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Safety Information

W397301

Sigma-Aldrich

2-Methyl-3-furanthiol acetate

98%, FG

Synonym(s):

2-Methyl-3-furyl thioacetate, 2-Methylfuran-3-thioacetate, 3-(Acetylthio)-2-methylfuran, S-(2-methyl-3-furyl) ethanethioate, Ethanethioic acid, S-(2-methyl-3-furanyl) ester, MFT Acetate

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About This Item

Empirical Formula (Hill Notation):
C7H8O2S
CAS Number:
55764-25-5
Molecular Weight:
156.20
FEMA Number:
3973
EC Number:
259-801-0
MDL number:
MFCD01632595
UNSPSC Code:
12164502
PubChem Substance ID:
329830670
Flavis number:
13.153
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

98%

refractive index

n20/D 1.520

bp

225-235 °C/29.9 mmHg

density

1.138 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

meaty

SMILES string

CC(=O)Sc1ccoc1C

InChI

1S/C7H8O2S/c1-5-7(3-4-9-5)10-6(2)8/h3-4H,1-2H3

InChI key

PQFIBPDAGFGLBY-UHFFFAOYSA-N

Related Categories

General description

2-Methyl-3-furanthiol acetate is a volatile sulfur-containing furan compound present as a flavor compound in Scheurebe wines and purple passion fruit.

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

WGK

WGK 3

Flash Point(F)

140.0 °F

Flash Point(C)

60 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

新产品

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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Volatile compounds affecting the aroma of Vitis vinifera L. cv. Scheurebe.
Krammer GE, et al.
ACS Symp. Ser., 714, 53?65-53?65 (1998)
Determination and isolation of a thioesterase from passion fruit (Passiflora edulis Sims) that hydrolyzes volatile thioesters.
Tapp EJ, et al.
Journal of Agricultural and Food Chemistry, 56(15), 6623-6630 (2008)

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