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

S-(2-methyl-3-furyl) ethane thioate
ethanethioic acid, S-(2-methyl-3-furanyl) ester

Supplier Sponsors

Name:S-(2-methylfuran-3-yl) ethanethioate
CAS Number: 55764-25-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:259-801-0
FDA UNII:7277JEE7AF
Nikkaji Web:J296.492I
MDL:MFCD01632595
XlogP3-AA:1.70 (est)
Molecular Weight:156.20416000
Formula:C7 H8 O2 S
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
According to JECFA: Min. assay value is "92" and secondary components "cis- and trans-2-Methyl-3-tetrahydrofuranthiol acetate". Composition of mixture to be specified. At least 92%; secondary component 5-7 % cis- and trans-2-methyl-3-tetrahydrofuranthiol acetate. (EFSA) 2-Ethanethoic acid, S-(2-methyl-3-furanyl) ester (92%), secondary components (Z)- and (E)-2-Methyl-3-tetrahydrofuranthiol acetate (sum > 95%), (EFFA, 2010a).
Category:flavoring 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
JECFA Food Flavoring:1069 ethanethioic acid, S-(2-methyl-3-furanyl) ester
FLAVIS Number:13.153 (Old)
DG SANTE Food Flavourings:13.153 2-methyl-3-furyl thioacetate
FEMA Number:3973 ethanethioic acid, S-(2-methyl-3-furanyl) ester
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):55764-25-5 ; 3-(ACETYLTHIO)-2-METHYLFURAN
 
Physical Properties:
Appearance:colorless to yellow amber clear liquid (est)
Assay: 92.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.14000 to 1.15900 @ 25.00 °C.
Pounds per Gallon - (est).: 9.486 to 9.644
Refractive Index:1.44400 to 1.45100 @ 20.00 °C.
Boiling Point: 222.00 to 224.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.211000 mmHg @ 25.00 °C. (est)
Flash Point: 140.00 °F. TCC ( 60.00 °C. )
logP (o/w): 1.697 (est)
Soluble in:
 alcohol
 water, 1122 mg/L @ 25 °C (est)
Insoluble in:
 water
 triacetin
 
Organoleptic Properties:
Odor Type: meaty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
meaty roasted meaty roasted meaty sulfurous eggy burnt cooked fried
Odor Description:at 0.10 % in propylene glycol. roasted meat sulfurous eggy burnt cooked fried
Flavor Type: meaty
meaty beefy chicken bacon
Taste Description: meaty beefy chicken bacon
Odor and/or flavor descriptions from others (if found).
Firmenich
THIOACETYLSYLVANE min. 98%, Kosher
Taste Description:Very powerful beef, chicken and bacon notes
THIOACETYLSYLVA NE is key for bacon and beef tonalities. In lower dosages, it has great nutty and tropical fruit nuances which work nicely in nut and mango flavors.
 
Cosmetic Information:
None found
 
Suppliers:
Advanced Biotech
2 METHYL 3 FURANTHIOL ACETATE 10% TRIACETIN NATURAL
Beijing Lys Chemicals
2-Methyl-3-furanthiol acetate
BOC Sciences
For experimental / research use only.
2-Methylfuran-3-thiol acetate
DeLong Chemicals America
2-Methyl-3-furanthiol acetate, Kosher
Ernesto Ventós
THIOACETYLSYLVANE 1 NB RSPO FIRMENICH 987629
Odor: BEEF, CHICKEN, BACON, SMOKY
Ernesto Ventós
THIOACETYLSYLVANE FIRMENICH 987575
Odor: BEEF, CHICKEN, BACON, SMOKY
Firmenich
THIOACETYLSYLVANE
min. 98%, Kosher
Flavor: Very powerful beef, chicken and bacon notes
THIOACETYLSYLVA NE is key for bacon and beef tonalities. In lower dosages, it has great nutty and tropical fruit nuances which work nicely in nut and mango flavors.
Jiangyin Healthway
2-Methyl-3-furanthiol acetate
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
Thioaceticacid-S-(2-methyl-3-furan)ester
M&U International
2-METHYL-3-FURANTHIOL ACETATE, Kosher
Penta International
ETHANETHIOIC ACID, S-(2-METHYL-3-FURANYL)ESTER
R C Treatt & Co Ltd
2-Methyl-3-furanthiol Acetate
Kosher
Shijiazhuang Donglian Nankai Aroma Chemicals
2-Methylfuran-3-thiol Acetate
Odor: green onion, garlic, meat after delution
Sigma-Aldrich
2-Methyl-3-furanthiol acetate, 98%, FG
Odor: meaty
Certified Food Grade Products
Synerzine
2-Methyl Furan-3-thiol Acetate
Taytonn
2-Methyl-3-Furanthiol Acetate
Odor: Burnt, Cooked, Meaty, Roast
TCI AMERICA
For experimental / research use only.
S-(2-Methyl-3-furyl) Thioacetate >96.0%(GC)
Tengzhou Jitian Aroma Chemiclal
2-Methyl-3-furanthiol acetate
Tianjin Danjun International
2-Methyl-3-furanthiol acetate
WholeChem
2-Methyl-3-furanthiol acetate
Wujiang CIYUN Flavor & Fragrance
2-Methyl-3-furanthiol Acetate ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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 37/39 - Wear suitable 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: flavoring agents
Recommendation for S-(2-methyl-3-furyl) ethane thioate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.07 (μg/capita/day)
NOEL (No Observed Effect Level): 5.00 (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: 20. Update in publication number(s): 21
 average usual ppmaverage maximum ppm
baked goods: 5.0000010.00000
beverages(nonalcoholic): 0.100001.00000
beverages(alcoholic): --
breakfast cereal: 0.100000.50000
cheese: 0.010000.10000
chewing gum: --
condiments / relishes: 0.001000.01000
confectionery froastings: --
egg products: --
fats / oils: 0.500005.00000
fish products: 0.500005.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.500005.00000
hard candy: 0.500005.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.500005.00000
milk products: 0.100001.00000
nut products: 0.500005.00000
other grains: --
poultry: 0.050000.30000
processed fruits: --
processed vegetables: 0.100001.00000
reconstituted vegetables: 0.003000.03000
seasonings / flavors: 1.000005.00000
snack foods: 1.000005.00000
soft candy: --
soups: 0.100001.00000
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 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):55764-25-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :108765
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:3
S-(2-methylfuran-3-yl) ethanethioate
Chemidplus:0055764255
 
