EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

furfuryl mercaptan
2-furanmethanethiol

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:furan-2-ylmethanethiol
CAS Number: 98-02-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-628-2
FDA UNII:29W096TCPG
Nikkaji Web:J21.666F
Beilstein Number:0383594
MDL:MFCD00003254
CoE Number:2202
XlogP3:1.30 (est)
Molecular Weight:114.16702000
Formula:C5 H6 O S
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1072 furfuryl mercaptan
FLAVIS Number:13.026 (Old)
DG SANTE Food Flavourings:13.026 2-furanmethanethiol
FEMA Number:2493 furfuryl mercaptan
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: FURFURYL MERCAPTAN
 
Physical Properties:
Appearance:colorless to pale yellow clear oily liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.12500 to 1.13500 @ 20.00 °C.
Pounds per Gallon - (est).: 9.372 to 9.455
Refractive Index:1.52700 to 1.54200 @ 20.00 °C.
Boiling Point: 154.00 to 155.00 °C. @ 760.00 mm Hg
Boiling Point: 147.00 °C. @ 12.00 mm Hg
Vapor Pressure:3.980000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.9 ( Air = 1 )
Flash Point: 113.00 °F. TCC ( 45.00 °C. )
logP (o/w): 1.727 (est)
Soluble in:
 alcohol
 water, 2216 mg/L @ 25 °C (est)
Insoluble in:
 water
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undecyl mercaptan
 
