等级
analytical standard
质量水平
检测方案
≥98.0% (GC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.531 (lit.)
n20/D 1.531-1.535
bp
155 °C (lit.)
密度
1.132 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
格式
neat
储存温度
2-8°C
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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应用
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
包装
Bottomless glass bottle. Contents are inside inserted fused cone.
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
Luigi Poisson et al.
Journal of agricultural and food chemistry, 57(21), 9923-9931 (2009-10-13)
The formation of several key odorants, such as 2-furfurylthiol (FFT), alkylpyrazines, and diketones, was studied upon coffee roasting. The approach involved the incorporation of potential precursors in green coffee beans by means of biomimetic in-bean and spiking experiments. Both labeled
Imre Blank et al.
Journal of agricultural and food chemistry, 50(8), 2356-2364 (2002-04-04)
The stability of the coffee flavor compound furfuryl mercaptan has been investigated in aqueous solutions under Fenton-type reaction conditions. The impact of hydrogen peroxide, iron, ascorbic acid, and ethylenediaminetetraacetic acid was studied in various combinations of reagents and temperature. Furfuryl
Tuong Huynh-Ba et al.
Journal of agricultural and food chemistry, 51(12), 3629-3635 (2003-05-29)
Baker's yeast was shown to catalyze the transformation of cysteine-furfural conjugate into 2-furfurylthiol. The biotransformation's yield and kinetics were influenced by the reaction parameters such as pH, incubation mode (aerobic and anaerobic), and substrate concentration. 2-Furfurylthiol was obtained in an
Segolene Leclercq et al.
Journal of agricultural and food chemistry, 55(22), 9189-9194 (2007-10-12)
The objective of this study was to investigate approaches to protect selected flavor compounds from deterioration when stored in an oil matrix. An aroma compound model mixture was prepared in a medium-chain triglyceride (MCT) or sunflower oil (SfO) matrix and
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