References:
 S-(2-methylfuran-3-yl) ethanethioate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:55764-25-5
Pubchem (cid):108765
Pubchem (sid):135065286
Flavornet:55764-25-5
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32160
FooDB:FDB008894
Export Tariff Code:2932.19.5000
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
dimethyl trisulfide
FL/FR
methyl furfuryl disulfide
FL/FR
burnt
rum ether
FL/FR
caramellic
strawberry furanone
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
chocolate
2,6-
dimethyl pyrazine
FL/FR
citrus
(E)-2-
tetradecenal
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
earthy
nutty pyrazine
FL/FR
fermented
ethyl crotonate
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
3-
mercaptohexyl acetate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
prunus amygdalus amara seed extract
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
(E)-2-
undecenal
FL/FR
green
2-
heptyl furan
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
meaty
meaty dithiane
FL/FR
4-
methyl nonanoic acid
FL/FR
sulfurol
FL/FR
sulfuryl acetate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
musty
hazelnut pyrazine
FL/FR
nutty
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
ortho-
guaiacol
FL/FR
4-
vinyl phenol
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
pyroligneous acids
FL/FR
sulfurous
benzothiazole
FL/FR
cocoa essence
FL/FR
ethyl 2-mercaptopropionate
FL/FR
ethyl 3-mercaptobutyrate
FL/FR
ethyl 3-mercaptopropionate
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl mercaptan
FL/FR
2-(
methyl thio) phenol
FL/FR
tobacco
methyl benzoxole
FL/FR
For Flavor
No flavor group found for these
4-
acetyl-2-methyl pyrimidine
FL
ammonium sulfide 20% in water
FL
amyl mercaptan
FL
1,2-
butane dithiol
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
2,5-
diethyl thiazole
FL
dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine
FL
dimethyl tetrasulfide
FL
2,6-
dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone
FL
bis(2,5-
dimethyl-3-furyl) disulfide
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
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl 3-mercaptobutyrate
FL/FR
ethyl 3-mercaptopropionate
FL/FR
2-
ethyl-3-methyl thiopyrazine
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
2-
hexyl thiophene
FL
1-(3-
hydroxy-5-methyl-2-thienyl) ethanone
FL
3-
mercapto-3-methyl butyl formate
FL
4-
mercapto-3-methyl-2-butanol
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dihydrofuran thiol
FL
methyl methane thiosulfonate
FL
2-
methyl thiazolidine
FL
2-
methyl-1-butane thiol
FL
4-
methyl-2-(methyl thiomethyl)-2-hexenal
FL
2-
methyl-2-thiazoline
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
3-((2-
methyl-3-furyl)thio)-4-heptanone
FL
4-((2-
methyl-3-furyl)thio)-5-nonanone
FL
1,9-
nonane dithiol
FL
1-
phenethyl mercaptan
FL
iso
propyl disulfide
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
thiazole
FL
3-
thienyl mercaptan
FL
thioacetic acid
FL
3,5-
diisopropyl-1,2,4-trithiolane
FL
3,5-
dimethyl-1,2,4-trithiolane
FL
3,7-
dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide
FL
2,4-
dimethyl-3-oxazoline
FL
4-
mercapto-2-pentanone 1% in acetoin
FL
2-
methyl-1-methyl thio-2-butene
FL
3-
methyl-1,2,4-trithiane
FL
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL
1-(2-
thienyl) butanone
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dimethyl trisulfide
FL/FR
garlic oil extenders
FL
3-
mercapto-2-pentanone
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
bacon
bacon reaction crispy
FL
burnt
bacon dithiazine
FL
1,6-
hexane dithiol
FL
rum ether
FL/FR
caramellic
strawberry furanone
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
2,5-
dimethyl furan
FL
chocolate
cocoa essence
FL/FR
coffee
coffee difuran
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl mercaptopropionate
FL
methyl furfuryl thiol
FL
earthy
difurfuryl sulfide
FL
(±)-2-
mercapto-5-methylheptan-4-one
FL
1,8-
octane dithiol
FL
2-
thienyl disulfide
FL
eggy
iso
propyl mercaptan
FL
fatty
pork
fat extract
FL
2-
heptyl furan
FL/FR
4-
methyl nonanoic acid
