| Methyl 2-methyl-3-furyl disulfide Basic information |
| Product Name: | Methyl 2-methyl-3-furyl disulfide |
| Synonyms: | methyl-(methyldithio)furan,2-methyl-3-(methyldithio)furan;methyldithiofurane,2-methyl-3-methyldithio-furane;2-Methyl-3-(dimercaptomethyl)-;methyl 2-methyl-3-furyl disulfideFuran,2-methyl-3-(methyldithio)-;Methyl(2-methyl-3-furanyl) disulfide;(Methyl)(2-methyl-3-furyl) persulfide;Methyl(2-methylfuran-3-yl) persulfide;3-[(2,4-diMethylfuran-3-yl)disulfanyl]-2,4-diMethylfuran |
| CAS: | 65505-17-1 |
| MF: | C6H8OS2 |
| MW: | 160.26 |
| EINECS: | 265-797-1 |
| Product Categories: | Alphabetical Listings;Flavors and Fragrances;sulfide Flavor;M-N;Sulfides flavors |
| Mol File: | 65505-17-1.mol |
| Methyl 2-methyl-3-furyl disulfide Chemical Properties |
| Boiling point | 210 °C(lit.) |
| density | 1.163 g/mL at 25 °C(lit.) |
| refractive index | n |
| FEMA | 3573 | METHYL 2-METHYL-3-FURYL DISULFIDE |
| Fp | 184 °F |
| storage temp. | 0-10°C |
| form | clear liquid |
| color | Light orange to Yellow to Green |
| JECFA Number | 1064 |
| CAS DataBase Reference | 65505-17-1(CAS DataBase Reference) |
| NIST Chemistry Reference | 2-methyl-3-(methyldithio)furan(65505-17-1) |
| Safety Information |
| Hazard Codes | T |
| Risk Statements | 25-36/38 |
| Safety Statements | 28-36/37/39-45-37/39-26 |
| RIDADR | UN 2810 6.1/PG 3 |
| WGK Germany | 3 |
| RTECS | JO1975000 |
| HazardClass | 6.1 |
| PackingGroup | III |
| HS Code | 29321900 |
| MSDS Information |
| Provider | Language |
|---|---|
| ACROS | English |
| SigmaAldrich | English |
| Methyl 2-methyl-3-furyl disulfide Usage And Synthesis |
| Description | Methyl 2-methyl-3-furyl disulfide has a roast meat odor. |
| Chemical Properties | Methyl 2-methyl-3-furyl disulfide has a roast meat odor. |
| Chemical Properties | clear yellow liquid |
| Occurrence | Reported found in hydrogenated vegetable oil and coffee. |
| Aroma threshold values | Aroma characteristics at 1.0%: sulfureous, meaty, vegetative and chemical-like with onion and roasted beef nuances |
| Taste threshold values | Taste characteristics: sulfurous, meaty, vegetative, brothy, and savory with a metallic nuance |
| General Description | Natural occurrence: Cooked beef and tea. |
| Biochem/physiol Actions | Odor at 1.0% |
| Methyl 2-methyl-3-furyl disulfide Preparation Products And Raw materials |
| Raw materials | Thiocyanic acid, 2-methyl-3-furanyl ester-->Bis(2-methyl-3-furyl)disulfide-->Sodium thiomethoxide |
| Preparation Products | 2-Methyl-3-(methylthio)furan |
Please leave a message for us or use the following ways to contact us, we will reply to you as soon as possible, and provide you with the most sincere service, thank you.
日本语
한국어
Français
Deutsch
España
Türkiye