FlavScents AInsights Entry for 2-methyl-3-tetrahydrofuran thiol (CAS: 57124-87-5)

1. Identity & Chemical Information

• Common Name(s): 2-methyl-3-tetrahydrofuran thiol
• IUPAC Name: 2-methyltetrahydrofuran-3-thiol
• CAS Number: 57124-87-5
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C5H10OS
• Molecular Weight: 118.20 g/mol

2-methyl-3-tetrahydrofuran thiol is characterized by the presence of a thiol group, which is known for imparting potent sulfurous odors. The molecular structure includes a tetrahydrofuran ring, contributing to its unique odor profile. The thiol group is crucial for its odor characteristics, often described as meaty or savory, which can be significant in flavor applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-methyl-3-tetrahydrofuran thiol is noted for its intense, savory, and meaty odor profile. It is often described as having a roasted or cooked meat character, with a sulfurous undertone that is typical of thiol compounds. The intensity of its odor makes it a powerful impact note in flavor formulations. While specific taste and odor thresholds are not clearly reported, its potent nature suggests that it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is not widely reported in natural sources, and its formation is typically associated with synthetic processes. It may be produced through chemical synthesis involving the introduction of a thiol group to a tetrahydrofuran ring. Its relevance to "natural flavor" designation is limited due to its synthetic origin, although it may be used in natural-like flavor systems where synthetic analogs are permissible.

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

4. Use in Flavors

2-methyl-3-tetrahydrofuran thiol is primarily used in savory flavor applications, such as meat, roasted, and umami profiles. It serves as an impact note, providing depth and authenticity to flavor systems. Typical use levels in finished food products are not explicitly documented, but industry practice suggests usage in the low ppm range due to its high potency. Stability considerations include sensitivity to oxidation, which can affect its odor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-methyl-3-tetrahydrofuran thiol is less commonly used due to its strong sulfurous character. When employed, it acts as a trace realism note in complex compositions, particularly those mimicking natural environments or culinary themes. Its volatility suggests a contribution to the top notes, although its use is typically at very low concentrations to avoid overpowering the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage may be subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage may be guided by general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence reported.
• Asia: Limited specific data; general flavor and fragrance regulations apply.
• Latin America: No specific data; general regulatory frameworks for flavors and fragrances apply.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; usage should be guided by general safety assessments and industry practices.
• Dermal Exposure: Potential for irritation or sensitization due to thiol group; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Risk profiles may differ between food and fragrance applications, with higher scrutiny in fragrance due to dermal exposure potential.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-methyl-3-tetrahydrofuran thiol is valued for its ability to impart a realistic meaty character to savory flavors. It synergizes well with other sulfur-containing compounds to enhance umami and roasted notes. Formulators should be cautious of its high potency, which can lead to overpowering effects if not used judiciously. It is often under-used in fragrance due to its challenging odor profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-methyl-3-tetrahydrofuran thiol is well-established in terms of its chemical identity and sensory characteristics. However, specific regulatory and toxicological data are less documented, requiring reliance on industry-typical practices and general safety guidelines. Known data gaps include precise usage levels and comprehensive regulatory approvals.

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 2026-05-06 17:54:01 GMT (p2)