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| 2-Methyl-3-furanthiol Basic information |
| 2-Methyl-3-furanthiol Chemical Properties |
Hazard Codes | T,T+ | Risk Statements | 10-25-36-26-2017/10/25 | Safety Statements | 16-45-39-38-28-26 | RIDADR | UN 1228 3/PG 3 | WGK Germany | 3 | RTECS | LU6235000 | HazardClass | 3.2 | PackingGroup | III | HS Code | 29321900 | Toxicity | mouse,LD50,oral,100mg/kg (100mg/kg),Drug and Chemical Toxicology. Vol. 3, Pg. 249, 1980. |
| 2-Methyl-3-furanthiol Usage And Synthesis |
Description | 2-Methyl-3-furanthiol has an odor and taste of roasted meat. | Chemical Properties | 2-Methyl-3-furanthiol has an odor and taste of roasted meat | Chemical Properties | Colorless to light yellow liqui | Occurrence | Reported found in fatty fish and raw chicken, cooked beef and coffee. | Uses | A meat flavoring agent. | Uses | 2-Methyl-3-furanthiol is used in baking food, meat and spices.
| Preparation | By a patented process. | Definition | ChEBI: 2-Methyl-3-furanthiol is a heteroarene. | Taste threshold values | Taste characteristics at 15 ppm: sulfurous, fishy, meaty, salmon and tuna-like with a slight roasted nuance.
| General Description | 2-Methyl-3-furanthiol, a sulfur-containing compound, is the key odorant in cooked ham, wine and canned tuna fish. | Biochem/physiol Actions | Taste at 10 ppm |
| 2-Methyl-3-furanthiol Preparation Products And Raw materials |
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