2,5-dimethyl-3-furan thiol
2,5-dimethyl-3-furanthiol
Identification
| Name | 2,5-dimethyl-3-furan thiol |
| IUPAC | 2,5-dimethylfuran-3-thiol |
| CAS Number | 55764-23-3 |
| EINECS | 259-800-5 |
| FDA UNII | WCT2259X5L |
| Molecular Formula | C6 H8 O S |
| Molecular Weight | 128.19396000 |
| MDL Number | MFCD00801026 |
| Nikkaji Number | J75.520F |
| CoE Number | 11457 |
Regulatory
| JECFA Food Flavoring | 1063 2,5-dimethyl-3-furanthiol |
| DG SANTE Food Flavourings | 13.071 2,5-dimethylfuran-3-thiol |
| FEMA Number | 3451 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 55764-23-3 ; 2,5-DIMETHYL-3-FURANTHIOL |
Physical Properties
| Appearance | amber clear liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.13800 to 1.14400 @ 25.00 °C. |
| Pounds per Gallon - (est). | 9.469 to 9.519 |
| Refractive Index | 1.50000 to 1.52000 @ 20.00 °C. |
| Boiling Point | 175.00 to 177.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 1.907000 mmHg @ 25.00 °C. (est) |
| Flash Point | 129.00 °F. TCC ( 53.89 °C. ) |
| logP (o/w) | 1.980 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 0.10 % in propylene glycol. |
| Taste Description | roasted chicken meaty |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | gavage-mouse LD50 [sex: M,F] 360 mg/kg |
| 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 2,5-dimethyl-3-furan thiol usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.024 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.70 (μg/capita/day) |
| NOEL (No Observed Effect Level) | 5.00 (mg/kg bw per day) |
| Structure Class | III |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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