fish thiol
2-methyl-3-furanthiol
 
Notes:
Occurs in chicken, beef and tunafish. Formed by thermal treatment of cysteine-ribose mixtures. Organoleptic compd. with beef broth aroma
  • Advanced Biotech
  • Augustus Oils
    • Augustus Oils Ltd
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      2 Methyl 3 Furanthiol
       
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
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      10116 2-Methyl-3-furanthiol
       
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      28588-74-1 2-Methyl-3-mercapto-furan
       
  • Charkit Chemical
    • Charkit Chemical Corporation
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      about: Since 1982, Charkit has been committed to expanding the markets we serve as our roster of products and services continues to grow with us. Our substantial portfolio of personal care ingredients now include a wide array of luxury and exotic components to compliment the key products we have always offered. We have expanded our offerings to the nutraceutical, industrial, and resin markets with a growing roster of versatile and unique ingredients. We continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions. Please contact us to learn how we can help you reach your goals.
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      METHYL-3-FURANTHIOL, 2- FEMA 3188
      METHYL-3-FURANTHIOL, 2- NATURAL FEMA 3188
       
  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
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      9907 2-Methyl-3-furanthiol, Kosher
       
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    • FCI SAS
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      Our team is composed of motivated professionals with great experience in the flavours and fragrances market. Our company has been serving this industry for more than 40 years and is ISO 9001 certified since 2009 . Whatever your question on flavour and fragrance ingredients: commercial, technical or regulatory – we will answer it very quickly.
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      50011 2-METHYL-3-MERCAPTO FURAN
       
  • Fleurchem
    • Fleurchem, Inc.
      Have A Flavorful Day
      A leading global manufacturer and supplier of ingredients for Flavors, Fragrances, AromaTherapy, Foods, Beverages, Personal Care Products, and other uses.
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  • H. Interdonati, Inc.
    • H. Interdonati, Inc.
      Innovative products
      Because your flavors and fragrances are only as good as their source "Since 1952"
      H. Interdonati, Inc. began in 1952 with the tradition of delivering quality pharmaceuticals and fine chemical ingredients at competitive prices. The mission was simple: To provide the most reliable, personal service in the industry.
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    • FRUTAROM USA INC,
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      Your preferred partner for flavour and fragrance success.
      Our broad and diverse product portfolio is designed to provide and cater for every flavor and taste profile required by our customer base and incorporates historic, and iconic, market leading products.
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      441NCM0101 2-METHYL-3-FURANTHIOL KOSHER
       
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      A family company dedicated to sales and distribution
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      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
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      METHYL-3-FURANTHIOL, 2- FEMA 3188
       
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      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers.
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      H0089 2-METHYL-3-FURANTHIOL, Kosher
       
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    • Sunaux International
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      We have industry leading processes and procedures to ensure nothing but the most reliable product.
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  • Synerzine
    • Synerzine, Inc.
      Innovation. Customization. Aroma Ingredients.
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      Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
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      W1388 2-Methyl-3-furanthiol
      W1388N Natural 2-Methyl-3-mercapto Furan
       
  • Taytonn
    • TAYTONN PTE LTD
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
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  • TCI AMERICA
    • TCI AMERICA
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      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 70 years of synthesis experience and multi-purpose plants enable TCI to offer more than 30,000 products as well as custom synthesis.
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      Product(s):
      M1847 2-Methyl-3-furanthiol >95.0%(GC)
       
  • Tianjin Danjun International
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      Quality Products
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      Tianjin danjun international trade co., LTD. is an organic chemicals trading company approved by the relevant state authorities to register. We have about 300 kinds of products (natural aroma chemicals, synthetic aroma chemicals and pharmaceutical intermediates). Most of the products are used in flavor and fragrance industry. We know the Chinese chemical market well and we have close relationship with many of the main manufacturers, and to provide our customers with quality goods together with comprehensive service.
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      I-031 2-Methyl-3-furanthiol
       
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
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      2-Methyl-3-furanthiol Halal, Kosher

      Considered to be an important flavour chemical for meat flavours; also used in nut flavors. van den Ouweland, Demole & Enggist (1989) have noted that a 5- or 6- membered planar ring substituted with an "ene-thiol" and a methyl group adjacent to the thiol is important for the generation of meaty flavour/aroma. Normal use levels in finished consumer product: 0.005-0.25ppm.
       
