所有图片(1)
别名:
2-甲基-3-呋喃基二硫醚；3,3′-二硫-2,2′-二甲基二呋喃, Bis-(2-methyl-3-furyl)-disulfide
经验公式（希尔记法）:
C10H10O2S2
CAS号:
分子量:
226.32
FEMA编号:
3259
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
13.016
NACRES:
NA.21
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
Agency
meets purity specifications of JECFA
管理合规性
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 110
检测方案
98%
折射率
n20/D 1.576
bp
280 °C
密度
1.211 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
meaty; sulfurous
SMILES字符串
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
一般描述
Bis(2-Methyl-3-furyl) disulfide is a volatile sulfur compound that is a key contributor to the meat-like aroma in cooked meat.
应用
- 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).
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1 - Skin Irrit. 2
WGK
WGK 3
闪点(°F)
>230.0 °F
闪点(°C)
> 110 °C
个人防护装备
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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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