Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to pale yellow clear liquid (est) |
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.06400 to 1.07100 @ 20.00 °C.
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Pounds per Gallon - (est).: | 8.864 to 8.922
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Refractive Index: | 1.50600 to 1.51400 @ 20.00 °C.
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Boiling Point: | 164.22 °C. @ 760.00 mm Hg (est)
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Vapor Pressure: | 2.606000 mmHg @ 25.00 °C. (est) |
Flash Point: | 100.00 °F. TCC ( 37.78 °C. )
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logP (o/w): | 2.324 (est) |
Soluble in: |
| alcohol | | water, 670.5 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: sulfurous |
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| beefy cheesy coffee minty spicy |
Odor Description: at 10.00 % in triacetin. | beefy cheese coffee minty spicy |
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| spicy pungent alliaceous sulfurous dry meaty brothy mustard coffee |
Odor Description: at 1.00 % in propylene glycol. | Spicy, pungent alliaceous, sulfurous drying to a meaty brothy aroma with mustard and coffee nuances Mosciano, Gerard P&F 26, No. 5, 68, (2001) |
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Flavor Type: meaty |
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| meaty spicy solvent coffee nutty cheesy |
Taste Description: at 0.10 - 0.40 ppm. | Mild meaty, spicy, slightly solvent like with coffee, nutty and cheesy nuances Mosciano, Gerard P&F 26, No. 5, 68, (2001) |
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Odor and/or flavor descriptions from others (if found). |
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Sigma-Aldrich |
2-Methyl-3-methylthiofuran, ≥98%, FG |
Odor Description: | cheese; nutty; sulfurous; meaty; spicy; coffee |
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Taytonn ASCC |
Methylmethylthiofuran (10% IN Tac) |
Odor Description: | Cheese, Coffee, Meaty, Minty, Spicy |
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Cosmetic Information:
Suppliers:
Ambles Nature et Chimie |
2-METHYL-3-METHYLTHIO FURAN
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Anhui Suzhou Jinli Aromatic Chemicals |
2-Methyl-3-methylthio furan
Odor: meat, nut |
Beijing Lys Chemicals |
2-Methyl-3-(methylthio)furan
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BOC Sciences |
For experimental / research use only. |
2-Methyl-3-methylthiofuran
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Carbosynth |
For experimental / research use only. |
2-Methyl-3-(methylthio)furan
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Charkit Chemical |
METHYL-3-(METHYLTHIO) FURAN,2- FEMA 3949
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DeLong Chemicals America |
2-Methyl-3-(methylthio)furan, Kosher
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Endeavour Specialty Chemicals |
2-Methyl-3-(methylthio)furan 99% F&F
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Speciality Chemical Product Groups |
H. Interdonati, Inc. |
2-Methyl-3-(methylthio)furan Kosher
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Featured Products |
Jiangyin Healthway |
2-Methyl-3-methylthio furan
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New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
2-Methyl-3-methylthio furan, Kosherk
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M&U International |
2-METHYL-3-METHYLTHIO FURAN, Kosher
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Penta International |
2-METHYL-3-METHYLTHIOFURAN
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R C Treatt & Co Ltd |
2-Methyl-3-methylthiofuran
Halal, Kosher |
Robinson Brothers |
2-Methyl-3-(methylthio)furan F&F
|
https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
2-Methyl-3-(methylthio)furan
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Sigma-Aldrich |
2-Methyl-3-methylthiofuran, ≥98%, FG
Odor: cheese; nutty; sulfurous; meaty; spicy; coffee |
Certified Food Grade Products |
Sunaux International |
2-Methyl-3-methylthio Furan
|
Synerzine |
2-METHYL-3-METHYLTHIOFURAN
|
Taytonn ASCC |
Methylmethylthiofuran (10% IN Tac)
Odor: Cheese, Coffee, Meaty, Minty, Spicy |