      2-Methyl-3-furanthiol, 0.1% Halal, Kosher
      2-Methyl-3-furanthiol, 1% in PG
       
  • United International
    • Qingdao Free Trade Zone United International Co Ltd
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      Qingdao Free Trade Zone United International Trade Co., Ltd.was founded in 1996, specializing in the production and import and export of food additives,flavor raw materials and pharmaceutical and chemical raw materials. The company has experienced R&D and business personnel,product quality, low price, efficient service and fast insight and grasp the latest market information.
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      3003 2-Methyl-3-mercapto furan;2-Methyl-3-Furanthiol
       
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  • WholeChem
    • WholeChem, LLC
      Connecting Innovators To the Building Blocks Of the Universe
      Custom manufacturer and distributor of specialty ingredients. We make global local.
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Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
CAS Number: 28588-74-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 249-094-7
FDA UNII: N21RW1N179
Nikkaji Web: J75.521D
MDL: MFCD00010280
CoE Number: 11678
XlogP3-AA: 1.50 (est)
Molecular Weight: 114.16702000
Formula: C5 H6 O S
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: bis(2-methyl-3-furyl) disulfide
EFSA/JECFA Comments: According to JECFA: Min. assay value is "95" and secondary components "Bis(2-methyl-3-furyl)disulfide".
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
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PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1060  2-methyl-3-furanthiol
DG SANTE Food Flavourings: 13.055  2-methylfuran-3-thiol
FEMA Number: 3188 2-methyl-3-furanthiol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):28588-74-1 ; 2-METHYL-3-FURANTHIOL
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: orange or orange pink clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.14100 to 1.15000 @  25.00 °C.
Pounds per Gallon - (est).: 9.494 to  9.569
Refractive Index: 1.50900 to 1.53000 @  20.00 °C.
Boiling Point: 57.00 to  60.00 °C. @ 44.00 mm Hg
Vapor Pressure: 5.782000 mmHg @ 25.00 °C. (est)
Vapor Density: 3.9 ( Air = 1 )
Flash Point: 98.00 °F. TCC ( 36.67 °C. )
logP (o/w): 1.941 (est)
Shelf Life: 6.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen.
Storage: store under nitrogen.
Soluble in:
 alcohol
 water, 630.8 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: sulfurous
 
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 
 sulfurous  meaty  fishy  metallic  
Odor Description:
at 0.10 % in propylene glycol. 
sulfury meaty fish metallic
 
 sulfurous  meaty  fishy  metallic  chicken roasted chicken  
Odor Description:
SuIfureous, meaty, fishy, metallic and roasted chicken-like
Mosciano, Gerard P&F 21, No. 3, 51, (1996)
 
 
Flavor Type: sulfurous
 
 sulfurous  fishy  meaty  salmon  tuna  roasted  
Taste Description:
at 15.00 ppm.  
Sulfureous, fishy, meaty, salmon and tuna-like with a slight, roasted nuance
Mosciano, Gerard P&F 21, No. 3, 51, (1996)
 
Odor and/or flavor descriptions from others (if found).
 
Sigma-Aldrich
2-Methyl-3-furanthiol, 95%, FG
Odor Description: butter; coconut; coffee; meaty
Taste Description: sulfury fish meat salmon tuna roasted
 
R C Treatt & Co Ltd
2-Methyl-3-furanthiol Halal, Kosher
Odor Description: roasted meat; sweet beef broth, HVP notes
Taste Description: roasted meat; sweet beef broth, HVP notes
Considered to be an important flavour chemical for meat flavours; also used in nut flavors. van den Ouweland, Demole & Enggist (1989) have noted that a 5- or 6- membered planar ring substituted with an "ene-thiol" and a methyl group adjacent to the thiol is important for the generation of meaty flavour/aroma. Normal use levels in finished consumer product: 0.005-0.25ppm.
 
