2-甲基-3-巯基呋喃
2-甲基-3-巯基呋喃结构式
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常用名 | 2-甲基-3-巯基呋喃 | 英文名 | 2-Methyl-3-furanthiol |
|---|---|---|---|---|
| CAS号 | 28588-74-1 | 分子量 | 114.165 | |
| 密度 | 1.1±0.1 g/cm3 | 沸点 | 146.7±20.0 °C at 760 mmHg | |
| 分子式 | C5H6OS | 熔点 | N/A | |
| MSDS | 中文版 美版 | 闪点 | 42.5±21.8 °C | |
| 符号 |
GHS02, GHS06 |
信号词 | Danger |
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2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
J. Agric. Food Chem. 49(11) , 5425-32, (2001) The occurrence of methional in fresh orange juice, and possible occurrence of beta-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-ex... |
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Identification and origin of odorous sulfur compounds in cooked ham.
Food Chem. 155 , 207-13, (2014) The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional ga... |
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Effect of added thiamine on the key odorant compounds and aroma of cooked ham.
Food Chem. 173 , 790-5, (2015) This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the pr... |
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Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat. Kerscher R and Grosch W.
J. Agric. Food Chem. 46(5) , 1954-58, (1998)
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Identification of 2-Methyl-3-Furanthiol in the Steam Distillate from Canned Tuna Fish. WITHYCOMBE D and MUSSINAN CYJ.
J. Food Sci. 53(2) , 658, (1988)
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Mosciano, G.
Perfum. Flavor. 3rd ed., 21 , 53, (1996)
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Mosciano, G.
Perfum. Flavor. 6th ed., 26 , 58, (2001)
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