Organoleptic Properties:
Odor Type: coffee
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous coffee roasted coffee oily fatty burnt smoky
Odor Description:at 0.10 % in dipropylene glycol. sulfury roasted coffee oily fatty burnt smoky
coffee roasted coffee sulfurous burnt savory meaty chicken onion cooked onion
Odor Description:at 0.10 % in propylene glycol. Roasted coffee, sulfurous, with a burnt match note. It is savory meaty with chicken and fried onion nuances.
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Flavor Type: coffee
sulfurous roasted coffee burnt rubbery nutty eggy savory meaty
Taste Description: at 1.00 ppm. Sulfurous roasted coffee, burnt match-like, rubbery, and slightly nutty with eggy and savory meaty nuances.
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor and/or flavor descriptions from others (if found).
Frutarom
FURFURYL MERCAPTAN
Odor Description:Burnt, Coffee, Oily, Roast, Sulphurus
Suggested Uses: Chocolate, Cocoa, Coffee, Egg, Meat
Sigma-Aldrich
Furfuryl mercaptan, ≥97%, FG
Odor Description:caramel; chocolate; oily; smoky; herbaceous; nutty; sulfurous; meaty; waxy; fishy; coffee; alliaceous (onion, garlic)
Treatt
Furfuryl Mercaptan Halal, Kosher
Odor Description:Powerful; burnt, coffee-like aroma on dilution
Odor threshold in water: 0.005 ppb.
Taste Description:burnt
Flavor threshold in water: 0.04 ppb. Found as a natural constituent in Roasted offee in 1926, it has long been used as the character impact compound in Artificial Coffee flavors. At 0.1-1 ppb this material is coffee-like, but at 5-10 ppb it has a stale coffee & sulphury character (Tressl, 1989). Mosciano, et. al. (1997) describe the odor as "sulphurous, coffee, savory and meaty with a pungent nuance" and the taste (at 1.0 ppm) as "Sulphurous, roasted, onion, garlic, coffee and sesame". Used in Coffee, Chocolate, Meat, Smoke, Nut, Toffee and Caramel flavors. Normal use levels in finished consumer product: 0.0001-0.5 ppm. Council of Europe limits: Foods (30 ppm); Beverages (1 ppm).
Moellhausen
FURFURYL MERCAPTAN
Odor Description:sulphurous,coffee in dilution
Taste Description:coffee, hot meat
Natural Advantage
Furfuryl Mercaptan Nat
Taste Description:Coffee-like, Fresh Roasted
Flavor Use: Coffee, Meat, and Savory Flavors. Use Level: 0.0001-0.5 ppm as consumed in finished goods.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
FURFURYL MERCAPTAN 1% IN ETOH NATURAL
Advanced Biotech
FURFURYL MERCAPTAN 1% IN PG NATURAL
Advanced Biotech
FURFURYL MERCAPTAN EEC NATURAL
98% min.
Odor: Coffee, Roasted
Advanced Biotech
FURFURYL MERCAPTAN NATURAL
98% min.
Odor: Coffee, Roasted
Advanced Biotech
FURFURYL MERCAPTAN
Alfrebro
Furfuryl Mercaptan, Natural
Odor: Sulfury Roasted Coffee Oily Fatty Burnt Smoky
Anhui Haibei
Furfuryl Mercaptan
Odor: Sulfury roasted coffee oily fatty burnt smoky
Anhui Suzhou Jinli Aromatic Chemicals
Furfuryl Mercaptan
Odor: coke, coffee
Apiscent Labs
FURFURYL MERCAPTAN
Odor: Charred coffee
Augustus Oils
Furfuryl Mercapten
Services
Aurochemicals
FURFURYL MERCAPTAN 1% IN ETOH, Natural
Aurochemicals
FURFURYL MERCAPTAN 1% IN PG, Natural
Aurochemicals
FURFURYL MERCAPTAN 1% IN TRIGLYCERIDE, Natural
Aurochemicals
FURFURYL MERCAPTAN, Natural
Axxence Aromatic
FURFURYL MERCAPTAN Natural
Kosher
Sustainability
Beijing Lys Chemicals
Furfuryl mercaptan
Charkit Chemical
FURFURYL MERCAPTAN FEMA 2493
DeLong Chemicals America
Furfuryl mercaptan, Kosher
Endeavour Specialty Chemicals
Furfuryl mercaptan 98% F&F
Speciality Chemical Product Groups
