methyl thiofuryl butanal
3-[(2-methyl-3-furyl)thio]butanal
 
Notes:
None found
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  • United International
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      Product(s):
      7032 3-[(2-Methyl-3-furanyl)thio]butanal
       
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CAS Number: 915971-43-6Picture of molecule3D/inchi
FDA UNII: YW47186L5A
Molecular Weight: 184.25804000
Formula: C9 H12 O2 S
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Racemate (EFFA, 2010a)
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
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Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 2095  3-[(2-methyl-3-furyl)thio]butanal
DG SANTE Food Flavourings: 13.199  3-[(2-methyl-3-furyl)thio]butanal
FEMA Number: 4501 3-[(2-methyl-3-furyl)thio]butanal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):915971-43-6 ; 3-[(2-METHYL-3-FURYL)THIO]BUTANAL
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Physical Properties:
Appearance: yellow to pale orange clear liquid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.10100 to 1.12100 @  25.00 °C.
Pounds per Gallon - (est).: 9.161 to  9.328
Refractive Index: 1.51550 to 1.52220 @  20.00 °C.
Melting Point: 198.00 °C. @ 760.00 mm Hg
Boiling Point: 197.00 to  198.00 °C. @ 760.00 mm Hg
Acid Value: 0.50 max. KOH/g
Soluble in:
 water, 449.2 mg/L @ 25 °C (est)
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Organoleptic Properties:
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 
 meaty  roasted  
Odor Description:
at 0.10 % in propylene glycol. 
meaty roasted
 
 
Flavor Type: meaty
 
 meaty  juicy  
Taste Description:
meaty juicy powerfull
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Parchem
methyl thiofuryl butanal
United International
3-[(2-Methyl-3-furanyl)thio]butanal
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the CSA
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Safety Information:
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for methyl thiofuryl butanal usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 49 (μg/person/day)
Adequate NOAEL exists: Yes
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: 24
Click here to view publication 24
 average usual ppmaverage maximum ppm
baked goods: 0.050000.10000
beverages(nonalcoholic): 0.002000.00500
beverages(alcoholic): 0.005000.01000
breakfast cereal: 0.005000.01000
cheese: --
chewing gum: 0.050000.10000
condiments / relishes: 0.005000.01000
confectionery froastings: 0.005000.01000
egg products: 0.005000.01000
fats / oils: 0.050000.10000
fish products: 0.050000.10000
frozen dairy: 0.005000.01000
fruit ices: 0.001000.00300
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.001000.00200
imitation dairy: 0.001000.00200
instant coffee / tea: 0.001000.00200
jams / jellies: 0.001000.00200
meat products: 0.050000.20000
milk products: 0.005000.01000
nut products: 0.001000.00300
other grains: 0.001000.00200
poultry: 0.050000.10000
processed fruits: 0.001000.00300
processed vegetables: 0.001000.00300
reconstituted vegetables: 0.001000.00300
seasonings / flavors: 5.0000020.00000
snack foods: 0.001000.00300
soft candy: 0.002000.00500
soups: 0.050000.10000
sugar substitutes: --
sweet sauces: 0.020000.05000
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.005000.01000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.050000.10000
Edible ices, including sherbet and sorbet (03.0): 0.001000.00300
Processed fruit (04.1): 0.001000.00300
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.001000.00300
Confectionery (05.0): 0.005000.01000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.005000.01000
Bakery wares (07.0): 0.050000.10000
Meat and meat products, including poultry and game (08.0): 0.050000.20000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.050000.10000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.050000.10000
Foodstuffs intended for particular nutritional uses (13.0): 0.005000.01000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.002000.00500
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.005000.01000
Ready-to-eat savouries (15.0): 2.0000010.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.005000.01000
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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):
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 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 ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 71587866
National Institute of Allergy and Infectious Diseases: Data
 3-(2-methylfuran-3-yl)sulfanylbutanal
Chemidplus: 0915971436
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References:
 3-(2-methylfuran-3-yl)sulfanylbutanal
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 71587866
Pubchem (sid): 163642898
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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
HMDB (The Human Metabolome Database): Search
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
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Potential Blenders and core components note
 
For Odor
alliaceous
 dimethyl trisulfideFL/FR
 strawberry furanoneFL/FR
chocolate
2,6-dimethyl pyrazineFL/FR
 furfuryl mercaptanFL/FR
fresh
10-undecen-1-yl acetateFL/FR
fruity
3-mercaptohexyl acetateFL/FR
(E)-7-methyl-3-octen-2-oneFL/FR
 prunus amygdalus amara seed extractFL/FR
(E)-2-undecenalFL/FR
green
(E,Z)-2,6-nonadienalFL/FR
 meaty dithianeFL/FR
 sulfurolFL/FR
 sulfuryl acetateFL/FR
moldy
 strawberry furanone methyl etherFL/FR
2-ethyl-4-methyl thiazoleFL/FR
 filbert heptenoneFL/FR
2,6-lutidineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
 trigonella foenum-graecum seed oil CO2 extractFL/FR
smoky
2,6-dimethoxyphenolFL/FR
 pyroligneous acidsFL/FR
 benzothiazoleFL/FR
 fish thiolFL/FR
 furfuryl thioacetateFL/FR
2-mercaptopropionic acidFL/FR
 methyl mercaptanFL/FR
2-(methyl thio) phenolFL/FR
 