Taytonn
2-Methyl-3-furanthiol
Odor Description: Meaty, Roast, Powerful , Burnt
 
Lluch Essence
2-METHYL-3-FURANTHIOL 90%
Odor Description: METALLIC, SULPHUROUS, ROASTED
 
FCI SAS
2-METHYL-3-MERCAPTO FURAN
Odor Description: Roast meat, baked coffee
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Advanced Biotech
2 METHYL 3 FURANTHIOL 1% ETHYL ACETATE NATURAL
Advanced Biotech
2 METHYL 3 FURANTHIOL 1% ETOH NATURAL
Advanced Biotech
2 METHYL 3 FURANTHIOL 1% IN SUNFLOWER OIL NATURAL
Advanced Biotech
2 METHYL 3 FURANTHIOL 1% OS NATURAL
Advanced Biotech
2 METHYL 3 FURANTHIOL 1% TRIACETIN NATURAL
Advanced Biotech
2 METHYL 3 FURANTHIOL 1% WS NATURAL
Advanced Biotech
2 METHYL 3 FURANTHIOL 5% ETHYL ACETATE NATURAL
Advanced Biotech
2 METHYL 3 FURANTHIOL 5% ETOH NATURAL
Odor: Alcoholic, Meaty, Roasted
Advanced Biotech
2 METHYL 3 FURANTHIOL 5% TRIACETIN NATURAL
Advanced Biotech
2 METHYL 3-FURANTHIOL 5% SUNFLOWER OIL NATURAL
Advanced Biotech
2-METHYL-3-FURANTHIOL 5% OS NATURAL
Odor: Meaty, Roasted
Advanced Biotech
2-METHYL-3-FURANTHIOL 5% WS NATURAL
5% min. (in WS)
Odor: Meaty, Roasted
Advanced Biotech
2-METHYL-3-FURANTHIOL
98% min.
Odor: Meaty, Roasted
Ambles Nature et Chimie
2 METHYL 3 FURANTHIOL NAT
Anhui Suzhou Jinli Aromatic Chemicals
2-Methyl-3-mercapto Furan
Odor: baked meat, fried coffee
Augustus Oils
2 Methyl 3 Furanthiol
Services
Aurochemicals
2-2-METHYL-3-FURANTHIOL, Natural
Aurochemicals
2-METHYL-3-FURANTHIOL 1% IN ETOH, Natural
Aurochemicals
2-METHYL-3-FURANTHIOL 1% IN PG, Natural
Aurochemicals
2-METHYL-3-FURANTHIOL 5% IN PG, Natural
Beijing Lys Chemicals
2-Methyl-3-furanthiol
BOC Sciences
For experimental / research use only.
2-Methyl-3-mercapto-furan
Charkit Chemical
METHYL-3-FURANTHIOL, 2- FEMA 3188
Charkit Chemical
METHYL-3-FURANTHIOL, 2- NATURAL FEMA 3188
DeLong Chemicals America
2-Methyl-3-furanthiol, Kosher
Endeavour Specialty Chemicals
2-Methyl-3-furanthiol (0.1% in PG)
Speciality Chemical Product Groups
Endeavour Specialty Chemicals
2-Methyl-3-furanthiol (1% in PG)
Endeavour Specialty Chemicals
2-Methyl-3-furanthiol 98% F&F
Ernesto Ventós
2-METHYL-3-FURANTHIOL
FCI SAS
2-METHYL-3-MERCAPTO FURAN
Odor: Roast meat, baked coffee
Fleurchem
2-methyl 3-furanthiol
Frutarom
2-METHYL-3-FURANTHIOL
KOSHER
Flavor: Sulfurous, Meaty, Fishy, Metallic, Roasted, Burnt
H. Interdonati, Inc.
2-Methyl-3-mercaptofuran Kosher
Featured Products
IFF
2-METHYL-3-FURANTHIOL
KOSHER
Flavor: Sulfurous, Meaty, Fishy, Metallic, Roasted, Burnt
Indukern F&F
2-METHYL-3-FURANTHIOL
Odor: SULFUROUS, MEAT, FISH, METALIC
Jiangyin Healthway
2-Methyl-3-mercapto furan (2-Methyl-3-furanthiol)
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
2-Methyl-3-mercatpto furan, Kosherk
Kingchem Laboratories
2 METHYL-3-MERCAPTO FURAN (2-Methyl-3-furanthiol)
Odor: Roast meat
Lluch Essence
2-METHYL-3-FURANTHIOL 90%
Odor: METALLIC, SULPHUROUS, ROASTED
Lluch Essence
METHYL-3-FURANTHIOL, 2- FEMA 3188
M&U International
2-METHYL-3-FURANTHIOL, Kosher
Moellhausen
2-METHYL-3-FURANTHIOL
Natural Advantage
Methyl-3-Furanthiol, 2- Nat 5% in OH
Flavor: brothy, meaty, roasted, savory, sweet