Ernesto Ventós
FURFURYL MERCAPTAN
Odor: ROAST BURNT, COFFEE
Excellentia International
Furfuryl Mercaptan Natural
FCI SAS
FURFURYL MERCAPTAN
Odor: Roasted coffee
Fleurchem
furfuryl mercaptan natural
Fleurchem
furfuryl mercaptan
Frutarom
FURFURYL MERCAPTAN
Odor: Burnt, Coffee, Oily, Roast, Sulphurus
Use: Suggested Uses: Chocolate, Cocoa, Coffee, Egg, Meat
Indukern F&F
FURFURYL MERCAPTAN NATURAL
Odor: SULFUROUS, POWERFUL, COFFEE
Indukern F&F
FURFURYL MERCAPTAN
Odor: SULFUROUS, POWERFUL, COFFEE
Jinan Enlighten Chemical Technology(Wutong Aroma )
Furfuryl mercaptan, Kosherk
Lluch Essence
alpha-FURFURYL MERCAPTANE NATURAL
Lluch Essence
alpha-FURFURYL MERCAPTANE
M&U International
FURFURYL MERCAPTAN, Kosher
M&U International
Nat. Furfuryl Mercaptan
Moellhausen
FURFURY MERCAPTANE 1%DPG
Moellhausen
FURFURYL MERCAPTAN
Odor: sulphurous,coffee in dilution
Flavor: coffee, hot meat
Nagar Haveli Perfumes & Aromatics
Furfuryl Mercaptan
Odor: Roasted coffee, sulfurous, with a burnt match note. It is savory meaty with chicken and fried onion nuances.
Natural Advantage
Furfuryl Mercaptan Nat
Flavor: Coffee-like, Fresh Roasted
Flavor Use: Coffee, Meat, and Savory Flavors. Use Level: 0.0001-0.5 ppm as consumed in finished goods.
OQEMA
Furfural Mercaptan
Penta International
FURFURYL MERCAPTAN, Kosher
Penta International
FURFURYL MERCAPTAN, NATURAL 0.1% IN P.G., Kosher
Penta International
FURFURYL MERCAPTAN, NATURAL 1.0% IN P.G., Kosher
Penta International
FURFURYL MERCAPTAN, NATURAL, Kosher
Reincke & Fichtner
Furfuryl Mercaptan natural
Reincke & Fichtner
Furfuryl Mercaptan
Riverside Aromatics
FURFURYL MERCAPTAN NATURAL
Robertet
FURFURYL MERCAPTAN
Pure & Nat (EU)
Robinson Brothers
Furfuryl mercaptan F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Furanmethanethiol
Sigma-Aldrich
Furfuryl mercaptan, ≥97%, FG
Odor: caramel; chocolate; oily; smoky; herbaceous; nutty; sulfurous; meaty; waxy; fishy; coffee; alliaceous (onion, garlic)
Certified Food Grade Products
Sigma-Aldrich
Furfuryl mercaptan, natural, 98%, FG
Odor: roasted
Sunaux International
Furfuryl Mercaptan
Synerzine
Furfuryl Mercaptan
Taytonn
Furfuryl Mercaptan
Odor: Burnt, Coffee, Oily, Roast, Sulphurous
TCI AMERICA
For experimental / research use only.
Furfuryl Mercaptan >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Furfuryl Mercaptan
Tengzhou Xiang Yuan Aroma Chemicals
Furfuryl Mercaptan
Treatt
Furfuryl Mercaptan
Halal, Kosher
Odor: Powerful; burnt, coffee-like aroma on dilution
Use: Odor threshold in water: 0.005 ppb.
Flavor: burnt
Flavor threshold in water: 0.04 ppb. Found as a natural constituent in Roasted offee in 1926, it has long been used as the character impact compound in Artificial Coffee flavors. At 0.1-1 ppb this material is coffee-like, but at 5-10 ppb it has a stale coffee & sulphury character (Tressl, 1989). Mosciano, et. al. (1997) describe the odor as "sulphurous, coffee, savory and meaty with a pungent nuance" and the taste (at 1.0 ppm) as "Sulphurous, roasted, onion, garlic, coffee and sesame". Used in Coffee, Chocolate, Meat, Smoke, Nut, Toffee and Caramel flavors. Normal use levels in finished consumer product: 0.0001-0.5 ppm. Council of Europe limits: Foods (30 ppm); Beverages (1 ppm).
Vigon International
FURFURYL MERCAPTAN 1% IN TEC
Wujiang CIYUN Flavor & Fragrance
Furfuryl Mercaptan ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
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.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 [sex: M] 100 - 200 mg/kg
(Doull et al., 1962)