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
2-
pentyl thiophene
FL
fried
crisp enhancers
FL
fruity
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
tropical trithiane
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
4-
methyl thiazole
FL
(E,Z)-2,6-
nonadienal
FL/FR
4-
penten-1-yl acetate
FL
meaty
4-
allyl-2,6-dimethoxyphenol
FL
bacon flavor
FL
beef broth flavor
FL
roast
beef flavor
FL
BBQ
beef flavor
FL
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
chicken bone extract
FL
chicken extract
FL
grilled
chicken flavor
FL
chicken flavor
FL
chicken key
FL
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
2',3-
dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL
1,1-
ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL
ethyl 2-hydroxyethyl sulfide
FL
furfuryl 2-methyl-3-furyl disulfide
FL
4-
furfuryl thio-2-pentanone
FL
ham enhancers
FL
ham flavor
FL
hot dog flavor
FL
lamb flavor
FL
liver flavor
FL
meat broth concentrates
FL
meat flavors
FL
meaty dithiane
FL/FR
meaty enhancers
FL
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
3-
mercapto-3-methyl butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
2-(
methyl thio) phenol
FL/FR
methyl thiofuryl butanal
FL
12-
methyl tridecanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
methyl-3-thioacetoxytetrahydrofuran
FL
phenyl mercaptan
FL
roasted
pork flavor
FL
pork flavor
FL
grilled
pork flavor
FL
propyl 2-mercaptopropionate
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
rabbit flavor
FL
grilled
steak flavor
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
roast
turkey flavor
FL
smoked
turkey flavor
FL
turkey flavor
FL
veal flavor
FL
venison flavor
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
hazelnut pyrazine
FL/FR
S-(
methyl thio) butyrate
FL/FR
nutty
3-
acetyl-2,5-dimethyl thiophene
FL
2-
acetyl-4-methyl thiazole
FL
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
methyl benzoxole
FL/FR
nutty pyrazine
FL/FR
nutty thiazole
FL
prunus amygdalus amara seed extract
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
furfuryl isopropyl sulfide
FL
phenolic
2-
ethyl benzene thiol
FL
4-
vinyl phenol
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
radish
3-(
methyl thio) propyl mercaptoacetate
FL
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
furfuryl thioacetate
FL/FR
hexyl mercaptan
FL
trigonella foenum-graecum seed oil CO2 extract
FL/FR
rummy
ethyl crotonate
FL/FR
savory
2,4,6-
triethyl tetrahydro-1,3,5-dithiazine
FL
smoky
prosopis juliflora wood extract
FL
pyroligneous acids
FL/FR
spicy
hot spicy
beef flavor
FL
sulfurous
2,3-
butane dithiol
FL
butyl mercaptan
FL
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
fish thiol
FL/FR
furfuryl thiopropionate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl mercaptan
FL/FR
methyl thioacetate
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
3-
pentane thiol
FL
roasted butanol
FL
tropical
3-
mercaptohexyl acetate
FL/FR
vegetable
tyramine
FL
wasabi
2-(
methyl thio) ethyl acetate
FL
waxy
(E)-2-
tetradecenal
FL/FR
(E)-2-
undecenal
FL/FR
woody
ortho-
guaiacol
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
FLbeef
FLchicken
FLcoffee
FLmeat
 
Occurrence (nature, food, other):note
 passion fruit
Search Trop Picture
 vitis vinifera l. var. scheurebe
Search Trop Picture
 
Synonyms:
3-(acetyl thio)-2-methyl furan
3-acetylthio-2-methylfuran
3-(acetylthio)-2-methylfuran
 ethane thioic acid S-(2-methyl-3-furanyl) ester
 ethanethioic acid, S-(2-methyl-3-furanyl) ester
 ethanethioic acid, S-(2-methyl-3-furanyl)ester
 meaty thioacetate
2-methyl-3-furan thiol acetate
2-methyl-3-furanthiol acetate
S-(2-methyl-3-furanyl) ester ethane thioic acid
S-(2-methyl-3-furanyl) ester ethanethioic acid
2-methyl-3-furyl thioacetate
S-(2-methyl-3-furyl) ethanethioate
S-(2-methyl-3-furyl) thioacetate
S-(2-methyl-3-furyl)ethanethioate
2-methyl-3-thioacetoxyfuran
S-(2-methylfuran-3-yl)ethanethioate
 thioacetyl sylvane
 thioacetylsylvane (Firmenich)
 

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Notes:
Used as a food additive [EAFUS]
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