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
Natural Advantage
Methyl-3-Furanthiol, 2- Nat 5% Triacetin Nat USOC
Flavor: brothy, meaty, roasted, savory, sweet
Natural Advantage
Methyl-3-Furanthiol, 2- Nat 5% Triacetin
Flavor: brothy, meaty, roasted, savory, sweet
OQEMA
2-Methyl-3-Mercapto Furan
Pearlchem Corporation
2-Methyl-3-mercapto Furan
Penta International
2-METHYL-3-FURANTHIOL 5% IN NEOBEE
Penta International
2-METHYL-3-FURANTHIOL 0.1% IN Propylene Glycol
Penta International
2-METHYL-3-FURANTHIOL 1% IN PROPYLENE GLYCOL
Penta International
2-METHYL-3-FURANTHIOL 10% IN TRIACETIN
Penta International
2-METHYL-3-FURANTHIOL NATURAL 0.1% PROPYLENE GLYCOL
Penta International
2-METHYL-3-FURANTHIOL NATURAL 1% IN ETOH
Penta International
2-METHYL-3-FURANTHIOL NATURAL 1% IN NEOBEE
Penta International
2-METHYL-3-FURANTHIOL NATURAL 1% IN TRIACETIN
Penta International
2-METHYL-3-FURANTHIOL NATURAL 5% IN ETOH
Penta International
2-METHYL-3-FURANTHIOL NATURAL 5% IN SUNFLOWER OIL
Penta International
2-METHYL-3-FURANTHIOL NATURAL NEAT
Penta International
2-METHYL-3-FURANTHIOL SYNTHETIC 1% IN TRIACETIN
Penta International
2-METHYL-3-FURANTHIOL
R C Treatt & Co Ltd
2-Methyl-3-furanthiol, 0.1%
Halal, Kosher
R C Treatt & Co Ltd
2-Methyl-3-furanthiol, 1% in PG
R C Treatt & Co Ltd
2-Methyl-3-furanthiol
Halal, Kosher
Odor: roasted meat; sweet beef broth, HVP notes
Flavor: roasted meat; sweet beef broth, HVP notes
Considered to be an important flavour chemical for meat flavours; also used in nut flavors. van den Ouweland, Demole & Enggist (1989) have noted that a 5- or 6- membered planar ring substituted with an "ene-thiol" and a methyl group adjacent to the thiol is important for the generation of meaty flavour/aroma. Normal use levels in finished consumer product: 0.005-0.25ppm.
Riverside Aromatics
2-METHYL-3-FURANTHIOL, NATURAL, 5% IN TRIACETIN
Robinson Brothers
2-Methyl-3-furanthiol (0.1% in PG)
https://www.robinsonbrothers.uk/chemistry-competences
Robinson Brothers
2-Methyl-3-furanthiol (1% in PG)
Robinson Brothers
2-Methyl-3-furanthiol F&F
Santa Cruz Biotechnology
For experimental / research use only.
2-Methyl-3-furanthiol
Sigma-Aldrich
2-Methyl-3-furanthiol, 95%, FG
Odor: butter; coconut; coffee; meaty
Certified Food Grade Products
Sunaux International
2-Methyl-3-furanthiol
Synerzine
2-Methyl-3-furanthiol
Synerzine
Natural 2-Methyl-3-mercapto Furan
Taytonn
2-Methyl-3-furanthiol
Odor: Meaty, Roast, Powerful , Burnt
TCI AMERICA
For experimental / research use only.
2-Methyl-3-furanthiol >95.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Methyl-3-furanthiol
Tengzhou Xiang Yuan Aroma Chemicals
2-Methy-3-Mercapto Furan
Tianjin Danjun International
2-Methyl-3-furanthiol
United International
2-Methyl-3-mercapto furan;2-Methyl-3-Furanthiol
WholeChem
2-Methyl-3-mercapto furan (2-Methyl-
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 10 - Flammable.
R 25 - Toxic if swallowed.
S 01/02 - Keep locked up and out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
gavage-mouse LD50  [sex: M,F] 100 mg/kg
(Oser, 1969a)