intraperitoneal-mouse LD50 100 mg/kg
National Technical Information Service. Vol. AD277-689

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for furfuryl mercaptan usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 29.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 11.00 (μg/capita/day)
NOEL (No Observed Effect Level): 3.00 (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: 2
 average usual ppmaverage maximum ppm
baked goods: -2.10000
beverages(nonalcoholic): -0.52000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -0.50000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.78000
fruit ices: -0.78000
gelatins / puddings: -0.10000
granulated sugar: --
gravies: --
hard candy: -2.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
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

Safety and efficacy of furfuryl and furan derivatives belonging to chemical group 14 when used as flavourings for all animal species and categories
View page or View pdf

EPI System: View
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):98-02-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7363
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3336
WGK Germany:3
furan-2-ylmethanethiol
Chemidplus:0000098022
RTECS:LU2100000 for cas# 98-02-2
 
References:
 furan-2-ylmethanethiol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:98-02-2
Pubchem (cid):7363
Pubchem (sid):134970963
Flavornet:98-02-2
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32915
FooDB:FDB010898
YMDB (Yeast Metabolome Database):YMDB01433
Export Tariff Code:2932.19.5100
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
 
Potential Blenders and core components note
For Odor
No odor group found for these
2,3,5-
trimethyl phenol
FR
alliaceous
alliaceous
methyl furfuryl disulfide
FL/FR
balsamic
2-
acetyl furan
FL/FR
caramellic
caramel furanone solution
FL/FR
coffee dione
FL/FR
cyclotene
FL/FR
fenugreek absolute
FL/FR
fenugreek oleoresin
FL/FR
5-
methyl furfural
FL/FR
iso
propenyl pyrazine
FL/FR
cheesy
2-
methyl hexanoic acid
FL/FR
chocolate
cocoa hexenal
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vanillyl ethyl ether
FL/FR
coffee
cappuccino fragrance
FR
cichorium intybus root extract
FL/FR
cichorium intybus root solid extract
FL/FR
coffea arabica fruit extract
FR
coffea arabica seed extract
FL/FR
roasted
coffea arabica seed extract
FL/FR
coffea arabica seed oil
FL/FR
coffee absolute
FL/FR
arabica
coffee bean butter
FL/FR
roasted arabica
coffee bean essence
FL/FR
roasted
coffee bean extract
FL/FR
roasted arabica
coffee bean oil
FL/FR
roasted arabica
coffee bean oil CO2 extract
FL/FR
coffee bean oil extract
FL/FR
coffee difuran
FL/FR
coffee fragrance
FR
coffee resinoid
FL/FR
1-
hydroxy-2-butanone
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
creamy
gamma-
butyrolactone
FL/FR
earthy
nutty pyrazine
FL/FR
fatty
butter esters
FL/FR
(Z)-
ethyl oleate
FL/FR
perilla seed oil
FL/FR
sorbitan oleate
CS
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
floral
octanal / methyl anthranilate schiff's base
FR
2-
pentadecanone
FL/FR
fruity
butyl 2-decenoate
FL/FR
dodecyl isobutyrate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
(R)-(-)-2-
heptanol
FL/FR
tropical thiazole
FL/FR
green
3,7-
dimethyl-6-octenoic acid
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
neryl butyrate
FL/FR
herbal
thymyl methyl ether
FL/FR
wormwood oil america
FL/FR
wormwood oil italy
FL/FR
wormwood oil poland
FL/FR
leathery
castoreum absolute
FL/FR
marine
5-sec-
butyl-2,3-dimethyl pyrazine
FL/FR
medicinal
2,6-
xylenol
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
mushroom
(S)-(+)-2-
