2-Methyl-3-furanthiol

ALDRICH/W318809 - ≥95%, FG

Synonym: 2-methyl-3-furyl mercaptan; Fish thiol; Oxy cyclothione-030

CAS Number: 28588-74-1
Empirical Formula (Hill Notation): C₅H₆OS
Molecular Weight: 114.17
EC Number: 249-094-7
MDL Number: MFCD00010280
Linear Formula: C₅H₆OS
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W318809-25G-K	25 g	$145.00 1/EAAdd To Favorites	Add To Favorites
45-W318809-100G-K	100 g	$306.00 1/EAAdd To Favorites	Add To Favorites
45-W318809-1KG-K	1 kg	$2210.00 1/EAAdd To Favorites	Add To Favorites
45-W318809-SAMPLE-K		$54.60 1/EAAdd To Favorites	Add To Favorites

agency	follows IFRA guidelines
application(s)	flavors and fragrances
assay	≥95%
biological source	synthetic
bp	57-60 °C/44 mmHg (lit.)
density	1.145 g/mL at 25 °C
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
fragrance allergen	no known allergens
grade	FG
	Fragrance grade
	Halal
	Kosher
InChI	1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
InChI key	RUYNUXHHUVUINQ-UHFFFAOYSA-N
organoleptic	fishy; meaty; metallic; sulfurous
Quality Level	400
refractive index	n20/D 1.518 (lit.)
reg. compliance	EU Regulation 1223/2009
	EU Regulation 1334/2008 & 178/2002
SMILES string	Cc1occc1S
vapor density	>1 (vs air)

Application:	Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This innovative study leverages both sensory science and neurotechnology to uncover how 2-methyl-3-furanthiol and other key compounds in yeast extracts can enhance flavor profiles while reducing sodium content in foods, aligning with health trends and consumer demands for lower-sodium options (Shan et al., 2024 ). Widely Targeted Metabolomics and Network Pharmacology Reveal the Nutritional Potential of Yellowhorn (Xanthoceras sorbifolium Bunge) Leaves and Flowers.: This study demonstrates the use of targeted metabolomics to profile bioactive compounds, including 2-methyl-3-furanthiol, in Yellowhorn plant parts, which are emerging as a nutritional powerhouse with potential health benefits (Sha et al., 2024 ). Metabolomics reveals factors affecting the radical reaction of sulfides during thermal processing for meaty aroma.: This research identifies how 2-methyl-3-furanthiol and other sulfides interact during cooking to create rich, meaty flavors, providing valuable insights for the culinary industry on optimizing flavor profiles in cooked meats (Zhang et al., 2024 ).
Biochem/physiol Actions:	Taste at 10 ppm
General description:	2-Methyl-3-furanthiol, a sulfur-containing compound, is the key odorant in cooked ham, wine and canned tuna fish.
Packaging:	1 kg in glass bottle
Packaging:	25, 100 g in glass bottle

Symbol	GHS02,GHS06
Signal word	Danger
Hazard statements	H226 - H301
Precautionary statements	P210 - P301 + P310 + P330
Hazard Codes	T
Risk Statements	10-25
Safety Statements	16-45
RIDADR	UN1228 - class 3 - PG 3 - Mercaptans, liquid, flammable, toxic,
WGK Germany	WGK 3
Flash Point(F)	98.6 °F - closed cup
Flash Point(C)	37 °C - closed cup

Purity	≥95%
bp	57-60 °C/44 mmHg (lit.)
Density	1.145 g/mL at 25 °C
Refractive Index	n20/D 1.518 (lit.)
FEMA Number	3188
UNSPSC	12164502