59303-05-8

Basic information

• Product Name: methylfurfurylthiol,5-methyl-2-furfurylthiol
• Synonyms: methylfurfurylthiol,5-methyl-2-furfurylthiol;2-Furanmethanethiol, 5-methyl-;5-METHYL-2-FURANMETHANETHIOL;5-Methylfurfurylmercaptan;(5-methylfuran-2-yl)methanethiol
• CAS NO: 59303-05-8
• Molecular Formula: C₆H₈OS
• Molecular Weight: 128.19
• Mol File: 59303-05-8.mol
• Article Data: 5

Chemical Properties

• Boiling Point: 180℃
• Flash Point: 63℃
• Appearance: /
• Density: 1.078
• PKA: 9.62±0.10(Predicted)
• CAS DataBase Reference: methylfurfurylthiol,5-methyl-2-furfurylthiol(CAS DataBase Reference)
• NIST Chemistry Reference: methylfurfurylthiol,5-methyl-2-furfurylthiol(59303-05-8)
• EPA Substance Registry System: methylfurfurylthiol,5-methyl-2-furfurylthiol(59303-05-8)

Safety Data

• Hazardous Substances Data: 59303-05-8(Hazardous Substances Data)

Usage

Description

Methylfurfurylthiol, also known as 5-methyl-2-furfurylthiol, is a chemical compound characterized by its strong and distinctive odor, reminiscent of coffee, cocoa, and roasted nuts. It is naturally present in certain foods and beverages, such as coffee and cocoa, and is also synthesized for use in the food industry to enhance the aromatic profile of various products.

Uses

Used in Food Industry:
Methylfurfurylthiol is used as a flavoring agent for its rich and aromatic properties, adding depth and complexity to the sensory experience of food and beverage products. Its potent aroma allows for its use in small quantities, making it an efficient and effective ingredient in enhancing the overall flavor profile.
Used in Coffee Flavorings and Aromatics:
As a key contributor to the distinctive aroma of roasted coffee, methylfurfurylthiol is used as a flavoring agent in coffee products to replicate and enhance the natural aroma associated with freshly roasted coffee beans. This application is particularly valuable in the production of instant coffee, where the addition of methylfurfurylthiol helps to mimic the rich, roasted coffee scent and taste.

Upstream product

• 3857-25-8 2-hydroxymethyl-5-methylfuran 
• 73-34-7 L-rhamnose 
• 52-90-4 L-Cysteine 

Relevant articles and documents

Rotational Conformers of Furan and Thiophene Thioaldehyde Anion Radicals

The radical anions of the four isomeric furan and thiophene thioaldehydes have been obtained by photolysis, in an alkaline medium, of the corresponding thiols in the presence of di-tert-butyl peroxide.The same reaction also yields the four corresponding aldehyde radical anions, starting from the appropriate alcohols.The ESR spectra show that in most cases the two rotational conformers (E and Z) are present at the equilibrium.By means of appropriate methyl-substituted derivatives it has been possible to assign the structure of the two conformers.In the case of the 2-furan and 2-thiophene aldehyde anion radicals it has been found that the conformational preference is the same as that exhibited by the corresponding molecules.

Thiazolopyrimidines and thier use as modulators of chemokine receptor activity

The invention provides certain thiazolopyrimidine compound, processes and intermediates used in their preparation, pharmaceutical compositions containing them and their use in therapy.

Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques

Application of an aroma extract dilution analysis on extracts prepared from either thermally treated solutions (20 min, 145 °C) of glucose/cysteine (I) or rhamnose/cysteine (II) led to the identification of 2-furfurylthiol (roasty, coffee-like), 5-acetyl-2,3-dihydro-1,4-thiazine (roasty), 3-mercapto-2-butanone (sulfury, rotten), 3-mercapto-2-pentanone (catty), and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like) with the highest odor activities among the 34 odor-active volatiles detected in I. In II, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-6-methyl-2(2H)-pyranone (seasoning-like), 5-methyl-2-furfurylthiol (roasty, coffee-like), 2-furfurylthiol, and 5-acetyl-2,3-dihydro-l,4-thiazine appeared with the highest flavor dilution (FD) factors among the 18 compounds detected by HRGC/O. Among the flavor compounds identified, 2-propionyl-2-thiazoline is reported for the first time among the flavors of Maillard model reactions or foods, respectively. The odorant elicited an intense roasty, popcorn-like odor at the low odor threshold of 0.07 ng/L in air.