gavage-mouse LD50  [sex: M,F] 100 mg/kg
(Moran et al., 1980)

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

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for fish thiol usage levels up to:
  0.0100 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.52 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.90 (μg/capita/day)
NOEL (No Observed Effect Level): 5.00 (mg/kg bw per day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: -0.25000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.25000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.25000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.25000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.25000
sugar substitutes: --
sweet sauces: --
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Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 13 (FGE.13); Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 (Commission Regulation (EC) No 1565/2000 of 18
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of “Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14” evaluated by EFSA in FGE.13Rev1 (2009)
View page or View pdf
Flavouring Group Evaluation 67 (FGE.67): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13Rev2): Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 67, Revision 1 (FGE.67Rev.1): Consideration of 40 furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers evaluated by JECFA at the 65th meeting (JECFA, 2006b) and re-evaluated at the 69th meeting (JECFA, 2009c)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 65, Revision 1 (FGE.65Rev1): Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of ‘Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14’ evaluated by EFSA in FGE.13Rev2 (2011)
View page or View pdf
Safety and efficacy of furfuryl and furan derivatives belonging to chemical group 14 when used as flavourings for all animal species and categories
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 28588-74-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 34286
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1228
WGK Germany: 3
 2-methylfuran-3-thiol
Chemidplus: 0028588741
RTECS: LU6235000 for cas# 28588-74-1
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References:
 2-methylfuran-3-thiol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 28588-74-1
Pubchem (cid): 34286
Pubchem (sid): 134997885
Flavornet: 28588-74-1
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
CHEMBL: View
HMDB (The Human Metabolome Database): HMDB36611
FooDB: FDB015527
YMDB (Yeast Metabolome Database): YMDB01443
Export Tariff Code: 2932.19.5100
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
coffee
coffee
 coffee difuranFL/FR
fishy
1-amino-2-propanolCS
 triethyl amine 
floral
6,8-dimethyl-2-nonanolFR
meaty
 meaty dithianeFL/FR
4-methyl nonanoic acidFL/FR
 ethyl 2-mercaptopropionateFL/FR
2-mercaptopropionic acidFL/FR
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
 