TCI AMERICA |
For experimental / research use only. |
2-Methyl-3-(methylthio)furan >98.0%(GC)
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Tengzhou Jitian Aroma Chemiclal |
2-Methyl-3-methylthio furan
|
Tengzhou Xiang Yuan Aroma Chemicals |
2-Methy-3-Methylthio Furan
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Tianjin Danjun International |
2-Methyl-3-(methylthio)furan
|
United International |
2-Methyl-3-Methylthio furan
|
WholeChem |
2-Methyl-3-methylthio furan
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. 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 - Wear suitable protective clothing.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for 2-methyl 3-(methyl thio) furan usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.20 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (μg/capita/day) |
NOEL (No Observed Effect Level): | 1.30 (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: 19 |
Click here to view publication 19 |
| average usual ppm | average maximum ppm |
baked goods: | 0.02000 | 0.20000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | 0.00500 | 0.05000 |
chewing gum: | - | - |
condiments / relishes: | 0.00100 | 0.01000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | 0.03000 | 0.30000 |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 0.03000 | 0.30000 |
hard candy: | - | - |
imitation dairy: | 0.00500 | 0.05000 |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 0.05000 | 0.50000 |
milk products: | 0.00500 | 0.05000 |
nut products: | - | - |
other grains: | - | - |
poultry: | 0.05000 | 0.50000 |
processed fruits: | - | - |
processed vegetables: | 0.00300 | 0.03000 |
reconstituted vegetables: | 0.00300 | 0.03000 |
seasonings / flavors: | 0.05000 | 0.50000 |
snack foods: | 0.03000 | 0.30000 |
soft candy: | - | - |
soups: | 0.03000 | 0.30000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
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 |
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 |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 526618 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 1993 |
WGK Germany: | 3 |
| 2-methyl-3-methylsulfanylfuran |
Chemidplus: | 0063012975 |
References:
Other Information:
Potential Blenders and core components note
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For Odor |
alliaceous |
| dimethyl trisulfide | FL/FR |
| dipropyl disulfide | FL/FR |
| ferula assa-foetida gum oil | FL/FR |
| rum ether | FL/FR |
caramellic |
| fenugreek absolute | FL/FR |
| cocoa hexenal | FL/FR |
2,6- | dimethyl pyrazine | FL/FR |
coffee |
| coffee difuran | FL/FR |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| sulfuryl acetate | FL/FR |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
| ethyl 2-mercaptopropionate | FL/FR |
| ethyl 3-mercaptopropionate | FL/FR |
| fish thiol | FL/FR |
2- | mercaptopropionic acid | FL/FR |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl mercaptan | FL/FR |
| onion oil | FL/FR |
1- | phenethyl mercaptan | FL/FR |
vegetable |
| tetrahydrofurfuryl alcohol | FL/FR |
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For Flavor |
|
No flavor group found for these |
4- | acetyl-2-methyl pyrimidine | FL |
| allyl methyl disulfide | FL |
| allyl methyl trisulfide | FL |
| allyl propyl trisulfide | FL |
gamma- | aminobutyric acid | FL |
| amyl mercaptan | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
| cyclopropyl (E,Z)-2,6-nonadienamide | FL |
2,5- | diethyl thiazole | FL |
| dimethyl tetrasulfide | FL |
2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone | FL |
bis(2,5- | dimethyl-3-furyl) disulfide | FL |
2,5- | dimethyl-3-thiofuroyl furan | FL |
| ethyl (E,Z)-2,6-nonadienamide | FL |
S- | ethyl 2-acetyl aminoethane thioate | FL |
| ethyl 3-mercaptopropionate | FL/FR |
| ethyl 4-(acetyl thio) butyrate | FL |
| ethyl propyl trisulfide | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
| furfuryl propyl disulfide | FL |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl dihydrofuran thiol | FL |
2- | methyl thiazolidine | FL |
2-( | methyl thio) ethanol | FL |
S- | methyl thiopropionate | FL |
2- | methyl-1-butane thiol | FL |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
2- | methyl-3-furyl tetrasulfide | FL |
3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
