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

2-methyl 5-(methyl thio) furan
2-methyl-5-(methylthio)furan

Supplier Sponsors

Name:2-methyl-5-methylsulfanylfuran
CAS Number: 13678-59-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:237-170-2
FDA UNII:41Z7B950JJ
Nikkaji Web:J100.367D
MDL:MFCD01208018
CoE Number:11550
XlogP3:2.70 (est)
Molecular Weight:128.19396000
Formula:C6 H8 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:1062 2-methyl-5-(methylthio)furan
FLAVIS Number:13.065 (Old)
DG SANTE Food Flavourings:13.065 2-methyl-5-(methylthio)furan
FEMA Number:3366 2-methyl-5-(methylthio)furan
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-METHYL-5-(METHYLTHIO)FURAN
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.05500 to 1.05900 @ 20.00 °C.
Pounds per Gallon - (est).: 8.789 to 8.822
Refractive Index:1.51400 to 1.52000 @ 20.00 °C.
Boiling Point: 66.00 to 67.00 °C. @ 23.00 mm Hg
Boiling Point: 80.00 °C. @ 50.00 mm Hg
Vapor Pressure:2.849000 mm/Hg @ 25.00 °C. (est)
Flash Point: 125.00 °F. TCC ( 51.67 °C. )
logP (o/w): 2.259 (est)
Soluble in:
 alcohol
 water, 670.5 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
sulfurous onion garlic coffee mustard horseradish
Odor Description:at 0.10 % in dipropylene glycol. sulfury onion garlic coffee mustard horseradish
sulfurous onion garlic coffee mustard pungent horseradish peppery
Odor Description:Sulfureous, onion, garlic, coffee and mustard-like with pungent horseradish and peppery nuances
Mosciano, Gerard P&F 20, No. 1, 31, (1995)
Flavor Type: musty
musty mustard onion garlic mushroom coffee savory
Taste Description: at 50.00 ppm. Musty, mustard, onion, garlic, mushroom, coffee and savory nuances
Mosciano, Gerard P&F 20, No. 1, 31, (1995)
Odor and/or flavor descriptions from others (if found).
R C Treatt & Co Ltd
5-Methylthio-2-methylfuran Halal, Kosher
Odor Description:strong sulphurous
Taste Description:sulphurous
Used in bakery and sauces at 1.5ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Anhui Haibei
2-5-Methylthio-2-methyl Furan
Odor: Sulfury onion garlic coffee mustard horseradish
BOC Sciences
For experimental / research use only.
2-Methyl-5-(methylthio)furan
DeLong Chemicals America
2-Methyl-5-(methylthio)furan
Endeavour Specialty Chemicals
5-Methyl-2-(methylthio)furan 99% F&F
Speciality Chemical Product Groups
Penta International
2-METHYL-5-(METHYLTHIO)FURAN, Kosher
R C Treatt & Co Ltd
5-Methylthio-2-methylfuran
Halal, Kosher
Odor: strong sulphurous
Flavor: sulphurous
Used in bakery and sauces at 1.5ppm.
Robinson Brothers
5-Methyl-2-(methylthio)furan F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich: Aldrich
For experimental / research use only.
2-Methyl-5-(methylthio)furan
Synerzine
2-Methyl-5-(methylthio) Furan
Taytonn
2-Methyl-5-(methylthio)furan
Odor: Alliaceous, Bread, Creamy, Warm
 
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 16 - Keep away from sources of ignition - No Smoking.
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.10 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.02 (μg/capita/day)
NOEL (No Observed Effect Level): 1.30 (mg/kg bw per day)
Structure Class: III
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: 6
 average usual ppmaverage maximum ppm
baked goods: -1.50000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.50000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.50000
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

EPI System: View
EPA Substance Registry Services (TSCA):13678-59-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61657
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
2-methyl-5-methylsulfanylfuran
Chemidplus:0013678596
 
