CAS Number: | 55764-25-5 | 3D/inchi
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ECHA EINECS - REACH Pre-Reg: | 259-801-0 |
FDA UNII: | 7277JEE7AF |
Nikkaji Web: | J296.492I |
MDL: | MFCD01632595 |
XlogP3-AA: | 1.70 (est) |
Molecular Weight: | 156.20416000 |
Formula: | C7 H8 O2 S |
NMR Predictor: | Predict (works with chrome, Edge or firefox) |
EFSA/JECFA Comments: | According to JECFA: Min. assay value is "92" and secondary components "cis- and trans-2-Methyl-3-tetrahydrofuranthiol acetate".
Composition of mixture to be specified.
At least 92%; secondary component 5-7 % cis- and trans-2-methyl-3-tetrahydrofuranthiol acetate. (EFSA)
2-Ethanethoic acid, S-(2-methyl-3-furanyl) ester (92%), secondary components (Z)- and (E)-2-Methyl-3-tetrahydrofuranthiol acetate (sum > 95%), (EFFA, 2010a). |
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless to yellow amber clear liquid (est) |
Assay: | 92.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 1.14000 to 1.15900 @ 25.00 °C.
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Pounds per Gallon - (est).: | 9.486 to 9.644
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Refractive Index: | 1.44400 to 1.45100 @ 20.00 °C.
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Boiling Point: | 222.00 to 224.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.211000 mmHg @ 25.00 °C. (est) |
Flash Point: | 140.00 °F. TCC ( 60.00 °C. )
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logP (o/w): | 1.697 (est) |
Soluble in: |
| alcohol | | water, 1122 mg/L @ 25 °C (est) |
Insoluble in: |
| water | | triacetin |
Organoleptic Properties:
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Odor Type: meaty |
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| meaty roasted meaty roasted meaty sulfurous eggy burnt cooked fried |
Odor Description: at 0.10 % in propylene glycol. | roasted meat sulfurous eggy burnt cooked fried |
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Flavor Type: meaty |
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| meaty beefy chicken bacon |
Taste Description:
| meaty beefy chicken bacon |
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Odor and/or flavor descriptions from others (if found). |
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Firmenich |
THIOACETYLSYLVANE min. 98%, Kosher |
Taste Description: | Very powerful beef, chicken and bacon notes THIOACETYLSYLVA NE is key for bacon and beef tonalities. In lower dosages, it has great nutty and tropical fruit nuances which work nicely in nut and mango flavors. |
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Cosmetic Information:
Suppliers:
Advanced Biotech |
2 METHYL 3 FURANTHIOL ACETATE 1% OS NATURAL
|
Advanced Biotech |
2 METHYL 3 FURANTHIOL ACETATE 10% TRIACETIN NATURAL
|
Beijing Lys Chemicals |
2-Methyl-3-furanthiol acetate
|
BOC Sciences |
For experimental / research use only. |
2-Methylfuran-3-thiol acetate
|
DeLong Chemicals America |
2-Methyl-3-furanthiol acetate, Kosher
|
Endeavour Specialty Chemicals |
2-Methyl-3-furanthiol acetate
|
Speciality Chemical Product Groups |
Ernesto Ventós |
THIOACETYLSYLVANE 1 NB RSPO FIRMENICH 987629
Odor: BEEF, CHICKEN, BACON, SMOKY |
Ernesto Ventós |
THIOACETYLSYLVANE FIRMENICH 987575
Odor: BEEF, CHICKEN, BACON, SMOKY |
Firmenich |
THIOACETYLSYLVANE
