28588-75-2

Basic information

• Product Name: Bis(2-methyl-3-furyl)disulfide
• Synonyms: 3,3'-dithiobis(2-methylfuran);3,3'-DITHIO-2,2'-DIMETHYLDIFURAN;2-METHYL-3-FURYL DISULPHIDE;FEMA 3259;BIS(2-METHYL-3-FURYL)DISULFIDE;BIS(2-METHYL-3-FURYL)DISULPHIDE;3,3’-dithiobis[2-methyl-fura;Bis(2-methyl-3-furyI)-disulfide
• CAS NO: 28588-75-2
• Molecular Formula: C₁₀H₁₀O₂S₂
• Molecular Weight: 226.32
• EINECS: 249-095-2
• Product Categories: Pharmaceutical Intermediates;sulfide Flavor
• Mol File: 28588-75-2.mol
• Article Data: 9

Chemical Properties

• Boiling Point: 280 °C
• Flash Point: 110 °C
• Appearance: Clear yellow to amber or orange/Liquid
• Density: 1.211 g/mL at 25 °C
• Vapor Pressure: 0.0118mmHg at 25°C
• Refractive Index: 1.572-1.583
• Storage Temp.: Sealed in dry,Room Temperature
• CAS DataBase Reference: Bis(2-methyl-3-furyl)disulfide(CAS DataBase Reference)
• NIST Chemistry Reference: Bis(2-methyl-3-furyl)disulfide(28588-75-2)
• EPA Substance Registry System: Bis(2-methyl-3-furyl)disulfide(28588-75-2)

Safety Data

• Hazard Codes: Xi
• Statements: 36/38-41-38
• Safety Statements: 37/39-26-39
• WGK Germany: 3
• Hazardous Substances Data: 28588-75-2(Hazardous Substances Data)

Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 28588-75-2 differently. You can refer to the following data:
1. clear yellow to amber or orange liquid
2. bis-(2-Methyl-3-furyl)disulfide has an overall roasty, meat-like, sulfur-like odor. This compound showed the highest flavor dilution factors among the 29 odor-active volatiles prepared from thermally treated cystine/ribose solution.

Occurrence

Reported found in cooked beef and black and green tea

InChI:InChI=1/C10H10O2S2/c1-7-9(3-5-11-7)13-14-10-4-6-12-8(10)2/h3-6H,1-2H3

Upstream product

• 149428-24-0 2-methylfur-3-yl thiocyanate 
• 98-02-2 2-thiolomethyl-furan 
• 28588-74-1 2-methylfuran-3-thiol 
• 18350-46-4 4-hydroxy-2-pentylacetaldehyde diethyl acetal 
• 431-03-8 dimethylglyoxal 
• 67633-97-0 3-mercaptopentan-2-one 
• 5188-07-8 sodium thiomethoxide 

Relevant articles and documents

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

An efficient and convenient method for the preparation of disulfides from thiols using oxygen as oxidant catalyzed by tert-butyl nitrite

An efficient and convenient tert-butyl nitrite-catalyzed selective aerobic oxidation of thiols has been developed. Under the optimal reaction conditions, a number of thiol derivatives including aromatic thiols, heteroaromatic thiols and aliphatic thiols can be converted into their corresponding disulfides in good to excellent yields.

Novel conversion of thiols into disulfides, via S-nitrosothiol intermediates using trichloronitromethane

An efficient oxidative coupling of thiols to give disulfides via thionitrite (S-nitrosothiol) intermediate is described using trichloronitromethane as efficient reagent in organic solvents and water. Cysteine and glutathione are converted into the corresponding disulfides in water in high yields.