fish thiol
 
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IUPAC name :2-methylfuran-3-thiol
InChI :InChI=1/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
InChIKey :RUYNUXHHUVUINQ-UHFFFAOYAG
SMILES :CC1=C(C=CO1)S
(EINECS) number :249-094-7
cas number :28588-74-1
fema number :3188
coe number :11678
jecfa number :1060
fl. number :13.055
molar refractivity :31.55 ± 0.3 cm3
parachor :247.3 ± 4.0 cm3
index of refraction :1.536 ± 0.02
surface tension :35.8 ± 3.0 dyne/cm
density :1.129 ± 0.06 g/cm3
polarizability :12.50 ± 0.5 10-24cm3
xlogp : 1.20
molecular weight : 114.1655400
formula :C5 H6 O S
 
 
fda reg :unspecified h. number :unspecified
 
organoleptics : 
odor type :sulfurous
odor strength :high ,
recommend smelling in a 0.10 % solution or less
odor description :
at 0.10 % in propylene glycol.  
sulfury meaty fish metallic
properties : 
appearence :orange or orange pink clear liquid
assay : 90.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :1.14500 @ 25.00 °C.
refractive index :1.51800 @ 20.00 °C.
boiling point : 57.00 - 60.00 °C. @ 44.00 mm Hg
logp : 2.14
safety : 
Oral Toxicity(LD50) : Oral-Mouse    100.00  mg/kg    
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) : 98.00  °F.  TCC  ( 36.67 °C. )
  
recommendation for fish thiol usage levels up to :
  0.0100 % in the fragrance concentrate.
  
recommendation for fish thiol usage levels up to :
  15.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :249-094-7
rtecs :LU6235000 for 28588-74-1
chemidplus :028588741
epa-srs :28588-74-1
  
other : 
 
references : 
jecfa number :1060
fl. number :13.055
pubchem :176029
NIST Chemistry WebBook :4025606410
  
synonyms :
oxycyclothione
 fish thiol
2-methyl furan-3-thiol
2-methyl-3-furan thiol
2-methyl-3-furyl mercaptan
soluble in :
 alcohol
insoluble in :
 water
(odor and/or flavor) blends with :
2-acetyl-1-pyrroline
2-acetyl-2-thiazoline
1-amino-2-propanol
 amyl amine
 benzyl methyl sulfide
1,3-butane dithiol
2,3-butane dithiol
 butyl amine
(±)-sec-butyl amine
isobutyl amine
 coffee difuran
 difurfuryl sulfide
2,5-dihydroxy-1,4-dithiane
4,5-dimethyl thiazole
2,6-dimethyl thiophenol
6,8-dimethyl-2-nonanol
2,5-dimethyl-3-furan thiol
 ethyl 4-(acetyl thio) butyrate
 ethyl amine
 hexyl amine
 hexyl mercaptan
 meaty dithiane
3-mercapto-2-pentanone
2-mercaptopropionic acid
 methyl 2-methyl-3-furyl disulfide
4-methyl 4-mercaptopentan-2-one 1% in pg
2-methyl butyl amine
4-methyl nonanoic acid
2-methyl piperidine
2-methyl-3-furyl tetrasulfide
S-(2-methyl-3-furyl) ethane thioate
2-methyl-3-tetrahydrofuran thiol
1,9-nonane dithiol
 nutty thiazole
2,4-octadien-1-ol
1,8-octane dithiol
4-penten-1-yl acetate
3-penten-2-one
isopentylidene isopentyl amine
 phenethyl amine
1,3-propane dithiol
 propionyl pyrroline 1% in vegatable oil triglyceride
isopropyl amine
isopropyl disulfide
isopropyl mercaptan
 pyrazinyl ethane thiol
 roasted butanol
ortho-thiocresol
 triethyl amine
 trimethyl amine
(R)-N,N,alpha-trimethyl benzyl amine
 tripropyl amine
(odor and/or flavor) used in :
 chicken
 fish
 meat
 salmon
 savory
 tuna
natural occurrence in :
canned fish
chicken raw chicken



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