heptanol
FL/FR
musty
menthofuran
FL/FR
nutty
3-
acetyl pyridine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
2,6-
lutidine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
sesame absolute
FL/FR
sesame absolute CO2 extract
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
oily
amyl laurate
FL/FR
butter acids
FL/FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
para-alpha-
dimethyl styrene
FL/FR
ortho-
guaiacol
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
CS
2-iso
propyl phenol
FL/FR
2-
propyl phenol
FL/FR
2,5-
xylenol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
roasted
fenugreek resinoid
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
4-
ethyl phenol
FL/FR
propyl paraben
CS
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
spicy
cubeb oil
FL/FR
4-
ethyl guaiacol
FL/FR
pepper tree berry oil
FL/FR
sulfurous
benzothiazole
FL/FR
cocoa essence
FL/FR
ethyl 3-mercaptobutyrate
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
3-
thiohexanol
FL/FR
sweet
2-
hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
waxy
delta-
tetradecalactone
FL/FR
woody
guaiacyl acetate
FL/FR
juniper berry oleoresin
FL/FR
nopyl aldehyde
FR
For Flavor
No flavor group found for these
2-
acetyl-6-methyl pyrazine
FL
amyl laurate
FL/FR
benzyl disulfide
FL
benzyl methyl sulfide
FL
1,2-
butane dithiol
FL
2-
butenoic acid
FL
5-sec-
butyl-2,3-dimethyl pyrazine
FL/FR
2-iso
butyl-4,5-dimethyl oxazole
FL
dimethyl dihydrocyclopentapyrazine
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
dodecyl isobutyrate
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
ethyl 3-mercaptobutyrate
FL/FR
ethyl 4-(acetyl thio) butyrate
FL
2-
formyl pyrrole
FL
(S)-(+)-2-
heptanol
FL/FR
(R)-(-)-2-
heptanol
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
2-
hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one
FL/FR
3-
mercapto-3-methyl butyl formate
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dihydrofuran thiol
FL
methyl methane thiosulfonate
FL
1-
methyl pyrrole
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-furyl tetrasulfide
FL
1,9-
nonane dithiol
FL
perilla seed oil
FL/FR
prenyl mercaptan
FL
2-
propyl phenol
FL/FR
pyrazines mixture
FL
absinthe
absinthe
absinthe flavor
FL
alliaceous
benzyl mercaptan
FL
1,3-
butane dithiol
FL
dicyclohexyl disulfide
FL
tropical thiazole
FL/FR
bitter
(E,Z,Z)-2,4,7-
tridecatrienal
FL/FR
brown
fenugreek oleoresin
FL/FR
1-
hydroxy-2-butanone
FL/FR
5-
methyl furfural
FL/FR
burnt
bacon dithiazine
FL
furfuryl alcohol
FL
1-(2-
furfuryl thio) propanone
FL
2-
methyl quinoxaline
FL
iso
propenyl pyrazine
FL/FR
tea pyrrole
FL
2,6-
xylenol
FL/FR
caramellic
caramel furanone
FL
caramel furanone solution
FL/FR
cyclotene
FL/FR
fenugreek absolute
FL/FR
fenugreek resinoid
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
chocolate
cocoa essence
FL/FR
mocha cream flavor
FL
cocoa
cocoa hexenal
FL/FR
coffee
cappuccino flavor
FL
chicory flavor
FL
chicory root distillates
FL
chicory root essence
FL
roasted
chicory root oil
FL
chicory tincture
FL
cichorium intybus root extract
FL/FR
cichorium intybus root solid extract
FL/FR
roasted
coffea arabica seed extract
FL/FR
coffea arabica seed extract
FL/FR
coffea arabica seed oil
FL/FR
coffea canephora seed extract
FL
coffee absolute
FL/FR
arabica
coffee bean butter
FL/FR
roasted
coffee bean concentrate
FL
roasted
coffee bean essence
FL
roasted robusta
coffee bean essence
FL
roasted arabica
coffee bean essence
FL/FR
dried roasted
coffee bean extract
FL
roasted
coffee bean extract
FL/FR
roasted robusta
coffee bean extract
FL
roasted arabica
coffee bean oil CO2 extract
FL/FR
coffee bean oil extract
FL/FR
