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W325900

Sigma-Aldrich

Bis(2-Methyl-3-furyl) disulfide

98%, FG

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Synonym(s):
2-Methyl-3-furyl disulphide; 3,3′-Dithio-2,2′-dimethyldifuran
Empirical Formula (Hill Notation):
C10H10O2S2
CAS Number:
28588-75-2
Molecular Weight:
226.32
FEMA Number:
3259
EC Number:
249-095-2
MDL number:
MFCD01074774
UNSPSC Code:
12164502
PubChem Substance ID:
329830587
Flavis number:
13.016
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110

Assay

98%

refractive index

n20/D 1.576

bp

280 °C

density

1.211 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

meaty; sulfurous

SMILES string

Cc1occc1SSc2ccoc2C

InChI

1S/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3

InChI key

OHDFENKFSKIFBJ-UHFFFAOYSA-N

Related Categories

General description

Bis(2-Methyl-3-furyl) disulfide is a volatile sulfur compound that is a key contributor to the meat-like aroma in cooked meat.

Application


  • Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin.: This study explores the interaction of bis(2-methyl-3-furyl) disulfide with oral mucin, providing insights into how this compound may influence flavor perception in food products. Understanding these interactions helps in developing food products with optimized sensory profiles, crucial for the food industry (Xi et al., 2024).

  • Generation of Meaty Aroma from Onion (Allium cepa L.) with Polyporus umbellatus: Fermentation System, Sensory Profile, and Aroma Characterization.: This research uncovers the potential of bis(2-methyl-3-furyl) disulfide in enhancing the meaty aroma of onions when fermented with Polyporus umbellatus. This novel approach to flavor enhancement could revolutionize culinary applications and offers new avenues for natural flavoring in vegetarian and vegan food products (Stöppelmann et al., 2023).

Pictograms

Corrosion
GHS05

Signal Word

Danger

Hazard Statements

H315,H318

Hazard Classifications

Eye Dam. 1 - Skin Irrit. 2

WGK

WGK 3

Flash Point(F)

>230.0 °F

Flash Point(C)

> 110 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The role of nutrients in meat flavour formation.
Farmer LJ.
The Proceedings of the Nutrition Society, 53(2), 327-333 (1994)
Flavour formation in meat and meat products: a review.
Mottram DS
Food Chemistry, 62(4), 415-424 (1998)
Tao Feng et al.
Molecules (Basel, Switzerland), 24(18) (2019-09-14)
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry

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