Methyl 2-methyl-3-furyl disulfide

ALDRICH/W357308 - ≥98%, FG

Synonym: 2-methyl-3-furylmethyl disulfide; Methyl oxycyclosulfide 719

CAS Number: 65505-17-1
Empirical Formula (Hill Notation): C₆H₈OS₂
Molecular Weight: 160.26
EC Number: 265-797-1
MDL Number: MFCD00038643
Linear Formula: C₆H₈OS₂
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W357308-25G-K	25 g	$191.00 1/EAAdd To Favorites	Add To Favorites
45-W357308-100G-K	100 g	$467.00 1/EAAdd To Favorites	Add To Favorites
45-W357308-1KG-K	1 kg	$3940.00 1/EAAdd To Favorites	Add To Favorites
45-W357308-SAMPLE-K		$54.60 1/EAAdd To Favorites	Add To Favorites

agency	meets purity specifications of JECFA
application(s)	flavors and fragrances
assay	≥98%
biological source	synthetic
bp	210 °C (lit.)
density	1.163 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
grade	FG
	Halal
	Kosher
InChI	1S/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3
InChI key	SRUTWBWLFKSTIS-UHFFFAOYSA-N
organoleptic	meaty; vegetable; sulfurous
Quality Level	400
refractive index	n20/D 1.5600 (lit.)
reg. compliance	EU Regulation 1334/2008 & 178/2002
SMILES string	CSSc1ccoc1C

Application:	Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography.: This study provides insights into how aroma-active compounds like Methyl 2-methyl-3-furyl disulfide can reduce the perceived saltiness in food products, using advanced sensomics methods combined with EEG analysis to map sensory responses (Shan et al., 2024 ). Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism.: Research on the interaction of protein kafirin with Methyl 2-methyl-3-furyl disulfide in Baijiu, highlighting the compound′s role in altering the aroma profile through complex binding mechanisms (Zhu et al., 2023 ). Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.).: Identifies Methyl 2-methyl-3-furyl disulfide among key odorants contributing to the flavor of green kohlrabi, enhancing understanding of flavor compounds in vegetables (Marcinkowska et al., 2021 ). Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages.: Examines the formation of meaty aroma notes, including the role of Methyl 2-methyl-3-furyl disulfide, in fermented sausages, providing insights into meat flavor chemistry and potential applications in meat substitute products (Flores et al., 2021 ). Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.: This detailed study analyzes the impact of Methyl 2-methyl-3-furyl disulfide in creating specific off-odors in Baijiu, aiding in understanding and controlling flavor profiles in distillation products (Wang et al., 2020 ).
Biochem/physiol Actions:	Odor at 1.0%
Biochem/physiol Actions:	Taste at 150 ppb-0.1 ppm
General description:	Natural occurrence: Cooked beef and tea.
General description:	Methyl 2-methyl-3-furyl disulfide is a sulfur-containing heterocyclic flavor compound that is reported to occur in freshly roasted in-shell peanuts.
Packaging:	1 kg in glass bottle
Packaging:	25, 100 g in glass bottle

Symbol	GHS06
Signal word	Danger
Hazard statements	H301
Precautionary statements	P301 + P310
Hazard Codes	T
Risk Statements	25
Safety Statements	28-36/37/39-45
RIDADR	UN 2810 6.1 / PGIII
WGK Germany	WGK 3
Flash Point(F)	183.9 °F - closed cup
Flash Point(C)	84.4 °C - closed cup

Purity	≥98%
bp	210 °C (lit.)
Density	1.163 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.5600 (lit.)
FEMA Number	3573
UNSPSC	12164502