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Detail of "28588-75-2"

  • CAS Number:
  • 28588-75-2
  • Name:
  • Bis(2-methyl-3-furyl)disulfide

  • Molecular Structure:
  • Formula:
  • C10H10O2S2
  • Molecular Weight:
  • 226.31
  • Synonyms:
  • 2-Methyl-3-furyl disulfide;Furan,3,3'-dithiobis[2-methyl-;3,3'-Dithio-2,2'-dimethyldifuran;3,3'-Dithiobis(2-methylfuran);
  • EINECS:
  • 249-095-2
  • Density:
  • 1.29 g/cm3
  • Boiling Point:
  • 269.7 °C at 760 mmHg
  • Flash Point:
  • 116.9 °C
  • Appearance:
  • clear yellow to amber or orange liquid
  • Hazard Symbols:
  • IrritantXi
  • Risk Codes:
  • 36/38-41-38
  • Safety:
  • 37/39-26-39 Details

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

Assay:99.5%  Appearance:powder  Package:25kg/Cardboa...Storage:1-10MT

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

Assay:98%  Appearance:Yellow to am...

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

Assay:98%

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

No. 5009 Products Category: Furans Products Bis(2-methyl-3-furyl)dithioether Odor: meat,roast beef FEMA :3259 CAS:28588-75-2 Structural formula: Application: Dosage( ppm): 0.5-10

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

DOSAGE;0.5-10 CONTENT:≥99%

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

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CAS No.28588-75-2 Bis(2-methyl-3-furyl)disulfide

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Reference

Thiamin odor and bis(2-methyl-3-furyl) disulfide
Thiamin odor and bis(2-methyl-3-furyl) disulfide. Buttery, Ron G.; Haddon, William F.; Seifert, Richard M.; Turnbaugh, Jean G. (West. Reg. Res. Cent., Agric.Some commonly used reagents like 67411-25-0 and 67-03-8 are used in this experiment. Res. Serv., Berkeley, CA 94710, USA). J. Agric. Food Chem., 32(3), 674-6 (English) 1984. CODEN: JAFCAU. ISSN: 0021-8561. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) A potent odor fraction, previously isolated as a single packed column GLC peak from the products of the UV irradn. of thiamin hydrochloride [67-03-8] (and shown to be predominantly 2,3-(methylenedithio)-2-methyltetrahydrofuran [67411-25-0]), was resolved further into 8 fractions by sepn. on a Carbowax 20-M Pyrex glass capillary GLC column. Odor threshold detns. of these fractions showed that the most potent was one contg. bis(2-methyl-3-furyl) disulfide [28588-75-2], a minor component of the packed column peak. This compd. (a known flavor compd.) was an extremely potent odorant with an odor threshold of 2 parts in 1014 parts of water. .
Volatile sulfur-containing compounds in simulated meat flavor and comparison of their composition with volatile compounds of natural boiled beef
Volatile sulfur-containing compounds in simulated meat flavor and comparison of their composition with volatile compounds of natural boiled beef. Golovnya, R. V.; Misharina, T. A.; Garbuzov, V. G.; Medvedev, F. A. (Inst. Org. Compd., Moscow, USSR). Prikl. Biokhim. Mikrobiol., 19(5), 681-91 (Russian) 1983. CODEN: PBMIAK. ISSN: 0555-1099. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The compn. of S-contg. compds. of the simulated meat flavor obtained by Maillard reaction from baker's yeast autolyzate was studied. Gas chromatog. anal. on 4 columns with different polarity identified 37 compds., and the structure of 13 compds. was confirmed by mass spectrometry. Nine S-contg. compds. had not been previously reported for model systems or for natural meat products. Two from 4 gas chromatog. fractions possessed cooked meat aroma corresponding to boiled beef. All these fractions were characterized by retention indexes and odor description. The compd. that contributed most to the meat flavor of some of these fractions was bis(2-methyl-3-furyl)disulfide (I) [28588-75-2] which alone at a high diln.In this experiment, several chemicals are used like 30453-31-7 and 74-93-1 had an odor resembling that of roast chicken. Twenty-five of the identified S-contg. compds. were also inherent in various meat products. .
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