2-Methyl-3-furanthiol Chemical Properties

Boiling point:

57-60 °C/44 mmHg (lit.)

Density 

1.145 g/mL at 25 °C

vapor density 

>1 (vs air)

refractive index 

n20/D 1.518(lit.)

FEMA 

3188 | 2-METHYL-3-FURANTHIOL

Flash point:

98 °F

storage temp. 

Inert atmosphere,2-8°C

solubility 

soluble in Chloroform, Methanol

pka

6.32±0.48(Predicted)

form 

Liquid

Specific Gravity

1.145

color 

Clear to hazy light pink to light orange

Odor

roast beef aroma

Odor Type

sulfurous

biological source

synthetic

JECFA Number

1060

Cosmetics Ingredients Functions

PERFUMING

InChIKey

RUYNUXHHUVUINQ-UHFFFAOYSA-N

LogP

2.14

CAS DataBase Reference

28588-74-1(CAS DataBase Reference)

NIST Chemistry Reference

2-Methyl-3-furanthiol(28588-74-1)

EPA Substance Registry System

3-Furanthiol, 2-methyl- (28588-74-1)

Safety Information

Hazard Codes 

T,T+

Risk Statements 

10-25-36-26-2017/10/25

Safety Statements 

16-45-39-38-28-26

RIDADR 

UN 1228 3/PG 3

WGK Germany 

3

RTECS 

LU6235000

TSCA 

TSCA listed

HazardClass 

3.2

PackingGroup 

III

HS Code 

29321900

Toxicity

mouse,LD50,oral,100mg/kg (100mg/kg),Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980.

MSDS

• Language:English Provider:2-Methyl-3-furanthiol
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS

2-Methyl-3-furanthiol Usage And Synthesis

Description

2-Methyl-3-furanthiol has an odor and taste of roasted meat.

Chemical Properties

2-Methyl-3-furanthiol has an odor and taste of roasted meat

Chemical Properties

Colorless to light yellow liqui

Occurrence

Reported found in fatty fish and raw chicken, cooked beef and coffee.

Uses

2-Methyl-3-furanthiol is used in baking food, meat and spices.

Uses

A meat flavoring agent.

Definition

ChEBI: 2-Methyl-3-furanthiol is a heteroarene.

Preparation

By a patented process.

Taste threshold values

Taste characteristics at 15 ppm: sulfurous, fishy, meaty, salmon and tuna-like with a slight roasted nuance.

General Description

2-Methyl-3-furanthiol, a sulfur-containing compound, is the key odorant in cooked ham, wine and canned tuna fish.

Biochem/physiol Actions

Taste at 10 ppm

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