min. 98%, Kosher Flavor: Very powerful beef, chicken and bacon notes THIOACETYLSYLVA NE is key for bacon and beef tonalities. In lower dosages, it has great nutty and tropical fruit nuances which work nicely in nut and mango flavors. |
Jiangyin Healthway |
2-Methyl-3-furanthiol acetate
|
New functional food ingredients |
Jinan Enlighten Chemical Technology(Wutong Aroma ) |
Thioaceticacid-S-(2-methyl-3-furan)ester
|
M&U International |
2-METHYL-3-FURANTHIOL ACETATE, Kosher
|
Penta International |
ETHANETHIOIC ACID, S-(2-METHYL-3-FURANYL)ESTER
|
R C Treatt & Co Ltd |
2-Methyl-3-furanthiol Acetate
Kosher |
Robinson Brothers |
2-Methyl-3-furanthiol acetate
|
https://www.robinsonbrothers.uk/chemistry-competences |
Shijiazhuang Donglian Nankai Aroma Chemicals |
2-Methylfuran-3-thiol Acetate
Odor: green onion, garlic, meat after delution |
Sigma-Aldrich |
2-Methyl-3-furanthiol acetate, 98%, FG
Odor: meaty |
Certified Food Grade Products |
Synerzine |
2-Methyl Furan-3-thiol Acetate
|
Taytonn ASCC |
2-Methyl-3-Furanthiol Acetate
Odor: Burnt, Cooked, Meaty, Roast |
TCI AMERICA |
For experimental / research use only. |
S-(2-Methyl-3-furyl) Thioacetate >96.0%(GC)
|
Tengzhou Jitian Aroma Chemiclal |
2-Methyl-3-furanthiol acetate
|
Tianjin Danjun International |
2-Methyl-3-furanthiol acetate
|
United International |
2-Methylfuran-3-thiol acetate; 2-Methyl-3-Furylthiol acetate
|
WholeChem |
2-Methyl-3-furanthiol acetate
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 22 - Harmful if swallowed. R 37/38 - Irritating to respiratory system and skin. R 41 - Risk of serious damage to eyes. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. 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 37/39 - Wear suitable gloves and eye/face protection.
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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 S-(2-methyl-3-furyl) ethane thioate usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.07 (μg/capita/day) |
NOEL (No Observed Effect Level): | 5.00 (mg/kg bw per 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: 20. Update in publication number(s): 21 |
Click here to view publication 20 |
| average usual ppm | average maximum ppm |
baked goods: | 5.00000 | 10.00000 |
beverages(nonalcoholic): | 0.10000 | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | 0.10000 | 0.50000 |
cheese: | 0.01000 | 0.10000 |
chewing gum: | - | - |
condiments / relishes: | 0.00100 | 0.01000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | 0.50000 | 5.00000 |
fish products: | 0.50000 | 5.00000 |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 0.50000 | 5.00000 |
hard candy: | 0.50000 | 5.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 0.50000 | 5.00000 |
milk products: | 0.10000 | 1.00000 |
nut products: | 0.50000 | 5.00000 |
other grains: | - | - |
poultry: | 0.05000 | 0.30000 |
processed fruits: | - | - |
processed vegetables: | 0.10000 | 1.00000 |
reconstituted vegetables: | 0.00300 | 0.03000 |
seasonings / flavors: | 1.00000 | 5.00000 |
snack foods: | 1.00000 | 5.00000 |
soft candy: | - | - |
soups: | 0.10000 | 1.00000 |
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 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 |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 55764-25-5 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 108765 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 3272 |
WGK Germany: | 3 |
| S-(2-methylfuran-3-yl) ethanethioate |
Chemidplus: | 0055764255 |
References:
