understanding and controlling flavor profiles in distillation products (Wang et al., 2020).
Biochem/physiol Actions
signalword
Danger
hcodes
pcodes
Hazard Classifications
Acute Tox. 3 Oral
Storage Class
6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk_germany
WGK 3
flash_point_f
183.9 °F - closed cup
flash_point_c
84.4 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Certificates of Analysis (COA)
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