| 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 |
| Synonyms | 2-Methyl-3-furanthiol | 28588-74-1 | 2-Methylfuran-3-thiol | 3-FURANTHIOL, 2-METHYL- | 2-methyl-3-furanethiol | 2-Methyl-3-mercaptofuran | 2-Methyl-3-furylthiol | 3-Mercapto-2-methylfuran | 2-Methyl-3-furylmercaptan | 2-methyl-furan-3-thiol | FEMA No. 3188 | 2-methyl-3-sulfany |
|---|---|
| Specifications & Purity | from natural, 1% in Sunflower oil |
| Storage Temp | Store at 2-8°C |
| Shipped In | Wet ice |
| Grade | from natural |
| 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. |
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| Refractive Index | 1.518 |
|---|---|
| Flash Point(°F) | 98.6 °F |
| Flash Point(°C) | 37 °C |
| Boil Point(°C) | 57-60°C |
| 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). [PMID:37737140] |
| 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). [PMID:36696632] |
| 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). [PMID:36845524] |
| 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). [PMID:36444759] |
| 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). [PMID:35838405] |
| 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). [PMID:35299014] |
| 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). [PMID:34875433] |
| 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). [PMID:37737140] |
| 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). [PMID:36696632] |
| 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). [PMID:36845524] |
| 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). [PMID:36444759] |
| 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). [PMID:35838405] |
| 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). [PMID:35299014] |
| 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). [PMID:34875433] |