coffee creme brulee flavor
FL
coffee difuran
FL/FR
coffee dione
FL/FR
espresso
coffee distillates
FL
coffee distillates
FL
coffee enhancers
FL
espresso
coffee essence
FL
espresso
coffee extract
FL
coffee flavor
FL
irish
coffee flavor
FL
espresso
coffee flavor
FL
dark roast
coffee flavor
FL
coffee liqueur flavor
FL
coffee pyrazine
FL
coffee resinoid
FL/FR
coffee royale flavor
FL
difurfuryl ether
FL
diisoamyl thiomalate
FL
2,4-
dimethyl thiazole
FL
2-
ethyl-4-methyl thiazole
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl mercaptopropionate
FL
methyl furfuryl thiol
FL
2-
methyl-5-vinyl pyrazine
FL
2-iso
propyl pyrazine
FL
2-
thiophene thiol
FL
creamy
butter esters
FL/FR
dairy
creme brulle coffee flavor
FL
earthy
difurfuryl sulfide
FL
1,8-
octane dithiol
FL
fatty
butter acids
FL/FR
dimethyl sulfoxide
FL
4,5-
dimethyl-2-propyl oxazole
FL
(Z)-
ethyl oleate
FL/FR
2-
pentadecanone
FL/FR
floral
3,7-
dimethyl-6-octenoic acid
FL/FR
fruity
butyl 2-decenoate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
furfuryl isobutyrate
FL
furfuryl isovalerate
FL
furfuryl propionate
FL
fusel
2-
methyl butyraldehyde
FL/FR
garlic
garlic oleoresin
FL
green
3,4-
dimethoxystyrene
FL
2,5-
dimethyl-4-ethyl oxazole
FL
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
2-
methyl-5-isopropyl pyrazine
FL
neryl butyrate
FL/FR
2,4-
octadienal
FL
herbal
wormwood oil america
FL/FR
wormwood oil italy
FL/FR
wormwood oil poland
FL/FR
leathery
castoreum absolute
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-
methyl 3-(methyl thio) furan
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-thioacetoxytetrahydrofuran
FL
phenyl mercaptan
FL
pyrazinyl ethane thiol
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
milky
gamma-
butyrolactone
FL/FR
molasses
molasses blackstrap
FL
moldy
strawberry furanone methyl ether
FL/FR
mustard
furfuryl methyl ether
FL
musty
2-
ethoxythiazole
FL
menthofuran
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
thymyl methyl ether
FL/FR
2,5-
xylenol
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
3-
acetyl-2,5-dimethyl thiophene
FL
arachis hypogaea fruit extract
FL
3,6-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert heptenone B
FL/FR
2,6-
lutidine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty thiazole
FL
sesame absolute
FL/FR
sesame absolute CO2 extract
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
onion
furfuryl isopropyl sulfide
FL
2-
methyl-1,3-dithiolane
FL
phenolic
2-
ethyl benzene thiol
FL
4-
methyl-2,6-dimethoxyphenol
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
roasted arabica
coffee bean oil
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
hexyl mercaptan
FL
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
rummy
vanillyl ethyl ether
FL/FR
smoky
4-
ethyl phenol
FL/FR
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
dextro-
xylose
FL
solvent
2-
ethyl furan
FL
methyl phenyl sulfide
FL
2-iso
propyl phenol
FL/FR
spicy
chipotle chili oleoresin
FL
cinnamon hazelnut cappuccino flavor
FL
cubeb oil
FL/FR
para-alpha-
dimethyl styrene
FL/FR
pepper tree berry oil
FL/FR
sulfurous
2,3-
butane dithiol
FL
butyl mercaptan
FL
ethyl methyl sulfide
FL
O-
ethyl S-1-methoxyhexan-3-yl carbonothioate
FL
S-
ethyl thioacetate
FL
fish thiol
FL/FR
S-
furfuryl thioformate
FL/FR
furfuryl thiopropionate
FL
methyl 2-methyl-3-furyl disulfide
FL
2-
methyl thiophene
FL
3-
methyl-2-butane thiol
FL
roasted butanol
FL
2-
thienyl mercaptan
FL
3-
thiohexanol
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
waxy
delta-
tetradecalactone
FL/FR
woody
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
juniper berry oleoresin
FL/FR
 