4-((2- | methyl-3-furyl)thio)-5-nonanone | FL |
1,9- | nonane dithiol | FL |
| peanut dithiazine | FL |
1- | phenethyl mercaptan | FL/FR |
1,3- | propane dithiol | FL |
iso | propyl disulfide | FL |
| thiazole | FL |
3- | thienyl mercaptan | FL |
| thiophene | FL |
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N-(2-(3,4- | dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide | FL |
3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
4- | mercapto-2-pentanone 1% in acetoin | FL |
2- | methyl-1-methyl thio-2-butene | FL |
| pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine | FL |
1-(2- | thienyl) butanone | FL |
alliaceous |
| allyl mercaptan | FL |
1,3- | butane dithiol | FL |
| dimethyl trisulfide | FL/FR |
| dipropyl disulfide | FL/FR |
| dipropyl trisulfide | FL |
| ferula assa-foetida gum oil | FL/FR |
| leek oil | FL |
3- | mercapto-2-pentanone | FL |
| shallot oil | FL |
3- | tetrahydrothiophenone | FL |
| truffle sulfide | FL |
beefy |
| beef jerky flavor | FL |
burnt |
| bacon dithiazine | FL |
1,6- | hexane dithiol | FL |
| rum ether | FL/FR |
caramellic |
| fenugreek absolute | FL/FR |
| fenugreek distillates | FL |
chemical |
2,5- | dimethyl furan | FL |
cocoa |
| butyraldehyde | FL |
| cocoa hexenal | FL/FR |
coffee |
| coffee difuran | FL/FR |
2,4- | dimethyl thiazole | FL |
earthy |
| difurfuryl sulfide | FL |
1,8- | octane dithiol | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
4- | methyl nonanoic acid | FL/FR |
fruity |
| furfuryl propionate | FL |
garlic |
| allyl methyl sulfide | FL |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
BBQ | beef flavor | FL |
2,6- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl thiophenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
| furfuryl 2-methyl-3-furyl disulfide | FL |
4- | furfuryl thio-2-pentanone | FL |
| meaty dithiane | FL/FR |
3- | mercapto-2-butanone | FL |
2- | mercaptomethyl pyrazine | FL |
2- | mercaptopropionic acid | FL/FR |
12- | methyl tridecanal | FL |
bis(2- | methyl-3-furyl) disulfide | FL |
S-(2- | methyl-3-furyl) ethane thioate | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
| pepperoni flavor | FL |
| propyl 2-mercaptopropionate | FL |
| propyl 2-methyl-3-furyl disulfide | FL |
| pyrazinyl ethane thiol | FL |
2- | pyridinyl methane thiol | FL |
| sulfuryl acetate | FL/FR |
| thialdine | FL |
ortho- | thiocresol | FL |
ortho- | thioguaiacol | FL |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
musty |
2- | ethoxythiazole | FL |
| hazelnut pyrazine | FL/FR |
| menthofuran | FL/FR |
nutty |
3,5- | diethyl-2-methyl pyrazine | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
4,5- | dimethyl-2-ethyl-3-thiazoline | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl pyrazine | FL/FR |
| nutty thiazole | FL |
| tetrahydrofurfuryl alcohol | FL/FR |
onion |
| ethyl 2-mercaptopropionate | FL/FR |
| furfuryl isopropyl sulfide | FL |
| methyl propyl disulfide | FL |
2- | methyl-1,3-dithiolane | FL |
popcorn |
2- | propionyl-2-thiazoline | FL |
roasted |
| ethyl 3-(furfuryl thio) propionate | FL |
| hexyl mercaptan | FL |
sausage |
| sausage flavor | FL |
savory |
N-(2,4- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
N-( | heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide | FL |
N1-(2- | methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide | FL |
N1-(2- | methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide | FL |
spicy |
hot spicy | beef flavor | FL |
sulfurous |
2,3- | butane dithiol | FL |
S- | ethyl thioacetate | FL |
| fish thiol | FL/FR |
| methyl 2-methyl-3-furyl disulfide | FL |
| methyl mercaptan | FL/FR |
2- | methyl thiophene | FL |
3- | methyl-2-butane thiol | FL |
2- | naphthyl mercaptan | FL |
| onion oil | FL/FR |
| roasted butanol | FL |
vegetable |
| tyramine | FL |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| dimethyl thiofurane | | furan, 2-methyl-3-(methylthio)- | 2- | methyl-3-(methylsulfanyl)furan | 2- | methyl-3-(methylthio)-furan | 2- | methyl-3-(methylthio)furan | 2- | methyl-3-methyl thiofuran | 2- | methyl-3-methylsulfanylfuran | 2- | methyl-3-methylthio furan | 2- | methyl-3-methylthiofuran | 2- | methyl-3-thiomethylfuran | | methylmethylthiofuran |
Articles:
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