2-methyl-3-tetrahydrofuran thiol

Full Material List
2-methyloxolane-3-thiol

Identifiers

FEMA 3787
CAS 57124-87-5
EINECS 260-572-4
Synonyms
  • 2,5- anhydro-1,4-dideoxy-3-thiopentitol
  • 3- furanthiol, tetrahydro-2-methyl-
  • meaty mercaptan
  • 2- methyl tetrahydrofuran-3-thiol
  • 2- methyl tetrahydrofuran-3-thiol natural
  • 2- methyl tetrahydrofuran-3-thiol, 1% in PG
  • methyl tetrahydrofuranthiole
  • methyl-2 3-tetrahydrofuranthiol
  • 2- methyl-3-mercaptotetrahydrofuran
  • 2- methyl-3-tetrahydrofuranthiol
  • 2- methyl-3-tetrahydrofuranthiol solution
  • 2- methyl-tetrahydrofuran-3-thiol
  • 2- methyloxolane-3-thiol
  • 2- methyltetrahydrofuran-3-thiol
  • 2 methyltetrahydrofuran-3-thiol
  • methyltetrahydrofuranthiole
  • pentitol, 2,5-anhydro-1,4-dideoxy-3-thio-
  • tetrahydro-2-methyl-3-furan thiol
  • tetrahydro-2-methyl-3-furanthiol
  • tetrahydro-2-methylfuran-3-thiol
JECFA Food Flavoring 1090
JECFA Food Additive N/A
DG SANTE Food Flavourings 13.160 2-methyltetrahydrofuran-3-thiol
DG SANTE Food Contact Materials N/A
FDA UNII D826F42XX8
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 118.1989
Molecular Formula C5 H10 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: meaty beefy roasted beefy chicken meaty sulfurous
  • Odor Description:at 0.10 % in propylene glycol. roasted beef chicken meat sulfurous
  • roasted beefy chicken meaty meaty roasted meaty sulfurous alliaceous
  • Odor Description:at 0.10 % in propylene glycol. Roasted, crusted beef and chicken, meaty, pot roast, sulfurous and mildly alliaceousMosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor meaty
beefy, roasted, chicken, meaty, sulfurous, alliaceous
Flavor meaty
roasted, beefy, meaty, brothy, savory, chicken, turkey, fatty, alliaceous, onion, garlic,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 97.00 to 100.00 sum of isomers
Specific Gravity 1.04200 to 1.04900 @ 25.00 °C.
Lbs/Gal (est) 8.670 to 8.729
Refractive Index 1.47500 to 1.49100 @ 20.00 °C.
Melting Point N/A
Boiling Point 163.00 to 168.00 °C. @ 760.00 mm Hg
Flash Point 124.00 °F. TCC ( 51.11 °C. )
Acid Value N/A
Vapor Pressure 3.005000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.228 (est)
Soluble In
  • alcohol
  • water, 9169 mg/L @ 25 °C (est)
  • water
Occurrence
  • beef
  • pork heated pork