W318809

Sigma-Aldrich

2-Methyl-3-furanthiol

≥95%, FG

Empirical Formula (Hill Notation):
C5H6OS
CAS Number:
Molecular Weight:
114.17
FEMA Number:
3188
EC Number:
Council of Europe no.:
11678
MDL number:
PubChem Substance ID:
Flavis number:
13.055
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

vapor density

>1 (vs air)

assay

≥95%

refractive index

n20/D 1.518 (lit.)

bp

57-60 °C/44 mmHg (lit.)

density

1.145 g/mL at 25 °C

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

fishy; meaty; metallic; sulfurous

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

Cc1occc1S

InChI

1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3

InChI key

RUYNUXHHUVUINQ-UHFFFAOYSA-N

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Related Categories

General description

2-Methyl-3-furanthiol, a sulfur-containing compound, is the key odorant in cooked ham, wine and canned tuna fish.

Packaging

25, 100 g in glass bottle
1 kg in glass bottle

Biochem/physiol Actions

Taste at 10 ppm

Other Notes

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Pictograms

FlameSkull and crossbones

Signal Word

Danger

Hazard Statements

Precautionary Statements

hazcat

Acute Tox. 3 Oral - Flam. Liq. 3

storage_class_code

3 - Flammable liquids

WGK Germany

WGK 3

Flash Point(F)

98.6 °F - closed cup

Flash Point(C)

37 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.
Tominaga T & Dubourdieu D
Journal of Agricultural and Food Chemistry, 54(1), 29-33 (2006)
Mosciano, G.
Perfumer & Flavorist, 26, 58-58 (2001)
Caroline Thomas et al.
Food chemistry, 155, 207-213 (2014-03-07)
The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we...
Identification of 2-Methyl-3-Furanthiol in the Steam Distillate from Canned Tuna Fish.
WITHYCOMBE D and MUSSINAN CYJ.
Journal of Food Science, 53(2), 658-658 (1988)
Jian Zhao et al.
Food chemistry, 226, 51-60 (2017-03-04)
Pork of black-pig in China is well known for its quality and preferred by consumers. However, there is a lack of research on its flavors. By solvent assisted flavor evaporation combined with GC-MS, 104 volatile compounds in the stewed pork...

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