65505-17-1

Basic information

• Product Name: Methyl 2-methyl-3-furyl disulfide
• Synonyms: methyl-(methyldithio)furan,2-methyl-3-(methyldithio)furan;methyldithiofurane,2-methyl-3-methyldithio-furane;2-Methyl-3-(dimercaptomethyl)-;methyl 2-methyl-3-furyl disulfideFuran,2-methyl-3-(methyldithio)-;Methyl(2-methyl-3-furanyl) disulfide;(Methyl)(2-methyl-3-furyl) persulfide;Methyl(2-methylfuran-3-yl) persulfide;3-[(2,4-diMethylfuran-3-yl)disulfanyl]-2,4-diMethylfuran
• CAS NO: 65505-17-1
• Molecular Formula: C₆H₈OS₂
• Molecular Weight: 160.26
• EINECS: 265-797-1
• Product Categories: sulfide Flavor;Alphabetical Listings;Flavors and Fragrances;M-N;Sulfides flavors
• Mol File: 65505-17-1.mol

Chemical Properties

• Boiling Point: 210 °C(lit.)
• Flash Point: 184 °F
• Appearance: clear yellow liquid
• Density: 1.163 g/mL at 25 °C(lit.)
• Vapor Pressure: 0.611mmHg at 25°C
• Refractive Index: n20/D 1.5600(lit.)
• Storage Temp.: 0-10°C
• CAS DataBase Reference: Methyl 2-methyl-3-furyl disulfide(CAS DataBase Reference)
• NIST Chemistry Reference: Methyl 2-methyl-3-furyl disulfide(65505-17-1)
• EPA Substance Registry System: Methyl 2-methyl-3-furyl disulfide(65505-17-1)

Safety Data

• Hazard Codes: T
• Statements: 25-36/38
• Safety Statements: 28-36/37/39-45-37/39-26
• RIDADR: UN 2810 6.1/PG 3
• WGK Germany: 3
• RTECS: JO1975000
• HazardClass: 6.1
• PackingGroup: III
• Hazardous Substances Data: 65505-17-1(Hazardous Substances Data)

Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 65505-17-1 differently. You can refer to the following data:
1. Methyl 2-methyl-3-furyl disulfide has a roast meat odor.
2. clear yellow liquid

Occurrence

Reported found in hydrogenated vegetable oil and coffee.

Aroma threshold values

Aroma characteristics at 1.0%: sulfureous, meaty, vegetative and chemical-like with onion and roasted beef nuances

Taste threshold values

Taste characteristics: sulfurous, meaty, vegetative, brothy, and savory with a metallic nuance

General Description

Natural occurrence: Cooked beef and tea.

Biochem/physiol Actions

Odor at 1.0%

InChI:InChI=1/C6H8OS2/c1-5-6(9-8-2)3-4-7-5/h3-4H,1-2H3

Upstream product

• 149428-24-0 2-methylfur-3-yl thiocyanate 
• 5188-07-8 sodium thiomethoxide 
• 74-93-1 methylthiol 
• 28588-74-1 2-methylfuran-3-thiol 
• 18350-46-4 4-hydroxy-2-pentylacetaldehyde diethyl acetal 

Relevant articles and documents

Process for the manufacture of furan derivatives

The invention is concerned with a process for the manufacture of substituted furans which are, in particular, flavorants; thereby 4-hydroxy-2-yn-1-ones or acetals or ketals thereof are cyclized with nucleophilic S-compounds to 3-S-furans, whereby this 3-S atom can be optionally substituted, and the acetylene derivatives, the 4-hydroxy-2-yn-1-ones, can be optionally 1- and/or 4-alkyl or alkenyl substituted.

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

182. Novel Access to Furan-3-thiols and Derivatives, Impact Meat-Flavor Compounds

A versatile process for the preparation of a number of 3-thio-substituted furans 1-4 is described.These products have very low odor thresholds and are thus potent flavor compounds.Fur-3-yl thiocyanates 10a,b as well as other S-containing analogues (2b, 7a, b, and 8) were prepared by a Michael-type addition of thiocyanic acid, thioacetic acid, alkanethiols, and sodium thiosulfate to alkynones 6 and 15, followed by cyclization (Schemes 3 and 4).The thiocyanates 10a, b were converted to mixed disulfides 3, symmetric disulfides 4, thioethers 2, and thiols 1, using 'hard' or 'soft' nucleophiles or reducing agents, respectively (Scheme 6).