For Flavor
 
No flavor group found for these
2-acetyl-1-pyrrolineFL
 amyl amineFL
 benzyl methyl sulfideFL
 butyl amineFL
(±)-sec-butyl amineFL
isobutyl amineFL
 ethyl 4-(acetyl thio) butyrateFL
 ethyl amineFL
 hexyl amineFL
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
2-methyl butyl amineFL
2-methyl-1-butane thiolFL
2-methyl-3-furyl tetrasulfideFL
1,9-nonane dithiolFL
isopentylidene isopentyl amineFL
 phenethyl amineFL
1,3-propane dithiolFL
 propionyl pyrroline 1% in vegatable oil triglycerideFL
isopropyl amineFL
isopropyl disulfideFL
 triethyl amine 
(R)-N,N,alpha-trimethyl benzyl amineFL
 tripropyl amineFL
alliaceous
1,3-butane dithiolFL
3-mercapto-2-pentanoneFL
ammoniacal
2-methyl piperidineFL
coffee
 coffee difuranFL/FR
corn chip
2-acetyl-2-thiazolineFL
earthy
 difurfuryl sulfideFL
1,8-octane dithiolFL
eggy
isopropyl mercaptanFL
fatty
4-methyl nonanoic acidFL/FR
2,4-octadien-1-olFL
fishy
4,5-dimethyl thiazoleFL
3-penten-2-oneFL
 trimethyl amineFL
green
4-penten-1-yl acetateFL
meaty
2,6-dimethyl thiophenolFL
2,5-dimethyl-3-furan thiolFL
 furfuryl 2-methyl-3-furyl disulfideFL
 meaty dithianeFL/FR
2-mercaptopropionic acidFL/FR
2-methyl 3-(methyl thio) furanFL
S-(2-methyl-3-furyl) ethane thioateFL
2-methyl-3-tetrahydrofuran thiolFL
 pyrazinyl ethane thiolFL
ortho-thiocresolFL
metallic
2,5-dihydroxy-1,4-dithianeFL
nutty
 nutty thiazoleFL
onion
 ethyl 2-mercaptopropionateFL/FR
 furfuryl isopropyl sulfideFL
roasted
 hexyl mercaptanFL
sulfurous
2,3-butane dithiolFL
 methyl 2-methyl-3-furyl disulfideFL
 roasted butanolFL
vegetable
 potato butyraldehydeFL
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 chickenFL
 fishFL
 meatFL
 salmonFL
 savoryFL
 tunaFL
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 beef cooked beef
Search  PMC Picture
 chicken raw chicken
Search  PMC Picture
 coffee
Search  PMC Picture
 fish canned fish
Search  PMC Picture
 tuna
Search  Picture
 wine
Search  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
oxycyclothione (IFF)
oxycyclothione-030 (IFF)
 fish thiol
 furan-3-thiol, 2-methyl-
3-furanthiol, 2-methyl-
2-methyl 3-furanthiol
2-methyl furan-3-thiol
2-methyl-3-furan thiol
2-methyl-3-furanethiol
2-methyl-3-furanthiol
2-methyl-3-furanthiol 5% in ETOH
2-methyl-3-furanthiol 5% in OS natural
2-methyl-3-furanthiol 5% in sunflower oil natural
2-methyl-3-furanthiol natural
2-methyl-3-furanthiol, 0.1% in PG
2-methyl-3-furyl mercaptan
2-methyl-3-furylmercaptan
2-methyl-3-furylthiol
2 methyl-3-mercapto furan (2-methyl-3-furanthiol)
2-methyl-3-mercapto-furan
2-methyl-3-mercaptofuran
2-methylfuran-3-thiol
Synonyms   Articles   Notes   Search   Top
Articles:
US Patents: 5,470,991 - Process for the manufacture of furan derivatives
PubMed: Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed: Key aroma compounds in roasted in-shell peanuts.
PubMed: Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed: Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed: Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.
PubMed: Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed: Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed: Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed: Key odor impact compounds in three yeast extract pastes.
PubMed: Characterization of dried whey protein concentrate and isolate flavor.
PubMed: Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
PubMed: Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
PubMed: Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed: 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
PubMed: Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed: Stability of thiols in an aqueous process flavoring.
PubMed: Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
PubMed: Structured fluids as microreactors for flavor formation by the Maillard reaction.
PubMed: Environmental and industrial factors relating to flavor tainting of fish in the upper Wisconsin river.
PubMed: Toxicological properties of thio- and alkylphenols causing flavor tainting in fish from the upper Wisconsin River.
PubMed: A method for quantitative analysis of flavor-tainting alkylphenols and aromatic thiols in fish.
PubMed: Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed: Identification and origin of odorous sulfur compounds in cooked ham.
PubMed: Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