For Flavor
 
No flavor group found for these
4-acetyl-2-methyl pyrimidineFL
1,2-butane dithiolFL
(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiolFL
(Z+E)-2,5-dimethyl-3-thioacetoxytetrahydrofuranFL
2,5-dimethyl-3-thiofuroyl furanFL
2-ethyl-3-methyl thiopyrazineFL
 methyl dihydrofuran thiolFL
2-methyl-3-(methyl thio) pyrazineFL/FR
3-((2-methyl-3-furyl)thio)-4-heptanoneFL
4-((2-methyl-3-furyl)thio)-5-nonanoneFL
 thioacetic acidFL
3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamideFL
2-methyl-1-methyl thio-2-buteneFL
3-methyl-1,2,4-trithianeFL
alliaceous
 allyl disulfideFL
 allyl mercaptanFL
1,3-butane dithiolFL
 cyclopentyl mercaptanFL
 dicyclohexyl disulfideFL
 dimethyl trisulfideFL/FR
 garlic oil extendersFL
3-mercapto-2-pentanoneFL
bacon
 bacon reaction crispyFL
burnt
1,6-hexane dithiolFL
caramellic
 strawberry furanoneFL/FR
chemical
2,5-dimethyl furanFL
coffee
2-ethyl-4-methyl thiazoleFL/FR
 furfuryl mercaptanFL/FR
 methyl furfuryl mercaptopropionateFL
 methyl furfuryl thiolFL
earthy
(±)-2-mercapto-5-methylheptan-4-oneFL
1,8-octane dithiolFL
2-thienyl disulfideFL
fatty
pork fat extractFL
(E)-7-methyl-3-octen-2-oneFL/FR
fruity
2-ethyl-2,5-dihydro-4-methyl thiazoleFL
greasy
10-undecen-1-yl acetateFL/FR
green
4-methyl thiazoleFL
(E,Z)-2,6-nonadienalFL/FR
meaty
4-allyl-2,6-dimethoxyphenolFL
 bacon flavorFL
 beef broth flavorFL
roast beef flavorFL
 beef flavorFL
BBQ beef flavorFL
 beef flavor baseFL
 benzothiazoleFL/FR
 chicken bone extractFL
 chicken extractFL
 chicken flavorFL
grilled chicken flavorFL
 chicken keyFL
2,6-dimethyl thiophenolFL
2,5-dimethyl-3-furan thiolFL
2',3-dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentaneFL
1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%FL
 ethyl 2-hydroxyethyl sulfideFL
 furfuryl 2-methyl-3-furyl disulfideFL
4-furfuryl thio-2-pentanoneFL
 ham enhancersFL
 ham flavorFL
 hot dog flavorFL
 lamb flavorFL
 liver flavorFL
 meat broth concentratesFL
 meat flavorsFL
 meaty dithianeFL/FR
 meaty enhancersFL
3-mercapto-2-butanoneFL
(R,S)-2-mercapto-3-butanolFL
3-mercapto-3-methyl butanolFL
2-mercaptomethyl pyrazineFL
2-mercaptopropionic acidFL/FR
2-methyl 3-(methyl thio) furanFL
2-(methyl thio) phenolFL/FR
bis(2-methyl-3-furyl) disulfideFL
S-(2-methyl-3-furyl) ethane thioateFL
2-methyl-3-tetrahydrofuran thiolFL
2-methyl-3-thioacetoxytetrahydrofuranFL
 phenyl mercaptanFL
roasted pork flavorFL
 pork flavorFL
grilled pork flavorFL
 propyl 2-mercaptopropionateFL
 pyrazinyl ethane thiolFL
2-pyridinyl methane thiolFL
 rabbit flavorFL
grilled steak flavorFL
 sulfurolFL/FR
 sulfuryl acetateFL/FR
 thialdineFL
ortho-thiocresolFL
ortho-thioguaiacolFL
roast turkey flavorFL
smoked turkey flavorFL
 turkey flavorFL
 veal flavorFL
 venison flavorFL
medicinal
2,6-dimethoxyphenolFL/FR
moldy
 strawberry furanone methyl etherFL/FR
nutty
2-acetyl-4-methyl thiazoleFL
2,6-dimethyl pyrazineFL/FR
 filbert heptenoneFL/FR
2,6-lutidineFL/FR
 nutty thiazoleFL
 prunus amygdalus amara seed extractFL/FR
phenolic
2-ethyl benzene thiolFL
roasted
3,5-diisobutyl-1,2,4-trithiolaneFL
 furfuryl thioacetateFL/FR
 trigonella foenum-graecum seed oil CO2 extractFL/FR
savory
2,4,6-triethyl tetrahydro-1,3,5-dithiazineFL
smoky
 pyroligneous acidsFL/FR
spicy
hot spicy beef flavorFL
sulfurous
 butyl mercaptanFL
 fish thiolFL/FR
 furfuryl thiopropionateFL
 methyl 2-methyl-3-furyl disulfideFL
 methyl mercaptanFL/FR
3-methyl-2-butane thiolFL
2-naphthyl mercaptanFL
3-pentane thiolFL
 roasted butanolFL
tropical
3-mercaptohexyl acetateFL/FR
waxy
(E)-2-undecenalFL/FR
yeasty
 faex extractsFL
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 coffee roasted coffee
Search  PMC Picture
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Synonyms:
 butanal, 3-((2-methyl-3-furanyl)thio)-
3-((2-methyl furan-3-yl)sulfanyl) butanal
3-((2-methyl-3-furyl)sulfanyl)butanal
3-((2-methyl-3-furyl)thio) butanal
(+-)-3-((2-methyl-3-furyl)thio)butanal
3-((2-methyl-3-furyl)thio)butanal
3-((2-methyl-3-furyl)thio)butanal, (+-)-
3-[(2-methyl-3-furyl)thio]-butanal
3-[(2-methyl-3-furyl)thio]butanal
3-((2-methylfuran-3-yl)sulfanyl)butanal
3-(2-methylfuran-3-yl)sulfanylbutanal
 methylthiofuryl butanal
 methylthiofurylbutanal
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