W357308

Methyl 2-methyl-3-furyl disulfide

≥98%, FG

• Synonym(s): 2-methyl-3-furylmethyl disulfide, Methyl oxycyclosulfide 719
• Empirical Formula (Hill Notation): C₆H₈OS₂
• CAS Number: 65505-17-1
• Molecular Weight: 160.26
• FEMA Number: 3573
• Council of Europe no.: 11924
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901787
• Flavis number: 13.079
• EC Number: 265-797-1
• NACRES: NA.21
• MDL number: MFCD00038643
• Organoleptic: meaty; vegetable; sulfurous
• Grade: FG, Halal, Kosher
• Biological source: synthetic
• Agency: meets purity specifications of JECFA
• Food allergen: no known allergens

Properties

• biological source: synthetic
• Quality Level: 300, 400
• 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

Description

General description

Methyl 2-methyl-3-furyl disulfide is a sulfur-containing heterocyclic flavor compound that is reported to occur in freshly roasted in-shell peanuts.

Natural occurrence: Cooked beef and tea.

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

Odor at 1.0%

Taste at 150 ppb-0.1 ppm

Safety Information

• pictograms: GHS06
• signalword: Danger
• hcodes: H301
• pcodes: P301 + P310
• Hazard Classifications: Acute Tox. 3 Oral
• Storage Class: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• wgk: 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