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2-Methyl-3-furanthiol - natural, 1% in Sunflower oil, high purity , CAS No.28588-74-1

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2-Methyl-3-furanthiol - natural, 1% in Sunflower oil, high purity , CAS No.28588-74-1

9 Citations

COA

Grade & Purity:

Nature

1% in Sunflower oil

Cas Number: 28588-74-1
Molecular Weight: 114.17
EC Number: 249-094-7
PubChem CID: 34286

In stock

Item Number

M432543

Grouped product items
SKU	Size	Availability	Price	Qty
M432543-100g	100g	Available within 8-12 weeks(?) Production requires sourcing of materials. We appreciate your patience and understanding.	$776.90

Basic Description

Synonyms	SB60941 \| 2-Methyl, 3-furanethiol \| 2-methyl-3-sulfanylfuran \| M1847 \| 2-methyluran-3-thiol \| UNII-N21RW1N179 \| Tox21_302709 \| EN300-126929 \| METHYL-3-FURANTHIOL, 2- \| 2-Methyl-3-furanthiol (90per cent) \| AKOS015897434 \| FEMA 3188 \| Oxycyclothione 030 \| 2
Specifications & Purity	Nature, 1% in Sunflower oil
Storage Temp	Store at 2-8°C
Shipped In	Wet ice This product requires cold chain shipping. Ground and other economy services are not available.
Grade	Nature
Product Description	Other Notes Download our Flavors and Fragrances Catalog to view our entire product line. Subscribe to our Newsletter to keep up to date on our latest Flavors and Fragrances offerings.

Taxonomic Classification

Taxonomy Tree

Kingdom Organic compounds
- Superclass Organoheterocyclic compounds
  - Class Heteroaromatic compounds

Kingdom	Organic compounds
Superclass	Organoheterocyclic compounds
Class	Heteroaromatic compounds
Subclass	Not available
Intermediate Tree Nodes	Not available
Direct Parent	Heteroaromatic compounds
Alternative Parents	Furans Oxacyclic compounds Thiols Organooxygen compounds Hydrocarbon derivatives
Molecular Framework	Aromatic heteromonocyclic compounds
Substituents	Heteroaromatic compound - Furan - Oxacycle - Arylthiol - Organic oxygen compound - Hydrocarbon derivative - Organosulfur compound - Organooxygen compound - Aromatic heteromonocyclic compound
Description	This compound belongs to the class of organic compounds known as heteroaromatic compounds. These are compounds containing an aromatic ring where a carbon atom is linked to an hetero atom.
External Descriptors	Not available
1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61. DOI: 10.1186/s13321-016-0174-y

Names and Identifiers

IUPAC Name	2-methylfuran-3-thiol
INCHI	InChI=1S/C5H6OS/c1-4-5(7)2-3-6-4/h2-3,7H,1H3
InChIKey	RUYNUXHHUVUINQ-UHFFFAOYSA-N
Smiles	CC1=C(C=CO1)S
Isomeric SMILES	CC1=C(C=CO1)S
WGK Germany	3
RTECS	LU6235000
UN Number	1228
Molecular Weight	114.17
Reaxy-Rn	7017811
Reaxys-RN_link_address	https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=7017811&ln=

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Chemical and Physical Properties

Refractive Index	1.518
Flash Point(°F)	98.6 °F
Flash Point(°C)	37 °C
Boil Point(°C)	57-60°C
Molecular Weight	114.170 g/mol
XLogP3	1.500
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	0
Exact Mass	114.014 Da
Monoisotopic Mass	114.014 Da
Topological Polar Surface Area	14.100 Å²
Heavy Atom Count	7
Formal Charge	0
Complexity	65.099
Isotope Atom Count	0
Defined Atom Stereocenter Count	0
Undefined Atom Stereocenter Count	0
Defined Bond Stereocenter Count	0
Undefined Bond Stereocenter Count	0
The total count of all stereochemical bonds	0
Covalently-Bonded Unit Count	1

Citations of This Product

How to Cite Aladdin Scientific Products?

1. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (39): (14312–14321).
2. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (5): (2472–2481).
3. Li Liu, Yuanhui Zhao, Shixue Lu, Yihuan Liu, Xinxing Xu, Mingyong Zeng. (2023) Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas). Food Chemistry-X, 17 (100569).
4. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (48): (15202–15212).
5. Linhui Feng, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded N-(1-Deoxy-d-ribulos-1-yl)-Glutathione. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (29): (9095–9105).
6. Sam Al-Dalali, Cong Li, Baocai Xu. (2022) Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation. FOOD CHEMISTRY, 385 (132629).
7. Xuefei Li, Wei Xie, Fan Bai, Jinlin Wang, Xiaodong Zhou, Ruichang Gao, Xinxing Xu, Yuanhui Zhao. (2022) Influence of thermal processing on flavor and sensory profile of sturgeon meat. FOOD CHEMISTRY, 374 (131689).
8. Yiqi Zhang, Xuting Ma, Zhiyuan Dai. (2019) Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores). JOURNAL OF FOOD PROCESSING AND PRESERVATION, 43 (10): (e14111).
9. Zhiyong Xiong, Bing Li, Lin Li, Xiaolong Peng, Yongpo Yin, Longmei Weng. (2018) Efficiency of mercapto flavor compounds in removing acrylamide under high temperature and low humidity conditions. TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY,

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