Potential Uses:
FRbutterscotch
FLcaramel
 chocolate cocoa
FRcoffee
FLegg
FLgarlic
FLmeat
FLnut
FLonion
 smoke
 toffee
 
Occurrence (nature, food, other):note
 beef cooked beef
Search PMC Picture
 bread wheat bread
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 chicken cooked chicken
Search PMC Picture
 coffee roasted coffee
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 popcorn
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 pork
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 sesame seed oil roasted
Search Trop Picture
 
Synonyms:
 coffee mercaptan
2-furan methane thiol
 furan-2-methanethiol
 furan-2-ylmethanethiol
2-furanmethanethiol
(2-furanyl) methyl mercaptan
(2-furanyl)methylmercaptan
 furfuryl mercaptan
2-furfuryl mercaptan
a-furfuryl mercaptan
alpha-furfuryl mercaptan
nat.furfuryl mercaptan
natural furfuryl mercaptan
 furfuryl mercaptan 1% in benzyl benoate
 furfuryl mercaptan 1% in ETOH natural
 furfuryl mercaptan EEC natural
 furfuryl mercaptan natural
 furfuryl mercaptan natural 1% in grain alcohol
 furfuryl mercaptan, natural
 furfuryl mercaptan, natural 0.1% in P.G.
 furfuryl mercaptan, natural 1.0% in P.G.
 furfuryl thiol
2-furfuryl thiol
 furfurylmercaptan
2-furfurylmercaptan
2-furyl methane thiol
2-furyl methyl mercaptan
2-furyl-2-thienyl methane
2-furyl-2-thienylmethane
2-furylmethane-1-thiol
2-furylmethanethiol
2-furylmethyl mercaptan
2-(mercaptomethyl) furan
2-(mercaptomethyl)furan
 

Articles:

US Patents:3,931,166 - Certain 2,5-dimethyl-3-thiopyrazines
PubMed:Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose.
US Patents:3,993,792 - Flavoring agent
PubMed:Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
PubMed:Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
PubMed:Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
PubMed:Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
PubMed:Theoretical studies on iron surface coating: adsorption of furan derivatives over Fe(n) clusters (n = 1-4).
PubMed:Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.
PubMed:Identification of novel aroma-active thiols in pan-roasted white sesame seeds.
PubMed:Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
PubMed:New factor characterizing the in-mouth release of odorants (volatile thiols): compositional changes in odorants exhaled from the human nose during drinking.
PubMed:Odor detection of mixtures of homologous carboxylic acids and coffee aroma compounds by humans.
PubMed:Study on the role of precursors in coffee flavor formation using in-bean experiments.
PubMed:Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed:Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications.
PubMed:Effect of type of oil and addition of delta-tocopherol on model flavor compound stability during storage.
PubMed:Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling.
PubMed:Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives.
PubMed:Effect of pH on the Maillard reaction of [13C5]xylose, cysteine, and thiamin.
PubMed:Synthesis and structure determination of covalent conjugates formed from the sulfury-roasty-smelling 2-furfurylthiol and di- or trihydroxybenzenes and their identification in coffee brew.
PubMed:Interactions between volatile and nonvolatile coffee components. 2. Mechanistic study focused on volatile thiols.
PubMed:Screening of raw coffee for thiol binding site precursors using "in bean" model roasting experiments.
PubMed:Alpha-mercaptoketone formation during the maillard reaction of cysteine and [1-(13)C]ribose.
PubMed:Studies on the metabolism of the thiofurans furfuryl mercaptan and 2-methyl-3-furanthiol in rat liver.
PubMed:Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast.
PubMed:Formation of aroma compounds from ribose and cysteine during the Maillard reaction.
PubMed:Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys.
PubMed:Lipase-assisted generation of 2-methyl-3-furanthiol and 2-furfurylthiol from thioacetates.
PubMed:Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols.
PubMed:Furfural-cysteine model reaction in food grade nonionic oil/water microemulsions for selective flavor formation.
PubMed:Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed:Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems.
PubMed:Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed:Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages.
PubMed:Stability of thiols in an aqueous process flavoring.
PubMed:Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages.
PubMed:Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol.
PubMed:Structured fluids as microreactors for flavor formation by the Maillard reaction.
PubMed:Sensory study on the character impact odorants of roasted arabica coffee.
PubMed:Olfactory transduction mechanisms in sheep.
PubMed:Short-term toxicity of furfuryl mercaptan in rats.
 
Notes:
major flavoring agent in coffee. Flavour ingredient used in coffee aroma. Formed by thermal treatment of cysteine/ribose mixtures. Present in cooked meats, popcorn, wheat bread, roasted coffee and roasted sesame seed oil
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