Other Information:
Potential Blenders and core components note
|
For Odor |
alliaceous |
| dimethyl trisulfide | FL/FR |
| methyl furfuryl disulfide | FL/FR |
| rum ether | FL/FR |
| strawberry furanone | FL/FR |
cheesy |
S-( | methyl thio) butyrate | FL/FR |
chocolate |
2,6- | dimethyl pyrazine | FL/FR |
citrus |
(E)-2- | tetradecenal | FL/FR |
coffee |
| coffee difuran | FL/FR |
| furfuryl mercaptan | FL/FR |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
| nutty pyrazine | FL/FR |
fermented |
| ethyl crotonate | FL/FR |
fresh |
10- | undecen-1-yl acetate | FL/FR |
fruity |
3- | mercaptohexyl acetate | FL/FR |
(E)-7- | methyl-3-octen-2-one | FL/FR |
| prunus amygdalus amara seed extract | FL/FR |
| tropical thiazole | FL/FR |
| tropical trithiane | FL/FR |
(E)-2- | undecenal | FL/FR |
green |
2- | heptyl furan | FL/FR |
(E,Z)-2,6- | nonadienal | FL/FR |
| meaty dithiane | FL/FR |
4- | methyl nonanoic acid | FL/FR |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
moldy |
| strawberry furanone methyl ether | FL/FR |
musty |
| hazelnut pyrazine | FL/FR |
2- | ethyl pyrazine | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
| filbert heptenone | FL/FR |
2,6- | lutidine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
phenolic |
2,3- | dimethyl benzofuran | FL/FR |
ortho- | guaiacol | FL/FR |
4- | vinyl phenol | FL/FR |
| trigonella foenum-graecum seed oil CO2 extract | FL/FR |
smoky |
2,6- | dimethoxyphenol | FL/FR |
| pyroligneous acids | FL/FR |
| benzothiazole | FL/FR |
| cocoa essence | FL/FR |
| ethyl 2-mercaptopropionate | FL/FR |
| ethyl 3-mercaptobutyrate | FL/FR |
| ethyl 3-mercaptopropionate | FL/FR |
| fish thiol | FL/FR |
| furfuryl thioacetate | FL/FR |
2- | mercaptopropionic acid | FL/FR |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl mercaptan | FL/FR |
2-( | methyl thio) phenol | FL/FR |
1- | phenethyl mercaptan | FL/FR |
tobacco |
| methyl benzoxole | FL/FR |
|
For Flavor |
|
No flavor group found for these |
4- | acetyl-2-methyl pyrimidine | FL |
| ammonium sulfide 20% in water | FL |
| amyl mercaptan | FL |
1,2- | butane dithiol | FL |
2-(2- | butyl)-4,5-dimethyl-3-thiazoline | FL |
2,5- | diethyl thiazole | FL |
| dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine | FL |
| dimethyl tetrasulfide | FL |
2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone | FL |
bis(2,5- | dimethyl-3-furyl) disulfide | FL |
(Z+E)-2,5- | dimethyl-3-tetrahydrofuran thiol | FL |
(Z+E)-2,5- | dimethyl-3-thioacetoxytetrahydrofuran | FL |
2,5- | dimethyl-3-thiofuroyl furan | FL |
S- | ethyl 2-acetyl aminoethane thioate | FL |
| ethyl 3-mercaptobutyrate | FL/FR |
| ethyl 3-mercaptopropionate | FL/FR |
2- | ethyl-3-methyl thiopyrazine | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline | FL |
(Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline | FL |
2- | hexyl thiophene | FL |
1-(3- | hydroxy-5-methyl-2-thienyl) ethanone | FL |
3- | mercapto-3-methyl butyl formate | FL |
4- | mercapto-3-methyl-2-butanol | FL |
4- | methyl 4-mercaptopentan-2-one 1% solution | FL/FR |
| methyl dihydrofuran thiol | FL |
| methyl methane thiosulfonate | FL |
2- | methyl thiazolidine | FL |
2- | methyl-1-butane thiol | FL |
4- | methyl-2-(methyl thiomethyl)-2-hexenal | FL |
2- | methyl-2-thiazoline | FL |
2- | methyl-3-,5 or 6-(furfuryl thio) pyrazine | FL/FR |
2- | methyl-3-(methyl thio) pyrazine | FL/FR |
3-((2- | methyl-3-furyl)thio)-4-heptanone | FL |
