AInsights Entry for Methyl Furfuryl Disulfide (CAS: 57500-00-2)

1. Identity & Chemical Information

• Common Name(s): Methyl Furfuryl Disulfide
• IUPAC Name: 2-(Furan-2-ylmethyl)disulfanyl-1-methylfuran
• CAS Number: 57500-00-2
• FEMA Number: Data not found
• Other Identifiers: FL number not found, CoE number not found, IFRA reference not found
• Molecular Formula: C10H10O2S2
• Molecular Weight: 226.32 g/mol
• Functional Groups and Structure–Odor Relevance: Methyl furfuryl disulfide contains a disulfide linkage and furan rings, which contribute to its characteristic sulfurous and roasted odor profile. The presence of sulfur is significant in imparting a potent aroma, often associated with savory and umami notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Methyl furfuryl disulfide is characterized by a strong, roasted, and sulfurous aroma with nuances of coffee and burnt sugar. It is often described as having a meaty, savory quality.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is known to be potent at low concentrations.
• Typical Sensory Role: It serves as an impact note in flavor formulations, providing depth and complexity to savory profiles, particularly in meat analogs and roasted flavor applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Methyl furfuryl disulfide is not commonly found in nature but can be formed during the Maillard reaction, which occurs during the cooking of foods.
• Formation Pathways: It is primarily formed through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: While it can be formed naturally during cooking, its use in flavor formulations is typically synthetic.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Methyl furfuryl disulfide is used in savory flavors, particularly in meat, roasted, and umami profiles. It is also used in coffee and chocolate flavors to enhance roasted notes.
• Functional Role in Flavor Systems: It acts as a key impact compound, providing authenticity and depth to complex flavor systems.
• Typical Use Levels: Documented use levels are not readily available, but industry-typical concentrations range from 0.1 to 5 ppm in finished products.
• Stability Considerations: It is relatively stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Methyl furfuryl disulfide is less commonly used in fragrances but can be found in niche applications where a roasted or sulfurous note is desired.
• Functional Role: It serves as a trace realism note or modifier in complex fragrance compositions.
• Typical Concentration Ranges: Typically used at trace levels due to its potent aroma.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a warm, roasted character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations; specific status not reported.
• Asia (Japan, China, ASEAN): High-level regulatory status not found.
• Latin America (e.g., Brazil, MERCOSUR): High-level regulatory status not found.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI, TTC, or MSDI. Generally considered safe at low concentrations typical in flavor applications.
• Dermal Exposure: Limited data available; potential for irritation or sensitization is not well-documented.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but specific occupational safety data is lacking.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Methyl furfuryl disulfide is prized for its ability to impart authentic roasted and savory notes, enhancing the complexity of flavor profiles.
• Typical Synergies: Works well with other sulfur compounds and Maillard reaction products to create rich, savory flavors.
• Common Formulation Pitfalls: Overuse can lead to an overpowering sulfurous note; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in non-savory applications where a subtle roasted note could enhance complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and formation pathways are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific regulatory statuses are often based on industry norms rather than explicit documentation.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory approvals and detailed toxicological data.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• “Citation hooks:” line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-16 14:01:27 GMT (p2)