63012-97-5

Basic information

• Product Name: 2-Methyl-3-(methylthio)furan
• Synonyms: 2-METHYL-3-METHYLTHIOFURAN;2-METHYL-METHYLTHIO-FURAN;FEMA 3949;METHYL METHYLTHIOFURAN;METHYL 2-METHYL-3-FURYL SULPHIDE;2-Methyl-3-methylthiofurane;Furan, 2-methyl-3-(methylthio)-;2-Methyl-3-furlmercaptan
• CAS NO: 63012-97-5
• Molecular Formula: C₆H₈OS
• Molecular Weight: 128.19
• Product Categories: API intermediates;sulfide Flavor;Sulfides flavors
• Mol File: 63012-97-5.mol

Chemical Properties

• Boiling Point: 132 °C(lit.)
• Flash Point: 59 °C
• Appearance: Colorless to light yellow liquid
• Density: 1.07
• Vapor Pressure: 2.61mmHg at 25°C
• Refractive Index: n20/D 1.5090(lit.)
• Storage Temp.: Sealed in dry,Room Temperature
• CAS DataBase Reference: 2-Methyl-3-(methylthio)furan(CAS DataBase Reference)
• NIST Chemistry Reference: 2-Methyl-3-(methylthio)furan(63012-97-5)
• EPA Substance Registry System: 2-Methyl-3-(methylthio)furan(63012-97-5)

Safety Data

• Statements: 10
• Safety Statements: 24/25
• RIDADR: UN 1993 3/PG 3
• WGK Germany: 3
• HazardClass: 3
• PackingGroup: III
• Hazardous Substances Data: 63012-97-5(Hazardous Substances Data)

Usage

Chemical Properties

Colorless to light yellow liqui

Aroma threshold values

Detection: 0.01 ppb.

Biochem/physiol Actions

Odor at 1.0%. PG.

InChI:InChI=1/C6H8OS/c1-5-6(8-2)3-4-7-5/h3-4H,1-2H3

Upstream product

• 58-86-6 D-xylose 
• 52-90-4 L-Cysteine 
• 59-43-8 vitamin B₁ 
• 1262683-58-8 [13C₅]xylose 
• 74-93-1 methylthiol 
• 28588-74-1 2-methylfuran-3-thiol 

Downstream Products

• 54930-80-2 2-methyl-3-(methylthio)-5-phenylfuran 
• 63359-63-7 2,5-dimethyl-3-methylsulfanyl-furan 

Relevant articles and documents

Effect of pH on the maillard reaction of [C]xylose, cystein, and thiamin

The influence of different pH values, ranging from 4.0 to 7.0, on the formation of sulfur volatiles in the Maillard reaction was studied using a model system with [13C5]xylose, cysteine, and thiamin. The use of 13C-labeled xylose allowed, by analysis of the mass spectra, volatiles that incorporated xylose carbons in the molecule from other carbon sources to be discerned. For 2-furaldehyde and 2-furfurylthiol, which were favored at low pH, the labeling experiments clearly indicated that xylose was the exclusive carbon source. On the other hand, xylose was virtually not involved in the formation of 3-mercapto-2-butanone, 4,5-dihydro-2-methyl-3- furanthiol, and 5-(2-hydroxyethyl)-4-methylthiazole, which apparently stemmed from thiamin degradation. Both xylose and thiamin seemed to significantly contribute to the formation of 2-methyl-3-furanthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone, and therefore different formation pathways must exist for each of these molecules. In general, the pH determined strongly which volatiles were formed, and to what extent. However, the relative contribution of xylose to the C-skeleton of a particular compound changed only slightly within the investigated pH range, when both xylose and thiamin were involved in the formation.

Sulfur-Containing Furans in Commercial Meat Flavorings

The volatiles of eight commercially available meat flavorings were enriched by dynamic headspace extraction.The resulting aroma extracts were analyzed by high-resolution gas chromatography and gas chromatography/mass spectrometry (GC/MS).Among the compounds identified were 16 sulfur-containing furans. 2-Methyl-3-(ethyldithio)furan, 1--2-propanone, and the spectroscopic data of 3--2-butanone, 2--3-pentanone and 3--2-pentanone are reported here for the first time.Possible formation pathways are discussed.Keywords: Processed meat flavorings; dynamic headspace analysis; aroma chemicals; sulfur-containing furans