| Identification | More | [Name]
Furfuryl mercaptan | [CAS]
98-02-2 | [Synonyms]
2-FURANMETHANETHIOL
2-FURYLMETHANE THIOL
A-FURFURYL MERCAPTAN
ALPHA-FURFURYL MERCAPTAN
FEMA 2493
FUFURYL MERCAPTAN
FURFURYL MERCAPTAN
Furfuryl mereaptan
FURFURYL THIOL
TIMTEC-BB SBB004308
(2-furanyl)methylmercaptan
2-(mercaptomethyl)furan
2-furfurylmercaptan
2-Furfurylthiol
2-Furylmethyl mercaptan
2-furylmethylmercaptan
2-mercaptomethylfuran
USAF B-58
usafb-58
FURFURYL MERCAPTAN 95+% | [EINECS(EC#)]
202-628-2 | [Molecular Formula]
C5H6OS | [MDL Number]
MFCD00003254 | [Molecular Weight]
114.17 | [MOL File]
98-02-2.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to pale yellow liquid | [Melting point ]
157.5 °C | [Boiling point ]
155 °C(lit.) | [density ]
1.132 g/mL at 25 °C(lit.)
| [FEMA ]
2493 | [refractive index ]
n20/D 1.531(lit.)
| [Fp ]
113 °F
| [storage temp. ]
Flammables area | [solubility ]
Chloroform (Slightly), Ethyl Acetate (Slightly) | [form ]
Liquid | [pka]
9.59±0.10(Predicted) | [color ]
Clear colorless to pale yellow | [Odor]
at 0.10 % in dipropylene glycol. sulfury roasted coffee oily fatty burnt smoky | [biological source]
synthetic | [Odor Type]
coffee | [Water Solubility ]
insoluble | [Sensitive ]
Air Sensitive | [JECFA Number]
1072 | [BRN ]
383594 | [Stability:]
Air Sensitive | [LogP]
1.73 | [CAS DataBase Reference]
98-02-2(CAS DataBase Reference) | [NIST Chemistry Reference]
2-Furanmethanethiol(98-02-2) | [EPA Substance Registry System]
98-02-2(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
F,Xn | [Risk Statements ]
R10:Flammable.
R36/37:Irritating to eyes and respiratory system .
R20/21/22:Harmful by inhalation, in contact with skin and if swallowed . | [Safety Statements ]
S23:Do not breathe gas/fumes/vapor/spray (appropriate wording to be specified by the manufacturer) .
S24/25:Avoid contact with skin and eyes .
S16:Keep away from sources of ignition-No smoking .
S36:Wear suitable protective clothing .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S7/9:Keep container tightly closed and in a well-ventilated place . | [RIDADR ]
UN 3336 3/PG 3
| [WGK Germany ]
3
| [RTECS ]
LU2100000
| [F ]
10-13-23 | [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29321900 | [Safety Profile]
Poison by
intraperitoneal route. Experimental
reproductive effects. Used as a flavoring in
chocolate, fruit, nuts, and coffee. When
heated to decomposition it emits toxic
fumes of SOx. See also MERCAPTANS. |
| Hazard Information | Back Directory | [Description]
Furfuryl mercaptan has a characteristic unpleasant odor. It is prepared by reacting thiourea and furfuryl chloride with subsequent hydrolysis of the reaction product; also by reduction of difurfuryl disulfide in alcoholic solution using zinc dust and a small amount of acetic acid or using activated alumina. Furfuryl mercaptan tends to polymerize when heated in the presence of mineral acids.
| [Chemical Properties]
2-Furylmethanethiol is an important constituent
of the aroma of roasted coffee. It is a liquid with an unpleasant odor, which
becomes like coffee when diluted. | [Chemical Properties]
clear colorless to pale yellow liquid | [Chemical Properties]
Furfuryl mercaptan has a characteristic unpleasant odor. | [Occurrence]
Reported found in raw and roasted chicken, cooked beef, grilled pork, sesame seed oil, coffee and popcorn; tends to polymerize when heated in the presence of mineral acids | [Uses]
Furfuryl Mercaptam is a volatile flavor component of corn tortilla chips. | [Definition]
ChEBI: 2-Furanmethanethiol is a heteroarene. | [Preparation]
Furfuryl mercaptan is prepared from furfuryl alcohol, thiourea, and hydrogen
chloride.The resulting S-furfurylisothiouronium chloride is cleaved with sodium
hydroxide to give furfuryl mercaptan. | [Aroma threshold values]
Detection: 0.005 to 0.01 ppb; aroma characteristics at 0.01%: intense sulfurous onion impact, lacrimator, slightly skunk-like with a dairy nuance and a hint of savory and coffee-like notes. | [Taste threshold values]
Taste characteristics at 0.2 to 1 ppb: sulfureous, roasted, onion, garlic and coffee. | [General Description]
Darkens on storage | [Synthesis]
Prepared by reacting thiourea and furfuryl chloride with subsequent hydrolysis of the reaction product; also by reduction of difurfuryl disulfde in alcoholic solution using zinc dust and a small amount of acetic acid or using activated alumina. |
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