4-((2- | methyl-3-furyl)thio)-5-nonanone | FL |
1,9- | nonane dithiol | FL |
1- | phenethyl mercaptan | FL/FR |
iso | propyl disulfide | FL |
2-iso | propyl-3-(methyl thio) pyrazine | FL |
| thiazole | FL |
3- | thienyl mercaptan | FL |
| thioacetic acid | FL |
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3,5- | diisopropyl-1,2,4-trithiolane | FL |
3,5- | dimethyl-1,2,4-trithiolane | FL |
3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide | FL |
2,4- | dimethyl-3-oxazoline | FL |
4- | mercapto-2-pentanone 1% in acetoin | FL |
2- | methyl-1-methyl thio-2-butene | FL |
3- | methyl-1,2,4-trithiane | FL |
| pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine | FL |
1-(2- | thienyl) butanone | FL |
alliaceous |
| allyl disulfide | FL |
| allyl mercaptan | FL |
1,3- | butane dithiol | FL |
| cyclopentyl mercaptan | FL |
| dicyclohexyl disulfide | FL |
| dimethyl trisulfide | FL/FR |
| garlic oil extenders | FL |
3- | mercapto-2-pentanone | FL |
3- | tetrahydrothiophenone | FL |
| tropical thiazole | FL/FR |
bacon |
| bacon reaction crispy | FL |
burnt |
| bacon dithiazine | FL |
1,6- | hexane dithiol | FL |
| rum ether | FL/FR |
caramellic |
| strawberry furanone | FL/FR |
chemical |
2,3- | dimethyl benzofuran | FL/FR |
2,5- | dimethyl furan | FL |
chocolate |
| cocoa essence | FL/FR |
coffee |
| coffee difuran | FL/FR |
2- | ethyl-4-methyl thiazole | FL/FR |
| furfuryl mercaptan | FL/FR |
| methyl furfuryl disulfide | FL/FR |
| methyl furfuryl mercaptopropionate | FL |
| methyl furfuryl thiol | FL |
earthy |
| difurfuryl sulfide | FL |
(±)-2- | mercapto-5-methylheptan-4-one | FL |
1,8- | octane dithiol | FL |
2- | thienyl disulfide | FL |
eggy |
iso | propyl mercaptan | FL |
fatty |
pork | fat extract | FL |
2- | heptyl furan | FL/FR |
4- | methyl nonanoic acid | FL/FR |
(E)-7- | methyl-3-octen-2-one | FL/FR |
2- | pentyl thiophene | FL |
fried |
| crisp enhancers | FL |
fruity |
2- | ethyl-2,5-dihydro-4-methyl thiazole | FL |
| tropical trithiane | FL/FR |
greasy |
10- | undecen-1-yl acetate | FL/FR |
green |
4- | methyl thiazole | FL |
(E,Z)-2,6- | nonadienal | FL/FR |
4- | penten-1-yl acetate | FL |
meaty |
4- | allyl-2,6-dimethoxyphenol | FL |
| bacon flavor | FL |
| beef broth flavor | FL |
roast | beef flavor | FL |
BBQ | beef flavor | FL |
| beef flavor | FL |
| beef flavor base | FL |
| benzothiazole | FL/FR |
| chicken bone extract | FL |
| chicken extract | FL |
| chicken flavor | FL |
grilled | chicken flavor | FL |
| chicken key | FL |
2,6- | dimethyl pyrazine | FL/FR |
2,6- | dimethyl thiophenol | FL |
2,5- | dimethyl-3-furan thiol | FL |
2',3- | dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane | FL |
1,1- | ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% | FL |
| ethyl 2-hydroxyethyl sulfide | FL |
| furfuryl 2-methyl-3-furyl disulfide | FL |
4- | furfuryl thio-2-pentanone | FL |
| ham enhancers | FL |
| ham flavor | FL |
| hot dog flavor | FL |
| lamb flavor | FL |
| liver flavor | FL |
| meat broth concentrates | FL |
| meat flavors | FL |
| meaty dithiane | FL/FR |
| meaty enhancers | FL |
3- | mercapto-2-butanone | FL |
(R,S)-2- | mercapto-3-butanol | FL |
3- | mercapto-3-methyl butanol | FL |
2- | mercaptomethyl pyrazine | FL |
2- | mercaptopropionic acid | FL/FR |
2- | methyl 3-(methyl thio) furan | FL |
2-( | methyl thio) phenol | FL/FR |
| methyl thiofuryl butanal | FL |
12- | methyl tridecanal | FL |
