bis(2-methyl-3-furyl) disulfide

Material Search

2-methyl-3-(2-methylfuran-3-yl)disulfanylfuran

Identifiers

CAS (Single)	28588-75-2
FEMA	3259
EINECS	249-095-2
Synonyms	3,3'- disulfanediylbis(2-methylfuran) disulfide, bis(2-methyl-3-furyl) 3,3- dithio-2,2-dimethyl difuran 3,3'- dithio-2,2'-dimethyldifuran 3,3- dithiobis(2-methyl furan) 3,3'- dithiobis(2-methyl furan) 3,3'- dithiobis[2-methylfuran] furan, 3,3'-dithiobis[2-methyl- bis 2- methyl 3 furyl disulfide 1% OS natural bis (2- methyl 3 furyl) disulfide bis 2- methyl 3-furyl disulphide bis (2- methyl 3-furyl) disulfide 1% in triethyl citrate natural bis (2- methyl 3-furyl) disulfide 10% in liponate natural 2- methyl-3-(2-methylfuran-3-yl)disulfanylfuran bis-(2- methyl-3-furan) disulphide bis(2- methyl-3-furanyl) disulfide 2- methyl-3-furyl disulfide bis(2- methyl-3-furyl disulfide) bis (2 methyl-3-furyl) disulfide bis(2- methyl-3-furyl) disulphide bis(2- methyl-3-furyl)disulfide bis(2- methyl-3-furyl)disulphide 1,2-bis(2- methylfuran-3-yl)disulfane methylfuryl disulfide
JECFA Food Flavoring	1066
JECFA Food Additive	N/A
DG SANTE Food Flavourings	13.016 bis(2-methyl-3-furyl) disulfide
DG SANTE Food Contact Materials	N/A
FDA UNII	E1AN38V6MA
CoE Number	723
XlogP3-AA	N/A
Molecular Weight	226.3181
Molecular Formula	C10 H10 O2 S2

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to amber clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	1.14600 to 1.15400 @ 25.00 °C.
Lbs/Gal (est)	9.536 to 9.602
Refractive Index	1.57200 to 1.58300 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	277.00 to 280.00 Â°C. @ 760.00 mm Hg
Flash Point	> 210.00 Â°F. TCC ( > 98.89 Â°C. )
Acid Value	N/A
Vapor Pressure	0.012000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	3.345 (est)
Soluble In	alcohol water, 9.269 mg/L @ 25 °C (est) water
Occurrence	beef cooked beef tea

Organoleptic

Organoleptic Notes	1. Odor Type: meaty meaty roasted scallion onion sulfurous Odor Description:at 0.10 % in propylene glycol. meaty roasted scallion onion sulfury sulfurous meaty roasted meaty savory chicken Odor Description:at 1.00 % in propylene glycol. Sulfurous, strong roasted meaty with a note reminiscent of sulfurol, savory, au jus and chicken nuancesMosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor	meaty meaty, roasted, scallion, onion, sulfurous, savory, chicken
Flavor	meaty meaty, sulfurous, brothy, roasted, savory, cooked, onion, garlic, pepper, black,

AInsights BETA

AInsights Entry for bis(2-methyl-3-furyl) disulfide (CAS: 28588-75-2)

1. Identity & Chemical Information

Common Name(s): bis(2-methyl-3-furyl) disulfide
IUPAC Name: 3,3'-disulfanediylbis(2-methylfuran)
CAS Number: 28588-75-2
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

bis(2-methyl-3-furyl) disulfide is characterized by its disulfide linkage, which is crucial for its distinctive sulfurous odor. The presence of furan rings contributes to its complex aroma profile, often described as savory or meaty, making it a valuable compound in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

bis(2-methyl-3-furyl) disulfide is known for its potent, savory aroma reminiscent of cooked meat or roasted coffee. It is often described as having a strong, sulfurous character with a hint of sweetness. The compound is typically used as an impact note in flavor formulations, providing depth and authenticity to savory profiles. Specific odor thresholds are not clearly reported, but its intense aroma suggests a low threshold.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is naturally found in various cooked foods, particularly those subjected to the Maillard reaction, such as roasted coffee and cooked meats. It can also form during the thermal processing of certain foods, contributing to the complex flavor profiles associated with these processes. Its presence in natural sources supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

bis(2-methyl-3-furyl) disulfide is primarily used in savory flavor applications, including meat, poultry, and coffee flavors. It serves as a key impact note, enhancing the authenticity and depth of these profiles. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. The compound is relatively stable under typical processing conditions but may degrade at very high temperatures or extreme pH levels.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While primarily used in flavors, bis(2-methyl-3-furyl) disulfide can also be found in certain fragrance applications, particularly those aiming to replicate natural, savory aromas. It is used in trace amounts to add realism and complexity to fragrance compositions. Its volatility allows it to contribute to the top and middle notes of a fragrance, although it is not commonly used as a primary fragrance component.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; usage in flavors is typically based on industry practice and safety assessments.
European Union: Not specifically listed under Reg. (EC) No 1334/2008; generally considered under broader flavoring categories.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia: Specific regulatory status in Japan, China, and ASEAN countries is not clearly documented; typically follows international safety assessments.
Latin America: Regulatory status in Brazil and MERCOSUR is not explicitly detailed; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: No specific ADI or MSDI values are reported; safety is generally assessed based on low usage levels and historical consumption data.
Dermal Exposure: Limited data on dermal irritation or sensitization; not typically used in high concentrations in fragrances.
Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational safety concerns are documented.

Overall, the risk profile for bis(2-methyl-3-furyl) disulfide does not significantly differ between food and fragrance applications, given its low usage levels and established safety in flavor contexts.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

bis(2-methyl-3-furyl) disulfide is valued for its ability to impart a rich, savory character to flavor formulations. It synergizes well with other sulfur-containing compounds and can enhance the authenticity of meat and roasted profiles. Formulators should be cautious of its potent aroma, which can easily overpower other notes if used excessively. It is often under-utilized in fragrance applications due to its strong, specific aroma.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on bis(2-methyl-3-furyl) disulfide is well-established in terms of its sensory profile and flavor applications. However, specific regulatory and toxicological data are less documented, relying on industry-typical practices and historical usage. Known data gaps include precise regulatory listings and detailed toxicological assessments.

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 2026-09-11 13:34:36 GMT (p2)

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