S-(2,5-dimethyl-3-furyl) ethane thioate
2,5-dimethyl-3-furanthiol acetate
Identification
| Name | S-(2,5-dimethyl-3-furyl) ethane thioate |
| IUPAC | S-(2,5-dimethylfuran-3-yl) ethanethioate |
| CAS Number | 55764-22-2 |
| EINECS | 259-799-1 |
| FDA UNII | 6FAQ96BE1Q |
| Molecular Formula | C8 H10 O2 S |
| Molecular Weight | 170.23110000 |
| MDL Number | MFCD13194848 |
| Nikkaji Number | J296.491K |
Regulatory
| JECFA Food Flavoring | 1523 2,5-dimethyl-3-furanthiol acetate |
| DG SANTE Food Flavourings | 13.116 2,5-dimethyl-3-thioacetoxyfuran |
| FEMA Number | 4034 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 55764-22-2 ; 2,5-DIMETHYL-3-FURANTHIOL ACETATE |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.13700 to 1.14300 @ 25.00 °C. |
| Pounds per Gallon - (est). | 9.461 to 9.511 |
| Refractive Index | 1.52700 to 1.53300 @ 20.00 °C. |
| Boiling Point | 230.00 °C. @ 760.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Vapor Pressure | 0.072000 mmHg @ 25.00 °C. (est) |
| Flash Point | 197.00 °F. TCC ( 91.67 °C. ) |
| logP (o/w) | 1.715 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 0.10 % in dipropylene glycol. |
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavoring agents |
| Recommendation for S-(2,5-dimethyl-3-furyl) ethane thioate usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 3.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 4.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 3.30 (μg/person/day) |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | III |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | 0.01000 |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | 0.02000 |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 0.02000 |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | 0.02000 |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | 0.01000 |
| soft candy | - |
| soups | 0.00500 |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | - |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | - |
| Edible ices, including sherbet and sorbet (03.0) | - |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | - |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | - |
| Bakery wares (07.0) | - |
| Meat and meat products, including poultry and game (08.0) | 0.02000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | - |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.02000 |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | - |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | - |
| Ready-to-eat savouries (15.0) | 0.10000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | - |
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Potential Uses
Natural Occurrence
Synonyms
3-
acetyl thio-2,5-dimethyl furan
3-(
acetyl thio)-2,5-dimethyl furan
3-(
acetylthio)-2,5-dimethylfuran
S-(2,5-
dimethyl fur-3-yl) thioacetate
2,5-
dimethyl-3-furan thiol acetate
2,5-
dimethyl-3-furanthiol acetate
S-(2,5-
dimethyl-3-furanyl) ethanethioate
S-(2,5-
dimethyl-3-furyl) ethanethioate
S-(2,5-
dimethyl-3-furyl) thioacetate
2,5-
dimethyl-3-thioacetoxyfuran
S-(2,5-
dimethylfuran-3-yl) ethanethioate
ethane thioic acid S-(2,5-dimethyl-3-furanyl) ester
ethanethioic acid, S-(2,5-dimethyl-3-furanyl) ester
3-
thioacetyl-2,5-dimethyl furan
Info:
substances containing furan substitution