furfuryl 2-methyl-3-furyl disulfide
3-[(2-furfuryl)dithio]-2-methyl-furan
Identification
| Name | furfuryl 2-methyl-3-furyl disulfide |
| IUPAC | 3-(furan-2-ylmethyldisulfanyl)-2-methylfuran |
| CAS Number | 109537-55-5 |
| FDA UNII | 46QOP2L549 |
| Molecular Formula | C10 H10 O2 S2 |
| Molecular Weight | 226.31810000 |
| Nikkaji Number | J475.299F |
Regulatory
| JECFA Food Flavoring | 1524 furfuryl 2-methyl-3-furyl disulfide |
| DG SANTE Food Flavourings | 13.178 3-[(2-furfuryl)dithio]-2-methyl-furan |
| FEMA Number | 4119 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 109537-55-5 ; FURFURYL 2-METHYL-3-FURYL DISULFIDE |
Physical Properties
| Appearance | white to pale yellow solid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.27700 to 1.28300 @ 25.00 °C. |
| Pounds per Gallon - (est). | 10.626 to 10.676 |
| Refractive Index | 1.58100 to 1.58700 @ 20.00 °C. |
| Melting Point | 122.00 °C. @ 760.00 mm Hg |
| Boiling Point | 398.00 °C. @ 760.00 mm Hg |
| Acid Value | 3.00 max. KOH/g |
| Vapor Pressure | 0.003000 mmHg @ 25.00 °C. (est) |
| Flash Point | 269.00 °F. TCC ( 131.50 °C. ) (est) |
| logP (o/w) | 2.922 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 0.10 % in propylene glycol. |
| Taste Description | meaty |
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 furfuryl 2-methyl-3-furyl disulfide usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.24 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 160 (μg/person/day) |
| Adequate NOAEL exists | Yes |
| Threshold of Concern | 90 (μg/person/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | 0.00500 |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | 0.00500 |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 0.00500 |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | 0.00500 |
| snack foods | 0.00500 |
| soft candy | - |
| soups | 0.00500 |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 0.40000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.20000 |
| Edible ices, including sherbet and sorbet (03.0) | 0.40000 |
| Processed fruit (04.1) | 0.30000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 0.40000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.20000 |
| Bakery wares (07.0) | 0.40000 |
| Meat and meat products, including poultry and game (08.0) | 0.10000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 0.10000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.20000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 0.40000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.20000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 0.40000 |
| Ready-to-eat savouries (15.0) | 1.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 0.20000 |
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Potential Uses
Natural Occurrence
Synonyms
3-[(
furan-2-ylmethyl)disulfanyl]-2-methylfuran
3-(
furan-2-ylmethyldisulfanyl)-2-methylfuran
furan, 2-methyl-3-(2-furylmethyldithio)-
furan, 3-[(2-furanylmethyl)dithio]-2-methyl-
2-
furancarboxylic acid, 3-pentadecyl ester
3-(2-
furanyl methyl)dithio)-2-methyl furan
3-(2-
furanylmethyl)dithio)-2-methylfuran
2-
furfuryl 2-methyl-3-furyl disulfide
3-(
furfuryl dithio)-2-ethyl furan
furfuryl-2-methyl-3-furyl disulfide
3-(
furfuryldithio)-2-ethylfuran
3-(
furfuryldithio)-2-methylfuran
furylmethyl 2-methyl-3-furyl disulfide
3-[(2-
furylmethyl)disulfanyl]-2-methylfuran
2-
methyl-3-((2-furanyl methyl)dithio) furan
2-
methyl-3-((2-furanylmethyl)dithio)furan
2-
methyl-3-[(2-furanylmethyl)-dithio]furan
(2-
methyl-3-furanyl) (2-furfuryl) disulfide
(2-
methyl-3-furyl) furfuryl disulfide
(2-
methyl-3-furyl)furfuryl disulfide
3-[(2-
furfuryl)dithio]-2-methyl-furan
Info:
substances containing furan substitution