References:
 2-methyl-5-methylsulfanylfuran
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:13678-59-6
Pubchem (cid):61657
Pubchem (sid):135017469
 
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
HMDB (The Human Metabolome Database):HMDB41566
FooDB:FDB021556
Export Tariff Code:2932.19.0050
VCF-Online:VCF Volatile Compounds in Food
ChemSpider: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
alliaceous
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
propyl mercaptan
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
creamy
2,3-
butane diol
FR
fermented
ethyl (E)-2-crotonate
FL/FR
fruity
furfuryl acetate
FL/FR
green
green dioxolane
FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
1-
penten-3-ol
FL/FR
meaty
meaty dithiane
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
3-(
methyl thio) hexanol
FL/FR
2-(
methyl thio) phenol
FL/FR
onion oil
FL/FR
2-
phenethyl isothiocyanate
FL/FR
4-
tropical oxathiane
FL/FR
For Flavor
No flavor group found for these
allyl methyl disulfide
FL
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl sulfide
FL
allyl propyl trisulfide
FL
iso
amyl mercaptan
FL
iso
butyl mercaptan
FL
diethyl trisulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
dipropyl sulfide
FL
ethyl isothiocyanate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
heptyl mercaptan
FL
4-
mercapto-3-methyl-2-butanol
FL
methyl butyl sulfide
FL
methyl isothiocyanate
FL
2-(
methyl thio) methyl-2-butenal
FL
4-
methyl thiobutyl isothiocyanate
FL
6-
methyl thiohexyl isothiocyanate
FL
5-
methyl thiopentyl isothiocyanate
FL
2-
methyl-1-butanol
FL/FR
4-
pentenyl isothiocyanate
FL
2-
phenethyl isothiocyanate
FL/FR
propenyl propyl disulfide
FL
iso
propyl disulfide
FL
2,3,5-
trithiahexane
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
ferula assa-foetida gum oil
FL/FR
3-
mercapto-2-methyl pentanol
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
iso
propyl isothiocyanate
FL
propyl mercaptan
FL/FR
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
burnt
methyl phenyl disulfide
FL
cabbage
methyl 2-thiofuroate
FL
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
methyl furfuryl disulfide
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
estery
furfuryl acetate
FL/FR
fruity
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
dibutyl sulfide
FL/FR
2-
furyl acetone
FL
(Z)-3-
hexen-1-yl tiglate
FL/FR
1-
penten-3-ol
FL/FR
meaty
meaty dithiane
FL/FR
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
ortho-
thiocresol
FL
metallic
3-(
methyl thio) hexanol
FL/FR
musty
ethyl (E)-2-crotonate
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
seafood
1,4-
dithiane
FL
spicy
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl thiomethyl butyrate
FL
onion oil
FL/FR
onion oleoresin
FL
vegetable
methyl 3-(methyl thio) propionate
FL/FR
radish isothiocyanate
FL
 
Potential Uses:
FLcoffee
FLgarlic
FLmushroom
FLmustard
FLonion
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 
Synonyms:
 furan, 2-methyl-5-(methylthio)-
2-methyl 5-(methylthio)furan
 methyl 5-methylfuryl sulfide
5-methyl furyl methyl sulfide
5-methyl-2-(methylthio)furan
2-methyl-5-(methyl thio) furan
2-methyl-5-(methylmercapto)furan
2-methyl-5-(methylsulfanyl)furan
2-methyl-5-(methylthio) furan
2-methyl-5-(methylthio)furan
2-methyl-5-methyl sulfanyl furan
2-methyl-5-methyl thiofuran
2-methyl-5-methylsulfanylfuran
2-methyl-5-methylthiofuran
2-methyl-5-thiomethyl furan
2-methyl-5-thiomethylfuran
5-methylfuryl methyl sulfide
5-(methylthio)propyl acetate
 
 
Notes:
Constit. of roasted coffee aroma. Flavouring agent
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