bis(2- | methyl-3-furyl) disulfide | FL |
2- | methyl-3-tetrahydrofuran thiol | FL |
2- | methyl-3-thioacetoxytetrahydrofuran | FL |
| phenyl mercaptan | FL |
| pork flavor | FL |
roasted | pork flavor | FL |
grilled | pork flavor | FL |
| propyl 2-mercaptopropionate | FL |
| pyrazinyl ethane thiol | FL |
2- | pyridinyl methane thiol | FL |
| rabbit flavor | FL |
grilled | steak flavor | FL |
| sulfurol | FL/FR |
| sulfuryl acetate | FL/FR |
| thialdine | FL |
ortho- | thiocresol | FL |
ortho- | thioguaiacol | FL |
smoked | turkey flavor | FL |
| turkey flavor | FL |
roast | turkey flavor | FL |
| veal flavor | FL |
| venison flavor | FL |
medicinal |
2,6- | dimethoxyphenol | FL/FR |
metallic |
2,5- | dihydroxy-1,4-dithiane | FL |
moldy |
| strawberry furanone methyl ether | FL/FR |
musty |
| hazelnut pyrazine | FL/FR |
S-( | methyl thio) butyrate | FL/FR |
nutty |
3- | acetyl-2,5-dimethyl thiophene | FL |
2- | acetyl-4-methyl thiazole | FL |
3,5- | diethyl-2-methyl pyrazine | FL |
2,5- | diethyl-3-methyl pyrazine | FL |
2- | ethyl pyrazine | FL/FR |
| filbert heptenone | FL/FR |
2,6- | lutidine | FL/FR |
| methyl benzoxole | FL/FR |
| nutty pyrazine | FL/FR |
| nutty thiazole | FL |
| prunus amygdalus amara seed extract | FL/FR |
onion |
| ethyl 2-mercaptopropionate | FL/FR |
| furfuryl isopropyl sulfide | FL |
phenolic |
2- | ethyl benzene thiol | FL |
4- | vinyl phenol | FL/FR |
popcorn |
2- | propionyl-2-thiazoline | FL |
radish |
3-( | methyl thio) propyl mercaptoacetate | FL |
roasted |
3,5- | diisobutyl-1,2,4-trithiolane | FL |
| furfuryl thioacetate | FL/FR |
| hexyl mercaptan | FL |
| trigonella foenum-graecum seed oil CO2 extract | FL/FR |
rummy |
| ethyl crotonate | FL/FR |
savory |
2,4,6- | triethyl tetrahydro-1,3,5-dithiazine | FL |
smoky |
| prosopis juliflora wood extract | FL |
| pyroligneous acids | FL/FR |
spicy |
hot spicy | beef flavor | FL |
sulfurous |
2,3- | butane dithiol | FL |
| butyl mercaptan | FL |
| ethyl methyl sulfide | FL |
S- | ethyl thioacetate | FL |
| fish thiol | FL/FR |
| furfuryl thiopropionate | FL |
| methyl 2-methyl-3-furyl disulfide | FL |
| methyl mercaptan | FL/FR |
| methyl thioacetate | FL |
3- | methyl-2-butane thiol | FL |
2- | naphthyl mercaptan | FL |
3- | pentane thiol | FL |
| roasted butanol | FL |
tropical |
3- | mercaptohexyl acetate | FL/FR |
vegetable |
| tyramine | FL |
wasabi |
2-( | methyl thio) ethyl acetate | FL |
waxy |
(E)-2- | tetradecenal | FL/FR |
(E)-2- | undecenal | FL/FR |
woody |
ortho- | guaiacol | FL/FR |
yeasty |
| faex extracts | FL |
|
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
3-( | acetyl thio)-2-methyl furan | 3- | acetylthio-2-methylfuran | 3-( | acetylthio)-2-methylfuran | | ethane thioic acid S-(2-methyl-3-furanyl) ester | | ethanethioic acid, S-(2-methyl-3-furanyl) ester | | ethanethioic acid, S-(2-methyl-3-furanyl)ester | | meaty thioacetate | 2- | methyl-3-furan thiol acetate | 2- | methyl-3-furanthiol acetate | S-(2- | methyl-3-furanyl) ester ethane thioic acid | S-(2- | methyl-3-furanyl) ester ethanethioic acid | 2- | methyl-3-furyl thioacetate | S-(2- | methyl-3-furyl) ethanethioate | S-(2- | methyl-3-furyl) thioacetate | S-(2- | methyl-3-furyl)ethanethioate | 2- | methyl-3-thioacetoxyfuran | S-(2- | methylfuran-3-yl)ethanethioate | | thioacetyl sylvane | | thioacetylsylvane (Firmenich) |
Articles:
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