PubMed: Effects of additional cysteine in fish diet on mercury concentration.
PubMed: Key aroma compounds in roasted in-shell peanuts.
PubMed: Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose.
PubMed: Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed: Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel.
PubMed: Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients.
PubMed: Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates.
PubMed: A new strategy for improved glutathione production from Saccharomyces cerevisiae: use of cysteine- and glycine-rich chicken feather protein hydrolysate as a new cheap substrate.
PubMed: Development of a monoclonal antibody against the left wing of ciguatoxin CTX1B: thiol strategy and detection using a sandwich ELISA.
PubMed: Reduction of mercury from mackerel fillet using combined solution of cysteine, EDTA, and sodium chloride.
PubMed: Effects of thermal processing and various chemical substances on formaldehyde and dimethylamine formation in squid Dosidicus gigas.
PubMed: Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature.
PubMed: Garlic-derived S-allylmercaptocysteine is a hepato-protective agent in non-alcoholic fatty liver disease in vivo animal model.
PubMed: Visual detection of organophosphorus pesticides represented by mathamidophos using Au nanoparticles as colorimetric probe.
PubMed: Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed: Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values.
PubMed: Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose.
PubMed: Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.
PubMed: Recent patents on the use of antioxidant agents in food.
PubMed: Comparative study on the stability of fish actomyosin and pork actomyosin.
PubMed: The chemical nature of mercury in human brain following poisoning or environmental exposure.
PubMed: Determination of dithiocarbamates and milneb residues in foods by gas chromatography-mass spectrometry.
PubMed: Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats.
PubMed: Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.
PubMed: Methylmercury-induced neurotoxicity and apoptosis.
PubMed: Comparative study of washing treatments and alkali extraction on gelation characteristics of striped catfish (Pangasius hypophthalmus) muscle protein.
PubMed: The effect of arsenic exposure and the efficacy of DMSA on the proteins and lipids of the gill tissues of Labeo rohita.
PubMed: Antioxidative activities of mushroom (Flammulina velutipes) extract added to bigeye tuna meat: dose-dependent efficacy and comparison with other biological antioxidants.
PubMed: Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.
PubMed: Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction.
PubMed: Toxicant exposure and mental health--individual, social, and public health considerations.
PubMed: Urine mercury excretion following meso-dimercaptosuccinic acid challenge in fish eaters.
PubMed: Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats.
PubMed: Determination and isolation of a thioesterase from passion fruit (Passiflora edulis Sims) that hydrolyzes volatile thioesters.
PubMed: Morphological changes due to Lead exposure and the influence of DMSA on the gill tissues of the freshwater fish, Catla catla.
PubMed: Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.
PubMed: Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed: Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface.
PubMed: A new vapor generation system for mercury species based on the UV irradiation of mercaptoethanol used in the determination of total and methyl mercury in environmental and biological samples by atomic fluorescence spectrometry.
PubMed: Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
PubMed: Key odor impact compounds in three yeast extract pastes.
PubMed: Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
PubMed: Occurrence of polyfunctional thiols in fresh lager beers.
PubMed: Beneficial effects of ascorbic acid on heat-induced fish gel (Kamaboko) from the superoxide anion radical.
PubMed: A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.
PubMed: Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
PubMed: Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
PubMed: Efficacy of animal anti-fertility compounds against sea lamprey (Petromyzon marinus) spermatozoa.
