所有图片(1)
About This Item
经验公式（希尔记法）:
C5H6OS
CAS号:
分子量:
114.17
FEMA编号:
2493
Beilstein:
383594
EC 号:
欧洲委员会编号:
2202
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
13.026
NACRES:
NA.21
性状检查:
burnt; coffee; meaty; smoky; roasted; sulfurous
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
方案
≥97%
折射率
n20/D 1.531 (lit.)
沸点
155 °C (lit.)
密度
1.132 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
no known allergens
性状检查
burnt; coffee; meaty; smoky; roasted; sulfurous
SMILES字符串
SCc1ccco1
InChI
1S/C5H6OS/c7-4-5-2-1-3-6-5/h1-3,7H,4H2
InChI key
ZFFTZDQKIXPDAF-UHFFFAOYSA-N
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一般描述
在储存过程中变黑
糠基硫醇是具有特征咖啡风味的杂环硫化合物。
应用
- Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This study investigates the mechanisms by which aroma-active compounds, including furfuryl mercaptan, from yeast extracts reduce saltiness perception. Utilizing sensomics approaches and electroencephalography, the research highlights the potential of these compounds to enhance flavor profiles in food products without increasing sodium content (Shan et al., 2024).
- Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats.: This research compares the sensory and volatile profiles of commercial plant-based meats, identifying furfuryl mercaptan as a key odor-active compound. The findings underscore its role in replicating the savory and meaty aroma characteristic of plant-based meat alternatives (Thong et al., 2024).
- Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement.: The study explores how odorants, including furfuryl mercaptan, contribute to the perception of saltiness in Chinese dry-cured ham. This compound′s role in enhancing salty taste highlights its potential application in reducing sodium content in processed meats (Chen et al., 2024).
- Exploring the Effectiveness of Natural Food Flavors in Protecting Carbon Steel against CO(2)-Induced Corrosion.: This research explores the use of natural food flavors, such as furfuryl mercaptan, in protecting carbon steel from CO₂-induced corrosion. The findings suggest potential industrial applications for these compounds in corrosion inhibition (Wang et al., 2023).
其他说明
天然存在：咖啡、熟牛肉、烤猪肉、烤鸡肉和爆米花。
警示用语：
Warning
危险声明
危险分类
Flam. Liq. 3
储存分类代码
3 - Flammable liquids
WGK
WGK 3
闪点(°F)
113.0 °F - closed cup
闪点(°C)
45 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
危险化学品
Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages
Hofmann T, et al.
Journal of Agricultural and Food Chemistry, 49(5), 2382-2386 (2001)
Formation of furfuryl mercaptan in coffee model systems.
Parliment TH & Stahl HD.
Developments in food science, 37, 805-813 (1995)
Mosciano, G.
Perfumer & Flavorist, 26, 70-70 (2001)
Christoph Müller et al.
Journal of agricultural and food chemistry, 54(26), 10076-10085 (2006-12-21)
Recent investigations demonstrated that the reaction of odor-active thiols such as 2-furfurylthiol with thermally generated chlorogenic acid degradation products is responsible for the rapid aroma staling of coffee beverages. To get a clear understanding of the molecular mechanisms underlying this
Brian G Lake et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 41(12), 1761-1770 (2003-10-18)
The metabolism of two thiofurans, namely furfuryl mercaptan (FM) and 2-methyl-3-furanthiol (MTF), to their corresponding methyl sulphide and methyl sulphoxide derivatives has been studied in male Sprague-Dawley rat hepatocytes and liver microsomes. Rat hepatocytes converted FM to furfuryl methyl sulphoxide
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