PubMed: Alpha-mercaptoketone formation during the maillard reaction of cysteine and [1-(13)C]ribose.
PubMed: More on mercury content in fish.
PubMed: More on mercury content in fish.
PubMed: Cysteamine-a somatostatin-inhibiting agent-induced growth hormone secretion and growth acceleration in juvenile grass carp (Ctenopharyngodon idellus).
PubMed: FT-Raman spectroscopic investigation of lens proteins of tilapia treated with dietary vitamin E.
PubMed: Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding.
PubMed: Studies on the metabolism of the thiofurans furfuryl mercaptan and 2-methyl-3-furanthiol in rat liver.
PubMed: Odorants in breast milk.
PubMed: The chemical form of mercury in fish.
PubMed: Neurotoxicity of organomercurial compounds.
PubMed: GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.
PubMed: Formation of aroma compounds from ribose and cysteine during the Maillard reaction.
PubMed: Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
PubMed: Mercury toxicity and antioxidants: Part 1: role of glutathione and alpha-lipoic acid in the treatment of mercury toxicity.
PubMed: Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates.
PubMed: Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed: Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed: Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages.
PubMed: Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed: Stability of thiols in an aqueous process flavoring.
PubMed: Partial purification of polyphenol oxidase from Chinese cabbage Brassica rapa L.
PubMed: Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
PubMed: Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol.
PubMed: Structured fluids as microreactors for flavor formation by the Maillard reaction.
PubMed: Olfactory discrimination of amino acids in brown bullhead catfish.
PubMed: Production of monoclonal antibodies to Listeria monocytogenes and their application to determine the virulence of isolates from channel catfish.
PubMed: Thietanium ion formation from the food mutagen 2-chloro-4-(methylthio)butanoic acid.
PubMed: Purification and characterization of cathepsin L-like enzyme from the muscle of anchovy, Engraulis japonica.
PubMed: Gastric carcinogenesis: 2-chloro-4-methylthiobutanoic acid, a novel mutagen in salted, pickled Sanma hiraki fish, or similarly treated methionine.
PubMed: Increased susceptibility of liver to lipid peroxidation after ingestion of a high fish oil diet.
PubMed: Excitotoxins in foods.
PubMed: Interactive effects of selenium, methionine, and dietary protein on survival, growth, and physiology in mallard ducklings.
PubMed: Interactive effects of arsenate, selenium, and dietary protein on survival, growth, and physiology in mallard ducklings.
PubMed: Environmental and industrial factors relating to flavor tainting of fish in the upper Wisconsin river.
PubMed: A method for quantitative analysis of flavor-tainting alkylphenols and aromatic thiols in fish.
PubMed: Sensitive enzyme immunoassay of colistin and its application to detect residual colistin in rainbow trout tissue.
PubMed: Effects of metals and organic compounds on hepatic glutathione, cysteine, and acid-soluble thiol levels in mullet (Mugil cephalus L.).
PubMed: Effect of cysteine on iron absorption in man.
PubMed: Protein changes in frozen fish.
PubMed: Estimation of available methionine and cysteine in proteins of food products by in vivo and in vitro methods.
PubMed: Mercury and mercurials.
PubMed: Quantitative determination of the content of available methionine and cysteine in food proteins.
PubMed: Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed: Oxidation of methionine and cystine in foods treated with hydrogen peroxide.
PubMed: Reduction of mercury with cysteine in comminuted halibut and hake fish protein concentrate.
PubMed: Elimination of mercury from fish.
PubMed: Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
PubMed: Characterization of a major allergen (cod). Observations on effect of denaturation on the allergenic activity.
PubMed: Symposium on microbial changes in foods. Bacteria active in the spoilage of certain sea foods.
PubMed: Effect of amino acids on iron absorption from a staple vegetable food.
PubMed: Determination of methylmercury salts in various kinds of biological material.
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